我们是否满足了学生的需求?制定衡量高校食品储藏室满意度的标准

Kelsey Gardiner, Susan Harvey
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引用次数: 0

摘要

在高等教育中,食品不安全问题日益受到关注。为满足大学生日益增长的获取充足健康食物的需求,各大学纷纷进行调整,食品储藏室成为最广泛实施的食品安全支持措施之一。然而,对于这一资源是否满足了学生的需求,却鲜有衡量。本研究旨在填补现有文献中的空白,采用横断面设计,开发一种新颖的满意度调查,并对使用校内食品储藏室的学生的总体满意度、资源使用情况和额外支持需求进行测量。100 名使用校内食品储藏室的学生参加了此次调查。调查由研究人员设计的十项满意度量表组成,该量表具有很高的可靠性(Cronbach's Alpha = .849)。根据李克特五点量表(1 = 非常不同意到 5 = 非常同意),学生的总体满意度很高 [ = 3.8]。学生们对工作人员志愿者的友好程度[x̅ = 4.55]、食品储藏室的位置[x̅ = 4.26]和货架稳定食品的供应[x̅ = 4.11]的满意度最高。学生对新鲜水果[x̅ = 3.18]和新鲜蔬菜[x̅ = 3.21]以及奶制品[x̅ = 3.59]的选择满意度最低。大多数人表示需要茶水间提供额外支持,包括学习用品(n = 48)、卫生和洗漱用品(n = 47)、炊具(n = 47)、其他应急资源信息(n = 28)、财务资源(n = 25)和食谱(n = 25)。需要进行更多的研究,以更好地了解食品储藏室的满意度、确定潜在的其他所需支持以及校园食品储藏室的影响。本研究是多阶段项目的第一阶段,将继续探索校内食品储藏室作为一种干预策略、学生使用食品储藏室的体验及其对学生的潜在影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Are we meeting student needs? Developing a measure for college food pantry satisfaction
Food insecurity is a growing concern in higher education. As universities adapt to meet the growing need of college students to access adequate amounts of healthy food, food pantries are among the most widely implemented food security supports. However, little has been done to measure whether this resource is meeting the needs of students. This study aims to fill gaps in the existing literature by using a cross-sectional design to develop a novel satisfaction survey and measure overall satisfaction, use of resources, and additional support needs of students utilizing an on-campus food pantry. A convenience sample of 100 student on-campus pantry users participated. The survey consisted of a ten-item, investigator-designed satisfaction scale, which demonstrated a high measure of reliability (Cronbach’s Alpha = .849). Based on a five-point Likert scale (1 = strongly disagree to 5 = strongly agree), overall student satisfaction was high [ = 3.8]. Students reported the highest level of satisfaction with friendliness of staff volunteers [x̅ = 4.55], location of the pantry [x̅ = 4.26], and availability of shelf stable food items [x̅ = 4.11]. Students reported lowest satis­faction with the selection of fresh fruits [x̅ = 3.18] and fresh vegetables [x̅ = 3.21], and the selection of dairy products [x̅ = 3.59]. Most indicated a need for additional support from the pantry site, including school supplies (n = 48), hygiene and toiletry supplies (n = 47), cooking utensils (n = 47), information on other emergency resources (n = 28), financial resources (n = 25), and recipes (n = 25). More research is needed to better under­stand pantry-site satisfaction, identify potential additional desired supports, and the impacts of on-campus food pantries. This study is the first of a multiphase project that will continue to explore on-campus food pantries as an intervention strategy, the student experience of utilizing food pantries, and their potential impact on students.
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