An Examination of College Students’ Knowledge, Perceptions, and Behaviors Regarding Organic Foods

McReynolds, Katie; Gillan, Wynn; Naquin, Millie

doi:10.1080/19325037.2017.1399837

Cited by 7 publications

(10 citation statements)

References 5 publications

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Section: Resultsmentioning

confidence: 99%

“…Six studies were focused on consumption of organic food (OF) [ 32 , 34 , 40 , 57 , 58 , 60 ]. Three articles reported that knowledge and attitudes about OF had a positive relationship with the purchase and consumption of these foods (Correlation coefficients (r) between 0.24 and 0.28) [ 32 , 34 , 58 ]. Perceived safety, nutritional value and the perception that organic is fresher and has better taste, were also factors correlated with organic food consumption [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

“…Positive associations were also found between the knowledge score of students and organic food consumption. McReynolds et al [ 34 ] found that students with experience growing food had a higher frequency of OF purchase consumption (Chi 2 p = 0.01) and organic fruit consumption (Chi 2 p = 0.02) compared to students without such experience. Females had greater intention to buy organic food but there were no differences in consumption compared to males [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…McReynolds et al [ 34 ] found that students with experience growing food had a higher frequency of OF purchase consumption (Chi 2 p = 0.01) and organic fruit consumption (Chi 2 p = 0.02) compared to students without such experience. Females had greater intention to buy organic food but there were no differences in consumption compared to males [ 34 ]. A perceived health risk reduction of OF consumption was associated with incremented frequency of OF consumption [ 40 ] and Green Perceived Value (GPV) constructs, especially emotional value, had a significant positive effect on purchase intentions, which in turn, had a positive effect on purchase behaviour moderated by food neophobia.…”

Section: Resultsmentioning

confidence: 99%

“…There were four multi-country studies [26][27][28][29] and in total 30 represented countries. The top frequencies of study locations were 10 from the United States (US) [30][31][32][33][34][35][36][37][38][39], five from Italy [40][41][42][43][44], and three from Spain [45][46][47]. All the included papers were cross-sectional and were based on 38 unique samples.…”

Section: Study Population and Measurementmentioning

confidence: 99%

See 4 more Smart Citations

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

Sánchez

Roa‐Díaz

Gamba

et al. 2021

Int J Public Health

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Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours.Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed.Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles.Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Study Population and Measurementmentioning

confidence: 99%

See 3 more Smart Citations

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

Sánchez

Roa‐Díaz

Gamba

et al. 2021

Int J Public Health

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Effect of information on public perception of organic foods: a case study

Koswatta

Wingenbach

Leggette

2022

BFJ

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PurposeWhen scientific information is unclear about the health benefits of foods, people choose to react in different ways. Using a posttest-only control group design, the authors tested how balanced and nonfactual information available on YouTube influences public perception of organic foods.Design/methodology/approachThe authors randomly assigned participants (N = 640) from a southern US land grant university to watch one video: balanced news, nonfactual news, or control. All participants indicated changes in perception about organic foods immediately after the video. The authors analyzed the data using one-way and two-way ANOVA.FindingsThe nonfactual news video had the most influence on public perception of organic foods. Results confirmed that the effect of nonfactual information was more for individuals with preexisting beliefs consistent with the message communicated and individuals exposed to average to high levels of health and diet news.Practical implicationsThe authors recommend regulatory changes in marketing strategies related to organic foods in the US that encourage balanced information about organic foods rather than promoting credence attributes of organic foods using persuasive information.Originality/valueThe authors findings suggest that, when scientific information about the health benefits of foods is unclear, communication activities should aim to increase healthy skepticism considering the audience's preexisting beliefs and frequency of health and diet news exposure.

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Positive perceptions and purchase of sustainable foods is associated with higher diet quality in Australian university students

Kent,

Siu,

Hutchesson

et al. 2024

IJSHE

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Purpose This study aims to understand university students' perception and engagement with sustainable food practices and the relationship with diet quality. Design/methodology/approach A cross-sectional survey assessed Australian university students' sustainable food perceptions and purchasing behaviours, diet quality using the validated Australian Recommended Food Score and attitudes towards on campus sustainable food options. Findings Of respondents (n = 197; 63% female), over half (58%) perceived it was important to purchase sustainable foods. These students were eight times more likely report purchasing sustainable foods (OR: 8.1; 95%CI 4.2–15.7; SE: 0.3; p < 0.001) and had significantly higher diet quality (Beta coefficient: 2.9; 95% Confidence Intervals 0.4–5.4; Standard Error: 1.3; p = 0.024). Students who reported frequently purchasing all types of sustainable foods, except organic foods, had significantly higher diet quality. Few students perceived there were sufficient sustainable food choices on campus (19%), but most supported the development of an edible campus (80%). Originality/value The results highlight the potential impact of promoting sustainable food options and creating a supportive campus food environment towards improving students’ diet quality.

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An Examination of College Students’ Knowledge, Perceptions, and Behaviors Regarding Organic Foods

Cited by 7 publications

References 5 publications

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

Effect of information on public perception of organic foods: a case study

Positive perceptions and purchase of sustainable foods is associated with higher diet quality in Australian university students

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