A cross-sectional survey of knowledge, attitudes, and practices related to enteral nutrition interruptions among intensive care unit nurses.

College students, specifically those in the developmental stage of emerging adulthood (defined as ages 18–25) [], are at a critical life stage for developing lifelong eating habits, yet many struggle to maintain a healthy diet []. Emerging adults face unique challenges as they navigate independence, including busy schedules, limited cooking skills, restricted kitchen access, high rates of food insecurity, and the perceived high cost of nutritious foods [, ]. These barriers often lead to higher consumption of convenient, ultra‐processed foods (UPF) and overall low diet quality (DQ) [, , ]. Nutritious eating patterns focus on limiting added sugars, saturated fat, and sodium, while promoting consumption of fruits, vegetables, whole grains, lean proteins, dairy or dairy alternatives, and healthy fats []. Nutritious foods should be promoted and made more accessible to college students. Food security and access to campus dining plans greatly influence students' eating patterns [, ]. Individuals experiencing food insecurity often report lower intakes of fruits, vegetables, and dairy, as well as lower intakes of protein, vitamins, iron, and magnesium compared to food‐secure individuals []. Food insecurity may increase reliance on inexpensive UPFs which are known to contribute to greater chronic disease risk []. Having a dining meal plan may improve access to food, though it does not fully eliminate food insecurity for all students [, ]. College‐targeted health programs must provide relevant and realistic meals that reflect the cultural, environmental, and economic realities of the target population []. Understanding challenges to healthy eating is essential for designing effective programs for emerging adults [, ]. Community‐informed research practices approach program design through collaboration between researchers and participants throughout the research process []. Common areas of collaboration include developing needs assessments of the target population through survey dissemination and focus groups []. This collaboration provides insight into the specific needs, preferences, and constraints of students on a particular campus [, ]. Incorporating students' perspectives helps ensure that programs are contextually relevant, acceptable, and sustainable []. This approach is especially valuable in food‐based programs because eating behaviors are strongly influenced by resources and social norms unique to a campus environment [].