Food and nutrition (in)security for residents in student housing during the covid-19 pandemic

• Autor(a) principal: Araujo, Tânia Aparecida de
• Data de Publicação: 2021
• Outros Autores: Medeiros, Luciana Alves de, Vasconcelos, Daniel Bruno, Dutra, Luiza Veloso
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8661200
• topic: Food and Nutrition Insecurity; Students; CRUSP; SARS-CoV-2; Websurveys; Inseguridad alimentaria y nutricional; Estudiantes; CRUSP; SARS-CoV-2; Websurveys; Insegurança Alimentar e Nutricional; Estudantes; CRUSP; SARS-CoV-2; Websurveys

Objectives: to evaluate the prevalence of food insecurity and associated factors of students, residents of the Residential Complex of the University of São Paulo - CRUSP. Methods: this cross-sectional study evaluated 84 students from June to July 2020 using a virtual questionnaire. The short version (7 questions) of the Brazilian Food Insecurity Scale was used to define the outcome variable: Food Insecurity (FI). Sociodemographic and economic variables, and questions related to food intake were used to describe the sample and association with FI, assessed using the chi-square test. Results: the prevalence of FI was 84.5%, associated with insufficient income (p<0.001), fewer than 3 meals a day (p: 0.002) and reports of not preparing meals at home (p: 0.048). Those students who were unable to use the community kitchen also had a higher proportion of FI (56.3%). Conclusion: in addition to income, the absence of basic equipment that prevents the preparation of meals has contributed to the high prevalence of AI among CRUSP residents during the COVID-19 pandemic. Failure to care for this population puts the health and quality of life of these students at risk.