The Relationship Between Food Prices, Disposable Income, Perceived Impact of Inflation, and Nutrition Education in Guiding University Students’ Food Choices
Faculty Mentor(s)
Cathy Anstrom
For Communication to Presenters & Mentors
ckboehne@olivet.edu, canstrom@olivet.edu
Project Type
Student Scholarship
Scholarship Domain(s)
Scholarship of Community Application
Presentation Type
Presentation
Abstract
This is a Masters thesis defense presentation.
Learning Outcome: Recognize the need for nutrition education to include nutritional density as it relates to increasing food prices, disposable income, and the perceived impact of inflation on student food choices. Nutrition education allows for the efficient use of resources while purchasing nutrient-dense foods during current economic conditions.
Introduction: Food prices jumped 11.4% in 2022 and an additional 3.6% in 2023. Nutritional knowledge and relationships between food prices and perceived impact of inflation on food choices/purchases determines the need for nutrition education relating to food choice and affordability.
Methods: Researcher recruited 16,500 students from two Midwestern universities reflecting diverse economic backgrounds for this online quantitative design. Kliemann’s General Nutrition Knowledge Questionnaire and Mathew’s Food Choice Priorities Survey, both validated for university students were used with four questions addressing inflationary factors. Permission for adaptation was granted.
Data Analysis: Correlation matrices and independent samples t-tests were used from 350 usable questionnaires.
Results: Basic nutrition class completion reported a higher mean score (M = 13.7/20, SD = 2.51) for general nutrition knowledge than those who did not (M = 12.8/20, SD = 2.84). The median disposable income at the public university was higher (Mdn = $2,000) than at the private university (Mdn = $650). Statistically significant correlations were found between products purchased based on price (p = rs = -.127, p = .025). Likert scale answers indicated inflation impacts food choices/purchases (M = 3.70, Mdn = 4.00), for affordable foods over desired foods (M = 3.48, Mdn = 4.00).
Discussion/Conclusion: Food price is important when making choices. The higher mean score of students who completed a nutrition course indicate the value of applicable knowledge. Nutrition education should specialize in supporting nutritionally sound choices and budgeting based on disposable income and the inflationary effects of food prices.
Funding Disclosure: None
Permission Type
This work is licensed under a Creative Commons Attribution 4.0 License.
The Relationship Between Food Prices, Disposable Income, Perceived Impact of Inflation, and Nutrition Education in Guiding University Students’ Food Choices
Fishbowl
This is a Masters thesis defense presentation.
Learning Outcome: Recognize the need for nutrition education to include nutritional density as it relates to increasing food prices, disposable income, and the perceived impact of inflation on student food choices. Nutrition education allows for the efficient use of resources while purchasing nutrient-dense foods during current economic conditions.
Introduction: Food prices jumped 11.4% in 2022 and an additional 3.6% in 2023. Nutritional knowledge and relationships between food prices and perceived impact of inflation on food choices/purchases determines the need for nutrition education relating to food choice and affordability.
Methods: Researcher recruited 16,500 students from two Midwestern universities reflecting diverse economic backgrounds for this online quantitative design. Kliemann’s General Nutrition Knowledge Questionnaire and Mathew’s Food Choice Priorities Survey, both validated for university students were used with four questions addressing inflationary factors. Permission for adaptation was granted.
Data Analysis: Correlation matrices and independent samples t-tests were used from 350 usable questionnaires.
Results: Basic nutrition class completion reported a higher mean score (M = 13.7/20, SD = 2.51) for general nutrition knowledge than those who did not (M = 12.8/20, SD = 2.84). The median disposable income at the public university was higher (Mdn = $2,000) than at the private university (Mdn = $650). Statistically significant correlations were found between products purchased based on price (p = rs = -.127, p = .025). Likert scale answers indicated inflation impacts food choices/purchases (M = 3.70, Mdn = 4.00), for affordable foods over desired foods (M = 3.48, Mdn = 4.00).
Discussion/Conclusion: Food price is important when making choices. The higher mean score of students who completed a nutrition course indicate the value of applicable knowledge. Nutrition education should specialize in supporting nutritionally sound choices and budgeting based on disposable income and the inflationary effects of food prices.
Funding Disclosure: None