Organic foods : a comparison of selection, perception, and consumption habits of college students in Indiana and Oregon : an honors thesis (HONRS 499)

Thumbnail Image
Lounsberry, Jennifer M.
Friesen, Carol A.
Issue Date
Thesis (B.S.)
Honors College
Other Identifiers

The purpose of this study was to compare perceptions about the benefits and the motivation for selecting and consuming organic foods between students in two different geographic locations (e.g., Ball State University (BSU) in Muncie, Indiana and University of Oregon (U of 0) in Eugene, Oregon).A total of 183 adults completed this survey—76 students from BSU and 107 students from U of O. The results indicated that Oregon students were much more likely to choose organic foods than Indiana students on a "daily" or "weekly" basis. Students in Oregon were more likely to feel that artificial colorings and flavors, hormones, and antibiotics in meat were harmful to humans. Artificial colorings and flavors were also viewed as detrimental to the environment by Oregon students. Organic foods were viewed as healthier, safer, better for the environment, better tasting, and more in harmony with political and religious views to students surveyed in Oregon. More Indiana students stated that a higher cost was a reason why they did not select organic foods. Overall, Oregon students were much more likely to consume organic foods, and they were more likely to feel that the consumption of organic foods was beneficial to both humans and the environment.