University Students' Perception of Their Dietary Behavior through the Course of the COVID-19 Pandemic: A Phenomenological Approach
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| Title: | University Students' Perception of Their Dietary Behavior through the Course of the COVID-19 Pandemic: A Phenomenological Approach |
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| Language: | English |
| Authors: | Nivedhitha Parthasarathy (ORCID |
| Source: | Journal of American College Health. 2025 73(4):1510-1515. |
| Availability: | Taylor & Francis. Available from: Taylor & Francis, Ltd. 530 Walnut Street Suite 850, Philadelphia, PA 19106. Tel: 800-354-1420; Tel: 215-625-8900; Fax: 215-207-0050; Web site: http://www.tandf.co.uk/journals |
| Peer Reviewed: | Y |
| Page Count: | 6 |
| Publication Date: | 2025 |
| Document Type: | Journal Articles Reports - Research |
| Education Level: | Higher Education Postsecondary Education |
| Descriptors: | College Students, Eating Habits, COVID-19, Pandemics, Student Attitudes, Food, Emotional Response, Adjustment (to Environment), Nutrition, Behavior Change |
| Geographic Terms: | Texas |
| DOI: | 10.1080/07448481.2023.2299421 |
| ISSN: | 0744-8481 1940-3208 |
| Abstract: | Purpose: The COVID-19 pandemic mandates that were imposed to curb the spread of disease may have triggered unhealthy dietary behaviors among university students. The current study aims at exploring university students' perception of their dietary behaviors through the course of the pandemic. Methods: The qualitative study is designed using a phenomenological framework. Using convenience and snowball sampling, nine university students were recruited in southeast Texas. Interviews were conducted using an interview guide after receiving verbal consent. The data were analyzed by thematic analysis. Results: Three themes were identified. Initially, an increase in consumption of home-cooked meals and frequency of snacking were reported which were associated with emotions including boredom, stress, and homesickness. However, as the students adapted to the pandemic, the frequency of dining and restaurant food consumption increased. Conclusion: The findings highlight the urgency for educational institutions to be well-equipped in terms of nutrition assistance during times of crisis. |
| Abstractor: | As Provided |
| Entry Date: | 2025 |
| Accession Number: | EJ1473264 |
| Database: | ERIC |
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| Abstract: | Purpose: The COVID-19 pandemic mandates that were imposed to curb the spread of disease may have triggered unhealthy dietary behaviors among university students. The current study aims at exploring university students' perception of their dietary behaviors through the course of the pandemic. Methods: The qualitative study is designed using a phenomenological framework. Using convenience and snowball sampling, nine university students were recruited in southeast Texas. Interviews were conducted using an interview guide after receiving verbal consent. The data were analyzed by thematic analysis. Results: Three themes were identified. Initially, an increase in consumption of home-cooked meals and frequency of snacking were reported which were associated with emotions including boredom, stress, and homesickness. However, as the students adapted to the pandemic, the frequency of dining and restaurant food consumption increased. Conclusion: The findings highlight the urgency for educational institutions to be well-equipped in terms of nutrition assistance during times of crisis. |
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| ISSN: | 0744-8481 1940-3208 |
| DOI: | 10.1080/07448481.2023.2299421 |
