Using Culturally Relevant Meal Kits to Improve Cooking Skills, Reduce Food Waste, and Promote Engagement with a Campus Food Access Resource: An Exploratory Pilot Study

<b>Background/Objective:</b> Students' taste preferences, cooking skills, and cultural backgrounds impact their use of food access resources on campus. Meal kits include pre-sorted ingredients, which could address food waste and help to prepare meals with unfamiliar ingredients. The objective of this exploratory pilot study was to develop and investigate the impact of culturally relevant meal kits on cooking skills, food waste, and food security tailored to UC Davis students. <b>Methods:</b> Meal kits included ingredients found at the campus food pantry. Three culturally relevant recipes were selected: High-Protein Avocado Toast, Mexican-Inspired Quinoa Bowl, and a Korean Vegetable Stir-Fry. Students were randomly assigned to the intervention meal kit group (n = 50), while the comparison recipe card group received a digital recipe card (n = 25). Data were collected through pre- and post-surveys administered online, in addition to open-ended, qualitative feedback through surveys after each meal kit or recipe card. <b>Results:</b> Thirty-two participants in the meal kit group and four participants in the recipe card group completed all study measures. Both groups experienced an increase in being classified as high food security over the three-week intervention period (+13% in the intervention group and +75% in the comparison group). Further, the intervention group improved cooking self-efficacy (+1.2 points; <i>p</i> < 0.01) and food waste practices. Participants appreciated the meal kits' ease of preparation, clear instructions, and minimal cooking steps. <b>Conclusions:</b> The preliminary findings of this exploratory pilot study highlight the potential importance of culturally relevant interventions to address food security and promote healthier eating habits among college students. However, more research is needed with a larger, more diverse sample over a longer duration.

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Publication Details

Journal
Nutrients
Published
2025-02-28
DOI
https://doi.org/10.3390/nu17050843
Citations
3
Primary Topic
Food Security and Health in Diverse Populations
Type
article
Field-Weighted Citation Impact
8.45

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article

Using Culturally Relevant Meal Kits to Improve Cooking Skills, Reduce Food Waste, and Promote Engagement with a Campus Food Access Resource: An Exploratory Pilot Study

Ellie Lee, Deborah S. Fetter, M.J. Teuber, Isabella Remolina
3 citations
Nutrients
Food Security and Health in Diverse Populations
8.45
article

Using Culturally Relevant Meal Kits to Improve Cooking Skills, Reduce Food Waste, and Promote Engagement with a Campus Food Access Resource: An Exploratory Pilot Study

Ellie Lee, Deborah S. Fetter, M.J. Teuber, Isabella Remolina
article en
3 citations

Abstract

<b>Background/Objective:</b> Students' taste preferences, cooking skills, and cultural backgrounds impact their use of food access resources on campus. Meal kits include pre-sorted ingredients, which could address food waste and help to prepare meals with unfamiliar ingredients. The objective of this exploratory pilot study was to develop and investigate the impact of culturally relevant meal kits on cooking skills, food waste, and food security tailored to UC Davis students. <b>Methods:</b> Meal kits included ingredients found at the campus food pantry. Three culturally relevant recipes were selected: High-Protein Avocado Toast, Mexican-Inspired Quinoa Bowl, and a Korean Vegetable Stir-Fry. Students were randomly assigned to the intervention meal kit group (n = 50), while the comparison recipe card group received a digital recipe card (n = 25). Data were collected through pre- and post-surveys administered online, in addition to open-ended, qualitative feedback through surveys after each meal kit or recipe card. <b>Results:</b> Thirty-two participants in the meal kit group and four participants in the recipe card group completed all study measures. Both groups experienced an increase in being classified as high food security over the three-week intervention period (+13% in the intervention group and +75% in the comparison group). Further, the intervention group improved cooking self-efficacy (+1.2 points; <i>p</i> < 0.01) and food waste practices. Participants appreciated the meal kits' ease of preparation, clear instructions, and minimal cooking steps. <b>Conclusions:</b> The preliminary findings of this exploratory pilot study highlight the potential importance of culturally relevant interventions to address food security and promote healthier eating habits among college students. However, more research is needed with a larger, more diverse sample over a longer duration.

NutrientsVol. 17(5)
University of California, Davis (US)
University of California, Davis
Openalex Percentile: Top 3%
Food Security and Health in Diverse Populations
8.45
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