Nutrients 2013, 5(2), 328-339; doi:10.3390/nu5020328
Article

Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

1 Department of Nutrition & Wellness, School of Health Professions, Andrews University, 8475 University Boulevard, Marsh Hall, Berrien Springs, MI 49104, USA 2 Department of Educational & Counseling Psychology, School of Education, Andrews University, 4195 Administration Drive, Bell Hall 159, Berrien Springs, MI 49104, USA
* Author to whom correspondence should be addressed.
Received: 26 December 2012; in revised form: 14 January 2013 / Accepted: 25 January 2013 / Published: 30 January 2013
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Abstract: College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the politics of food safety, and the safety of organic foods.
Keywords: food safety; college students; attitudes

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MDPI and ACS Style

Booth, R.; Hernandez, M.; Baker, E.L.; Grajales, T.; Pribis, P. Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model. Nutrients 2013, 5, 328-339.

AMA Style

Booth R, Hernandez M, Baker EL, Grajales T, Pribis P. Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model. Nutrients. 2013; 5(2):328-339.

Chicago/Turabian Style

Booth, Rachelle; Hernandez, Magaly; Baker, Erica L.; Grajales, Tevni; Pribis, Peter. 2013. "Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model." Nutrients 5, no. 2: 328-339.

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