P126 Changes in Frequency of Cooking, Eating Out and the Relationship with Food Consumption of East Asian International Students in New York

Abstract

Background During 2017-2018, East Asian international students accounted for 46% (n = 466, 265) of total international students in the US. Upon arrival here, they tend to face challenges regarding cooking and eating out while focusing on academic achievement and navigating a different food environment. However, how the transition takes place and how it links to current food consumption have not been explored. Objective To examine East Asian international students' changes in frequency of cooking and eating out upon arrival to the US, and the relationship with food consumption. Study Design, Settings, Participants A cross-sectional survey administered to East Asian international students (n = 511; female 67.1%; mean age 24.8 years;) at four universities in New York State. Measurable Outcome/Analysis A 14-item food frequency questionnaire using nine-point Likert scale was used to measure food consumption. Comparison between cooking and eating out in their home country and in the US were measured by descriptive statistics and t-test. Multiple regression analysis was performed to analyze how current cooking and eating out, and weekly expenditure, were related to current food consumption. Results Students cooked more frequently in the US than in their home countries (t = -19.74; P Conclusion While students tend to spend more on eating out due to busy academic schedules, cooking more often would help them eat more whole foods and less processed foods, leading to healthy food consumption while they stay here. Funding None.