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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
Language: English
Authors: Nivedhitha Parthasarathy (ORCID 0000-0003-1922-0639), Sheryl A. McCurdy, Christine M. Markham
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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  Value: <anid>AN0184444266;acl01apr.25;2025Apr15.05:17;v2.2.500</anid> <title id="AN0184444266-1">University students' perception of their dietary behavior through the course of the COVID-19 pandemic: a phenomenological approach </title> <p>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.</p> <p>Keywords: COVID-19 pandemic; dietary behaviors; phenomenology; qualitative study; university students</p> <hd id="AN0184444266-2">Introduction</hd> <p>During the COVID-19 pandemic, the education sector was forced to undergo a massive online transition that forced students to engage in at-home learning. Schools and universities in the United States were also forced to alter their mode of education to an online platform, causing increasing uncertainty among students due to disrupted peer support and isolation.[<reflink idref="bib1" id="ref1">1</reflink>]<sups>,</sups>[<reflink idref="bib2" id="ref2">2</reflink>] Such sudden changes can be associated with psychological and emotional disorders.[<reflink idref="bib3" id="ref3">3</reflink>]<sups>,</sups>[<reflink idref="bib4" id="ref4">4</reflink>] Along this line, historically nutrition researchers have demonstrated a strong connection between negative emotions, such as stress and boredom, and unhealthy dietary patterns.[<reflink idref="bib5" id="ref5">5</reflink>]<sups>,</sups>[<reflink idref="bib6" id="ref6">6</reflink>] Thus, COVID-related changes in diet and food environment may have an impact on both physical and mental health.[<reflink idref="bib1" id="ref7">1</reflink>]<sups>,</sups>[<reflink idref="bib7" id="ref8">7</reflink>]</p> <p>Several studies have been conducted to determine the prevalence and determinants of dietary habits of adults, such as food choices, food purchasing, the effect of stress on eating, and changes in the consumption of different food items during the pandemic.[<reflink idref="bib1" id="ref9">1</reflink>]<sups>,</sups>[<reflink idref="bib8" id="ref10">8</reflink>]<sups>,</sups>[<reflink idref="bib9" id="ref11">9</reflink>] A parallel literature on university students is emerging. As young adults transition from a protective home setting to an independent university life, they experience freedom and autonomy in their decisions. Previous research shows that this transition is associated with unhealthy dietary behaviors and that students are more prone to weight gain during college years when compared to the general adult population.[<reflink idref="bib7" id="ref12">7</reflink>] In addition, the COVID-19 pandemic presented a threatening, unpredictable context with constantly-changing mandates through the different COVID waves which may have triggered stress eating, food addiction, and changes in food preferences.[<reflink idref="bib10" id="ref13">10</reflink>] Furthermore, most of the studies conducted on young adults/university students have focused on determining BMI, weight changes, diet, and purchasing behaviors during a cross-section of time in the course of the pandemic.[[<reflink idref="bib11" id="ref14">11</reflink>], [<reflink idref="bib13" id="ref15">13</reflink>]]</p> <p>As qualitative methodology helps in a deeper understanding of a sustained process <emph>via</emph> an individual's story, this research design is appropriate to capture the life experience and lifestyle behaviors of the students during the global pandemic.[<reflink idref="bib15" id="ref16">15</reflink>] Therefore, the current study aims at exploring the perceptions of university students regarding their dietary behavior during different waves of the COVID-19 pandemic in the United States, by employing a phenomenological approach.</p> <hd id="AN0184444266-3">Methods</hd> <p></p> <hd id="AN0184444266-4">Study design</hd> <p>Phenomenology is a "qualitative method of inquiry that presents a way of systematically studying a phenomenon". The objective of this approach is to understand a phenomenon and the experience of it, as well as the respective aspects of human conditions.[<reflink idref="bib16" id="ref17">16</reflink>] Multiple studies have explored the experiences of a sub-population (such as nurses, students, and teachers) during the pandemic using this methodology.[[<reflink idref="bib17" id="ref18">17</reflink>], [<reflink idref="bib19" id="ref19">19</reflink>]] As the current project focuses on the immediate lived experience and specific behaviors of university students through an unprecedented phenomenon, this theoretical framework helps underscore the unique encounters of the pandemic.[<reflink idref="bib16" id="ref20">16</reflink>] Additionally, the narratives of the students are vital in understanding the far-reaching effects of the COVID-19 pandemic phenomenon.</p> <p>The written narrative of the paper follows an interpretive paradigm. During the COVID-19 pandemic, the experiences of university students were wide-ranging. Scholars have reported geographic relocations, food and housing insecurity, financial hardships, family and elder care responsibilities, lack of support among LGBTQ + students, xenophobia among Asian students, and many more, along with unceasing physical and mental health concerns.[<reflink idref="bib2" id="ref21">2</reflink>] As the interpretive perspective construes reality as socially constructed, it helps explore the question at hand through multiple viewpoints.[<reflink idref="bib15" id="ref22">15</reflink>]<sups>,</sups>[<reflink idref="bib20" id="ref23">20</reflink>] Furthermore, this form of interpretation also emphasizes the importance of utilizing a participatory approach to gain empathic insights into one's beliefs.[<reflink idref="bib15" id="ref24">15</reflink>] This approach is well suited to the current study given the near-insider nature of the research team—the lead author (NP) is an international student who has been a doctoral student through the pandemic.</p> <hd id="AN0184444266-5">Setting</hd> <p>The current study considered the timeline between March 2020 and September 2021 in the state of Texas. The first major COVID-19 wave occurred between March 2020 and August 2020. The World Health Organization (WHO) declared COVID-19 as a pandemic on March 11, 2020. Since then, the university quickly moved to an online teaching/research facility by the end of March 2020.[<reflink idref="bib21" id="ref25">21</reflink>] Meanwhile, at the state level, a statewide, stay-at-home mandate was imposed until the end of April 2020 after which Governor Abbot implemented a strategic reopening of services in three phases from May to June 2020. However, the mask mandate continued to be imposed.[<reflink idref="bib22" id="ref26">22</reflink>] In August 2020, Texas was the third state in the US with the highest number of reported cases. During the second wave between October 2020 and February 2021, a huge surge in cases and hospitalizations was noticed after the holidays. Meanwhile, the vaccine rollout started in the county. Free vaccines were available to university students and employees in March 2021.[<reflink idref="bib23" id="ref27">23</reflink>] Prior to the beginning of the fall semester, the university announced a new COVID-19 response policy as it transitioned back into a regular in-person program. This included updates such as gathering size limits, mandatory indoor mask policy, and mandatory testing for unvaccinated people.[<reflink idref="bib24" id="ref28">24</reflink>]</p> <hd id="AN0184444266-6">Participants and recruitment</hd> <p>The study protocol and methodology were approved by the UTHealth Committee for Protection of Human Subjects Institutional Review Board (HSC-SPH-11-0577). Study participants were recruited from a private university in Southeast Texas. University students who satisfied the following inclusion criteria were considered eligible for the study (<reflink idref="bib1" id="ref29">1</reflink>) Enrolled in a full-time program through the pandemic—January 2020 until the interview date (between September and December 2021); (<reflink idref="bib2" id="ref30">2</reflink>) Not enrolled in a nutrition program/intervention; (<reflink idref="bib3" id="ref31">3</reflink>) Did not report a diagnosed chronic disease; (<reflink idref="bib4" id="ref32">4</reflink>) Did not report the use of long-term medication. Participants were recruited <emph>via</emph> both convenience and snowball sampling. Known contacts were approached <emph>via</emph> email and phone calls, and invited to participate in the study. They were also requested to refer other students who may be eligible and interested to participate in the study.</p> <hd id="AN0184444266-7">Data collection</hd> <p>The student interviews were conducted between September and December 2021. Data were collected <emph>via</emph> individual, in-depth, face-to-face interviews by the lead author. NP met each participant twice. Students who expressed interest in participating in the study were first contacted <emph>via</emph> telephone where the details of the study were discussed, and the location/time was finalized. In the second meeting, the participant reviewed the letter of information and filled in the introductory information form with their demographic information. Once verbal consent was provided, NP conducted the interviews.</p> <p>The questions were open-ended and based on a semi-structured interview guide. The guide was developed based on similar studies conducted during the pandemic.[<reflink idref="bib7" id="ref33">7</reflink>]<sups>,</sups>[<reflink idref="bib12" id="ref34">12</reflink>]<sups>,</sups>[[<reflink idref="bib25" id="ref35">25</reflink>], [<reflink idref="bib27" id="ref36">27</reflink>]] Briefly, the participants were requested to share information about their everyday life as a student during the three waves of the pandemic (March 2020–August 2020; October 2020–February 2021; June 2021–August 2021). Then, questions specific to their diet and snacking habits were asked thrice (once for each wave) to understand their dietary behavior. The interviews lasted between 45 and 90 min and were audio recorded. Participant recruitment was stopped after the ninth interview as data saturation was achieved.</p> <hd id="AN0184444266-8">Data analysis</hd> <p>The audio recordings were de-identified and transcribed using online transcription software, Rev.[<reflink idref="bib28" id="ref37">28</reflink>] The transcriptions were read thoroughly and rechecked with the audio files to ensure that there was no missing/incorrect data.</p> <p>NP analyzed the data manually by the process of thematic analysis. Initially, the data were reviewed iteratively to develop an overall understanding of participants' responses. Using an inductive approach, the data were coded by assigning segments of responses into both descriptive and interpretative codes and sub-codes. Then, a group of codes that seemed to form a pattern and addressed the study aim, were categorized into sub-themes, which were further categorized into themes. The themes were revisited multiple times during the analysis and redefined in order to stay within the scope of the current research aims.[<reflink idref="bib29" id="ref38">29</reflink>] Important codes and themes were supported by participant quotes to fully report and reflect participants' authentic experiences.[<reflink idref="bib30" id="ref39">30</reflink>]</p> <hd id="AN0184444266-9">Results</hd> <p></p> <hd id="AN0184444266-10">Descriptive analysis</hd> <p>Nine students were interviewed for this study (Table 1). A majority of the students were male (<emph>n</emph> = 7), enrolled in a graduate program (<emph>n</emph> = 7), and were not citizens (<emph>n</emph> = 5). All the students lived outside university housing.</p> <p>Table 1. Demographic characteristics of the study participants (<emph>N</emph> = 9).</p> <p> <ephtml> <table><thead><tr><td>Age range</td><td>19–29 years</td></tr></thead><tbody valign="top"><tr><td>Sex</td><td>Female</td><td char=".">2</td></tr><tr><td>Male</td><td char=".">7</td></tr><tr><td>Living situation</td><td>All students lived off-campus with roommates</td></tr><tr><td>Citizenship status</td><td>Non-citizens</td><td char=".">5</td></tr><tr><td>Citizens</td><td char=".">4</td></tr><tr><td>Education</td><td>Undergraduate</td><td char=".">2</td></tr><tr><td>Graduate</td><td char=".">7</td></tr></tbody></table> </ephtml> </p> <hd id="AN0184444266-11">Thematic analysis</hd> <p>While every interview was unique, thematic analysis revealed three themes (Figure 1). Although the themes are presented separately, it is important to note that they are not mutually exclusive.</p> <p>PHOTO (COLOR): Figure 1. Themes.</p> <hd id="AN0184444266-12">Theme 1. Break from routine</hd> <p> <emph>Subtheme 1.1. Change in cooking routines</emph> Initially, the participants were thrilled about the possibility of being able to work from home; they experienced a sense of relief about not having to follow their busy everyday routine. Their schedules changed: they cooked a lot and experimented with their cooking skills.</p> <p>Participant #3, M, during wave 1 and 2: "Me and my roommate had an arrangement that we could cook on alternative days. Yeah, so in the first wave, like, actually, we were scared to even order some food from outside. Yeah, even if it comes from outside then I was skeptical that okay, I should not have, it might be contaminated."</p> <p> <emph>Subtheme 1.2. Change in consumption of snacks</emph> The students reported how their frequency of snacks and unhealthy foods increased due to increased accessibility to food at home as compared to when they were able to go to university before the pandemic.</p> <p>Participant #2, F during wave 1: "If I'm at home, I have my fridge, I have the pantry. I can just go grab something, eat something so that frequent snacking increases. The frequency increases if I'm at home."</p> <p> <emph>Subtheme 1.3. Emotions associated with food</emph> They were not able to consume any food from outside as they expressed feelings such as "fear" and "paranoia" of being contaminated. Further, as they stayed at home and cooked, they expressed that most of their food choices and food preparations were associated with boredom and homesickness. The students who went back to their families reported home-cooked food as "familiar" and "comforting" in times of crisis.</p> <p>Participant #6, M, wave 1: ". So, I would go downstairs to meet my parents. Right. Mm-hmm to see my parents, um, and like, hang out with them. Chill a little bit. So, yeah, I guess we would, sometimes there were snacks on the coffee table or like, um, near the kitchen. Uh, so I would have snacks and talk to parents because I missed them."</p> <p>Participant #3, F, wave 1: "Definitely there was a bit of homesickness specially with Indian sweets or Indian snacks; partly why I started cooking (snacks) also because of that. I could not go home; I might as well make things that I would get at home. So that was one way of me coping, and then definitely a lot of boredom. Just because I was bored, I probably wanted to do something other than working or watching something."</p> <hd id="AN0184444266-13">Theme 2. Learn adapt and relearn</hd> <p> <emph>Subtheme 2.1. Establishing new routines</emph> After the initial few months of the pandemic, the participants started accepting its existence and realized that this situation may remain for longer than anticipated. They started establishing new routines with respect to diet and physical activity. Some participants reported these changes as a way of accepting and working around the pandemic's challenges. Although they consciously tried to form healthier routines, they found them difficult to maintain. The students reported adding healthy meal options to their food routine and cutting down on added sugars and fat/fried food on the menu.</p> <p>Participant #7, F, wave 1: "Because the first three or four months and during the pandemic, we weren't really conscious about eating healthy and all these things we did like me and my roommate, right? But we did start drinking smoothies in the morning, actually, including a lot of salads and the like throughout the day."</p> <p> <emph>Subtheme 2.2. Effect of the health outcomes</emph> Some participants expressed that they experienced unpleasant health outcomes during the initial phase, which made them reassess their lifestyles.</p> <p>Participant #1, M, during wave 2: "But I think the second phase of it, I got like, uh, I started putting a bit of weight when I continued doing this during the initial phase of winter (2020). And then that's when I got like a bit, uh, alert. I think that probably how it operated during the rest of it, but, uh, I stopped gummy bears altogether, like probably from March or April, because I realized it's a lot of sugar."</p> <hd id="AN0184444266-14">Theme 3. Back to normal</hd> <p> <emph>Subtheme 3.1. Changes in food source</emph> During the second and third waves, the students started feeling confident about engaging in regular activities outside of home. They reported that this was because of three reasons: (<reflink idref="bib1" id="ref40">1</reflink>) They had information about virus transmission and ways to prevent it, (<reflink idref="bib2" id="ref41">2</reflink>) They had been vaccinated, and (<reflink idref="bib3" id="ref42">3</reflink>) They were interested in socializing with friends. They reported that they started dining in restaurants and on-campus cafes more frequently. However, as they went back to campus, their snacking frequency had reduced. They were conscious of snacking choices and portion sizes.</p> <p>Participant #8, M, wave 3: "And then of course meeting people, so more coffees and stuff. Uh, but overall, I would say except everything was the same again, like the way we used to hang out before; just because my cooking habits uh, were changed. So, I used to eat from campus stores and uh, more restaurants."</p> <p>Participant #3, F, during wave 3: "Then it (takeout) slowly increased because we couldn't go to restaurants, and now I feel almost in a week I go out three times for dinner. Sometimes it just sorted out like that. So, with friends, weekends, we definitely go out. So, I like I eat a lot outside. I try to reduce it. But yeah, it's just been gradually increasing."</p> <hd id="AN0184444266-15">Discussion</hd> <p>According to our knowledge, this is the first qualitative study exploring the dietary behavior of university students through the three major waves of the pandemic in the U.S. The results of our study report that the students perceived a change in their food sources and food preferences over the course of the pandemic. The findings are consistent with similar broader pandemic literature.</p> <hd id="AN0184444266-16">Exploring dietary shifts in university students during the early pandemic waves</hd> <p>In the initial phase of the pandemic, represented majorly by wave 1 and partly by wave 2, all the students reported an increase in home cooking and snack consumption and a decrease in dine-in or take-out meals. This finding is consistent with almost all studies across the globe. A review conducted on fast food consumption among adults, on studies published between March and November 2020 reported similar results. People reported an increase in consumption of homemade pizzas and sweets.[<reflink idref="bib1" id="ref43">1</reflink>] Various studies in the literature offer consistent explanations, including mental health conditions like anxiety and mood disorders; more time for cooking due to a lack of commute; reduced access to restaurants etc., for this change in behavior.[<reflink idref="bib1" id="ref44">1</reflink>]<sups>,</sups>[[<reflink idref="bib31" id="ref45">31</reflink>], [<reflink idref="bib33" id="ref46">33</reflink>]] Another interesting finding in our study is that the students associated home food preparation with certain emotions. Although only a few studies have explored this association, the results were consistent. A qualitative study conducted among international postgraduate students in England reported that the students associated home country food with feelings of "reassurance", "safe", and "emotional comfort." [<reflink idref="bib34" id="ref47">34</reflink>] According to Zwingmann and Gunn,[<reflink idref="bib35" id="ref48">35</reflink>] home food compensated for unavoidable stressors and helped individuals live in temporary nostalgia. These results can be well paralleled with the current crisis of the unprecedented pandemic, where students were unable to visit their homes for an extended period of time. Epidemiological studies on mental health during the pandemic highlighted a higher prevalence of post-traumatic symptoms, and higher anxiety traits due to growing uncertainty and fear of contagion.[<reflink idref="bib31" id="ref49">31</reflink>] In addition, international students also experienced cultural and monetary hardships, closed borders, and struggles with the local medical system.[<reflink idref="bib36" id="ref50">36</reflink>] All these situations may be associated with a disruption of regular eating behaviors.</p> <hd id="AN0184444266-17">Navigating changes during the later phase of the pandemic</hd> <p>In the later phase of the pandemic, represented partly by wave 2, and by wave 3, the students reported an increase in weight and other health outcomes. This is consistent with the results reported by studies conducted after 2020. In a study conducted among Polish university students, 71% of the respondents reported that the pandemic had a negative impact on their diet and physical health.[<reflink idref="bib37" id="ref51">37</reflink>] Another study conducted among US university students reported that although the students' diet quality did not change during the pandemic in general as compared to before, the students who gained weight in the second year of the pandemic had significantly lower diet quality and greater sedentary life.[<reflink idref="bib38" id="ref52">38</reflink>] However, it is to be noted that temporal ambiguity is a limitation in the above-mentioned literature, and further longitudinal studies and experimental studies are needed to establish causality. Our study also reported an increase in restaurant meals and socialization as this phase extended. This could be attributed to reduced fear among students to dine in a restaurant post-vaccination. Furthermore, the pandemic also triggered profound loneliness and isolation for about a year, which was evidenced by increased rates of self-harm, suicide, and substance abuse behaviors.[<reflink idref="bib39" id="ref53">39</reflink>] The vaccinations may have given students the courage to socialize. However, further research is needed on how the sudden change in behaviors may affect their physical health (such as weight gain) in the immediate future. It is not clear whether the healthy routines established earlier were nullified or continued.</p> <hd id="AN0184444266-18">Strengths and limitations</hd> <p>The current study provides rich data on students' dietary behavior through the course of the pandemic. To our knowledge, this is the first qualitative study that collects data across the three major waves of the pandemic, through the evolving disease course and measures to combat it. Our study highlights the changes in food sources, food preferences, and the guiding emotions among university students in the United States; thus, paving the way for future quantitative studies.</p> <p>However, the study is subjected to a number of limitations. First, due to time constraints, we were restricted in our sample size selection. We considered a small sample of students from one university. Moreover, we were also restricted to certain demographics (such as fewer female participants and undergraduate students). This may cause a threat to external validity as the results are not generalizable to all types (graduate/undergraduate; domestic/international; female/male) of university students. Studies with robust study designs and sampling methods need to be conducted to understand the scope and scale of the problem. Second, as the data depends on the students recollecting diet information from more than a year ago, the study may be subjected to recall bias. Third, we acknowledge that the analysis conducted by a single coder can impact the subjectivity of findings, potentially resulting in limited perspectives. It should also be noted that the students who participated in the study may be in a privileged position as no student mentioned food insecurity. This could be due to the fact that most of the students received a stipend or paid internship at least at some point during the pandemic.</p> <hd id="AN0184444266-19">Conclusion</hd> <p>The university students in our sample believed that their dietary behaviors changed over the course of the pandemic, from increased consumption of home-cooked meals and snacks due to sudden lockdowns to adapting to the new routines to increased dine-in as the restaurants opened and they could socialize again. Based on our findings, it is valuable to employ better study designs to quantify dietary changes and their causality among university students.[<reflink idref="bib25" id="ref54">25</reflink>] Furthermore, as the study shows that the food choices of students were related to their emotions, universities may further invest in wide-scale theory-based interventions that offer nutrition counseling and stress management strategies using intervention components such as in-text messaging, or use of other web-based groups, to reach out to at-risk students who report or are vulnerable to poor mental health, especially in such emergency situations.[<reflink idref="bib11" id="ref55">11</reflink>]<sups>,</sups>[<reflink idref="bib40" id="ref56">40</reflink>]</p> <hd id="AN0184444266-20">Acknowledgements</hd> <p>The authors are grateful to the students who participated in the study.</p> <hd id="AN0184444266-21">Conflict of interest disclosure</hd> <p>The authors have no conflicts of interest to report. The authors confirm that the research presented in this article met the ethical guidelines, including adherence to the legal requirements, of United States of America and received approval from the UTHealth Committee for Protection of Human Subjects Institutional Review Board.</p> <ref id="AN0184444266-22"> <title> Footnotes </title> <blist> <bibl id="bib1" idref="ref1" type="bt">1</bibl> <bibtext> Supplemental data for this article can be accessed online at https://doi.org/10.1080/07448481.2023.2299421.</bibtext> </blist> </ref> <ref id="AN0184444266-23"> <title> References </title> <blist> <bibtext> Bakaloudi DR, Jeyakumar DT, Jayawardena R, Chourdakis M. The impact of COVID-19 lockdown on snacking habits, fast-food and alcohol consumption: a systematic review of the evidence. 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  Data: University Students' Perception of Their Dietary Behavior through the Course of the COVID-19 Pandemic: A Phenomenological Approach
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  Label: Language
  Group: Lang
  Data: English
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Nivedhitha+Parthasarathy%22">Nivedhitha Parthasarathy</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0003-1922-0639">0000-0003-1922-0639</externalLink>)<br /><searchLink fieldCode="AR" term="%22Sheryl+A%2E+McCurdy%22">Sheryl A. McCurdy</searchLink><br /><searchLink fieldCode="AR" term="%22Christine+M%2E+Markham%22">Christine M. Markham</searchLink>
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  Data: <searchLink fieldCode="SO" term="%22Journal+of+American+College+Health%22"><i>Journal of American College Health</i></searchLink>. 2025 73(4):1510-1515.
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  Label: Availability
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  Data: 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
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  Label: Peer Reviewed
  Group: SrcInfo
  Data: Y
– Name: Pages
  Label: Page Count
  Group: Src
  Data: 6
– Name: DatePubCY
  Label: Publication Date
  Group: Date
  Data: 2025
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  Label: Document Type
  Group: TypDoc
  Data: Journal Articles<br />Reports - Research
– Name: Audience
  Label: Education Level
  Group: Audnce
  Data: <searchLink fieldCode="EL" term="%22Higher+Education%22">Higher Education</searchLink><br /><searchLink fieldCode="EL" term="%22Postsecondary+Education%22">Postsecondary Education</searchLink>
– Name: Subject
  Label: Descriptors
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22College+Students%22">College Students</searchLink><br /><searchLink fieldCode="DE" term="%22Eating+Habits%22">Eating Habits</searchLink><br /><searchLink fieldCode="DE" term="%22COVID-19%22">COVID-19</searchLink><br /><searchLink fieldCode="DE" term="%22Pandemics%22">Pandemics</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Attitudes%22">Student Attitudes</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Emotional+Response%22">Emotional Response</searchLink><br /><searchLink fieldCode="DE" term="%22Adjustment+%28to+Environment%29%22">Adjustment (to Environment)</searchLink><br /><searchLink fieldCode="DE" term="%22Nutrition%22">Nutrition</searchLink><br /><searchLink fieldCode="DE" term="%22Behavior+Change%22">Behavior Change</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Texas%22">Texas</searchLink>
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.1080/07448481.2023.2299421
– Name: ISSN
  Label: ISSN
  Group: ISSN
  Data: 0744-8481<br />1940-3208
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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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  Data: 2025
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  Data: EJ1473264
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        Value: 10.1080/07448481.2023.2299421
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      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 6
        StartPage: 1510
    Subjects:
      – SubjectFull: College Students
        Type: general
      – SubjectFull: Eating Habits
        Type: general
      – SubjectFull: COVID-19
        Type: general
      – SubjectFull: Pandemics
        Type: general
      – SubjectFull: Student Attitudes
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Emotional Response
        Type: general
      – SubjectFull: Adjustment (to Environment)
        Type: general
      – SubjectFull: Nutrition
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      – SubjectFull: Behavior Change
        Type: general
      – SubjectFull: Texas
        Type: general
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      – TitleFull: University Students' Perception of Their Dietary Behavior through the Course of the COVID-19 Pandemic: A Phenomenological Approach
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