(P13-050-25) COVID-19, Food Security and Diet Quality Among Ghanaian Immigrants in New York City

Objectives: To investigate among Ghanaian immigrants in New York City (NYC), a) food security before and during the COVID-19 pandemic; b) frequency of consuming culturally significant foods; and c) compare intake of high-value foods, cultural foods, and dietary diversity between the food secure and food insecure.

Methods: Using a cross-sectional study, 96 adult Ghanaian immigrants aged 18y+, born in Ghana, and living in NYC participated in 45-minute in-person interviews. An adapted Ghanaian food frequency questionnaire assessed intake of 26 food groups. Intake of each food group was determined by asking about frequency of consumption per week (never, < 1, 1, 2, 3, 4, 5, or ≥6 times/week). Intake of a food group was dichotomized as low < 3 vs. high ≥3 times/week. Dietary diversity was calculated as a total score of the number of regularly consumed foods (Range 0-26) and then dichotomized as low diversity < 10 vs. high diversity ≥10 food groups/week. The USDA Food Security Guide assessed food security and participants were assigned a score (Range 0-6), and dichotomized < 2 as food security and ≥2 as food insecurity.

Results: Participants were 55% women, with mean age 38.5±12.9years (Mean±SD). The year before the pandemic, 15.6% reported food insecurity. There was no difference in the consumption of cultural foods (plantains, starchy roots) or high-value foods (meat, poultry, eggs) between food insecure and secure participants before the pandemic. During the pandemic, 21.9% reported food insecurity. Food insecure participants had a lower intake of high-value foods and were 80% less likely to consume these foods (OR=0.2 (95% CI [0.06, 0.65], P = .009) than the food secure. There was no difference in dietary diversity between the food insecure and food secure, before and during COVID-19.

Conclusions: The COVID-19 pandemic increased food insecurity and worsened dietary quality in the Ghanaian immigrant community in NYC. This study can contribute to public health strategies aimed at preserving cultural identity while ensuring food security and healthy diets among vulnerable populations.

Funding Sources: Professional Staff Congress, City University of New York Grant TRADA-53-281, and Tow Faculty Research and Creativity Grant, 2023.