Graduation Year

2023

Document Type

Dissertation

Degree

Ph.D.

Degree Name

Doctor of Philosophy (Ph.D.)

Degree Granting Department

Anthropology

Major Professor

David Himmelgreen, Ph.D.

Committee Member

Nancy Romero-Daza, Ph.D.

Committee Member

Heide Castaneda, Ph.D., MPH

Committee Member

Theresa Crocker, Ph.D., RD

Committee Member

Janelle Garcia, Ph.D., MCHES

Keywords

adolescent health, community health, food insecurity, food pantries

Abstract

Food insecurity has the ability to shape an individual’s or a family’s everyday life and take emotional, psychological, and physical tolls. Among adolescents, not having access to nutritious food could lead to physical effects during growth and development. Moreover, the stress and anxiety of not knowing where their next meal is coming from and the social stigma associated with being food insecure can have negative effects on mental health. A recent solution to these issues is locating food pantries in high schools. Purpose: This exploratory study examined how high school students in Pinellas County, Florida perceive the use of a food pantry on campus. Two research questions were asked: What social factors act as barriers and facilitators for food pantry use for a high school student population? And what is the impact of having a school-based food pantry on students perceived stress and anxiety levels? Methods: A mixed method approach wasutilized during data collection: participant observations were conducted, an electronic survey was distributed among students, and in-depth interviews were completed with the students, school staff, volunteers, and food bank employees. Results: The social factors that acted as barriers at these two high schools were COVID-19 and when students food preferences differed from what was offered in the food pantries which were often determined by the adults who volunteered or worked at the food pantries. Facilitators of student food pantry use included lenient policies (e.g., no formal rules needed to be followed for students, no restrictions were placed on the amount of food that was taken, and no requirements on who could utilize the pantries), the atmosphere (e.g., the pantry was visible and easily accessible at the school and the space dedicated to the pantry was inviting of the school). The social network of the students and allowing non-student use of the food pantry helped contribute to the positive atmosphere of the pantry. Providing other necessary items at the food pantry and involving the students in decision-making were also considered as facilitators. Although not statistically significant, having access to food on the school’s campus seemed to have a positive effect on the students’ stress and anxiety levels. This is based on the students’ answers to the surveys, observations, and interview data. Recommendations: Based on the results, the following should be kept in mind while planning the implementation of a food pantry at a high school: 1) Students should be included in all decision making regarding the food pantry, from how it is set up to what foods are ordered. 2) The food pantry should be integrated into the school’s culture. 3) The school’s food pantry should follow a client choice model. 4) Other basic necessities (eg. deodorant, menstrual pads, toilet paper, toothbrushes, and toothpaste) should be available at the food pantry.

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