Food literacy and food security among university students: a pilot study assessing the impact of a university foods course

Although foods courses are commonly included in undergraduate dietetic programs, few studies have assessed the impact of these courses on student’s food literacy levels. Further, although there is evidence that university students are at increased risk of food insecurity, we know little about how food insecurity levels may change over the academic year or the relationship between food insecurity and food literacy. The objective of this pilot study was to develop a tool to measure food literacy, assess the impact of a university foods course on food literacy and assess the associations between food literacy, food security and barriers/enablers to food literacy. An online questionnaire was developed and piloted among 60 university students at two time periods (approximately three months apart). Students taking the foods course were found to have higher scores for the food literacy subscale confidence in food preparation and storage both prior to and upon completion of the course when compared to students in a non-foods course. However, no differences were found between other food literacy measures over the three month study period. Key barriers/enablers to food literacy include time, interest, confidence, skill, self-efficacy, participation in the foods course, age, gender, distance to the grocery store, means of transportation and access to equipment. Approximately 56% of students were found to be food insecure, with no differences in food insecurity over time. No associations were found between food literacy and food insecurity scores, supporting previous literature suggesting that food insecurity is primarily impacted by income rather than knowledge or skills. Food literacy and food security levels should be confirmed in a larger sample of university students