Academic Journal
"You Gotta Eat It to Survive": A Mixed-Methods Study of the Perceived Food Environment and Food Choice Among Youth Experiencing Homelessness.
| Τίτλος: | "You Gotta Eat It to Survive": A Mixed-Methods Study of the Perceived Food Environment and Food Choice Among Youth Experiencing Homelessness. |
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| Συγγραφείς: | Dunn SB; Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH 43210, USA., Lu SV; Department of Population, Family and Reproductive Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21231, USA., Slesnick N; Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH 43210, USA., Kennel J; Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH 43210, USA., Hatsu IE; Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH 43210, USA.; OSU Extension, The Ohio State University, Columbus, OH 43210, USA. |
| Πηγή: | Nutrients [Nutrients] 2026 Sep 10; Vol. 18 (18). Date of Electronic Publication: 2026 Sep 10. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Basel, Switzerland : MDPI Publishing |
| Ιατρικοί όροι (MeSH): | Food Preferences*/psychology , Homeless Youth*/psychology , Choice Behavior* , Food Supply*, Humans ; Adolescent ; Male ; Female ; Young Adult ; Ohio ; Surveys and Questionnaires ; Fast Foods ; Restaurants |
| Περίληψη: | Background/Objectives: This study aimed to examine how the perceived food environment influences food choice among youth experiencing homelessness. Methods: A convergent parallel mixed-methods design was used with 14 youth experiencing homelessness (aged 18-23 years; 64% Black/African American; 57% male) in Columbus, Ohio, United States. Data were collected through semi-structured interviews, surveys, and site observations between August 2022 and February 2023. Interviews and surveys assessed participants' perceptions of their food environment and food choices. Interviews were audio-recorded, transcribed verbatim and analyzed by inductive thematic approaches to identify patterns, categories, and relationships. To quantify the physical food environment, observations were conducted at food acquisitions sites identified during interviews and analyzed descriptively. Qualitative and quantitative data were collected concurrently, analyzed separately, and subsequently integrated to examine areas of convergence and divergence. Results: Participants obtained food primarily from fast-food restaurants and a drop-in center, whereas grocery and corner stores were used less frequently. Although food was available through multiple sources within participants' food environment, they were perceived as unaffordable, inaccessible, or unappetizing. Specifically, foods from grocery stores were perceived as unaffordable and inaccessible, while foods provided by the drop-in center and fast-food restaurants were viewed as unappetizing, unhealthy, and sometimes inaccessible. Observational data also showed variability in access to healthy food options across the various settings. Despite the availability of food within their environments, all participants experienced food insecurity. Conclusions: The food environment and food choice for youth experiencing homelessness is shaped not only by the mere availability of food but also its perceived affordability, accessibility, and desirability. Interventions need to extend beyond increasing food availability to ensure that available foods are affordable, accessible, and of high quality. Tailored education in nutrition, food safety, and food resource management may further enhance youths' ability to identify, select, and prepare available foods in ways that increase their perceived desirability. |
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| Grant Information: | The Ohio State University |
| Contributed Indexing: | Keywords: food choice; food environment; food insecurity; homelessness; youth |
| Entry Date(s): | Date Created: 20260926 Date Completed: 20260926 Latest Revision: 20260929 |
| Update Code: | 20260929 |
| PubMed Central ID: | PMC13610405 |
| DOI: | 10.3390/nu18182963 |
| PMID: | 42796946 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 2072-6643 |
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| DOI: | 10.3390/nu18182963 |