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Food Security in a College Community: Assessing Availability, Access, and Consumption Patterns in a Mexican Context
Wendy Jannette Ascencio-López1, María Teresa Zayas-Pérez2, Ricardo Munguía-Pérez2
1Posgrado en Ciencias Ambientales, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Cuidad Universitaria, Puebla 72570, Mexico.
International Journal of Environmental Research and Public Health
|September 27, 2025
Summary
College student food security in Mexico is a growing concern. Despite available options, processed foods dominate, impacting healthy eating habits and highlighting the need for interventions.
Area of Science:
- Public Health
- Nutrition Science
- Sociology
Background:
- Food security among college students presents significant challenges.
- It impacts student health, academic success, and long-term well-being.
- Understanding food access and consumption patterns is crucial for intervention.
Purpose of the Study:
- To investigate food security dimensions (availability, access, consumption) in a Mexican university.
- To identify key determinants influencing food choices among students.
- To assess current eating habits and identify areas for improvement.
Main Methods:
- Mixed-methods approach at Ciudad Universitaria, BUAP, Mexico (2023-2024).
- Stratified random sampling of 606 students.
- Data collection via questionnaires (sociodemographics, eating habits, ELCSA), cafeteria observations, interviews, and focus groups.
Main Results:
- Origin, transportation mode, and private vehicle use were key determinants of food security (p < 0.05).
- Processed and ultra-processed foods were prevalent despite diverse campus food availability.
- 95.9% purchased food on campus, but only 21.8% reported healthy eating habits.
Conclusions:
- Student food choices are influenced by availability, access, affordability, and convenience perceptions.
- Urgent need for targeted interventions to enhance food security and promote healthy diets in college settings.
- Findings underscore the link between the campus food environment and student dietary practices.
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