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Food insecurity (FI) is associated with many adverse outcomes in college students. The Supplemental Nutrition Assistance Program (SNAP, known as CalFresh in California) has been observed to alleviate FI; however, on college campuses, the benefits of food assistance programs are not well understood. This study investigated whether college students benefit from CalFresh participation. It was hypothesized that students would experience increased FI over time and that CalFresh participation would moderate the effect of FI on grade point average (GPA). A comprehensive FI and CalFresh questionnaires were distributed during the 2020-2021 academic year to 849 students. The chi-square test of independence assessed differences between FI and student factors. A Friedman test assessed differences in FI during the three quarters. Moderation analysis assessed whether CalFresh participation moderated FI's effect on GPA. Differences were observed among food security scores in Winter 2021 (median = 1.69) and Fall 2020 (median = 2.14; p = 0.013) and Spring 2020 (median = 2.17; p = 0.009). In the moderation model, the interaction of FI score and CalFresh participation was positively correlated with GPA (B = 0.11; p = 0.002). These results indicate that SNAP/CalFresh participation was particularly beneficial for mitigating the negative effects of FI on GPA. Given these benefits, encouraging SNAP/CalFresh enrollment should be a priority for university administrators.

Background: Weight stigma and bias are present in education, employment, and health care institutions, and have increased in recent years. College students in pre-health majors have been documented to hold weight biases, and interventions to mitigate these beliefs have had varying results. Objectives: This study's purpose was to assess the impact of a pedagogical intervention regarding weight stigma outcomes among first-year students. Method: Three instructors of lower-division health and social science courses implemented a 3-module lecture series on weight stigma, the environmental sources of weight variability, and body appreciation. Participants (N = 81; 48 from intervention (INT) classrooms, 33 from comparison [COM] classrooms) completed an end-of-semester survey regarding their anti-fat biases, fat phobia, and body appreciation, and a subset (n = 13) participated in a semi-structured interview about their experiences. Results: Results revealed no outcome differences between the treatment versus comparison groups, although self-reported body mass index (BMI) was a significant covariate (p = 0.008). A significant correlation emerged between BMI and fear of fat scores for COM (r = 0.52, p < 0.01) but not for INT students (r = 0.28, p > 0.05), suggesting the intervention may have impacted how students form their anti-fat biases in relation to their BMI. Qualitative findings yielded five themes -- connected course material with personal experiences; learned about weight stigma; shifted perspective on weight stigma; recognised application of weight stigma; material to future career; and valued learning about weight stigma -- that provided insight into how the intervention positively affected students. Conclusion: Informed by the findings from this study, future interventions should take a more immersive pedagogical approach.

To identify relationships between food choice motivators (FCM) and food security in university students, a questionnaire assessing food security and FCM was distributed in Winter 2020 to 10,000 university students (1,535 responses; 1,408 included in demographic analysis, 1,189 included in other analyses). Chi-square test of independence, logistic and linear regressions assessed associations among food security, FCM, and demographics. Exploratory factor analysis (EFA) determined factors of FCM. Kendall's tau assessed association between FCM and food insecurity. EFA identified three factors of FCM: (1) Hedonics, (2) Constraints, and (3) Nutrition Knowledge. Food insecurity was associated with Hedonics, Constraints, and other demographics. [ABSTRACT FROM AUTHOR]

The purpose of this article is to present findings related to parent- and youth-reported outcomes from a nutrition- and fitness-themed summer camp targeting low-income families and to identify lessons learned in the implementation, evaluation and sustainability of a summer program. The Healthy Lifestyle Fitness Camp, offered through UC Cooperative Extension (UCCE), was a summer camp program for low-income youth at high risk for obesity. From 2009 to 2012, UCCE nutrition staff in Fresno County collaborated with the camp staff to provide a 6-week nutrition education program to the campers and their parents. Anthropometry and dietary data were collected from youth. Data about food preferences and availability were collected from youth and parents. As reported by parents in pre- to immediately post-camp surveys, Healthy Lifestyle Fitness campers consumed fruits and vegetables promoted at camp more often, relative to a comparison group of youth in a nearby non-nutrition themed camp. Summer programs may be an effective tool in the reduction of childhood obesity risk factors if implemented appropriately into the community and through the utilization of supportive partnerships such as UCCE and local parks and recreation departments.

The purpose of this pilot study was to understand the effectiveness of a four-week food pantry-based nutrition education series on changes in food literacy and skill within food insecure college students. A sample of sixty students were randomized into three study groups which received varying levels of engagement with material while all receiving the same content over the series. Evaluation consisted of a pre-post survey including the validated Food Skills Questionnaire. A non-parametric Kruskal Wallis test revealed statistically significant differences in Total Food Skills Score between the cooking demonstration group and the handout only group, and between the cooking class group vs. the handout only group. Time commitment and accessibility are concerns in college student participation in nutrition education classes as are effectiveness of interventions. The findings underscore that brief engaging interventions influence food literacy and skill improvement. [ABSTRACT FROM AUTHOR]