(P02-097-25) Perceptions of Meat and Dairy Foods Among College Students at a Land-Grant Institution

Objectives: This cross-sectional study examined associations between college student demographics and attitudes toward red meat, dairy, and plant-based alternatives. We hypothesized that students with high agricultural knowledge or rural upbringings would have more positive perceptions of red meat and dairy compared with those with more plant-based dietary patterns or those with lower agricultural knowledge.

Methods: A representative stratified random sample of 5,300 students from a large land-grant university was asked to complete a 25-item survey of attitudes toward red meat, dairy, and plant-based alternatives. The survey was distributed via Qualtrics over a 10-day period. Demographic data (age, sex, race/ethnicity, education, dietary patterns, college affiliation, agricultural knowledge, and upbringing) were collected. Data dimensionality was reduced using principal component analysis (PCA), revealing five factors. Linear regressions determined associations between student characteristics and attitudes toward red meat, dairy, and plant-based alternatives.

Results: The final sample reflected the overall student population (10% response rate, n=528), except for the College of Veterinary Medicine (0%). Most respondents were female (67.2%), aged 18–25 yrs (89%), white (86.8%), and consumed omnivorous dietary patterns (91.7%). Principal component analysis identified five factors for perceptions of red meat and dairy, with four showing strong internal consistency (Cronbach’s α > 0.7). Regression analyses indicated that students with omnivorous diets and those enrolled in programs within the College of Agriculture had more positive views of red meat and dairy as compared to those with more plant-based dietary patterns and those enrolled in other colleges. Attitudes varied by race, ethnicity, and upbringing, with students who were non-white and from urban populations reporting more negative views.

Conclusions: Students at a land-grant university, particular in agricultural degree programs, and those with omnivorous diets, had positive perceptions of red meat and dairy compared to their peers from other degree programs and those with more plant-based dietary patterns. Despite recent trends toward plant-based diets, students who responded to our survey generally viewed red meat and dairy favorably.

Funding Sources: No external funding