Before the coronavirus pandemic, many San Jose State students struggled to stay healthy, but now some are seeing their diets drastically change.
“I’ve always struggled with eating enough and trying to put on weight and since COVID, it feels like I’ve just gotten more time to obsess over it,” psychology and art junior Christopher Fuller said.
Fuller said he was bullied and judged by his family about his body, which made him insecure about his physical appearance.
“I think [consulting a nutritionist would] probably provide [me] a lot of peace of mind because I’d find out more about what foods and how much is good for me,” he said.
Fuller said the main reason he’s not able to get the help he needs is because he cannot afford health insurance.
“I don’t have insurance and sadly healthcare isn’t universal [in the U.S.] yet,” he said.
Fuller is not the only student dealing with financial and dietary challenges which have been amplified because of the pandemic.
“SJSU is conducting a survey to learn more about how the pandemic has impacted food access and behaviors of Bay Area residents,” said Giselle Pignotti, a nutrition, food science and packaging professor and director of the Didactic Program in Dietetics.
Pignotti said that food insecurity is on the rise because of the high number of coronavirus cases and the rapid loss of jobs, depriving people of a nutritious diet.
“It is estimated that food insecurity in the U.S. has doubled from 11% to 22% since the pandemic started,” Pignotti said.
Criminal justice and corrections senior Yolanda Kuljis said the high cost of produce and other healthy food led to the neglect of nutrition in her diet.
“Yeah, I think my money situation has a lot to do with [poor diet] and weekly I spend anywhere from $150 to $200 feeding my family,” Kuljis said. “I couldn’t even imagine how much it cost to buy more organic and healthy food, since that seems to cost a lot more money.”
Pignotti suggests students should consider budget-friendly options without compromising the nutritional aspect of meals in order for them to eat healthier.
“I recommend choosing fruits and vegetables that are in season as they tend to be less expensive,” Pignotti said. “Canned and frozen fruits and vegetables last longer, are generally cheaper and have similar nutritional value as fresh produce.”
Another option Pignotti suggested is to
cook at home, which is cheaper and healthier because it gives more control over what ingredients students eat.
SJSU students also have access to resources like the Wellness & Health Inspired Student Kitchens (WHISK) website for healthy and budget-friendly recipes and its Instagram page @WHISK_SJSU to see nutrition-balanced meals.
Students who deal with limited access to nutritious or healthy food can visit the Spartan Food Pantry, which is open three times a week on Mondays from 11 a.m. to 4 p.m. and Tuesdays and Wednesdays from 11 a.m. to 3 p.m. However, students can only access the pantry once a week.
“A wide variety of non-perishable items, fresh produce and refrigerated items are available to eligible students,” Pignotti said. “It is open three times a week and students can visit the pantry once a week.”
Pignotti also said students who have received financial aid and are attending SJSU at least part time may be eligible for CalFresh, a federal program that provides a debit card with a monthly budget for buying groceries.
