Table 3.

Adjusted dietary intake and behaviors of young adults by attitudes toward alternative food production practices (Student Health and Wellness Study, n=1,201)^a,^b

	n	Low Importancec	Moderate Importance	High Importance	P-valued
Dietary Intake
Fruits and vegetables (servings)e,f	1,117	3.1x	3.7y	4.4z	<0.001
Fruit (cups)f	1,145	0.8x	1.0y	1.3z	<0.001
Vegetables (cups)e,f	1,124	1.0x	1.1y	1.2z	<0.001
Dietary fiber (g)f	1,071	13.1x	14.5y	16.3z	<0.001
Added sugars (tsp)f	1,127	15.6x	14.7x	13.0y	<0.001
Percent calories from fat	1,153	30.1	29.5	29.1	0.025
Dairy (servings)f	1,147	1.3	1.3	1.3	0.755
Calcium (mg)f	1,013	691	715	692	0.477
Dietary Behaviors
Eats breakfast (days/week)	1,161	3.8x	4.3y	4.7y	<0.001
Fast food (times/week)g	1,154	1.1x	1.0x	0.5y	<0.001
Sugar-sweetened beverages (drinks/day)g	1,158	0.9x	0.9x	0.6y	0.001

^aSample sizes vary due missing data.

^bMeans adjusted for gender, age, race/ethnicity, student type (2-year or 4-year), type of residence, parent educational attainment, difficulty living on household income, receipt of public assistance, and vegetarian status.

^cSum 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.

^dP-values from F tests.

^eExcludes French fries.

^fAnalysis conducted on natural log scale.

^gAnalysis conducted on square root scale.

^x,y,zValues with unlike superscript letters (x, y, z) statistically different at P<0.05 with a Bonferroni correction for three pairwise tests (P<0.0167).