Faith in Fat: A Multisite Examination of University Students' Perceptions of Fat in the Diet

Abstract

Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective "fear of fat". This study examined college students' perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation option was chosen 73% of the time, the unsaturated fat option was selected 23% of the time, and the saturated fat option was chosen 4% of the time. Students chose the no-fat option for all meal types 44% of the time. Findings suggest that college students lack knowledge regarding the vital role played by the type and amount of fats within a healthy diet. Nutrition education and food system reforms are needed to help consumers understand that type of fat is more important than total amount of fat. Efforts across various sectors can encourage incorporating, rather than avoiding, fats within healthy dietary patterns.

Keywords: consumer behaviors; dietary fat; dietary recommendations; nutrition knowledge.

Figure 1

Frequency of fat option choice per meal type in the Faith in Fat study. Across all meal types, the no-fat preparation option was chosen 73% of the time.

Figure 2

Estimating the odds ratio of variables with one or more associations. Each plate was transformed into a binary outcome based on unsaturated fat choice versus no-fat or saturated fat options. Plotted ORs of univariate logistic regression models that had at least one categorical level that associated with fat choice. (A) Females were less likely to choose the unsaturated fat dessert choice (p = 0.024). (B) School B were less likely to choose correct dessert fat (p = 0.026). (C) School E were more likely to choose the unsaturated fat salad fat than School A (p = 0.058). (D) Non-students were more likely to choose unsaturated fat salad than baseline (p = 0.018).