College Students’ Feasibility and Acceptability of a Culinary Medicine and Wellness Class and Food Security and Eating Behaviors at a Minority Serving Institution: A Pilot Study

Objective: To assess the feasibility and acceptability of a Culinary Medicine and Wellness (CMW) class among undergraduate college students attending a U.S. Minority Serving Institution (MSI) and their food security and mental health status and eating behaviors. Methods: This pre and post intervention study was conducted at an MSI in the Southeaster U.S. College students enrolled in a 15-week, 3-credit CMW class received instruction on cooking and preparing healthy meals on a budget. The primary outcomes included the acceptability and feasibility of the CMW class, food security status, mental health status and fruit and vegetable intake. Program evaluation utilized thematic analysis and descriptive statistics and trend analyses of outcomes were performed. Results: Eleven students completed both surveys. The average age was 24 years, with 73% identifying as Black/African American. All participants were female and experienced low or very low food insecurity and most reported moderate stress levels. All students reported they would recommend the CMW class to others, with 73% rating it as excellent. Additionally, 82% felt they had learned valuable cooking and budgeting skills. Conclusions: The acceptability and feasibility of a CMW class among college students at a MSI suggests a promising approach to improve cooking skills, nutrition knowledge, and fruit and vegetable intake, and reduce stress.