Qualitative description of college students' dinner groups

Area of Science:

• Nutrition Science
• Sociology
• Higher Education Studies

Background:

• College students often face challenges in maintaining healthy eating habits due to time constraints and limited cooking skills.
• Shared meal preparation and consumption, such as through dinner groups, may offer a viable solution to these challenges.

Purpose of the Study:

• To explore the operational dynamics of college student dinner groups.
• To understand student perceptions regarding the benefits and drawbacks of participating in these groups.

Main Methods:

• A qualitative research design was employed, utilizing seven focus groups.
• Thirty-six university students participating in dinner groups were interviewed.
• Data analysis involved transcription, coding, and theme identification using NUDIST NVivo software.

Main Results:

• Dinner groups typically consisted of roommates or nearby students who rotated cooking responsibilities.
• Identified benefits included enhanced social interaction, improved cooking confidence, cost savings, time efficiency, and consumption of more varied, healthier foods.
• Minor difficulties, such as time commitment on cooking days and scheduling stress, were reported but were outweighed by the benefits.

Conclusions:

• College students generally enjoyed participating in dinner groups and perceived significant advantages.
• Promoting dinner groups could be an effective strategy for enhancing the dietary habits of college students.
• Further research is recommended to objectively assess the actual dietary intake of students involved in dinner groups.