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Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
Published on: February 19, 2021
Using a healthy snacks program on a campus with limited food access: Implications for implementing a sustainable
Trishnee Bhurosy1, Rehana Rasul2, Tammy Chung3
1Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, USA.
Students in a food desert reported high satisfaction with a healthy snacks program, appreciating the tasty, inexpensive, and convenient options. They expressed gratitude but also a need for more diverse snack choices.
Area of Science:
- Nutrition Science
- Public Health
- Higher Education
Background:
- College campuses in food deserts present unique challenges for student access to healthy food options.
- A healthy snacks program was implemented to address these nutritional barriers.
Purpose of the Study:
- To explore student user experiences and satisfaction with a campus-based healthy snacks program.
- To identify key themes influencing student perceptions of the program.
Main Methods:
- A descriptive, cross-sectional study design was employed.
- Participants (N=51) completed an online questionnaire accessed via Quick-Response (QR) code.
- Mixed methods analyses, including thematic analysis of open-ended responses, were conducted.
Main Results:
- Most students accessed snacks in the morning (44.4%).
- High satisfaction was reported by students experiencing stress (Mean=6.58/7.00).
- Key themes included gratitude, taste, affordability, health benefits, improved well-being, and a desire for more snack variety.
Conclusions:
- The healthy snacks program demonstrated positive student reception and satisfaction.
- Further research is recommended to evaluate long-term impact and scalability to other food desert campuses.
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