TY  - GEN
N2  - Results of a 2018 survey conducted by OHSU?s Food Insecurity Taskforce showed approximately 25% of student respondents (n=1,133) were classified as food insecure,1 consistent with results of other surveys of undergraduate and graduate health professional students (GHPS) (11.8-42%). Food insecurity contributes to negative physical, mental, and academic outcomes, including GPA and degree completion. In May 2020, a program offering grocery staples to students was created to address food insecurity at OHSU. This program evolved into the Food Resource Center (FRC), which has served over 900 individual students through nearly 3,200 encounters. Though food pantries are common on college campuses, limited data is available describing the impact of these programs on students and food security. The purpose of this study was to explore the impact of the FRC on OHSU student food security and to identify benefits of and barriers to its use to help guide future directions. Methods: Design: Cross-sectional, anonymous, voluntary, online survey; analysis using Excel, SPSS.
DO  - 10.6083/z890rt89m
DO  - DOI
AB  - Results of a 2018 survey conducted by OHSU?s Food Insecurity Taskforce showed approximately 25% of student respondents (n=1,133) were classified as food insecure,1 consistent with results of other surveys of undergraduate and graduate health professional students (GHPS) (11.8-42%). Food insecurity contributes to negative physical, mental, and academic outcomes, including GPA and degree completion. In May 2020, a program offering grocery staples to students was created to address food insecurity at OHSU. This program evolved into the Food Resource Center (FRC), which has served over 900 individual students through nearly 3,200 encounters. Though food pantries are common on college campuses, limited data is available describing the impact of these programs on students and food security. The purpose of this study was to explore the impact of the FRC on OHSU student food security and to identify benefits of and barriers to its use to help guide future directions. Methods: Design: Cross-sectional, anonymous, voluntary, online survey; analysis using Excel, SPSS.
AD  - Oregon Health and Science University
T1  - OHSU's Food Resource Center: analyzing the quantitative and qualitative impact of an on-campus food resource for students
ED  - Demunter, Jodi
ED  - Cai, Jen
ED  - Stadler, Diane
ED  - Mentor
ED  - Mentor
ED  - PI
DA  - 2022
AU  - Egan Kearns, Madison
L1  - https://digitalcollections.ohsu.edu/record/9622/files/EganKearns.Madison.CaptionWeek.2022_1_.pdf
PB  - Oregon Health and Science University
PY  - 2022
ID  - 9622
L4  - https://digitalcollections.ohsu.edu/record/9622/files/EganKearns.Madison.CaptionWeek.2022_1_.pdf
KW  - Food Insecurity
KW  - Diet, Food, and Nutrition
KW  - food pantry
KW  - barriers to use
KW  - user satisfaction
KW  - graduate students
TI  - OHSU's Food Resource Center: analyzing the quantitative and qualitative impact of an on-campus food resource for students
Y1  - 2022
L2  - https://digitalcollections.ohsu.edu/record/9622/files/EganKearns.Madison.CaptionWeek.2022_1_.pdf
LK  - https://digitalcollections.ohsu.edu/record/9622/files/EganKearns.Madison.CaptionWeek.2022_1_.pdf
UR  - https://digitalcollections.ohsu.edu/record/9622/files/EganKearns.Madison.CaptionWeek.2022_1_.pdf
ER  -