Campus Design And Healthy Food Choices For Low-Income And International College Students: Literature Review

Food insecurity and poor eating habits are becoming concerns in college education, particularly for low-income and international students. In this narrative literature review, the effect of campus design on access and consumption of nutritious food is presented, synthesizing evidence from 2000 to 2025. Reviewing was done through a systematic five-phase protocol: identification, screening, eligibility, inclusion, and synthesis. From this process, 58 peerreviewed articles were chosen for full-text screening, with an emphasis on barriers to healthy eating and the role of campus environments in food access contribution. Findings indicate that students experience disproportionately high rates of food insecurity compared to the general population, with dire implications for academic attainment, health, and well-being. Financial and logistical challenges affect low-income students, while international students face additional barriers such as dietary acculturation, cultural adjustment, and limited familiarity with local food systems. Campus settings have significant impacts on dietary patterns. Inhibitors like poor affordability of healthy food, poor kitchen facilities, and limited access to transportation enhance dependence on cheap, unhealthy food. Effective interventions such as food pantries, community gardens, and cooking classes have shown promise to promote food literacy and nutrition but are applied unevenly and culturally restrictive currently. This review conveys that intentional campus planning with affordability, accessibility, and inclusion offers possibilities to improve the food security, health, and equity of college students