Characteristics and Dietary Patterns of Adolescents Who Value Eating Locally Grown, Organic, Nongenetically Engineered, and Nonprocessed Food

Ramona Robinson-O'Brien, Nicole Larson, Dianne Neumark-Sztainer, Peter Hannan, Mary Story

Research output: Contribution to journalArticlepeer-review

41 Scopus citations

Abstract

Objective: To examine characteristics of adolescents who value eating locally grown, organic, nongenetically engineered, and/or nonprocessed food and whether they are more likely than their peers to meet Healthy People 2010 dietary objectives. Design: Cross-sectional analysis using data from a population-based study in Minnesota (Project EAT: Eating Among Teens). Setting: Participants completed a mailed survey and food frequency questionnaire in 2004. Participants: Males and females (N = 2516), ages 15-23 years. Main Outcome Measures: Dietary intake of fruit, vegetables, fat, grains, calcium, and fast food. Analysis: Chi-square tests, logistic regression models adjusting for race/ethnicity, socioeconomic status, and vegetarian status. Results: Percentages of adolescents who reported that it was somewhat or very important that their food be locally grown, organic, nongenetically engineered, and nonprocessed were 20.9%, 23.2%, 34.1%, and 29.8%, respectively. Those who valued each practice were more likely than their peers to be nonwhite (P < .001) and have a low socioeconomic status (P < .001). Adolescents who valued ≥ 2 practices were more likely than their peers to have a dietary pattern consistent with the Healthy People 2010 objectives (P < .001) for fruit, vegetable, and fat intake. Conclusions and Implications: It may beneficial to discuss alternative food production practices as part of nutrition education programs for adolescents.

Original languageEnglish (US)
Pages (from-to)11-18
Number of pages8
JournalJournal of Nutrition Education and Behavior
Volume41
Issue number1
DOIs
StatePublished - Jan 2009

Bibliographical note

Funding Information:
Data collection was supported by grant R40 MC 00319 (D.N.-S., principal investigator) from the Maternal and Child Health Bureau (Title V, Social Security Act), Health Resources and Service Administration, and the US Department of Health and Human Services. Analyses were supported in part by the Adolescent Health Protection Program (School of Nursing, University of Minnesota) grant number T01-DP000112 (PI: Bearinger) from the Centers for Disease Control and Prevention (CDC). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the CDC.

Funding Information:
Data collection was supported by grant R40 MC 00319 (DN-S, principal investigator) from the Maternal and Child Health Bureau (Title V, Social Security Act), Health Resources and Service Administration, and the United States Department of Health and Human Services. Analyses were supported in part by the Adolescent Health Protection Program (School of Nursing, University of Minnesota) grant number T01-DP000112 (PI: Bearinger) from the Centers for Disease Control and Prevention (CDC).

Copyright:
Copyright 2009 Elsevier B.V., All rights reserved.

Keywords

  • adolescent nutrition
  • food
  • genetically modified
  • local food
  • nutrition survey
  • organic food
  • sustainable agriculture

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