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Food insecurity rates are high among college students compared to the US population. This study used a cross-sectional survey of university students (n = 419) to assess the potential role of food preparation ability in reducing food insecurity among this population. Food insecurity (34.6%) and very low food security (17.9%) rates were elevated compared to the general population. Income (OR = .667) and the utilization of food assistance programs (OR = 2.217), predicted the incidence of food security. One component of food preparation ability, access to cooking facilities, was associated with a reduced likelihood of food insecurity (OR = .584).
Katharine Halfacre (Mon,) studied this question.