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

Autor/inn/en	Robinson-O'Brien, Ramona; Larson, Nicole; Neumark-Sztainer, Dianne; Stat, Peter Hannan M.; Story, Mary
Titel	Characteristics and Dietary Patterns of Adolescents Who Value Eating Locally Grown, Organic, Nongenetically Engineered, and Nonprocessed Food
Quelle	In: Journal of Nutrition Education and Behavior, 41 (2009) 1, S.11-18 (8 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1499-4046
DOI	10.1016/j.jneb.2008.03.007
Schlagwörter	Attitude Measures; Socioeconomic Status; Nutrition; Food; Adolescents; Eating Habits; Health Behavior; Nutrition Instruction; Comparative Analysis; Dietetics; Questionnaires; Surveys; Young Adults; Racial Differences; Ethnicity; Socioeconomic Influences; Minnesota + Suchen Sie Ihr Suchwort? Socio-economic status; Sozioökonomischer Status; Ernährung; Lebensmittel; Adolescent; Adolescence; Adoleszenz; Jugend; Jugendalter; Jugendlicher; Ernährungsgewohnheit; Essgewohnheit; Health behaviour; Gesundheitsverhalten; Nutrition education; Ernährungserziehung; Ernährungslehre; Fragebogen; Survey; Umfrage; Befragung; Young adult; Junger Erwachsener; Rassenunterschied; Ethnizität; Sozioökonomischer Faktor
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 less than .001) and have a low socioeconomic status (P less than .001). Adolescents who valued up to 2 practices were more likely than their peers to have a dietary pattern consistent with the Healthy People 2010 objectives (P less than .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. (Contains 3 tables.) (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10