Abstract Objectives To determine which nutrition literacy domains (functional, interactive, critical) influence dietary decisions of young adults. Methods A thematic analysis was conducted using four transcribed focus group discussions, recorded at the University of Maine in February of 2019. Each focus group consisted of five to seven undergraduate students. Ten prompted questions were discussed within the three domains of nutrition literacy: functional, interactive, and critical. Focus groups were transcribed by two research assistants, and reviewed for accuracy by a third research assistant. Transcriptions were then coded for primary and secondary themes. Participants completed a demographic survey before participating in the focus group. Results Mean age was 20.1 ± 1.5 years old, 70.0% were female, and 76.7% were white. Majors included natural sciences (56.7%), liberal arts and sciences (23.3%), and other (20.0%), health majors were excluded from participating. Themes emerged that fell under the three nutrition literacy domains. (1: Functional) Intuition guides eating decisions. Students reported that they “listen to their bodies” and “just know” which foods are healthy. (2: Interactive) Diet trends affect dietary choices. Many students mentioned following various diet trends and the high frequency of diet trend advertising within social media spaces. (3: Critical) Nutrition information is sought out online. Students reported using government websites and academic journals, but the most popular source for seeking out nutrition information was Google. Students reported that they “just know” which sources of information are credible. Conclusions College students referenced the three nutrition literacy domains when discussing factors that impact dietary choices, showing that nutrition literacy plays a role in college students’ nutrition and health decisions. Understanding how the different nutrition literacy domains relate to young adults’ decisions surrounding food choices can inform future programs aimed at improving dietary behaviors of young adults. Funding Sources This project was supported by the USDA National Institute of Food and Agriculture, Hatch project number #ME022004 through the Maine Agricultural & Forest Experiment Station.
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