Characteristics and Dietary Patterns of Adolescents Who Value Eating Locally Grown, Organic, Nongenetically Engineered, and Nonprocessed Food

ObjectiveTo examine characteristics of adolescents who value eating locally grown, organic, nongenetically engineered, and/or nonprocessed food and whether they are more likely than their peers to meet Healthy People 2010 dietary objectives.DesignCross-sectional analysis using data from a population-based study in Minnesota (Project EAT: Eating Among Teens).SettingParticipants completed a mailed survey and food frequency questionnaire in 2004.ParticipantsMales and females (N = 2516), ages 15-23 years.Main Outcome MeasuresDietary intake of fruit, vegetables, fat, grains, calcium, and fast food.AnalysisChi-square tests, logistic regression models adjusting for race/ethnicity, socioeconomic status, and vegetarian status.ResultsPercentages of adolescents who reported that it was somewhat or very important that their food be locally grown, organic, nongenetically engineered, and nonprocessed were 20.9%, 23.2%, 34.1%, and 29.8%, respectively. Those who valued each practice were more likely than their peers to be nonwhite (P < .001) and have a low socioeconomic status (P < .001). Adolescents who valued ≥ 2 practices were more likely than their peers to have a dietary pattern consistent with the Healthy People 2010 objectives (P < .001) for fruit, vegetable, and fat intake.Conclusions and ImplicationsIt may beneficial to discuss alternative food production practices as part of nutrition education programs for adolescents.