"If the college adjusted the prices ": comparing food secure and insecure college students during the COVID-19 pandemic.

Objective: We examined how students' food insecurity related to their demographic information, academic experiences, use of food programs, and reflections on food during the COVID-19 pandemic. Participants: 246 NYC undergraduates during the first 9 months of the pandemic. Methods: Students reported on food insecurity (eg, USDA's 10-item AFSSM), household income, impact of food insecurity on academics, GPA, and use of food programs. They wrote two food narratives. Results: 135 (54.88%) participants reported high food security; 51 (20.73%) reported low or very low food security. Compared to high food security students, low and very low-security students were more likely to identify as Black and first-generation immigrants, reported lower household income, more frequently used food programs, had a lower GPA, reported more academic difficulties, and wrote more often about financial and programmatic difficulties related to food. Conclusions: Food-insecure students need greater financial, academic, and programmatic support during public health crises.

The third tier in treatment: Attending to the growing connection between gut health and emotional well-being.

The microbial environment of the human gut has powerful influence on immunity, metabolism, and obesity. There is now emerging evidence that the microbiome of our gastrointestinal system may also be a key factor impacting our emotional and behavioral health. The purpose of this article is to elucidate how this emerging area of science can further educate and encourage mental health professionals to explore an additional means to treatment. Since much of this research is found in the biological and neuroscientific literature, it can be quite cumbersome for clinicians to digest and apply, who would critically benefit from a concise discussion of the gut-brain connection.