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

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.

Key Words: adolescent nutrition, nutrition survey, food, genetically modified, organic food, local food, sustainable agriculture