P141 - Examining the Real and Perceived Food Environment, Shopping Behaviors, and Predictors of Dietary Behavior Among a Group of Older, Racially Diverse Off-Campus College Students

Abstract

Background (Background, Rationale, Prior Research, and/or Theory): College students face unique challenges to engaging in healthy dietary behaviors, often leading to weight gain or nutrient deficiencies that may have long-term implications. More research is needed to understand the food environment of off-campus students and its impact on shopping, cooking, and diet, particularly in a sample of older and more racially diverse students. Objective: Examine relationships between off-campus student food environment, shopping behaviors, and dietary behaviors and outcomes. Study Design, Setting, Participants, Intervention: Cross-sectional survey of off-campus college students at a designated minority-serving institution. Students (non-Freshman, living off campus) were recruited through targeted emails, and selected by random and convenience sample. Participants (n = 418) reported demographic information, consumption (validated 26-item Dietary Screener Questionnaire (DSQ)), shopping habits, and perceptions of external food environment. Participant addresses were geocoded, and GIS was used to map proximal food stores and derive a modified-Retail Food Environment Index (m-RFEI) score for each participant, a ratio of healthy to less-healthy stores. Outcome Measures and Analysis: Univariate, Bivariate, and Linear Regression analyses performed. Results: Students perceived limited (39%) and low quality (32%) fresh fruits and vegetables and abundant fast food near their home (84%). Students mostly consumed food not requiring cooking (63.2%) or fast food (61%). Students shopped at their primary food store on average less than four times per month. Low average m-RFEI (8.15) indicated an environment of mostly fast food and convenience stores. After controlling for other factors, m-RFEI scores were positively associated with student age (.03) and income (.02), and BMI was positively associated with age, sugar sweetened beverage frequency, and having financial aid, and higher among racial minorities. Most students (76%) desired to eat healthier. Conclusions and Implications: Strategies are needed to help low-income off-campus college students, particularly racial minorities, overcome limited healthy food access for a healthier dietary pattern. Funding: UNC-Greensboro Internal Faculty Research Award.