College Students' Feasibility and Acceptability of a Culinary Medicine and Wellness Class and Food Security and Eating Behaviors at a Minority-Serving Institution: A Pilot Study.

ABSTRACT: Objective: This study aimed to assess the feasibility and acceptability of a Culinary Medicine and Wellness (CMW) class among undergraduate college students attending a U.S. Minority-Serving Institution (MSI), as well as their food security, mental health status, and eating behaviors. Methods: This pre- and post-intervention study was conducted at an MSI in a Southeastern U.S. University, where students enrolled in a 15-week, three-credit CMW class equivalent to 2.5 h per week and received instruction on cooking and preparing healthy meals on a budget. The primary outcomes were acceptability and feasibility of the CMW class. Participants' food security status, mental health status, and fruit and vegetable intake were also assessed. Program evaluation utilized thematic analysi

SUBMITTER: Alonge Z 

PROVIDER: S-EPMC12297996 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature