P046 Perceptions of Risk and Prevention of COVID-19 Among College Students

BACKGROUND: COVID-19 has become a worldwide pandemic, causing immense physical, social & emotional repercussions. Unbalanced nutrition and social isolation can lead to compromised immune systems, which can increase vulnerability to this viral infection. There is limited research addressing college students’ beliefs of COVID-19 related to nutrient intake. OBJECTIVE: The purpose of this qualitative study is to ascertain health-related beliefs related to COVID-19 risk and prevention among undergraduate students enrolled in a New Jersey university. STUDY DESIGN, SETTING, PARTICIPANTS: Semi-structured interviews were conducted with twenty-five undergraduate, full-time students (18 females, 7 males) between the ages of 18 to 25. In-depth qualitative interviews were conducted virtually on Zoom and audio-recorded for transcription. MEASURABLE OUTCOME/ANALYSIS: An interview protocol consisted of seven open-ended questions related to COVID-19 using tenets of Health Belief Model. Perceived susceptibility and severity to the virus were ascertained along with perceived benefits of adopting diet-related behaviors. Questions pertaining to perceived barriers and self-efficacy were queried. All interviews were transcribed verbatim with qualitative analyses performed by two independent researchers who coded the transcripts to achieve inter-rater reliability. Codes were merged into broad themes to derive an original theoretical framework addressing participants' risk and prevention of COVID-19. RESULTS: Perceptions of susceptibility varied among the respondents based on their age, public exposure, and preexisting health conditions. Fear of social isolation was identified as a major consequence of testing positive for COVID-19. Dietary measures identified to boost the immune system included taking vitamin C supplements and including more fruits and vegetables. Barriers in adopting healthy diet included financial constraints, plethora of junk foods, and lack of time in food prepping. Social media platforms provide a means for young adults to gain nutrition knowledge and culinary skills. CONCLUSIONS: Health practitioners and educators need to ascertain young adults’ perceived susceptibility to COVID-19 and address their intentions to adopt healthy diets. Providing sound nutrition knowledge while creating positive social and emotional support systems are critical measures to navigate through the global pandemic. FUNDING: None