A cooking intervention increased food literacy of students who frequently used the campus food pantry: A Pilot Program.

Objectives: Students who obtain food from a campus food pantry may benefit from participating in a nutrition/cooking intervention.

Participants And Methods: Twenty-seven students 18-30 years of age attending a university in the southeastern US participated in the IRB approved study. One 2-hour class was offered each week for four weeks in the on-campus cooking laboratory.

The Eating and Food Literacy Behaviors Questionnaire Has the Capacity to Distinguish Between Food Literacy Scores of Students Enrolled in Senior-Level Nutrition Classes Compared With Those Students Registered in Other Academic Courses Attending a University in the Southeastern United States.

Background: The Eating and Food Literacy Behaviors Questionnaire (EFLBQ) is an instrument that has not been tested for its capacity to distinguish among individuals assumed to have higher and lower food literacy.

Objective: The aim of this study was to examine and compare EFLBQ scores among university students with and without formal nutrition-related training.

Design: This study had a cross-sectional design.

The Program Improved Veterinary Medical Students' Perceived Ability to Buy, Cook, and Eat Healthy Foods.

College students are challenged to consume healthy diets, and veterinary medical students may also have difficulty achieving optimal dietary intake, yet improved well-being is associated with following healthy dietary patterns. Individuals with food literacy-the inter-related knowledge, skills, and behaviors to plan and manage, select, prepare, and eat healthy foods-are better able to meet dietary recommendations. The program developed and tested a nutrition education/culinary skill-building program to build first- and second-year veterinary medicine students' food literacy and healthy behaviors toward food.