(P22-050-24) Associations Between Personality Type and Dietary Choices Among College Students

Objectives: While consuming a healthy diet leads to significant health benefits, such as improved energy, memory, and focus, many college students partake in unhealthy eating habits that can lead to long-term negative health consequences. The personality types of these students can act as predictors to different types of eating habits and variety in foods consumed. The purpose of this study is to explore how the Five-Factor Model of personality can predict feeding behavior and diet quality in college students across the Northeast.

Methods: An anonymous cross-sectional online survey was administered through Google forms to students across different college campuses. A total of 1356 responses were collected via social media platforms and classroom presentations. The survey consisted of self-reported questions on demographics, food intake quality, and personality traits, utilizing the Food Mood Questionnaire and the Ten-Item Personality Inventory scales. Pearson Correlation Coefficient was used to analyze data in SPSS version 28.0.

Results: Our results reveal a significant positive correlation with seeing oneself as calm and emotionally stable and consumption of nutrient-dense foods (fruits, flaxseed, chicken, dark green leafy vegetables (DGLV)) (p < 0.05). Additionally, there is an association between seeing oneself as disorganized and careless with fast food consumption, and a negative correlation with flaxseed, fruits (p < 0.01), and DGLV consumption (p < 0.05). Furthermore, fast food and “sweets” consumption was correlated with individuals who reported to be anxious and easily upset  (p < 0.01), these traits were inversely correlated with consumption of shellfish (p < 0.01) and DGLV (p < 0.05).

Conclusions: Our study suggests that personality types may have a significant influence on dietary choices, which fits into the customized dietary approach that supports developing diets based on specific personality types.

Funding Sources: Binghamton University Undergraduate Research Fund