ABSTRACT Introduction Emerging adult college students often experience poor diet quality (DQ) and rely heavily on ultra‐processed foods (UPFs), such as sugary beverages, salty snacks, sweet snacks, and other calorie‐dense, convenience foods. Meal kits, which provide pre‐portioned ingredients and simple recipes, may offer a practical strategy to support healthier eating among emerging adults, yet their relevance and feasibility in college settings remain poorly understood. This study aims to assess the health behaviors, needs, and preferences of the target college student population to inform the development and feasibility of a pilot meal kit program. Methods This exploratory, community‐informed research used a multi‐method approach implemented in two phases: (1) an electronic survey of undergraduate students assessing sociodemographics, eating patterns, and meal preparation habits, and (2) virtual focus groups exploring protein intake, cooking behaviors, and desired meal‐kit features. Quantitative data were analyzed using descriptive statistics, Pearson correlations, and logistic regression models. Qualitative data were coded using inductive thematic analysis. Results Students ( N = 501) demonstrated low DQ (sHEI = 47.7 ± 10.0/100), and 33.7% reported low or very low food security. Higher UPF intake (OR = 1.14, 95% CI 1.02, 1.25, p = 0.015), more frequent cooking (OR = 1.31, 95% CI 1.02, 1.70, p = 0.037), and greater food insecurity (OR = 1.08, 95% CI 1.003, 1.16, p = 0.042) significantly predicted interest in meal kits, although effect sizes were small (Nagelkerke R 2 = 0.015–0.023). Qualitative findings identified key barriers to healthy meal preparation, including limited time, inadequate kitchen access and equipment, financial constraints, and dissatisfaction with campus dining protein options. Students perceived meal kits as convenient and customizable but expressed concerns about affordability. Conclusion Emerging adult college students face numerous barriers to healthy eating. Many view meal kits as a practical way to access convenient, nutritious meals. Affordable, culturally and economically tailored programs may help improve DQ and reduce reliance on UPFs. Findings support pilot testing a campus‐based meal‐kit program.
Watras et al. (Mon,) studied this question.