STUDENTS´ ATTITUDES ABOUT FRUIT AND VEGETABLE QUALITY AT SLIPPERY ROCK UNIVERSITY OF PENNSYLVANIA

Abstract

Agriculture in the United States has increasingly moved toward large-scale production, enhanced the use of off-farm inputs, while optimizing distribution efficiency, and centralizing food systems. These farming methods have offered benefits to some aspects of the foods sector but whether quality of fresh produce can be maintained in the industry constitutes a challenging field of inquiry. In recent years, Slippery Rock University has been demonstrating support to a growing interest in food quality, in an effort of educating its campus community, while enhancing the economic viability of farming in the region. The purpose of this study was to assess the attitudes of students about food quality, with emphasis on fresh produce. A sample (n=365) representative for the student population at this campus was divided in five sub-samples of 73 students each, in order to study freshman, sophomore, junior, senior and graduate students. The subjects were purposively selected and asked to fill out the survey, during meal times, at the campus dining halls. Descriptive statistics of the demographic data (age, sex, major field of study and provenience) served as indicators of possible differences when the subjects were exposed to the ten quality attributes proposed by the survey. An analysis of the data using a chi-square test for goodness of fit suggested that significant differences exist among students when consuming [X 2 (4, n=365) = 1436, p<0.05] and purchasing [X 2 (4, n=365) = 491, p<0.05] fruit and vegetables. More discussion is presented to illustrate the findings in relation with the demographic characteristics of the respondents. Slippery Rock University has potential to enhance food studies focused toward quality. Its interest in the 'Pennsylvania foods to school' program demonstrates a tangible support to a vision of sustainability and education in this part of the country.