This study assessed food choice priorities (FCP) and associations with consumption of fruits and vegetables (FV), fiber, added sugars from non-beverage sources, and sugar-sweetened beverages (SSB) among college students. Freshmen from eight U.S. universities (N = 1149) completed the Food Choice Priorities Survey, designed for college students to provide a way to determine the factors of greatest importance regarding food choices, and the NCI Dietary Screener Questionnaire. Changes in FCP and dietary intake from fall 2015 to spring 2016 were assessed. Multiple regression models examined associations between FCP and log-transformed dietary intake, controlling for sex, age, race, and BMI. Participant characteristics and FCP associations were also assessed. FCP importance changed across the freshmen year and significantly predicted dietary intake. The most important FCP were price, busy daily life and preferences, and healthy aesthetic. Students who endorsed healthy aesthetic factors (health, effect on physical appearance, freshness/quality/in season) as important for food choice, consumed more FV and fiber and less added sugar and SSB. Busy daily life and preferences (taste, convenience, routine, ability to feel full) predicted lower FV, higher added sugar, and higher SSB consumption. Price predicted lower FV, higher SSB, and more added sugar while the advertising environment was positively associated with SSB intake. FCP and demographic factors explained between 2%–17% of the variance in dietary intake across models. The strongest relationship was between healthy aesthetic factors and SSB (B = −0.37, p < 0.01). Self-rated importance of factors influencing food choice are related to dietary intake among students. Interventions that shift identified FCP may positively impact students’ diet quality especially considering that some FCP increase in importance across the first year of college.

Identified differences in characteristics and attitudes towards weight-related behaviors between males and females can be used to tailor weight management programs.

Background: College students often do not consume the recommended amounts of beans and legumes. To develop interventions aimed at improving the intake of beans and legumes in the college population, more information is needed on the behaviors, environment, attitudes, and nutrition knowledge (B. E. A. N.) of college students regarding beans. Validated tools to assess these bean-related constructs are currently lacking. Objectives: The objectives of this study are to 1). Gather preliminary qualitative information about bean-related constructs (Phase I); and 2). Create a valid and reliable survey tool to measure the B. E. A. N. constructs with a larger sample of college students (Phase II). Methods: Phase I included cognitive interviews with university students (n = 30) to collect baseline data on the B. E. A. N. constructs. Phase II involved survey development and content validation with 5 content experts and face validation with 5 undergraduate students. A convenience sample of undergraduate students was surveyed to test internal structure and consistency (n = 355), establish convergent and discriminant evidence (n = 351), and measure test-retest reliability (n = 242) of the developed tool. Results: Development and revisions in Phase I and content and face validation resulted in a 13-question survey consisting of four primary constructs of behavior (4 items), environment (2 items), attitudes (5 items), and nutrition knowledge (2 items). In Phase II, factor analysis resulted in one factor of "bean consumption" being created from combining attitude and behavior questions, with factor loadings from .77 to .94. However, two environment and two knowledge questions were retained due to perceived relevancy. The internal consistency was α = 0.97 for the "bean consumption" construct (8 items) and α = 0.96 for the entire survey (12 items). The knowledge construct was validated by those that had taken an introductory nutrition course having significantly higher mean knowledge scores than those that had not taken an introductory nutrition course (p < 0.001; 3.05 ±.89 vs. 2.30 ± 1.62, respectively). The test-retest results ranged from r =.480 to .825 with all correlations being statistically significant (p < 0.01). The average total score for the pilot testing was 33.7 (± 27) out of a possible 100 points. Conclusion: This validated survey may be used in future research to examine the B. E. A. N. of college students regarding beans. This knowledge may be valuable in developing future effective health promotion interventions with college students.

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