Development of a campus-based intervention program to strengthen food literacy among university students: A qualitative formative study
10.5720/kjcn.2023.28.6.495
- Author:
Eunji KO
1
;
Eunjin JANG
;
Jiwon SIM
;
Minjeong JEONG
;
Sohyun PARK
Author Information
1. Master’s student, Department of Food Science and Nutrition, Hallym University, Chuncheon, Korea
- Publication Type:EDUCATIONAL MATERIALS
- From:Korean Journal of Community Nutrition
2023;28(6):495-508
- CountryRepublic of Korea
- Language:English
-
Abstract:
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.
