Table 2.

Young adults’ attitudes toward alternative food production practices by socio-demographic characteristics and vegetarian status (Student Health and Wellness Study, n=1,201)^a

	n	Low Importanceb	Moderate Importance	High Importance	P-valuec
		%	%	%
All Students	1,201	51	34	15
Gender
Male	565	54	33	13
Female	630	47	35	18	0.02
Age
Under 21	706	54	34	12
21 to 24	313	50	34	16
25 and older	178	39	34	28	<0.001
Race
White	498	50	35	15
Black	223	46	33	20
Asian	326	54	36	11
Other	154	53	30	17	0.077
Student type
2-year student	598	50	33	17
4-year student	603	51	35	13	0.185
Residence
Lives on-campus	130	46	39	15
Lives in parent/family home	579	54	33	14
Rents/shares rent	413	49	32	19
Owns home	67	39	48	13	0.035
Highest parental educational attainment
College degree or higher	657	48	35	16
Less than college degree	544	53	33	14	0.185
Difficulty living on household income
Low	965	51	35	14
High	223	52	29	19	0.103
Public assistance receipt
No	1,089	50	34	16
Yes	107	56	34	10	0.196
Vegetarian
No	1,115	52	34	14
Yes	69	32	28	41	<0.001

^aSample sizes vary due missing data.

^bSum of responses to the importance of food being organically grown, made with organic ingredients, not processed, locally grown, and grown using sustainable agricultural practices between 0–5 was classified as low importance, between 6–10 as moderate importance, and between 11–15 as high importance.

^cP-values from χ² tests.