Date Available
12-9-2015
Year of Publication
2015
Degree Name
Master of Science (MS)
Document Type
Master's Thesis
College
Agriculture, Food and Environment
Department/School/Program
Dietetics and Human Nutrition
First Advisor
Dr. Sandra Bastin
Abstract
The organic industry is full of opinions and perceptions, which influence consumer purchasing decisions. A convenience sample of 69 college students between the ages of 19-23 registered in a basic food preparation class participated in this study. A sensory analysis of organic and conventional fruits, vegetables, meat and poultry, eggs and dairy measuring categorical taste differences between the two types of food. Student perceptions of organic foods in relation to health, environment and pricing and the likelihood of purchase were also studied. The influence of Diet and Well-being on organic purchases predominantly mattered somewhat to students, while price mattered completely. Overall, it can be concluded from this study, that there is no significant difference in taste between organic and conventional foods and that student perceptions match those examined in previous studies, but perceptions are not as heightened as the typical consumer exhibits.
Recommended Citation
Paterson, Stacey, "STUDENT PERCEPTIONS OF ORGANIC FOOD IN RELATION TO HEALTH, ENVIRONMENT AND PRICING" (2015). Theses and Dissertations--Nutrition and Food Systems. 38.
https://uknowledge.uky.edu/foodsci_etds/38