Use of MyPlate Kitchen to Adapt Healthy Recipes for College Students
Ruhul Naziri
Co-Presenters: Individual Presentation
College: The Dorothy and George Hennings College of Science, Mathematics and Technology
Major: Biology
Faculty Research Mentor: Kim Spaccarotella
Abstract:
Title: Use of MyPlate Kitchen to Adapt Healthy Recipes for College StudentsMany college students face nutritional challenges due to financial constraints, limited cooking skills, and inadequate access to fresh produce. These barriers contribute to poor dietary habits, food insecurity, and increased risk of chronic diseases. This study aims to address these challenges by modifying recipes to fit students’ unique circumstances, making them easy to prepare, affordable, and adaptable to the resources commonly available to students. This study adapted MyPlate Kitchen recipes to meet research goals. Recipes were evaluated for nutrient content to align with FDA’s "healthy" guidelines, emphasizing nutrient-dense foods while limiting added sugars, sodium, and saturated fats. Inclusion criteria required healthy cooking methods, accessible ingredients, and easy preparation, while recipes with complex ingredients, lengthy preparation times, or advanced cooking skills were excluded. Adjustments were made to create 1-2 portion servings, clarify instructions for ease of use, and incorporate fresh produce from the campus garden. Some recipes were modified by substituting ingredients with healthier alternatives to better align with the research goals. The selected recipes met the defined nutritional criteria and were tailored to be more accessible and practical for college students.Additionally, a recipe booklet featuring the finalized recipes was created. Future research will focus on pilot-testing these recipes to assess their practicality and alignment with the research goals.Keywords: College nutrition, food insecurity, MyPlate Kitchen, healthy recipes, campus pantry, student health, dietary habits, fresh produce.