Food Preferences of College Students and Nutritional Implications

Abstract

SUMMARY— The food preferences of approximately 50,000 college students representing 1% of the college enrollment in the United Stares during the 1966‐1967 school year were analyzed. The responses were collected on a regional basis, subdivided as to sex and were reported as national and regional totals. Two hundred and seven food items were surveyed. Foods were ranked in terms of percent Liked, Disliked and Do Not Know. Median and percentile groupings for each food class, as well as for all foods, were calculated. The relationships between food preferences and nutritional values of foods were examined. The percent of the recommended dietary allowance provided by one serving of a given food item was calculated for vitamin A, vitamin C, calcium and iron. The results indicated that if food preferences were the sole determinant of food intake, then the dietary intake would be low in vitamin A. In fact, the best sources of vitamin A were among the most disliked foods in the entire survey. The relationship between food preferences and possible vitamin C and calcium deficiencies was not clear‐cut Except for liver, one of the best sources of dietary iron, there was little evidence that food preferences discriminated against foods containing significant amounts of iron.

Food Liking and Craving: A Cross-cultural Approach

“…Even though the importance of culture in food choice is obvious, psychology has paid little attention to cultural differences in liking for different foods (Rozin, 1996). We know that different cultures tend to eat different foods (Hillman, 1979;Revel, 1982), and that people like the foods in their own cuisine more than those found only in other cuisines (Einstein & Hornstein, 1970). However, we know very little about differences in liking for foods that are common and part of the cuisines of several different cultures.…”

Food habits and food preferences of black South African men in the army (1993-1994) *

“…As in other preference studies (Vawter & Konishi, 1958;Meiselman & Waterman, 1978;Einstein & Hornstein, 1970;Viljoen, 1995), it was found that bread and baked products were rated high-preference items. All the groups rated all types of bread as well as vetkoek as high-preference items (median values of five and higher).…”

“…With the exception of the Xhosas, the groups rated Horlicks a highpreference item. Fresh milk, as in other preference studies (Vawter & Konishi, 1958;Schuck, 1961;Einstein & Hornstein, 1970;Meiselman & Waterman 1978;Viljoen, 1995), received the highest preference rating of all the evaluated items. The black ethnic groups rated sour milk (maas), maghew and buttermilk high-preference items, whereas the whites and coloureds rated them as low or neutral preference items respectively.…”

“…The black ethnic groups rated sour milk (maas), maghew and buttermilk high-preference items, whereas the whites and coloureds rated them as low or neutral preference items respectively. As in other preference studies (Einstein & Hornstein, 1970;Meiselman & Waterman, 1978;Viljoen, 1995), fizzy drinks and fruit juices were rated high-preference items.…”

“…This was supported by the reported intended frequency of use of often (4-10 out of 30 days). According to other preference studies (Knickrehm et al, 1969;Einstein & Hornstein, 1970;Meiselman & Waterman, 1978;Viljoen, 1995), ice cream was the most popular item in the dessert group. Bread pudding was not known to the North Sothos (23%), South Sothos (13%) and Zulus (21%).…”