Following rising unemployment rates and consequent loss of income due to COVID-19, many people have been seeking meal assistance. This study examines the impact of a community-based free meal distribution program during the pandemic in Kentucky, reviewing characteristics of recipients of the program. Demographics, health behaviors, food insecure classification, and rating of importance of the meal program were collected. Qualitative feedback on the impact of the program was collected via open response. Of the 92 participants using the meal service, the cohort was female, Black, 43 years of age (43.5 ± 15.0 years), with a household income under 30,000 USD before COVID, decreased income since COVID, and were food insecure. Recipients rated the importance of the service as 8.7 ± 1.8 (of 10), and those with children indicated the importance as 4.2 ± 1.1 (of 5). Qualitative data on program importance highlighted four response categories including “changed habits”, “mental wellbeing”, “provided resources”, and “other”. In response to the COVID-19 pandemic, many individuals have struggled. Meal assistance programs are a fundamental asset in the community that have seen marketed demand since COVID-19. Collaboration with, and evaluation of, meal assistance programs can be valuable for continued programmatic funding support.

College food insecurity (FI) and poor psychosocial health are prevalent public health issues in the U.S., yet often overlooked. Since the COVID-19 pandemic, repercussions on these critical inequity issues remain unclear. During the summer months of 2020, this cross-sectional survey examined associations between students’ self-reported FI and perceived stress (PSS-10), one aspect of poor psychosocial health. An anonymous online survey was distributed to a convenience sample of college students at a land grant institution of higher education in the southeastern U.S., and $10 e-gift card was provided to survey respondents. The survey response rate was 26.2% (n=235) and participants were predominantly female, White, and from upper-division including junior and senior students. Among respondents, 31.3% were food insecure and 37.8% were laid off or temporarily furloughed. Students who worked before the pandemic were 3.49 times more likely to continue working despite the pandemic; however, employment status was not significantly associated with since-PSS-10 scores or FI. In multiple linear regression models, pre-PSS-10 scores, age, and lower division were significant predictors of since-PSS-10 scores. Additionally, students experiencing FI and having higher pre-PSS-10 scores were predicted of having higher since-PSS-10 scores. This study adds important findings about college FI and perceived stress to the limited literature regarding college student health during the pandemic. A more rigorous study design with a larger, nationally or regionally representative sample is recommended for future studies. To address both complex issues of college FI and poor psychosocial health, a multi-faceted interdisciplinary approach, well-supported by college administrators, would be warranted.

Older adults are at a greater risk for food insecurity compared to the general population. This study aimed to describe changes in diet quality and food insecurity following a free meal program at low-income, older adult housing complexes. Study participants were recruited from two low-income older adult public housing complexes in Kentucky. Fifty participants were enrolled and received 1–4 free weekly meals across 3 months as part of the Meals on Wings pilot program. Surveys and a 24 h dietary recall were completed at baseline and 3 months. Participants were predominately female, 69 years of age, and Black or African American race. Food security status (FSS) and dietary quality through the Healthy Eating Index (HEI) were assessed as primary measures. Participants were placed in “at-risk” categories of the (1a) lower quartile of the HEI and (1b) lower than 51% HEI, or (2) “low” or “very low” food security status based on the USDA Household Food Security Screener (FSS). Multiple linear regression (MLR) models were conducted for HEI and FSS scores to include time, group, time*group interaction, and control of meal utilization percentage (i.e., dose). The MLR for the HEI quartile had a significant time by quartile interaction that was present for an increase in the HEI in Q1 (n = 12; 32.42 ± 5.95% to n = 6; 46.10 ± 10.62%; p < 0.0001) and a decrease in the HEI for Q4 (n = 12; 70.68 ± 7.13% to n = 9; 52.36 ± 11.57%; p < 0.0001). For those low food security participants (n = 24; 48.0%), the average food insecurity score from the 6-item USDA screener improved from 4.09 ± 1.62 at baseline to 2.63 ± 2.41 at 3 months (p = 0.0064). The MLR for the FSS had a significant group*time interaction (p = 0.0071). In our population, particularly those vulnerable with lowest dietary quality and food insecurity status, we did see improvements across the free meal pilot program. However, a small sample, limited generalizability, and limited data collection measures urge caution when using these results to extrapolate for the general population. However, the current results are promising and should encourage further investigation of the effects of meal assistance programs on the health and well-being of older adults.

Simulation-based learning experiences (SBLEs) are effective for teaching healthcare students clinical and communication skills. The current study assessed self-perceived clinical and communication confidence among dietetics students completing a series of four SBLEs (3 group, 1 individual) across nine months. Dietetics students were recruited in February 2023 prior to their first SBLE. Simultaneously through the academic year, students completed clinical and communication courses. Students were invited to complete an online, anonymous self-reported survey regarding confidence with nutrition care and communication prior to their first SBLE (Time 1), prior to their third SBLE (Time 2), and following their final SBLE (Time 3). The survey measured healthcare work experience and self-perceived confidence. Student confidence increased among 30 of the 38 indicators (p < 0.05). At Time 2 (following two group SBLEs), those with healthcare experience had higher confidence among 12 of the 39 items (p < 0.05). At Time 3 (following four simulation experiences) those with healthcare experience had higher confidence among just four of the 39 total items (p < 0.05). Cohort increases in confidence suggest that SBLEs, along with dietetics coursework, were critical in increasing confidence and students’ perceived ability to carry-out entry-level tasks of a dietitian. While student confidence increased across the cohort, SBLEs were particularly beneficial in leveling confidence between those with prior clinical experience and those without.

In the United States, 6.5 million children experience food insecurity. The purpose of this project was to evaluate the Building Blocks for Healthy Kids summer nutrition education program for low-income children. Twenty-six children ages 6–11 years participated in the six-lesson program that included snacks incorporating gleaned produce. Plate waste data indicated 55-80% of the served snack was consumed. Knowledge related to nutrition and food systems increased between pre- and post-intervention (p < .0001). At post-intervention, children reported practicing more mindful and sustainable eating practices. Overall, the program increased knowledge and improved food-related behaviors in low-income children.