Modified Produce Prescription: Perspectives From Students and Feasibility of Implementation in an HBCU.

INTRODUCTION: Many college students face food insecurity, which reduces access to healthy foods and is linked to poor diets, chronic disease risk, and poor academic performance. OBJECTIVE: This study investigated qualitative perceptions as well as the feasibility and acceptability of a modified fruit and vegetable prescription program implemented at a historically Black college and university (HBCU). DESIGN: The study used a mixed-methods design to conduct 12-week preintervention and postintervention assessments. The intervention group (n = 28) received fresh fruits and vegetables in addition to nutrition education (NE) and cooking demonstrations (CD), while the control group (n = 27) participated in NE and CD only. SETTING: The study was conducted in a historically Black college and university (HBCU) located in an area identified as a food desert. PARTICIPANTS: Fifty-five college students aged 18 years and older with food insecurity and/or chronic conditions participated in this study. MAIN OUTCOMES: Feasibility, satisfaction, and compliance were evaluated using descriptive statistics, χ2 analyses, and t-tests. In addition, focus group discussions conducted at both baseline and end point were thematically analyzed to identify patterns and differences in participants' experiences. RESULTS: Eighty percent of the produce bags were used during the intervention, and satisfaction levels were favorable across both groups. Participants receiving the program reported significantly greater satisfaction with the content (80.0% vs. 42.3% very satisfied; P = .05, Cramer V = 0.39) and were more likely to recommend the program (88.0% vs. 55.6% very likely; P = .05, Cramer V = 0.39). Barriers included limited access to produce, financial issues, and inadequate cooking facilities. Participants also noted healthier eating patterns and increased health awareness. CONCLUSION: The program was well received by HBCU students, particularly among those who received produce, nutrition education, and cooking demonstrations. Student feedback highlighted dietary benefits and barriers, stressing the need for culturally tailored and student-centered strategies to enhance healthy food access and engagement.