Title of Abstract

Assessing Accessibility of Cooking Supplies and Desirability of a Recipe Book Using Items from a College Food Pantry

Poster Number

32

Submitting Student(s)

Yinka Pelumi
Katherine Guadamud

Faculty Sponsor (for work done with a non-Winthrop mentor)

Ashley Licata, Ph.D.

College

College of Arts and Sciences

Department

Human Nutrition

Abstract

To assess the accessibility of various cooking supplies and the need for a recipe book for college students utilizing food items found in the Winthrop University Food Box (a community food pantry) and a campus community garden. A 25-item Qualtrics survey was distributed via Winthrop’s student Daily Announcements, social media, and flyers. The survey contained questions about accessibility to kitchen tools, appliances, and seasonings/condiments. Students were also asked about their confidence level regarding preparing meals, barriers to using the Food Box, and their desire for a cookbook. 100 students completed the survey. Participants indicated their preferred and most accessible cooking methods were stovetop, oven, and microwave. Most students reported having access to pots, sharp knives, and spatulas. However, 18.3% of students reported feeling unconfident in preparing meals. The most common barrier to using the Food Box was a lack of awareness. Most students (87.4%) indicated the desire for a cookbook; more specifically, 64% of those indicated they would use a physical recipe book, and 89.9% would use a digital version (i.e., Instagram and TikTok). The results from this study suggest a need for greater promotion of the Food Box and education regarding meal preparation. Most of the students indicated a desire for a recipe book and were open to the ideas of both physical and digital recipes.

Start Date

15-4-2022 12:00 PM

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Apr 15th, 12:00 PM

Assessing Accessibility of Cooking Supplies and Desirability of a Recipe Book Using Items from a College Food Pantry

To assess the accessibility of various cooking supplies and the need for a recipe book for college students utilizing food items found in the Winthrop University Food Box (a community food pantry) and a campus community garden. A 25-item Qualtrics survey was distributed via Winthrop’s student Daily Announcements, social media, and flyers. The survey contained questions about accessibility to kitchen tools, appliances, and seasonings/condiments. Students were also asked about their confidence level regarding preparing meals, barriers to using the Food Box, and their desire for a cookbook. 100 students completed the survey. Participants indicated their preferred and most accessible cooking methods were stovetop, oven, and microwave. Most students reported having access to pots, sharp knives, and spatulas. However, 18.3% of students reported feeling unconfident in preparing meals. The most common barrier to using the Food Box was a lack of awareness. Most students (87.4%) indicated the desire for a cookbook; more specifically, 64% of those indicated they would use a physical recipe book, and 89.9% would use a digital version (i.e., Instagram and TikTok). The results from this study suggest a need for greater promotion of the Food Box and education regarding meal preparation. Most of the students indicated a desire for a recipe book and were open to the ideas of both physical and digital recipes.