Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study
Objectives: This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students. Methods: In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilit...
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| Format: | Article |
| Language: | English |
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The Korean Society of Community Nutrition
2023-12-01
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| Series: | Korean Journal of Community Nutrition |
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| Online Access: | https://pc.kjcn.or.kr/pdf/10.5720/kjcn.2023.28.6.495 |
| _version_ | 1797316096918814720 |
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| author | Eunji Ko Eunjin Jang Jiwon Sim Minjeong Jeong Sohyun Park |
| author_facet | Eunji Ko Eunjin Jang Jiwon Sim Minjeong Jeong Sohyun Park |
| author_sort | Eunji Ko |
| collection | DOAJ |
| description | Objectives: This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students.
Methods: In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input.
Results: An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team’s previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being.
Conclusions: This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students’ FL. |
| first_indexed | 2024-03-08T03:13:20Z |
| format | Article |
| id | doaj.art-f79a8ba1860b48a89d9b355027c54606 |
| institution | Directory Open Access Journal |
| issn | 2951-3146 |
| language | English |
| last_indexed | 2024-03-08T03:13:20Z |
| publishDate | 2023-12-01 |
| publisher | The Korean Society of Community Nutrition |
| record_format | Article |
| series | Korean Journal of Community Nutrition |
| spelling | doaj.art-f79a8ba1860b48a89d9b355027c546062024-02-13T01:09:59ZengThe Korean Society of Community NutritionKorean Journal of Community Nutrition2951-31462023-12-0128649550810.5720/kjcn.2023.28.6.495Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative studyEunji Ko0https://orcid.org/0000-0003-1486-1007Eunjin Jang1https://orcid.org/0000-0003-3926-4575Jiwon Sim2https://orcid.org/0000-0003-2381-8641Minjeong Jeong3https://orcid.org/0009-0005-0686-1666Sohyun Park4https://orcid.org/0000-0001-6009-1002Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea; The Korean Institute of Nutrition, Hallym University, Chuncheon, Korea. Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea; The Korean Institute of Nutrition, Hallym University, Chuncheon, Korea. Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea; The Korean Institute of Nutrition, Hallym University, Chuncheon, Korea. Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea; The Korean Institute of Nutrition, Hallym University, Chuncheon, Korea. Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea; The Korean Institute of Nutrition, Hallym University, Chuncheon, Korea.Objectives: This study aimed to develop a campus-based intervention program to enhance food literacy (FL) among university students. Methods: In the initial phase, we conducted a literature review of FL intervention studies and held in-depth interviews with university students to identify facilitators and barriers to improving and practicing FL. Expert counseling sessions were conducted with nutrition education, marketing, and service design professionals. The results of this phase led to the creation of an initial curriculum draft. In the second phase, a follow-up survey was conducted with young adults to assess the acceptability of the developed curriculum. After the follow-up survey, additional meetings were conducted with the aforementioned experts, and the curriculum was further refined based on their input. Results: An 11-week FL intervention program was devised using constructs from the Social Cognitive Theory. The weekly curriculum consisted of 90-min theory-based and 90-min hands-on experience sessions. Three primary aspects of FL were covered: nutrition and food safety, cultural and relational dimensions, and socio-ecological aspects. Program highlights included cooking sessions for crafting traditional Korean desserts, lectures on animal welfare, insights into zero-waste practices, and communal eating experiences. Based on the study team’s previous research, the program also addressed mindful eating, helping participants understand the relationship with their eating habits, and providing strategies to manage negative emotions without resorting to food. Yoga sessions and local farm visits were incorporated into the curriculum to promote holistic well-being. Conclusions: This study elucidated the comprehensive process of creating a campus-based curriculum to enhance FL among university students, a group particularly susceptible to problematic eating behaviors and low FL levels. The developed program can serve as a blueprint for adaptation to other campuses seeking to bolster students’ FL.https://pc.kjcn.or.kr/pdf/10.5720/kjcn.2023.28.6.495food literacyuniversity studentsnutrition educationformative studycurriculum development |
| spellingShingle | Eunji Ko Eunjin Jang Jiwon Sim Minjeong Jeong Sohyun Park Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study Korean Journal of Community Nutrition food literacy university students nutrition education formative study curriculum development |
| title | Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study |
| title_full | Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study |
| title_fullStr | Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study |
| title_full_unstemmed | Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study |
| title_short | Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study |
| title_sort | development of a campus based intervention program to strengthen food literacy among university students a qualitative formative study |
| topic | food literacy university students nutrition education formative study curriculum development |
| url | https://pc.kjcn.or.kr/pdf/10.5720/kjcn.2023.28.6.495 |
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