The Food Literacy of Home Economics Students in Choosing Food from University Restaurants in a Southern University : A Critical Phenomenological Study

Abstract

     This qualitative study explored the lived experiences of Home Economics students in making food choices within university restaurants. Specifically, it examined 1) students’ everyday experiences of food selection, 2) their interpretations of food literacy in the university context, and 3) the structural, social, cultural, and economic factors shaping those choices. Using a critical phenomenological approach, data were collected from 18 undergraduate Home Economics students through purposive sampling until saturation was reached. Research tools included in-depth interviews, observation, field notes, and audio recordings, with analysis conducted through content analysis and interpretative phenomenological analysis (IPA).
     Findings indicate that students’ food choices were driven by convenience, price, familiarity with vendors, and taste, yet constrained by issues such as overcrowding, lack of freshness, and hygiene concerns. Food literacy was interpreted as the ability to access and apply nutritional knowledge for healthier decision-making, integrating academic learning with practical practices such as reading nutrition labels, maintaining a balanced diet, and emphasizing cleanliness and value. Moreover, broader structural and social factors—limited availability of healthy menus, relatively high prices, lack of variety, and peer influence—significantly restricted choices. These insights suggest that food literacy extends beyond individual knowledge or skills, highlighting the importance of addressing structural barriers within the university food environment.