Journal of American college health : J of ACH · 2026
From casa to college: Food adaptations, emotional challenges, and coping strategies of Latine students at a Hispanic-Serving Institution.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Bergman Jacqueline J, Chen Susan, Fregoso Adriana, Blaustein Kyra
Аннотация
OBJECTIVE: This study examined how Latine undergraduates at a Hispanic-Serving Institution (HSI) experience campus food environments and sustain traditional foodways, focusing on eating behaviors, emotions, barriers, supports, and resilience strategies.
PARTICIPANTS: Thirty-two Latine students living on or near campus participated.
METHODS: Six semi-structured focus groups were conducted, and notes were thematically analyzed using deductive and inductive approaches.
RESULTS: Participants described shifts from traditional foodways to nontraditional convenience foods, evoking shame and disconnection alongside curiosity and enjoyment. Barriers included limited kitchen space, financial strain, stigma, and isolation. Support included cooking confidence developed through family experiences and peer networks that shared costs, space, and advice. Participant-identified strategies included practical foodway adaptations, more opportunities for communal meals and open dialogue to rebuild trust and challenge stigma.
CONCLUSION: Campus food environments offer HSIs a lever to reduce isolation and support cultural identity, belonging, and other crucial developmental needs of Latine students in emerging adulthood.
PARTICIPANTS: Thirty-two Latine students living on or near campus participated.
METHODS: Six semi-structured focus groups were conducted, and notes were thematically analyzed using deductive and inductive approaches.
RESULTS: Participants described shifts from traditional foodways to nontraditional convenience foods, evoking shame and disconnection alongside curiosity and enjoyment. Barriers included limited kitchen space, financial strain, stigma, and isolation. Support included cooking confidence developed through family experiences and peer networks that shared costs, space, and advice. Participant-identified strategies included practical foodway adaptations, more opportunities for communal meals and open dialogue to rebuild trust and challenge stigma.
CONCLUSION: Campus food environments offer HSIs a lever to reduce isolation and support cultural identity, belonging, and other crucial developmental needs of Latine students in emerging adulthood.