This webinar examines issues related to the eating habits of CEGEP students and how these habits affect their studies, particularly in terms of perseverance and success. The concept of food well-being and ill-being aims to address the relationship with food as a whole using five dimensions: material, relational, physical, decision-making and temporal. This topic is addressed based on the results of a survey conducted in six CEGEPs, which reveals that CEGEP students develop a particular relationship with food characterized by a reorganisation of their routines and eating rituals, in addition to experiencing food insecurity.
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