(PO04-32-22) Associations Between Food Literacy and Food Insecurity Among College Students in Lebanon: A Cross-Sectional Study

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Presenting Author(s)

Lamis Jomaa, PhD
– Associate Professor, North Carolina Central University, Durham, North Carolina, United States

Co-Author(s)

MD

Marwa Diab El Harake, MS
– Research Assistant, American University of Beirut, Beirut, Beyrouth, Lebanon
SK

Samer Kharroubi, PhD, CStat, MHS, PGCAP
– Associate Professor in Biostatistics, American University of Beirut, Beirut, Beyrouth, Lebanon
LM

Lama Mattar, PhD
– Associate Professor of Nutrition, Lebanese American University, Beirut, Liban-Nord, Lebanon

Disclosure(s):

Lamis Jomaa, PhD: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: The present study aims to explore the eating and food literacy behaviours of college students in Lebanon and to examine their associations with food insecurity (FI).

Methods: An online survey was administered among college students enrolled in public and private universities in Lebanon. FI was assessed using the Food and Agriculture Organization (FAO) eight-item Food Insecurity Experience Scale (FIES), previously validated and used in this context. The eating and food literacy behaviors of college students were assessed using the Eating and Food Literacy Behaviors (EFLBQ) tool. Multiple logistic regression analyses were conducted to investigate the associations of food literacy behaviors with FI.

Results: FI was reported among 39% of study participants. Approximately half of college students in the study sample reported that they “never” or “seldom” ate a balanced diet (55.6%) and consumed healthy food (47.7%). Less frequent food literacy behaviors reported among college students included: “select healthy foods “(37.5%)”, and” plan what I will eat” (33.2%). However, most college students do “often” or “always” eat foods convenient to them (82.9%) and prepare food made quickly (71.9%). Significant differences were observed in several food literacy behaviors between food secure and insecure students. For instance, food insecure students less frequently buy foods that are healthy (p < 0.001), select healthy foods (p= 0.004), cook healthy foods (p=0.020) and choose nutritionally balanced meals (p < 0.001) compared to food secure ones. Multiple logistic regression analyses showed that behaviors related to nutrition and food preparation were all statistically independently associated with FI. Participants with better food literacy behaviors had significantly lower odds of FI: buying healthy foods (OR=0.57, 95% CI:0.39,0.85), choosing nutritionally balanced meals (OR=0.51, 95% CI:0.35,0.73), selecting foods thar are healthy (OR=0.70, 95% CI:0.49,0.99), and reading nutrition information before purchasing foods (OR=0.57, 95% CI:0.39,0.83). In addition, participants with better food preparation skills (e.g., accurately measuring liquid and dry food ingredients also had lower odds of FI (OR=0.65, 95% CI:0.46,0.91 and OR=0.65, 95% CI:0.46,0.92, respectively).

Conclusions: Findings highlight the need for nutrition education interventions to improve food literacy and alleviate FI among college students in Lebanon.

Funding Sources: American University of Beirut