Let's Talk Food: Identifying Perceived Barriers and Enablers of Healthy Eating in College Students in Hawai'i

Objective To identify and describe perceived barriers and enablers of healthy eating in college students ages 18–24 at the University of Hawai'i at Mānoa. Methods A semi‐structured interview guide was developed based on review of relevant literature and pilot tested in one focus group. Seven focus groups of 2–5 students (n=28) were conducted by a trained moderator (LA). Discussions were audio recorded and subsequently transcribed. After each focus group, LA coded the transcript using NVivo 11, and additional codes were added to the codebook based on the emergent ideas. Once all transcripts were coded, key themes were then determined by examining code counts and identifying overarching ideas. Results Lack of time to prepare meals (including time needed to cook, purchase ingredients, plan grocery lists or trips) was a key perceived barrier to healthy eating. Time was also mentioned as a barrier to healthy eating with regard to university policies. For example, participants mentioned lack of time for a lunch hour due to course scheduling and the limited hours of operation of on‐campus cafeterias and food vendors. Money was a perceived barrier due to the high cost of living in Hawai'i and the higher cost of healthy options compared to convenience foods. Environmental barriers were extensively discussed in relation to limited food choice in cafeterias, commute distance to stores, and lack of facilities to cook or store foods. Lack of nutrition education prior to college was also identified as a barrier, with students feeling unprepared to cook or plan meals for themselves. Enablers of healthy eating included performance, social, and educational factors. Students reported considering food as a means to maintain peak performance in school or exercise as an enabler of healthy eating. Social factors such as health‐conscious friends, societal pressure to maintain a beach body in Hawai'i, and food trends advertised via social media were also perceived to promote healthy eating. Two key educational factors cited as enablers were the knowledge that eating well is an important component of health and the constant reinforcement of healthy habits in nutrition or kinesiology classes. Conclusions Results revealed that social and educational factors may play a role in promoting healthy eating in Hawai'i, but the college food environment may serve as a barrier. Opportunities for healthy eating may be hindered by limited food choice and accessibility of preferred healthy options. Incorporating nutrition education into the curriculum may be one way to help college students with the transition into independent living in the early years. Additional studies are still needed to determine how best to design and prioritize food environment interventions in colleges. Support or Funding Information This project was funded by the University of Hawai'i at Mānoa Undergraduate Research Opportunities Program, the Department of Human Nutrition, Food and Animal Sciences, and Associated Students of the University of Hawai'i at Mānoa Research Scholarship.