Journal of Nutrition Education and Behavior最新文献

{"title":"Gaps in Nutrition Assistance Programs for International Students in Institutions of Higher Education in the United States","authors":"Pindar Mbaya MPH,&nbsp;Trishnee Bhurosy MSc, PhD, CHES","doi":"10.1016/j.jneb.2025.05.057","DOIUrl":"10.1016/j.jneb.2025.05.057","url":null,"abstract":"<div><h3>Background</h3><div>High rates of food insecurity of up to 57% have been reported in college students in the United States (US). International students account for 6% of the US collegiate population. Yet, there is still limited data on the full extent of food insecurity among international students, including their access to nutrition assistance programs.</div></div><div><h3>Objective</h3><div>This study examined policy gaps in federal nutrition assistance programs and explored the availability of community-level programs available for international students in the US.</div></div><div><h3>Study Design, Settings, Participants</h3><div>The protocol of this review was registered on PROSPERO (ID: 616263). The search strategy for this study was two-fold. First, the authors accessed each state’s Supplemental Nutrition Assistance Program (SNAP) and the United States Department of Agriculture websites to identify any policies relevant to international students. Second, following the PRISMA guidelines, the authors searched for peer-reviewed articles on PubMed, CINAHL Complete, PsycINFO, ScienceDirect, and ERIC databases that provided evidence on existing community programs or interventions for this target group. The search yielded 2,091 articles, with fourteen articles meeting the inclusion criteria.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Gaps in existing federal and community nutrition assistance programs for international students in the US.</div></div><div><h3>Results</h3><div>The prevalence of food insecurity among international students ranged from 26.8% to 61%. SNAP’s eligibility criteria excluded the majority of international students. International students were neither restricted nor specifically mentioned as eligible for the Women Infants Children program. Other gaps included limited research on food insecurity and interventions for international students, lack of funding to support procurement and distribution of healthy foods to this group, and lack of partnerships between campus food security initiatives, university services, and community programs to address the complex needs of international students.</div></div><div><h3>Conclusions</h3><div>Despite the existence of on-campus food pantries in US colleges and universities that help food-insecure international students, other solutions are needed. There is a critical need for federal and state agencies to revise their policies that expand access to nutrition assistance programs among international students.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S25-S26"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Good Food Bag Case Study and Evaluation: The Value of Youth Leadership and School-based Gardens on Nutrition Education and Community Health","authors":"Gretchen Suess PhD,&nbsp;Maris Altieri RDN","doi":"10.1016/j.jneb.2025.05.058","DOIUrl":"10.1016/j.jneb.2025.05.058","url":null,"abstract":"<div><h3>Objective</h3><div>The primary objective of this Good Food Bag Program (GFB) case study and evaluation was to generate evidence of an emerging program. Outcomes were examined to explore how a university partnership, cross-grade collaborations, and use of school garden spaces could enhance community nutritional impacts.</div></div><div><h3>Use of Theory or Research</h3><div>One in ten Philadelphia households lacks consistent access to affordable, healthy food. Multiple studies have shown that stigmas around accepting “free food” burden food assistance programs to reach families in need.</div></div><div><h3>Target Audience</h3><div>Recipients of Good Food Bags from three school sites, including students, teachers, and community members. Staff and youth leaders engaged in school gardens and overseeing GFB distributions.</div></div><div><h3>Program Description</h3><div>GFB is a food sovereignty project of the Agatston Urban Nutrition Initiative (AUNI). The summer six-week initiative offers recipients weekly CSA shares, produce from University-Assisted Community School (UACS) gardens, and recipes/nutritional information. Cross-grade initiatives integrate K-12 students to foster youth-based change and community building around nutrition and nutrition education.</div></div><div><h3>Evaluation Methods</h3><div>Data include administrative data on the 1011.11pounds of produce, 59 post-distribution surveys collected from GFB recipients, six individual key staff interviews, and observational reflections from distributions.</div></div><div><h3>Results</h3><div>Sixty-five percent of recipients reported major improvements on their eating habits, noting increases in nutrition. Only 4% (1 or 2 individuals) reported consuming no fruit or vegetables each day. Households with multiple members receiving bags reported significantly higher levels of eating two or more vegetables at main meals (p &lt; .05). While only 5% of the produce distributed came from UACS gardens, it supplemented bags with culturally-relevant produce and associated recipes. Qualitative data also revealed student engagement and cross-grade interactions were key components to program success. Garden-based nutrition education shifted focus at distributions to healthy eating and food-systems, bypassing stigmas surrounding “free food”.</div></div><div><h3>Conclusions</h3><div>The GFB serves as a valuable model for addressing food insecurity. A longer-term evaluation will help reveal how school gardens, youth leadership, and intergenerational community engagement can impact healthy living year-round.</div></div><div><h3>Funding</h3><div>SNAP-Ed</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S26"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cooking Matters at Home Participants Improve Confidence in Food Resource Management Strategies","authors":"Jessica Soldavini PhD, MPH, RD, LDN,&nbsp;Marlee Caregnato MPH, RDN, LDN","doi":"10.1016/j.jneb.2025.05.101","DOIUrl":"10.1016/j.jneb.2025.05.101","url":null,"abstract":"<div><h3>Objective</h3><div>To evaluate whether Cooking Matters at Home lessons delivered by college student interns through SNAP-Ed leads to changes in confidence related to food resource management strategies among participants.</div></div><div><h3>Use of Theory or Research</h3><div>Cooking Matters curricula are based on Social Cognitive Theory. Research published on in-person Cooking Matters classes have found improvements in confidence and skills related to food resource management.</div></div><div><h3>Target Audience</h3><div>Low-income individuals from North Carolina participating in online Cooking Matters at Home lessons offered through the Carolina Hunger Initiative at the University of North Carolina at Chapel Hill between December 2020 and June 2023.</div></div><div><h3>Program Description</h3><div>During the COVID-19 pandemic, the Carolina Hunger Initiative began offering online Cooking Matters at Home lessons through SNAP-Ed. Lessons were led by undergraduate and graduate student interns over Zoom. Cooking Matters at Home focuses on helping participants learn how to purchase healthy foods on a budget that families can prepare and eat at home together. Lessons actively engaged participants using facilitated dialogue and included a live or pre-recorded recipe demonstration.</div></div><div><h3>Evaluation Methods</h3><div>Retrospective online pre/post surveys were emailed to participants at the end of each of 13 series of lessons. Seven questions from the Cooking Matters at Home survey assessed confidence related to food resource management strategies from the SNAP-Ed Evaluation Framework. Confidence for each strategy was rated using a 5-point Likert scale that ranged from “Not at all Confident” to “Very Confident.” Pre and post scores were analyzed using Wilcoxon signed rank tests.</div></div><div><h3>Results</h3><div>Data from 195 participants who responded to the questions on confidence for food resource management strategies were included in the analyses. Statistically significant improvements in all seven food resource management strategies were found (p&lt; 0.001).</div></div><div><h3>Conclusions</h3><div>Cooking Matters at Home lessons led by college student interns may lead to improvements in confidence related to food resource management strategies among participants.</div></div><div><h3>Funding</h3><div>SNAP-Ed</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S46-S47"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Evaluation of the Nutrition and Health Awareness (NHA) Program on the Health Knowledge and Attitudes of Elementary School Students: A One-Year Retention Study","authors":"Alyssa Kim MPH, OMS-III,&nbsp;December Fagen OMS-III,&nbsp;Adriana Barranco MS, OMS-II,&nbsp;Naomi Reyes MS, OMS-II,&nbsp;Vallabhi Annaluru MS, OMS-II","doi":"10.1016/j.jneb.2025.05.095","DOIUrl":"10.1016/j.jneb.2025.05.095","url":null,"abstract":"<div><h3>Background</h3><div>Childhood obesity affects nearly 28% of children in Arizona, disproportionately impacting low-income families and highlighting the need for long-term nutritional interventions. The Nutrition &amp; Health Awareness (NHA) program is a five-week health education curriculum designed for fourth-grade students, aiming to improve health knowledge, self-efficacy, and attitudes related to physical activity, nutrition, and chronic disease prevention. While previous studies demonstrated immediate post-intervention improvements, sustained retention of health knowledge has not yet been evaluated.</div></div><div><h3>Objective</h3><div>To evaluate the effectiveness of the NHA program in enhancing health knowledge and attitudes among elementary school students and assess one-year retention.</div></div><div><h3>Study Design, Settings, Participants</h3><div>A pre-post longitudinal study was conducted at Emerson Elementary School, a Title I school in Mesa, Arizona. Five weekly in-person lessons were delivered to 112 eligible fourth-grade students. Topics covered physical activity, nutrition, heart disease, and diabetes. A bilingual questionnaire consisting of 15 conceptual knowledge and 12 attitude questions was administered at baseline, one week, four weeks, and one year post-intervention.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>The primary outcome was the change in health knowledge scores from baseline to each subsequent time point. Paired t-tests assessed pre- and post-intervention score differences. Secondary outcomes included self-reported health behavior attitudes.</div></div><div><h3>Results</h3><div>Among 67 participants matched from pre- to post-test, average knowledge scores increased from 8.3 to 10.3 (p &lt; 0.01), demonstrating significant short-term knowledge gains. One year later, 53 participants were reassessed, with an average score of 10.0—showing a non-significant decline (p = 0.15). Health attitude surveys indicated consistent improvements in confidence and intentions to adopt healthier behaviors.</div></div><div><h3>Conclusions</h3><div>The NHA curriculum significantly improved health knowledge and attitudes, with knowledge retention maintained one year post-intervention. Spanish-translated assessments addressed language barriers, emphasizing the importance of culturally competent health education. These findings underscore the critical role of early, school-based interventions in shaping lifelong health behaviors and mitigating chronic disease risk, reinforcing the necessity of integrating comprehensive health education into pediatric outreach efforts. Demonstrating lasting benefits, this program could inform scalable strategies to improve public health outcomes in vulnerable communities.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S43-S44"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digital Food Safety: Insights from Fact-Checking ChatGPT Consumer Interactions","authors":"Lorena Correia BS,&nbsp;Yaohua Feng PhD","doi":"10.1016/j.jneb.2025.05.032","DOIUrl":"10.1016/j.jneb.2025.05.032","url":null,"abstract":"<div><h3>Background</h3><div>Consumers frequently seek nutrition and food safety information for guidance in food preparation practices. According to Consumer Reports, 21% of American consumers have used generative language models, such as ChatGPT, for health-related purposes, reflecting a growing trend in AI assistance for health information. Despite their quick, conversational responses, these models can \"hallucinate,\" producing confident but incorrect or fabricated information.</div></div><div><h3>Objective</h3><div>This study evaluates ChatGPT 4.0 Mini's capability to generate accurate references to support its statements in answering if 20 consumers’ questions about food safety practices were risky.</div></div><div><h3>Study Design, Settings, Participants</h3><div>The practices were extracted from the food safety podcast Risky or Not, hosted by food science professors Dr. Ben Chapman and Dr. Don Schaffner. The prompt tested after entering food safety inquiries sent by consumers (n=20) on ChatGPT 4.0 was: “Fact check: Provide evidence for my question from research articles, with author’s name, title of the article, publication venue (volume, issue, page number), year and link.”.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>It was considered a reference invalid if the chatbot did not provide any reference; generated a link that led to a paper that was different from the one mentioned; if the link referenced had a false DOI; if it did not provide the paper information; if it pointed to a nonexistent paper.</div></div><div><h3>Results</h3><div>The results have shown that ChatGPT 4.0 Mini generated valid references only 35% of the time for the n=20 questions analyzed in the study. In some cases, the ChatGPT 4.0 Mini initially produced correct reference information but, upon repetition, it fabricated a nonexistent link.</div></div><div><h3>Conclusions</h3><div>These findings highlight the limitation of AI-driven chatbots in providing the reference for the content generated, emphasizing the need for cautious interpretation and further evaluation of their reliability in consumer food safety advice.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S14"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating Alignment of Dietitian’s Nutrition Education Decisions with Behavior Change Theory","authors":"Dagny Larson MS, RD, LD,&nbsp;Tvisha Karumuri n/a,&nbsp;Marissa Burgermaster PhD","doi":"10.1016/j.jneb.2025.05.035","DOIUrl":"10.1016/j.jneb.2025.05.035","url":null,"abstract":"<div><h3>Background</h3><div>Theory-based nutrition education can increase successful dietary behavior change. By leveraging theory-based tools such as the Nutrition Education DESIGN procedure (DESIGN), nutrition educators can identify relevant behavioral determinants and implement behavior change strategies targeted for those determinants. However, research suggests that dietitians, key providers of nutrition education, may have insufficient training in behavior change theory.</div></div><div><h3>Objective</h3><div>To investigate how dietitians incorporate behavior change theory in nutrition education.</div></div><div><h3>Study Design, Settings, Participants</h3><div>We conducted qualitative interviews with 26 dietitians about how they adapt education to meet patient needs. Two coders reviewed transcripts to: 1) identify dietitians’ objectives for the educational activities they deliver to patients, and 2) code these excerpts for the presence of behavioral determinants from the DESIGN’s integrated model for nutrition education. Seven participants were asked explicitly about their use of theory in education decisions.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>A thematic analysis of dietitians’ described objectives and the presence of behavior change content.</div></div><div><h3>Results</h3><div>Three of 7 participants considered Stages of Change (Transtheoretical Model) when making education decisions; no other theories were mentioned by participants. Despite this, we identified 5 themes related to dietitians’ education objectives, which had overlap with theory-based determinants. 1) The Why – patients must understand purpose and importance of change (perceived risk, perceived benefits). 2) Overwhelm – education should make diet changes easy and realistic (self-efficacy, perceived barriers). 3) Control – patients should have autonomy and choice around diet changes (perceived behavioral control). 4) Guidance – patients have knowledge gaps that prevent change (knowledge and cognitive skills). 5) Myth Busting – patients come in with misinformation and misperceptions of what a healthy and diabetes-friendly diet is (attitudes, self-efficacy, perceived benefits, knowledge and cognitive skills).</div></div><div><h3>Conclusions</h3><div>Dietitians are infrequently utilizing behavior change theory in their conscious selection of educational objectives. However, there is overlap between their stated objectives and common behavioral determinants used in theory-based nutrition education. Future research is needed to identify how to increase consideration of theory in dietitians’ nutrition education decisions.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S15"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a Study Abroad Food Acculturation Questionnaire for U.S. College Students","authors":"Sydney C Davis,&nbsp;Somya Gupta MS,&nbsp;Kritika Gupta Ph.D., PMP, CHES®,&nbsp;Laurel G Lambert PhD, RD","doi":"10.1016/j.jneb.2025.05.017","DOIUrl":"10.1016/j.jneb.2025.05.017","url":null,"abstract":"<div><h3>Background</h3><div>When preparing students for study abroad programs, many universities prioritize preparing students for challenges like housing accommodations, course work, and safety. However, less attention is given to difficulties related to the food environment, food culture, and procurement of foods while living in Italy.</div></div><div><h3>Objective</h3><div>To develop and validate a survey assessing U.S. study abroad students' experiences with acculturating to Italian food culture.</div></div><div><h3>Study Design, Settings, Participants</h3><div>This cross-sectional study employing a mixed method approach has two phases; 1) Questionnaire development based on focus group discussions (FGD), and 2) Content validity with experts (n=5) and cognitive interviews (n=3) to assess face validity of the developed questionnaire items. The Socio Ecological Model (SEM) guided five focus group discussions with 29 students at two study abroad institutes in Italy. A review of literature and results from focus groups guided the development of a questionnaire to capture students’ experiences with acculturation into the Italian food culture within the SEM framework. Inclusion criteria were 18 years or older, enrolled in a U.S. university, and attended an Italy Study Abroad program.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Based on inductive thematic analysis for transcribed FGD, recurring themes were identified and structured according to SEM using Dedoose. Experts provided feedback on questionnaire clarity, interpretation, and scoring. Items in questionnaire were refined based on content and face validity.</div></div><div><h3>Results</h3><div>Thirty-six initial items were generated divided into four sections along with demographic questions: (A) Fourteen items assessing changes in food habits and consumption, (B) Eight items looking at food environment abroad with respect to shopping and eating out (C)Four items investigating changes in meal preparation, and (C) Five items evaluating adaptation to Italian food culture.</div></div><div><h3>Conclusions</h3><div>This evidence-based questionnaire addresses food-related acculturation challenges among U.S. study abroad students as seen through the lens of SEM. Future researchers can use this tool to assess acceptance and adaptation to the Italian food culture, while universities and policymakers can utilize it to develop targeted strategies to better support students in navigating food acculturation during study abroad programs.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S6"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrition Quality of Children’s Menus Offered by Fast-Food and Traditional-Food Chain Restaurants","authors":"Yendry Pazos-Sibaja MSc.,&nbsp;Mónica Alpízar-Araya Mág.,&nbsp;Natalia Rebolledo MSc., PhD.,&nbsp;Melissa Jensen MSPH, PhD","doi":"10.1016/j.jneb.2025.05.062","DOIUrl":"10.1016/j.jneb.2025.05.062","url":null,"abstract":"<div><h3>Background</h3><div>Foods consumed outside the home contribute to an increasing proportion of total dietary intake in many countries. Eating away from home has been associated with the consumption of larger portions, higher energy intakes, and inadequate nutrient intakes. Many restaurants offer children’s menus; however, these often lack healthy choices. The nutrition quality of children’s menus of chain restaurants in Costa Rica is unknown.</div></div><div><h3>Objective</h3><div>To characterize foods offered by children’s menus of chain restaurants and to determine whether differences exist in the nutrition quality between fast-food and traditional restaurants.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Cross-sectional study design, assessing chain restaurants located in main shopping centers of the Greater Metropolitan Area of Costa Rica (n=74 unique chain restaurants).</div></div><div><h3>Measurable Outcome/Analysis</h3><div>After adapting and evaluating its inter-observer reliability, the Kids Menu Healthy Score (KIMEHS) was used to determine the nutritional quality of children’s menus. The presence of a children’s menus, KIMHES individual categories (presence/absence) and overall KIMHES score were determined. The Mann Whitney test was used to determine whether differences existed in the nutrition quality according to KIMHES between fast-food and traditional restaurant, at a significance of P &lt; 0·05.</div></div><div><h3>Results</h3><div>Of all restaurants, 41.9% offered a children’s menu. According to KIMEHS, 96.8% of the menus were considered unhealthy. There were no significant differences between fast food and traditional restaurants. The most common main dishes were chicken nuggets (83.9%), hamburgers (54.8%) and pasta (41.9%). Most restaurants (83.9%) included French fries as a side dish. Only 6.4% offered fruit in their menus.</div></div><div><h3>Conclusions</h3><div>The children’s menus offered had poor nutritional quality, with limited variety and availability of healthy options. There is a need for policies and practices that promote better nutritional quality of food options for children when they eat outside the home.</div></div><div><h3>Funding</h3><div>None</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S27-S28"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Relationship Between Food Insecurity, Nutrition Security, Perceived Limited Availability, and Utilization Barriers","authors":"Keally Haushalter BS,&nbsp;Madalyn Rosenthal BS,&nbsp;Elham Almahmound MS,&nbsp;Jaimie Davis Ph.D., R.D.,&nbsp;Marissa Burgermaster PhD","doi":"10.1016/j.jneb.2025.05.065","DOIUrl":"10.1016/j.jneb.2025.05.065","url":null,"abstract":"<div><h3>Background</h3><div>Nutrition security, perceived limited availability, and utilization barriers are new measures believed to be related to food insecurity, but how they are correlated with one another has not been determined.</div></div><div><h3>Objective</h3><div>Assess how food insecurity, nutrition security, perceived limited availability, and utilization barriers are related to one another among a sample of federally qualified health center (FQHC) patients.</div></div><div><h3>Study Design, Settings, Participants</h3><div>100 patients with pre-diabetes or diabetes receiving care from a safety net clinic in TX were recruited into a pilot produce prescription program. Participants received $390 to purchase local produce through a subsidized mobile market and home delivery program. Participants completed surveys regarding food insecurity, nutrition security, perceived limited availability, and utilization barriers.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Nutrition security, perceived limited availability, and utilization barriers (4, 3, and 8 items, respectively) were measured and categorized per the Center for Nutrition and Health Impact guidelines. Food insecurity was assessed using the USDA U.S Household Food Security Survey Module six-item short form and participants were categorized as food insecure if they answered affirmatively one or more questions. Spearman correlation was used to assess the direction and strength of the relationship between the measures.</div></div><div><h3>Results</h3><div>51 participants (52.5 (±9.1) years old, 71% female, 57% Hispanic) had complete data on all measures. Twelve (26%) were nutrition insecure, 13 (28%) had perceived limited availability, 12 (26%) reported high utilization barriers, and 29 (62%) were food insecure. Nutrition insecurity was weakly correlated with food insecurity (p=.33, P=.02) and perceived limited availability (p=.31, P=.02) and moderately correlated with utilization barriers (p=.56, P &lt; .001). Food insecurity was moderately correlated with utilization barriers (p=.43, P=.002), but not perceived limited availability (p=.27, P=.06). Perceived limited availability and utilization barriers were moderately correlated (p=.42, P=.002).</div></div><div><h3>Conclusions</h3><div>This work demonstrates significant but weak to moderate correlations between measures of one’s food environment, suggesting that all four measures may be needed.</div></div><div><h3>Funding</h3><div>USDA Gus Schumacher Nutrition Incentive Program</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S29"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial Board/Board of Directors","authors":"","doi":"10.1016/S1499-4046(25)00356-2","DOIUrl":"10.1016/S1499-4046(25)00356-2","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page A3"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}