A qualitative exploration of food acculturation among Nepalese international students at the Midwestern U.S. universities

As international students adjust to new environments, cultural norms, educational systems, and communication styles in the host countries, they also undergo dietary acculturation. This may involve adopting the host country’s food practices, maintaining their traditional diets, or integrating both in a bicultural dietary pattern. However, international students often struggle to navigate unfamiliar food environments. Limited access to cultural foods, financial constraints, and lowawareness of food assistance resources can hinder healthy eating, negatively affecting their well-being and ultimately their academic performance. This highlights the need to explore their food acculturation experiences across diverse cultural and ethnic contexts. This qualitative study explored the dietary acculturation experiences of Nepalese international students studying at universities in the Midwest United States. It addressed two primary objectives: (1) to examine the dietary changes experienced by the students post migration and the contributing factors, and (2) to identify the ethnic and festival food practices maintained by the students and the influences shaping their continuation. A phenomenological qualitative approach was employed, utilizing focus groups and interviews guided by a semi-structured questionnaire. Data were coded using MAXQDA Analytics Pro 24, and thematic analysis revealed key themes and sub-themes related to students’ food acculturation journeys. Findings indicated that Nepalese students adopted a bicultural dietary pattern, combining traditional foods with those common in the U.S. Their dietary choices were shaped by a complex interplay of factors: psychological (e.g., attitudes toward traditional vs. host country foods, food-related memories, emotional associations, and agency), individual (e.g., time and financial constraints, limited transportation and cooking skills), and sociocultural (e.g., social networks, institutional meal plans, religious and ethnic identities, and cultural food values). Environmental factors—particularly the availability, accessibility, and affordability of host versus traditional foods—also influenced food sourcing, purchasing, and preparation behaviors. Students reported notable changes in their diets—such as increased consumption of processed and fast foods, and irregular eating schedules. Students linked these changes with negative impacts on physical and physiological health, such as weight gain, gastrointestinal problems, and hormonal disorders. Despite reduced intake of traditional meals, they simultaneously demonstrated a strong desire to preserve their cultural identity through food. This was evident in their efforts to prepare and consume ethnic and festival dishes, despite challenges related to time, skills, and ingredient access. While communal support and student networks facilitated cultural food practices, individual adherence varied based on resources and capacities. Importantly, the inaccessibility of cultural foods negatively impacted students’ emotional and cultural well-being, leading to homesickness, cravings, feelings of disconnection, and cultural guilt. The study concluded that although some Nepalese students navigated dietary acculturation with relative ease, many faced significant challenges that affected their overall well-being—physiological, psychological, and cultural. These findings highlight the need for institutional and communal support and further research to inform culturally responsive strategies that promote the health and integration of international students, while honoring their cultural food practices.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

thesis

Discipline thesis:degree_discipline

Agriculture education

Department dc:contributor.department

Department of Agricultural Education and Studies

Grantor

Iowa State University

Year dc:date.issued

2025

Author dc:creator

• Karki, Anu

Advisors dc:contributor.advisor

• Qu, Shuyang
• Masambuka-Kanchewa, Fally
• Dimitrova, Daniela V.

Language dc:language.iso

en

DOI

https://doi.org/10.31274/td-20251215-338

OAI identifier oai:identifier

oai:dr.lib.iastate.edu:20.500.12876/jrl8BgZr