The perception of students on organic versus conventional foods
| dc.contributor.advisor | Sparks, Patricia | en |
| dc.contributor.author | Mosqueira, Lucia | |
| dc.creator | Mosqueira, Lucia | en |
| dc.date.accessioned | 2018-02-23T16:09:46Z | |
| dc.date.available | 2018-02-23T16:09:46Z | |
| dc.date.issued | 2017-12 | |
| dc.identifier.citation | Mosqueira, Lucia. (2017). The perception of students on organic versus conventional foods (Bachelor's thesis, University of Arizona, Tucson, USA). | |
| dc.identifier.uri | http://hdl.handle.net/10150/626741 | |
| dc.description.abstract | Introduction: There are several obstacles consumers face when it comes to purchasing organically processed food products. For the organic food industry to satisfy consumer needs and preferences, the barriers of buying organic foods must be evaluated. Methods: The data in this study were collected using both an online survey and hard copy survey. It was also sent to a total of 2,300 University of Arizona students. The survey evaluated the perception of students on organic versus conventional fruits and vegetables, poultry, meat, dairy products, and processed foods regarding price, health benefits, taste, effect on environment, appearance, and quality. Results: There was a significant association (P=0.001) for top meaning of buying organic and buying more than 25% organic. The greatest difference was seen in “helping the environment” and “better for myself”. Discussion: Price and acceptance could be a great influence since most organic buyers stated that “feel like wasting money” or “more expensive” were their major reasons for not purchasing organic foods. The main considerations participants named in our study when it came to organic food consumption were health and environmental factors. | |
| dc.language.iso | en_US | en |
| dc.publisher | The University of Arizona. | en |
| dc.rights | Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
| dc.title | The perception of students on organic versus conventional foods | en_US |
| dc.type | text | en |
| dc.type | Electronic Thesis | en |
| thesis.degree.grantor | University of Arizona | en |
| thesis.degree.level | bachelors | en |
| thesis.degree.discipline | Honors College | en |
| thesis.degree.discipline | Nutritional Sciences: Dietetics Option | en |
| thesis.degree.name | B.S. | en |
| refterms.dateFOA | 2018-09-12T01:49:19Z | |
| html.description.abstract | Introduction: There are several obstacles consumers face when it comes to purchasing organically processed food products. For the organic food industry to satisfy consumer needs and preferences, the barriers of buying organic foods must be evaluated. Methods: The data in this study were collected using both an online survey and hard copy survey. It was also sent to a total of 2,300 University of Arizona students. The survey evaluated the perception of students on organic versus conventional fruits and vegetables, poultry, meat, dairy products, and processed foods regarding price, health benefits, taste, effect on environment, appearance, and quality. Results: There was a significant association (P=0.001) for top meaning of buying organic and buying more than 25% organic. The greatest difference was seen in “helping the environment” and “better for myself”. Discussion: Price and acceptance could be a great influence since most organic buyers stated that “feel like wasting money” or “more expensive” were their major reasons for not purchasing organic foods. The main considerations participants named in our study when it came to organic food consumption were health and environmental factors. |
