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.

Given the nexus between food insecurity and body dissatisfaction, a deeper understanding of this complex relationship in college students is needed. The purpose of this cross-sectional study, using the American College Health Association—National College and Health Assessment 2021 (n = 2003) at a large public university, was to explore the associations between food insecurity, personal appearance distress, and compensatory behaviors associated with body dissatisfaction. An analysis of variance with Tukey’s post hoc comparisons was performed to assess the relationship of outcomes associated with personal appearance distress by food security status. Structural equation modeling, using multivariable logistic and ordinal regression, were constructed to explore the impact of personal appearance distress, perception of body weight, weight control attempts, and dietary behaviors, adjusting for age, sex, race/ethnicity, body mass index, and food security status. Food insecurity was associated with lower grade point average, higher overall stress, and personal appearance distress. Personal appearance distress was associated with fewer servings of vegetables (p = 0.006) and fruits (p = 0.01), higher perceived body weight (p < 0.001), and more weight modification attempts (p < 0.05). The associations between food insecurity, personal appearance distress, and compensatory behaviors could extend to disordered eating behaviors, necessitating awareness and interventions from college campus programming and administration.

Undergraduate learners are ideal candidates for participation in service-learning projects, which allow learners to apply course concepts in a community setting where both the university and community benefit. In pre-health fields, undergraduate students can serve as teachers for concepts such as food literacy. This study examined whether a rigorous virtual professional development model would improve self-efficacy of undergraduate participants to teach food literacy to adolescents. A purposive sampling of participants (n = 12) from two universities participated in a yearlong virtual service-learning project and a community of practice professional development model. Tasks included virtual lesson modeling and virtual development of short, learner-centered activities for an adolescent food literacy curriculum. Informal interviews were conducted at the end of the academic year. Participants reported that the virtual service-learning project connected to their coursework, improved their confidence and professional communication, and was a safe space for growing their teaching practice. Findings were not generalizable due to the small n and purposive sampling, and participants were unable to teach adolescents during the pandemic. The service-learning project may be transferable to local health departments as there is a demonstrated need of alternative implementation models for health education interventions.

Background/Objectives: There is a limited body of research on evidence-based food literacy education for adolescents. The inquiry-based curriculum, Teens CAN: Comprehensive Food Literacy in Cooking, Agriculture, and Nutrition, was designed to improve food literacy among adolescents ages 14–18 years. This study aimed to assess the Teens CAN curriculum by examining changes in food literacy outcomes among high school–aged adolescents and explore the effectiveness of undergraduate facilitators in implementing the curriculum with fidelity. Methods: This quasi-experimental pilot study was conducted among high school students comprising intervention (n =14) and comparison groups (n = 16). All Teens CAN lessons were delivered by trained undergraduate facilitators, and lesson fidelity was measured by a trained observer. Baseline and follow-up survey measures assessed various components of food literacy, including adolescent nutrition knowledge, diet quality, and intrinsic motivation to prepare healthy food (cooking self-efficacy). Between-group differences were examined using t-tests, and ANCOVA regression models assessed associations between changes in baseline to follow-up nutrition knowledge, diet quality, and cooking self-efficacy, adjusting for baseline values. Results: The adolescents in the intervention group had a significant increase in nutrition knowledge scores compared to the comparison group (4.6 ± 2.3 vs. 1.1 ± 3.7, respectively; p = 0.01). High fidelity (≥80%) was achieved across lessons and lesson components. In ANCOVA regression analyses, participation in the intervention was positively associated with nutrition knowledge (β = 3.3, 95% CI [0.87–5.80]; p = 0.01), providing evidence for future investigation. Conclusions: The findings from this pilot study suggest that Teens CAN has the potential to positively influence food literacy and related behaviors among adolescents, therefore warranting further investigation in a larger population.

Weight bias is present among pre-health professional students (e.g., nutrition, dietetics, nursing, physical therapy, medicine). Educators need support and guidelines about how to enhance learning through engaging assignments while also meeting accreditation requirements. This pilot study examined the impact of an innovative weight bias assignment using photovoice and reflection within existing nutrition education courses, measured through pre-post assessments from the Fat Attitudes Assessment Toolkit. While not all subscales showed significant change, improvements in the Fat Acceptance and Attribution Complexity Composites suggest these methods may be effective in shifting attitudes about fatness. Further research is needed to assess the long-term impact of such interventions in professional practice.