The coronavirus disease (COVID-19) pandemic has increased unemployment and food insecurity in the United States (US). Prior to the pandemic, college students exhibited higher rates of food insecurity than nonstudent households. The objectives of this study were to assess the prevalence and determinants of food insecurity among college students during the COVID-19 pandemic. We administered an online survey to 651 students on three diverse campuses at a state-funded university in Texas, US, in May 2020. Food security was assessed using a multistep approach that included the 2-item Food Sufficiency Screener and 6-Item USDA Food Security Survey Module (FSSM). Overall, 34.5% of respondents were classified as food insecure within the last 30 days. The strongest predictors of food insecurity were change in current living arrangement (OR = 2.70, 95% CI: 2.47, 2.95), being furloughed (OR = 3.22, 95% CI: 2.86, 3.64), laid off (OR = 4.07, 95% CI: 3.55, 4.66), or losing part-time work (OR = 5.73, 95% CI: 5.09, 6.46) due to the COVID-19 pandemic. These findings highlight the high prevalence of food insecurity among college students during the COVID-19 pandemic, with students who experienced housing insecurity and/or loss of income due to the pandemic being impacted the most.

The COVID-19 pandemic restrictions sent college students online and off campus, potentially reducing access to healthy food. The objective of this cross-sectional, internet-based study was to use qualitative and quantitative survey methods to evaluate whether COVID-19 pandemic restrictions in Texas, USA affected college students’ ability to buy food, how/what they shopped for, how they prepared food, what they ate, how they felt about eating, and overall dietary quality (assessed using Healthy Eating Index [HEI] scores). Survey responses from 502 students (87.5% female; 59.6% nonwhite, mean age 27.5 ± 0.4 years, >50% graduate students) were analyzed. The qualitative analysis of open-ended questions revealed 110 codes, 17 subthemes, and six themes. Almost all students experienced changes in at least one area, the most common being changes in shopping habits. Participants with low or very low food security had lower HEI scores compared to food secure students (p = 0.047). Black students were more likely to report changes in their ability to buy food (p = 0.035). The COVID-19 restrictions varied in their impact on students’ ability to access sufficient healthy food, with some students severely affected. Thus, universities should establish procedures for responding to emergencies, including identifying at-risk students and mobilizing emergency funds and/or food assistance.

The purpose of this study is to determine if Healthy Eating Index (HEI) scores significantly differ between women in varying ethnicity groups with self-reported gynecological cancer or breast cancer. NHANES 2015–2016 data were examined to determine subjects and categorize them based on ethnicity group and self-reported cancer diagnoses. A total of 2602 women were identified and grouped by self-reported cancer diagnosis. Usual HEI scores were estimated over two days using the NCI method and adjusted for the following covariates: family income to poverty ratio, Body Mass Index, age, and smoking exposure. Ethnicity groups included were Mexican-American, Other Hispanic, Non-Hispanic White, Non-Hispanic Black, and Multiracial. Cancer diagnoses of breast, cervical, ovarian, and uterine were compared across ethnicity groups. Independent samples t-tests and Cohen's D were calculated. Analysis was conducted using SAS version 9.4. Overall, diet quality was poor among the sample. Those with cervical cancer had the highest average HEI scores (48.6 + 3.0; 95% CI: 42.1 – 55.0) while those with breast cancer had the lowest average HEI scores (41.7 + 3.6; 95% CI: 34.0 – 49.3). Within those with breast cancer, non-Hispanic white women had the highest HEI scores (43.5 + 4.0; 95%CI: 34.8, 52.1) compared to other ethnicities (Cohen's D ranged between 0.28–0.42). Hispanic women with ovarian cancer had an HEI score of 26.98 points lower than white women with ovarian cancer. Overall, ethic minority groups had lower average HEI scores when compared to Non-Hispanic White women with the same type of cancer. In some instances Non-Hipsanic white women had higher average HEI scores; however, this was not true across all cancer types. These results suggest that there are differences in diet quality scores among various cancer types, but overall diet quality is generally poor across ethnicity groups. None.