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Assessment Among Adults Experiencing Sheltered Homelessness: Nutrition and Food Safety Knowledge and Potential Barriers to Attending a Culinary Training Program

Year: 2025
Type: article
Study design: Observational Study
Abstract: Restaurants are the largest private sector employers in Texas. Yet only 48% of Texas restaurants have enough employees to support existing demand. The shortage of restaurant employees is an opportunity to develop culinary training programs for individuals that need employment, such as adults experiencing sheltered homelessness. Prior to program development it is important to understand their baseline knowledge of nutrition and food safety and potential attendance barriers. A cross-sectional survey was conducted among adults experiencing sheltered homelessness in Houston, Tx (October 16, 2024-November 13, 2024). Among 91 participants, on average, adults were 42 years old (SD = 12.98), 67% female, and 60% Black. Nutrition knowledge was low on 2 survey items (12% and 34% correct) and moderate on another 2 items (64% and 66% correct). Regarding food safety, 93% of the participants were able to answer 1 of the 5 items correctly. In terms of potential barriers, 82% of the sample experienced food insecurity. Seventy-seven percent of participants that had a car expressed not having money for gasoline and not making repairs to their car because of the expense. Forty-seven percent of the participants had children under the age of 18 and 44% of them needed childcare assistance in order attend a program. Curriculum associated with the culinary training program must include nutrition and food safety education. To address potential attendance barriers (food, transportation, childcare), it may be necessary to partner with community organizations that aim to reduce economic instability prior to developing and implementing the program.
DOI: 10.4148/2572-1836.1321
Authors: Temperance Joseph Joseph, Jesus Morales Cruz, Kareli Tobias, Jonathan Cruz, Anairany Zapata, Rhea Vikas, Daphne Hernandez
Language: English
Open Access status: diamond
OpenAlex ID: W7110802018
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