Gender and Race are Significant Determinants of Students' Food Choices on a College Campus

Abstract Objective To examine the roles of gender and race in students' determinants of food choices on a college campus. Methods A total of 405 college students participated in a survey entitled “Campus Food: You Tell Us!” Chi-square and logistic regression were used to examine associations be...

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Bibliographic Details
Published in:Journal of nutrition education and behavior 2012-07, Vol.44 (4), p.372-378
Main Authors: Boek, Stacey, MS, Bianco-Simeral, Stephanie, MS, RD, Chan, Kenny, PhD, Goto, Keiko, PhD
Format: Article
Language:English
Subjects:
campus food
Campuses
Chi-Square Distribution
Choice Behavior
College campuses
College Students
Continental Population Groups
Correlation
Costs
demographic statistics
Diet
Dining Facilities
Eating Habits
Feeding Behavior
Female
Food
food choices
Food Preferences
Food Services - statistics & numerical data
foods
Gastroenterology and Hepatology
Gender
Gender Differences
Humans
Internal Medicine
Logistic Models
Male
males
Marketing
Nutrition
Nutrition education
Nutrition Instruction
Nutritive Value
Preferences
Race
races
Racial Differences
regression analysis
Sex Factors
Statistical Analysis
Students - statistics & numerical data
surveys
taste
teachers
universities
Universities - statistics & numerical data
university dining
White Students
Young Adult
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Summary:Abstract Objective To examine the roles of gender and race in students' determinants of food choices on a college campus. Methods A total of 405 college students participated in a survey entitled “Campus Food: You Tell Us!” Chi-square and logistic regression were used to examine associations between demographics and food choice determinants. Results Gender and race appeared to play a significant role in determinants of students' food dislikes. Males were significantly more likely to choose cost, taste, and poor quality over poor nutrition as determinants. White students were significantly less likely to choose cost, inconvenience, and taste over poor nutrition than students of other races. Gender was also a significant factor associated with student preferences for campus dining location and determinants of unhealthful food. Conclusions and Implications Future marketing may be more effective if tailored to gender and race. Nutrition educators should consider addressing taste and convenience when attempting to influence students' food choices.
ISSN:1499-4046
1878-2620
1708-8259
DOI:10.1016/j.jneb.2011.12.007