Food Consumption Patterns and Factors Affecting Food Choices, and Their Relationship to Vegetarianism, Dieting Status, and Body Mass Index in Female College Students

Abstract

LEARNING OUTCOME: To relate the consumption pattern for 35 foods to taste, perceived healthfulness and perceived “fatteningness,”, and the relation of consumption patterns and qualities of these foods to vegetarianism, dieting status and body mass index. A self administered questionnaire concerning 35 frequently consumed foods, chosen from 24-hour recall data, was completed by 267 female college students. The data on consumption frequency for these foods were subjected to principal component analysis and orthogonal rotation, which yielded three food frequency consumption patterns. Foods which loaded significantly on the first pattern (Factor 1) were those relatively high in calories and fats (e.g. Beef, sweet rolls/doughnuts, pizza, regular soda). Foods which loaded significantly on the second pattern (Factor 2) included “neutral” foods (e.g. green vegetables, tomatoes, rice, apples). Foods which loaded significantly on the third pattern (Factor 3) included “slimming” foods (e.g. skim milk, frozen yogurt, and diet soda). For each subject and food pattern, a score for each attribute - frequency, taste, healthfulness and perceived “fatteningness” - was calculated. Subjects who consumed Factor 1 foods more frequently were more likely to think those foods were tasty, healthy and less fattening. Subjects who consumed Factor 3 foods more frequently were more likely to think those foods were tasty, healthy and less fattening. Model analysis using multiple regression with the Factors as dependent variables showed that the perceived taste of foods was the predominant determinant of frequency of consumption. Vegetarians and dieters consumed Factor 1 foods less frequently, and were less likely to think those foods were tasty or healthy. They consumed foods from Factor 3 more frequently, and thought those foods were more healthy. Dieters also thought Factor 3 foods were less fattening. In addition, heavier subjects thought Factor 1 foods were tastier but they also thought these foods were less healthy and more fattening. Based on these results, the implications for nutrition education are that it may be necessary to convince individuals of the good taste of “healthier” foods, or to create foods which imitate the taste of “unhealthy” foods.