Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Who has a high level of food literacy, and who does not?: a qualitative study of college students in South Korea

  • Hyelim Yoo (Department of Food Science and Nutrition, Hallym University) ;
  • Eunbin Jo (Department of Food Science and Nutrition, Hallym University) ;
  • Hyeongyeong Lee (Department of Food Science and Nutrition, Hallym University) ;
  • Eunji Ko (Department of Food Science and Nutrition, Hallym University) ;
  • Eunjin Jang (Department of Food Science and Nutrition, Hallym University) ;
  • Jiwon Sim (Department of Food Science and Nutrition, Hallym University) ;
  • Sohyun Park (Department of Food Science and Nutrition, Hallym University)
  • Received : 2023.01.16
  • Accepted : 2023.06.21
  • Published : 2023.12.01
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Abstract

BACKGROUND/OBJECTIVES: Unhealthy food choices among young adults are common globally, and the incidence of chronic diseases, such as obesity, is rising. Food literacy (FL) is important for improving and maintaining individual health in a rapidly changing food environment and can form the basis for following a sustainable diet. Therefore, it is essential to improve FL among young adults, particularly college students, who are in the formative years of their lifelong food habits. This study examined the facilitators and barriers of FL and related dietary behavior among college students in South Korea. SUBJECTS/METHODS: This study recruited 25 college students with different residence types using convenience and snowball sampling. In-person, telephone, and video interviews were conducted from March to November 2021. The interview data were analyzed using framework analysis based on the socio-ecological model. RESULTS: At the individual level, prior good experiences with food were the most frequently mentioned facilitator. In contrast, the major barriers were a lack of knowledge, financial hardship, irregular schedules, and academic stress. At the interpersonal level, the influences of family and peers, such as early exposure to healthy eating habits and opportunities to have easy accessibility to farms and farming, are major facilitators, but the lack of a sense of community was the major barrier. At the environmental level, the major barriers were unfavorable food environments at home and in neighborhoods, such as the absence of kitchens in housing and large packaging of produce at markets. CONCLUSIONS: Many factors affected the students' FL and related healthy eating practices. These findings suggest that a campus-based FL program should be developed by reflecting on these facilitators and barriers.

Keywords

Acknowledgement

The authors would like to acknowledge the study participants.

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