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Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet

Author

Listed:
  • Rungsaran Wongprawmas

    (Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
    Co-first author, these authors contributed equally to this work.)

  • Giovanni Sogari

    (Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
    Co-first author, these authors contributed equally to this work.)

  • Davide Menozzi

    (Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy)

  • Nicoletta Pellegrini

    (Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 9 2/A, 33100 Udine, Italy)

  • Michele Lefebvre

    (White Lodging School of Hospitality & Tourism Management, Purdue University Northwest, Hammond, IN 46323, USA)

  • Miguel I. Gómez

    (Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY 14850, USA)

  • Cristina Mora

    (Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy)

Abstract

College students’ lifestyle and eating habits strongly affect their health. Among many healthy eating behaviors, including whole grain food in the diet is known as providing health benefits such as maintaining a steady blood sugar, lower cholesterol, and since it is rich in fiber and minerals, it is essential for the well-being. However, consumers’ intakes of whole grain products remain below recommendation, including college students. This study aims to evaluate determinant factors contributing to college students’ willingness to include whole grain pasta in their diets. A sample of 499 students enrolled in a US college participated in this study. Most students perceived whole grain pasta as healthy and filling and somewhat tasty. Availability and price were not barriers for consumption. Logistic regression results suggested that factors affecting students’ willingness to consume whole grain pasta in the future were the desire to eat, cognitive and affective attitudes, perception of whole grain pasta, as well as having already chosen pasta thanks to its availability at the dining. Two student segments were identified according to their healthy eating perception: Uninvolved and Health-conscious. Cognitive attitudes such as beneficial and essential had positive effects on consumption in both segments, suggesting that information provision covering specific health/nutritional benefits of whole grains for students is crucial.

Suggested Citation

  • Rungsaran Wongprawmas & Giovanni Sogari & Davide Menozzi & Nicoletta Pellegrini & Michele Lefebvre & Miguel I. Gómez & Cristina Mora, 2021. "Determinants of US University Students’ Willingness to Include Whole Grain Pasta in Their Diet," IJERPH, MDPI, vol. 18(6), pages 1-19, March.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:6:p:3173-:d:520200
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    References listed on IDEAS

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