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What Factors Affect University of British Columbia Students’ Lunch Preferences?

University of British Columbia. Institute for Resources, Environment and Sustainability; University of British Columbia. Botanical Garden and Centre for Plant Research; University of British Columbia. Campus and Community Planning

This study investigates food factors that affect (University of British Columbia) students’ lunch preferences. We hypothesised that UBC students would rate three factors – calories, freshness of food and sugar content – as more important than other three factors – organic, vegetables or meat, and taste. We also hypothesized that individuals who chose calories, freshness, and sugar content as the most important factors would have different percentages of meat dishes, average calories and average sugar content per dish in their lunch choices as compared to students who chose organic, vegetables, and taste as the most important factors. 208 UBC students were recruited on campus and online survey. We measured the percentage of meat dish(es), the average calories and sugar content per dish. There was a significant difference between taste and participants’ preference of average calorie content per dish, and it was found that participants who ranked taste as the most important factor consume the highest calorie meals. Our results did not support our hypotheses. Based on the results, UBC food services could consider offering tasty foods that meet their goals (more tasty foods that are low calories, low sugar content and fresh). Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”

Report

eng

2018-11-22

Attribution-NonCommercial-NoDerivatives 4.0 International

http://hdl.handle.net/2429/67861

UBCV

Undergraduate

DSpace