(OR17-03-25) Food Insecurity Nutrition Education (FINE) Program Positively Influences Dietary Habits in College Students: A Pilot Study

Objectives: Approximately 30-59% of college students are food insecure, and most have had no nutrition education. With 45% of 18–34-year-old students having at least one chronic health condition in 2019, proper nutrition and health education is pivotal. This study examined the impact of a peer-led nutrition intervention (FINE) aimed at promoting healthy lifestyles and explored perceptions, motivators, and barriers of healthy lifestyles among college students.

Methods: Over sixty students were recruited via an email advertisement and randomly assigned to either the control or intervention group. After confirmation of eligibility (i.e., ≥18 years old without food allergy), the control group (n=12) received general nutrition information biweekly via email attachment, while the intervention group (n=11) engaged in weekly 90-minute in-person education sessions for 9 weeks (with online access to materials). Education included healthy diet (based on the MyPlate and DGA 2020-2025), physical activity (from Physical Activity Guidelines for Americans), sleep information (from American Academy of Sleep Medicine), self-care, and financial coaching. Activities included healthy cooking, mindful eating, exercise, and personal budgeting. After the intervention, the intervention group (n=11) participated in a focus group discussion led by a trained moderator using semi-structured interview questions. The session was recorded, transcribed verbatim, and transcriptions were confirmed by authors. Inductive thematic analysis was employed.

Results: Four themes (i.e., opportunity to gain knowledge, real-life application, quality of peer educators, needs for improvement) were identified to practice healthy dietary habits through the FINE. Students had diverse definitions of healthy lifestyle. Desires to maintain body functionality, self-efficacy, and positive role models were motivators of healthy lifestyles, while food insecurity status, lack of time and motivation, unhealthy food environment, and negative peer influence were barriers.

Conclusions: A peer-led nutrition program showed promising influence on healthy dietary habits, but social relations with peers and college campus food environment should be considered for future programs.

Funding Sources: Center for Transformative Undergraduate Experiences, Texas Tech University