ß SUnVIVABILITY - SUSTAINABIUTY - MOBILITY SCIENCE AND TECHNOLOGY

SOLDIER SYSTEM INTEGRATION

TECHNICAL REPORT NATICK/TR-95/011

AD

THE 1992 -1993 ARMY FOOD PREFERENCE SURVEY

By Robert A. Kluter Larry L. Lesher* Gail T. Vanca*

*GEO-CENTERS, INC. Newton Centre, MA 02159

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December 1994

FINAL REPORT October 1991 - December 1993

Approved for Public Release; Distribution Unlimited

UNITED STATES ARMY RESEARCH, DEVELOPMENT AND ENGINEERING CENTER

NATICK, MASSACHUSETTS 01760-5000

SCIENCE AND TECHNOLOGY DIRECTORATE

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1. AGENCY USE ONLY (Leave blank) 2. RE. R 1994 7ME AN8(?f Ef 9C9TRE-D DEC 1993

4. TITLE AND SUBTITLE THE 1992-93 Army Food Preference Survey

6. AUTHOR(S)

Robert A. Kluter, Larry L. Lesher1

and Gail T. Vanea1

7. PERFORMING ORGANIZATION NAME(S) AND ADDRESS(ES)

U.S. Army Natick Research, Development and Engineering Center Kansas St. ATTN: SATNC-YBC Natick, MA 01760-5019 9. SPONSORING/MONITORING AGENCY NAME(S) AND ADDRESS(ES)

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PR 1L162724AH99 C DAAK60-93-C-0037

8. PERFORMING ORGANIZATION REPORT NUMBER NATICK/TR-95/011

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11. SUPPLEMENTARY NOTES

^EO CENTERS, INC. Newton Centre, MA 02159

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Approved for Public Release; Distribution Unlimited

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13. ABSTRACT (Maximum 200 words) A food preference frequency-survey questionnaire was designed and administered to 2000 Army personnel, 93 percent of whom were enlisted. Surveys were conducted at 9 installations, 8 CONUS and 1 OCONUS. Three hundred and forty-two food names, representing 21 categories, were surveyed without reference to any type of ration. Demographic and general food preference/frequency information was also collected. Results indicated that, since the last Army survey 20 years before, substantial preference shifts have occurred for certain food preparations. The survey also identified some high preference foods, never surveyed before, that confirmed recent consumer preference trends reported for the U.S. Other never-surveyed items were liked but were unfamiliar to one-third or more of the respondents. Preference and frequencies were categorized into lists of 25 most and least preferred, the 25 most and least frequently desired and the 25 most unfamiliar (never tried) items. Ranked preferences and frequencies for all food names were provided, as well as ranked preferences by food category. The finding that Italian, Mexican and Chinese cooking styles were most preferred was generally supported by high preference ratings for food names representing these cuisines.

14. SUBJECT TERMS FOOD PREFERENCES STATISTICAL DATA TABLES (DATA)

MENU PLANNING ACCEPTABILITY DATA BASE

CONSUMER PREFERENCES MENU SURVEYS FOOE ARMY

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NSN 7540-01-280-5500 Standard Form 298 (Rev. 2-89) Prescribed by ANSI Std. Z39-18 298-102

TABLE OF CONTENTS Page

LIST OF FIGURES V

LIST OF TABLES VÜ

PREFACE IX

INTRODUCTION 1

METHODS AND PROCEDURES 3 Questionnaire Development 3

Rating Scale and Response Format 3 Demographic and General Food Questions 3 Development of the Food List 4

Surveying Procedure 6

RESULTS AND DISCUSSION 8 Demographic Description of Survey Sample 8 Responses to General Food Questions 9 Reliability Check Foods 12 Highest and Lowest Ranked Preference, Frequency and

Highest Never Tried Lists 14 Most Preferred Food Names 14 Least Preferred Food Names 18 Most and Least Frequently Wanted Foods 19 Most Never Tried Foods 22

Use of Appendix Tables D, E and F 22 Classification of Preference Levels by Mean Value 24

Appetizers, Bars, Snack and Candy 24 Beverages 24 Breads and Pastries 24 Breakfast Foods 24 Dairy Products 25 Desserts 25 Diet/Vegetarian 25 Fruit and Vegetable Juices 25 Fruits 26 Meat Combination/Casserole Items 26 Meats and Poultry 26 Pasta Dishes 27 Salad Dressings 27 Salads 27 Sandwiches 27 Seafood 28 Soups 28 Starches 28 Vegetable/Vegetable Dishes 29

CONCLUSIONS AND RECOMMENDATIONS 30

REFERENCES 33

Hi

APPENDICES

TABLE OP CONTENTS (continued) « Page

35

Appendix A. Example of Weighting Computation Used to 37 Determine Food Preference and Frequency Means

Appendix B. Demographic Composition of Survey Sample Versus 41 Army Enlisted Population

Appendix C. Reliability Check Foods 45

Appendix D. Ranked Food Preference Ratings by Food Group 53

Appendix E. Ranked Preference Ratings With Frequencies, 73 All Foods

Appendix F. Ranked Frequency Ratings of All Foods 87

Appendix G. Food Preference Survey Questionnaire 101

IV

LIST OF FIGURES Page

Figure 1. Numbers of Items Surveyed, 19 Food Groups 5

Figure 2. Regression Equation and Line for Preference Data 13

Figure 3. Regression Equation and Line for Frequency Data 15

Figure 4. Preference Ratings, Highest/Lowest 25 Foods 17

Figure 5. Frequency Ratings, Highest/Lowest 25 Foods 21

M\

List of Tables

Table 1. Percent Change in Consumption of^ Selected Commodities between 1965-69 and"1985-87

Page

Table 2. Question 8: Percent Mentions, top Three Choices, Cooking Type or Specialty Food 10

Table 3. Desired Serving Frequencies 11

Table 4. Food Names Most and Least Preferred 16

Table 5. Food Names Most and Least Frequently Wanted 20

Table 6. The 25 Most Never Tried Foods 23

Table C-l. Comparison of Preferences for Food Names Duplicated in List 1 and List 2 Questionnaires 46

Table C-2. Comparison of Frequencies for Food Names Duplicated in List 1 and List 2 Questionnaires 48

Table C-3. Comparison of Preferences for Food Names Duplicated Within Questionnaires 50

Table C-4. Comparison of Frequencies for Food Names Duplicated Within Questionnaires 51

VI1

PREFACE

This survey was conducted to provide U.S. Army menu planners and ration developers with an updated data base of food preference and serving frequency information obtained from Army consumers.

The effort was titled Military Food Preferences A93-2 and was undertaken under Project 1L162724AH99 - Joint Services Food/Nutrition Technology, Task BF - Human Factors of Combat Rations.

The Operational Forces Interface Group of the Consumer Liaison Division, Advanced Systems Concepts Directorate and contract personnel from GEO Centers, Inc. assisted in the administration and collection of questionnaires from personnel at the following sites: Forts Benning, Bliss, Bragg, Campbell, Ord and Stewart as well at Scofield Barracks and OCONUS in Germany.

Ruth Roth and Harry Lynch of the Consumer Research Branch, Behavioral Sciences Division, contributed significantly to the project by processing the nearly 2,000 filled-in questionnaires collected. They assisted in: inspection and validation, "cleaning up" valid questionnaires to assure proper reading by the optical scanner and manually adding codes required before scanning and operating the scanner. Their efforts are gratefully acknowledged.

This report covers the period October 1991 to December 1993.

IX

The 1992-1993 Army Food Preference Survey

INTRODUCTION

The most recent Natick-administered Army food preference survey was conducted in the early 1970's (Meiselman et al, 1972). More recently, a contractor (Nordlie, 1983) conducted a four DOD Service survey in 1982. In it, 885 Army food preference and frequency responses were averaged with personnel from the other three Services, and analyses of variance were computed to compare Army preferences statistically with the others. Since these surveys, changes have occurred in U.S. dietary habits as evidenced by the trends indicated in Table 1. For example, consumption of red meat has dropped off since the 1965-69 base period, while consumption of poultry, fish, vegetables and cereal products has increased. Thus, the 18 year olds entering the military services today are likely bringing with them food preferences differing from respondents to previous surveys.

TABLE 1. Percent Change in Consumption of Selected Commodities between the 1965-69 and 1985-87a

Commodity Percent

Increase (Decrease)

Juices, Citrus 68.5

Poultry 66.0

Soft Drinks 60.5

Fishery Products 35.8

Fats & Oils 24.6

Sugar & Sweeteners 24.5

Vegetables 24.2

Fruits, Fresh 19.3

Flour & Cereal Products 17.0

Dairy Products, All (1.4)

Beef (2.0)

Red Meats, All (2.5)

data - see References. 1965-69 = Base Period

In Table 1, the 1965-69 and 1985-87 periods, respectively, preceded the 1972 and the present Army food preference surveys. The 20-year interval is marked by dramatic increases in per

capita consumption of citrus juices, poultry, soft drinks and seafood. According to Rabinowitz, 1991, the trends considered favorable in terms of nutrition and health are increaseds consumption of fresh fruits and vegetables; those considered unfavorable are increases in consumption of fats and oils and sweeteners. Increases in fat consumption are attributable in part to dramatic increases in snack food consumption, particularly potato chips. Sweetener consumption increases are attributed in part to increased use of corn sweeteners and sugar substitutes in soft drinks. Although Table 1 indicates a slight decrease in the all-dairy product category, Senauer et al, 1991, indicates that considerable change occurred within it. For example, cheese and frozen yogurt consumption rose sharply as fluid milk consumption, particularly whole milk, dropped.

The preceding discussion focuses on the main trends in food habits as evidenced by U.S. consumption statistics. A high proportion of early 1990's Army consumers were born as these trends were unfolding. A critical question that the present food preference survey attempts to answer is to what degree these trends affected attitudes of present-day soldier consumers, as reflected in preferences, not only for those foods surveyed previously, but also for foods reported to have become popular in the U.S. since the last Natick survey. It is essential that garrison and operational ration menu decisions be based upon updated food preference information. Otherwise, foods may be retained that have become unpopular or new foods that consumers desire may not be introduced.

This project had three main objectives: (1) Review literature on food preferences and U.S. food trends; (2) construct and administer a food preference survey questionnaire at Army bases in representative geographical areas; (3) based upon the food preference and frequency data generated, develop recommendations for the benefit of Army food planners, menu writers, product developers and others concerned with institutional food service.

METHODS AND PROCEDURES

Questionnaire Development.

The questionnaire was developed in four stages: (1) reviewing alternative scales and formats for obtaining preference and frequency responses; (2) writing and selecting demographic and general food questions; (3) collecting, screening and selecting food names to be surveyed; (4) reproducing and collating the final questionnaire.

Rating Scale and Response Format. The 9-point hedonic scale has been used since the initiation of food preference surveying in the 1950's (Peryam et al, 1960). This scale was again selected since we wanted to compare present with past preferences for those food names resurveyed. To estimate frequency, a two-column format was used (Meiselman et al, 1974). Note in the questionnaire reproduced in Appendix G that respondents were asked to mark one integer (0 to 3) in the lefthand column and another (0 to 9 in the righthand column. Of the alternatives, this format (1) allowed respondents to indicate any number of days per month without omission (constrained from 00 through 30); (2) was comparable with previous data bases using the same format; and (3) enabled both preference and frequency responses to be optically scanned.

Demographic and General Food Questions. Characteristics were chosen to allow comparison of respondents to demographics of the present Army enlisted population. Seven were chosen: (1) rank, (2) gender, (3) age, (4) length of service, (5) educational level, (6) racial/ethnic background and (7) geographical area lived the longest.

Two general questions were developed to determine (1) the most popular cuisines or general cooking styles and (2) desired serving frequency of various food groups. The list of cuisines was derived from earlier questionnaires and updated to reflect the emergence of cuisines not previously well known to American consumers. Seafood and natural foods were eliminated from the list because they were food groups and not cooking styles. They were included instead as groups in the serving frequency question. Spanish was eliminated from the list because it remains relatively unknown in the U.S. Thai, Indian, Middle Eastern and Cajun/Creole were added because they have become more prevalent in the U.S. since the last Army surveys. For the serving frequency question, twenty-seven general food groups or food preparation styles were identified, of which 12 are commonly thought to have positive connotations for diet and health. The rationale was to guide ration developers and menu planners in determining which groups to emphasize or deemphasize in future menus.

Two other questions were considered for inclusion: (1) to assess respondents' concern for their own diet and health and (2) their attitudes toward field rations. Because the first area has been investigated extensively elsewhere and because we desired to have questionnaire responses indicate general food attitudes, rather than preparation or processing methods, the questions were not included.

Development of the Food List. The following sources were consulted to develop an exhaustive list of food names: (1) current Army Master menus (Anonymous); (2) the Armed Forces Recipe Service card file (Anonymous, 1987); (3) restaurant industry menu surveys/census; (4) traypack and Meal,Ready-to-Eat field ration menus (5) a food list compiled by Aylward (1991) as part of a Desert Storm program to screen commercially-available foods for Meal, Ordered Ready-to-Eat (Contingency Test); (6) published food trends assessments/reviews and (7) new recipes from institutional trade journals.

All food names deemed worthy of consideration were listed. Most were specific preparations and not general categories. The initial list, consisting of 1,068 items, was alphabetized and distributed to Natick recipe and ration developers for comment. A invitation to military and food processor members of the Research & Development Associates to suggest food names was printed in its newsletter. Because past experience suggested respondents could probably not attend to greater than 200 food names per questionnaire, deletions were made, using two criteria: (1) similarity to other foods and (2) number of items in a food group having the same main ingredient(s). The list was reduced to 342 food names that categorized into 19 food groups. A majority of the food names were previously surveyed and retained to provide perspective on food preference trends. About one-third were new names that had never been surveyed.

After the deletion process, the number of food names was still too many for one questionnaire. Accordingly, two random lists of 192 names were generated. Included in each of the two lists were reliability check items: 34 appeared on both lists and 4 were repeated within each list as well as between lists, between questionnaires. More check food were compared between than within questionnaires, because the use of two food lists in this kind of survey had not been done before. At least one food from each of the 19 food groups was included, most of them representing high, moderate or low preference items from previous surveys. Each food group was represented with an equal number of items on each list. When surveys were administered, List 1 and List 2 questionnaires were alternately interleaved before passing out to equalize numbers of responses per item.

Figure 1 indicates the numbers of items surveyed from each of the 19 food groups. The list emphasized main meal items.

FOOD GROUP

APPETIZERS, SNACKS, BARS, & CANDY

BEVERAGES

BREADS AND PASTRIES

BREAKFAST FOODS

DAIRY PRODUCTS

DESSERTS

DIET/VEGETARIAN

FRUIT AND VEGETABLE JUICES

FRUITS

MEAT COMBINATION/CASSEROLE ITEMS

MEATS AND POULTRY

PASTA DISHES

SALAD DRESSINGS

SALADS

SANDWICHES

SEAFOOD

SOUPS

STARCHES

VEGETABLES/VEGETABLE DISHES

NUMBER OF FOOD ITEMS IN GROUP

FIGURE 1. NUMBER OF ITEMS SURVEYED, 19 FOOD GROUPS

Nearly one-third were from the meats and poultry and meat combination/casserole groups. Less emphasis was placed on vegetable, starch and dessert groups. For the first time, items broadly classified as diet/vegetarian were surveyed.

Questionnaires were reproduced on Survey Network™ "bubble paper" forms by a local printing contractor. The questionnaire is reproduced in Appendix G.

Surveying Procedure.

Personnel from Natick's Operational Forces Interface Group (OFIG), Advanced Systems Concepts Directorate, recruited Army enlisted personnel to participate in the food preference surveys. Typically, troops were gathered in an auditorium or classroom, received an overall Natick briefing, outlining benefits to them of Natick's consumer feedback work. Then the questionnaires and number 2 pencils were passed out and the survey completed. Most respondents completed the questionnaire in 30-45 minutes. Because detailed instructions were included, the questionnaire was designed to be self-administered. However, whenever possible, a briefing with slides was presented beforehand to give respondents a brief background about food preference surveying and to emphasize key points in the instruction set.

Sites and troops were selected to meet the demographic sampling plan. Demographic composition of a soldier respondent sample was not known in advance of a survey mission. Accordingly, comparison of the respondent sample to the May 1993 Army enlisted personnel demographic composition (Greenstreet and Ferris, 1993) was made when about two-thirds of the targeted number of questionnaires had been collected. It was found that the respondent sample deviated from the May 1993 distribution primarily by oversampling lower age brackets, years service and rank than the Army enlisted population. Therefore, additional respondents sampled emphasized the middle to high age groups and the corresponding greater years service and NCO grades.

Personnel at ten Army bases were surveyed: Forts Benning, Bliss, Bragg, Campbell, Hood, Lee, Ord and Stewart, Scofield Barracks (HI) and Sickles Army Air Field, Germany.

All completed questionnaires were visually examined. Particular attention was paid to the preference and frequency responses. Questionnaires were discarded that (1) were marked improperly ("X", "/", etc. instead of the requested solid mark (•); (2) were more than 50% incomplete; (3) "straightlined," i.e., drawing a line through the same responses for all items on a page(s); (4) showed regular "patterns" of responses indicating lack of attention to food names and/or (5) filled out so carelessly that cleanup would be too time consuming. Accepted/validated questionnaires were then manually coded in the data entry fields reserved for the following information:

6

(1) respondent number, (2) respondent age, (3) ethnic background and (4) write-in responses for the cooking/ specialty food question (No.8). Validated questionnaires were then optically read on a National Computer Systems NCS™ OpScan 5 scanner. Scanner raw data printouts were checked for missing or out of range values and manually corrected from the original questionnaire. Finally, summary statistics - percentages, means and frequencies - were computed.

RESULTS AND DISCUSSION

Nearly 2,000 questionnaires were collected at 10 Army bases. Of these, about 10% were lost due to failure to meet the criteria described previously. In most of these cases, the food list part of the questionnaire was not completed because respondents did not understand how to fill in the frequency format. When oral pre-survey briefings were given that included an explanation of the frequency format, performance improved. Some respondents evidently lost patience with the frequency format partway through the food list, then completed the remainder of the list by "straightlining" which invalidated the questionnaire. Questionnaires with incomplete food lists were accepted for scanning if at least 50 percent of the food list was completed and responses seemed appropriate. In addition, questionnaires with selective responses to the food items or which only had responses to the preference question were also accepted, if the other guidelines were satisfied.

Demographic Description of Survey Sample

Demographic distributions indicated the respondent sample did not match the Army enlisted population on certain characteristics including, but not limited to, rank and gender. The total respondent sample was overrepresented by the lower ranks and related characteristics of age and time in service; females were underrepresented. These differences were explainable in part by high proportions of E-l trainees at Forts Lee and Benning (48 and 57%, respectively). Samples at all other sites were more closely representative of the Army population. In ethnic/racial composition, whites and hispanics were overrepresented, and blacks were underrepresented. Survey respondents had a higher education level than the Army population, They closely matched the Army population in geographic area of origin.

A rationale for oversampling lower enlisted grades is that they comprise an important segment of consumers using Army food service presently and in the near future. Nevertheless, it was deemed appropriate to bring the food preference and frequency mean responses into closer alignment with the Army's demographic composition for rank and gender. Therefore, the demographic profile as well as food preference and frequency means were weighted according to the formula and example given in Appendix A. In addition to the seven single characteristics described above, certain combinations of rank and gender were undersampled while other combinations were oversampled. To compensate for this, per the example in Appendix A, each soldier was assigned a weight. This weight was less than 1.00 for soldiers that fell into rank/gender combinations that were oversampled and was greater than 1.00 for soldiers that were in an undersampled combination. Computed weights ranged from a low of 0.16 for the

8

rank/gender combination of E-1/female, to a high of 7.97 for the combination of E-7/male. Weighting procedures of this kind are commonly used when samples drawn from a population with known parameters is not deemed representative of that population.

The demographic makeup of respondents is given in Appendix B. Of the 1,797 questionnaires collected, 1665 (92.7%) were from enlisted personnel. Since officers and warrant officers represented a small percentage of survey respondents, their demographic composition was not broken down further. However, their responses were counted in computing mean food preference and frequency ratings. Appendix B gives the May 1993 Army demographic profile with the obtained and weighted distributions for respondents. Note that, in general, the weighted distributions bring the respondent sample into closer alignment with the Army population.

Responses to General Food Questions

Question 8 asked respondents to indicate three types of cooking or specialty foods they like best among 18 choices given. Table 2 gives the percent frequencies of mention ranked in descending order. Five top choices emerged: Italian, Mexican, Chinese, Fast Food and General American. Mentioned about half as frequently as General American were Southern and Soul. Comparable Army data were the earlier consumer surveys at Ft. Lewis, WA and Ft. Lee, VA. In the former survey, Keiss et al (1972) reported the most frequently mentioned choices when respondents were asked to indicate three ranked choices. The top five in descending order were: Italian, Seafood, Mexican-Spanish, Soul and Chinese. He did not include General American or Fast Food categories. Keiss found that Soul was either chosen as a top choice or not at all. In a subsequent survey (Branch et al, 1974), the approximate ranking was General American, Seafood, Italian, Southern and Soul. The Nordlie (1983) contractor survey omitted this question.

The current survey clearly indicated that the passage of over 20 years has solidified the popularity of Italian, Mexican and Chinese cooking while the popularity of General American has decreased somewhat. Not only were the rankings more clearcut, but the percent mentions were also higher than in the past Army surveys cited. Soul and Southern cuisines decreased the most in popularity since the previous surveys. Finally, although cuisines or cooking styles such as Thai and Vegetarian became increasingly popular among the United States civilian population during the late 80's - early 90's, these data suggest that they have yet to be widely accepted by soldier consumers.

TABLE 2. Question 8: Percent Mentions, Top Three Choices of cooking Type or Specialty Food1

Food Type Number Percent

Italian 685 44.1

Mexican 631 40.6

Chinese 552 35.5

Fast Food 528 34.0

General American Style 462 29.7

Southern Style 247 15.9

Soul 232 14.9

Cajun/Creole 190 12.2

German 1422 9.1

Japanese 65 4.2

French 57 3.7

Greek 47 3.0

Vegetarian 34 2.2

Indian 29 _- 1^9

Thai 26 1.7

Eastern European 16 1.0

Middle Eastern 15 1-0

Kosher 9 (K6 xData from 1797 questionnaires.

Question 9 asked respondents to indicate, based on their experience with military rations, whether they would prefer military menus to have 27 food groups less often, as often as now or more often. Five scale choices were given, scored from much less often = 1, as often as now = 3 to much more often = 5. Mean frequencies are given in Table 3, ranked from "more" to "less often." The means indicated that respondents wanted the majority of food groups more often. Obviously, it is unrealistic to think that the majority of groups are underserved on military menus.

10

TABLE 3. Desired Serving Frequencies1

FOOD GROUP Mean ± Std.Dev.

Fresh Fruits 4.2 0.9

Pasta 4.2 0.9

Seafood 3.9 1.2

Sandwiches 3.8 1.0

Meats w/ Gravies/Sauces 3.8 1.1

High Fiber Foods 3.8 1.0

Desserts 3.7 1.0

Ethnic Foods 3.6 1.1

Low Fat Foods 3.6 1.1

Poultry 3.6 1.1

Soups 3.6 1.0

Cooked Vegetables 3.5 1.0

Whole Grain Cereals 3.5 1.0

Red Meats 3.5 1.2

Dairy Prod., Regular Fat 3.4 1.0

Low Salt Foods 3.4 1.1

Sugar Sweetened Beverages 3.4 1.1

Low/No Fat Dairy Products 3.3 1.1

Reduced Calorie Foods 3.3 1.1

Natural/Organic Foods 3.3 1.1

Raw Vegetables 3.3 1.2

Reduced Sugar Foods 3.2 1.1

Fried Foods 3.1 1.2

Casseroles 3.0 1.1

Diet Beverages 2.9 1.2

Vegetarian Dishes 2.7 1.2

Salty Foods 2.6 1.1 ■■•Scale: l=Much Less Often; 2=Somewhat Less Often; 3=As Often As Now; 4=Somewhat More Often; 5=Much More Often. Data from 1797 questionnaires.

11

Statistical analysis of Table 3 data indicated no significant differences between the highest and lowest frequencies. The standard deviations of one scalepoint indicated a considerable overlap in mean values. In addition, there was no clear demarcation between food groups wanted "more" or "less" often. Possibly, respondents were considering individual items in a group they wanted served more frequently rather than the group in general. Food groups considered "good for you," i.e., reduced sugar foods, raw vegetables, organic foods, reduced calorie and low fat dairy products, were wanted marginally more often than presently. Wanted "somewhat more often" were fresh fruits, pasta and high fiber foods. The seafood group, a top choice on the 1972 Army survey cooking/specialty food list, was also wanted somewhat more frequently. Food groups wanted as often as now or less frequently were casseroles, diet beverages, vegetarian dishes and salty foods. In view of these data, it is advisable to base menu and product development decisions on individual food item data.

Reliability Check Foods

Appendix C-l gives the 38 food names duplicated on both List 1 and List 2 questionnaires. They are ranked by differences between preference mean values, computed by subtracting List 2 from List 1 means for each duplicate. A reliability coefficient, Cronbach/s Alpha (a=0.985), indicated high between questionnaire reliability. When a multiple regression analysis was computed between the two questionnaires, an R2 of 0.968 was obtained, indicating high rating scale reliability. However, as indicated in Figure 2, the computed regression line (dotted) resulted in a intercept value (0.709) significantly different than zero (P( 0.001) and a slope (0.878) significantly different than 1 (P<0.001). When means for repeated foods having the greatest between questionnaire differences were removed (dark rye bread and stewed prunes), the intercept value (0.428) and the intercept (0.923), although closer to 0 and 1, respectively remained significantly different. Since questionnaires were handed out alternately to respondents at each survey site, this cannot be an effect among sites. Within List 1 and List 2 questionnaires, however, the context within which the duplicate foods were rated, was different. For example, some List 2 foods may have been randomly grouped among higher preference foods than on List 1. Future data analysis, outside the scope of this report, is needed to determine whether this effect was operant. Very likely, the practical effects of the significant differences are small.

Appendix C-3 indicates high within-questionnaire reliability for preference ratings. Only four check foods were included within each questionnaire because past data indicated excellent within-questionnaire reliability. Because of the small number of pairs, correlations were not computed.

12

38 FOOD NAMES APPEARING ON LIST 1 AND LIST 2

*

a

I e s OH

MEAN PREFERENCE - LIST #1

FIGURE 2. REGRESSION EQUATION AND LINE FOR PREFERENCE DATA

13

List 1 vs List 2 mean frequency ratings for 38 food pairs are given in Appendix C-2. Figure 3 gives the regression line for List 2 plotted against List 1 means. Differences between means of duplicated foods ranged from -3.52 to +1.18 days. List 2 respondents tended to indicate higher frequencies than List 1 respondents. In Figure 3, the slope of the computed regression line (0.857) was significantly different (P (0.001) than 1.0 and the intercept (2.542) significantly different than 0. The differences between the expected and actual slope and and intercept was due in part to List 2 means being greater than List 1 for 28 of the 38 food pairs; in addition, larger differences were seen when List 2 means were greater than when List 1 means were greater. These findings add support to the previous postulation regarding context effects.

In Appendix 04, as with the preference ratings, respondents generally indicated higher frequencies for a food name the second time it occurred on the same questionnaire. However, differences between the first and second time the foods were listed were within the standard deviations of the means.

Highest and Lowest Ranked Preference, Frequency and Highest Never Tried Lists

Following the convention initiated by Meiselman et al (1972), the 25 highest and lowest preference and frequency food names are listed in Tables 4 and 5. The 25 most never tried foods are given in Table 6. Figures 4 and 5 show the percentages of items from the 19 food groups that were highest and lowest in preference and frequency in Tables 4 and 5, respectively.

Most Preferred Food Names (Table 4). The following shifts in preferences since the 1972 and 1983 surveys were noted:

1. Milk (whole milk) was notably absent from the list, whereas it had been the highest preference item in both previous surveys.

2. Preference ratings for items associated with Italian cuisine - pizza, lasagna and spaghetti - were the highest of all entree foods. All were among the top 25 in 1983 but not in 1972. A related high preference item not previously surveyed, garlic bread, also emerged.

3. Fried chicken, also on the present survey, was replaced by grilled chicken breast, an item not previously surveyed. Grilled steak and barbecued ribs retained their popularity as in the past surveys.

4. The most highly preferred beverages were orange juice, milkshake, bottled spring water and hot chocolate. Both

14

es *

3 >< y

<3

38 FOOD NAMES APPEARING ON LIST1ANDLIST2

25-

20-

15-

10-

y = 0.857x + 2.542 = 0.932

(SHADED LINE)

MEAN FREQUENCY - LIST #1

FIGURE 3. REGRESSION LINE AND EQUATION FOR FREQUENCY DATA

-15

TABLE 4. FOOD NAMES MOST AND LEAST PREFERRED

25 MOST PREFERRED 25 LEAST PREFERRED

PREFERENCE PREFERENCE LIST ITEM RATING LIST ITEM RATING

2 Pizza 7.92 2 Liverwurst Sandwich 4.94 1&2 Orange Juice 7.88 Asparagus 4.88 1&2 Lasagna 7.72 Spinach 4.77

1 Grapes 7.71 Tofu Rice Burgers 4.72 1 Spaghetti w/Meat Sauce 7.71 Spinach Salad 4.64 1 Garlic Bread 7.58 Pigs Feet 4.64 2 Hamburger (100% Ground Beef) 7.55 2 Cloud Ears 4.63 2 Grilled Steak 7.53 1 Brussels Sprouts 4.61 1 Bottled Spring Water 7.52 2 Zucchini Squash 4.58 2 Milk Shake 7.51 2 Plain Yogurt 4.45 2 Ice Cream 7.50 1&2 Harvard Beets 4.44 1 Barbecued Spare ribs 7.49 Stewed Tomatoes 4.42 1 Hot Chocolate 7.47 Lima Beans 4.41 1 Chocolate Chip Cookies 7.47 2 Diet Cola 4.40 1 Apples 7.46 Peanut Soup 4.38 1 Oranges 7.46 Tomato Juice 4.38 2 Chef's Salad w/Meat & Cheese 7.45 Mincemeat Pie 4.27 2 Breaded/Fried Shrimp 7.44 2 Chicken Ala King 4.27 1 Grilled Chicken Breast 7.44 Corned Beef Hash 4.26 2 Bananas 7.43 Green Pea Soup 4.19 1 Strawberry Shortcake 7.40 2 Braised Liver w/Onions 4.10 1 Cinnamon Sweet Rolls 7.39 1 Dried Dates 3.98 2 Soft Serve Ice Cream 7.37 2 Decaffeinated Coffee 3.92 1 Apple Pie 7.36 1&2 Buttermilk 3.61 1 French Fried Potatoes 7.34 1&2 Stewed Prunes 2.94

16

FOOD GROUP

PASTA DISHES DAIRY PRODUCTS -

BREADS AND PASTRIES - BEVERAGES -

FRUIT AND VEGETABLE JUICES - FRUITS-

DESSERTS - SEAFOOD

SALADS - MEATS AND POULTRY -

STARCHES DIET/VEGETARIAN -\

SANDWICHES SALAD DRESSINGS -

BREAKFAST FOODS- MEAT COMBINATION/CASSEROLE ITEMS -

APPETIZERS, SNACKS, BARS, & CANDY - SOUPS

VEGETABLES/VEGETABLE DISHES H *njfcI.SI iT—'mi". 11* ii* 111*11*11

-40 1 -20

HIGHEST 25

LOWEST 25

0 20 40

PERCENT OF ITEMS IN FOOD GROUP

FIGURE 4. PREFERENCE RATINGS, HIGHEST/LOWEST 25 FOODS

17

orange juice and milkshake continued to be high preference items. The high preference for spring water (not previously surveyed) is likely related to the national trend of consuming bottled waters and the perceived problems with public water supplies. Hot chocolate replaced chocolate milk which was on this list in the previous surveys.

5. Of the fruits, grapes were the highest preference item and on the list for the first time. Apples, oranges and bananas retained their positions as the other high preference fruits. Peaches (on the present survey) were not on this list as they were previously.

6. Chef's salad with meat and cheese replaced tossed salad (also on the present survey) which was the highest preference salad on the 1983 survey.

7. One seafood item, fried shrimp, appeared on the list for the first time.

8. French fried potatoes was the only starch the current list as it was on the two previous surveys.

9. The only breakfast associated item on the list was cinnamon sweet rolls, previously surveyed as "sweet rolls." All egg items on previous lists - fried eggs, eggs to order and omelet - failed to make the current list.

10. Of the dessert items, ice cream and strawberry shortcake retained their positions as high preference items. Apple pie, chocolate chip cookies and soft serve ice cream were listed for the first time.

Least Preferred Food Names. Of the 25 least preferred Foods listed in Table 4, 11 and 13 of the items, respectively, were not surveyed in 1972 or 1983. Although mean ratings of these items were the lowest of the food names surveyed, standard^deviations were also high, indicating not only a scatter in individual attitudes but also the existence of consumer segments who like the items. The following trends were noted:

1. Eight of the low preference items were vegetables or vegetable salads compared to 9 and 11, respectively, in the 1983 and 1972. Of the eight, zucchini squash, harvard beets, lima bans and stewed tomatoes were repeats from 1983 and the former two from 1972. New entries were asparagus, spinach, spinach salad and brussels sprouts, all of which were classified as "low preference" in the previous surveys.

2. Of the meat or meat combination items, liverwurst sandwich and pigs feet (not surveyed previously), liver and onions, corned beef hash and chicken ala king were listed.

18

onions, corned beef hash and chicken ala king were listed. Ratings for variety meat (liver) products were consistent with past surveys.

3. The two soups, green pea and peanut, in addition to being lowest preference, also had high "never tried" percentages.

4. A diverse group of beverages, diet cola, tomato juice, decaffeinated coffee and buttermilk were listed. The first item also was on the 1983 list.

5. Stewed prunes was the lowest preference item found in the survey. Another newly surveyed dried fruit, dates, yielded a comparable result.

6. The items tofu rice burgers and cloud ears (a puffed snack food) were not only low preference but also unfamiliar to the majority of respondents.

7. Mincemeat pie continued to be the lowest preference dessert item, suggesting it not even be served at holiday meals.

Most and Least Frequently Wanted Foods. These lists are given in Table 5. The graph, indicating percentages from each food group on the two lists, are given in Figure 5. Similar to the findings of Meiselman et al (1972), only 11 items most frequently wanted were also on the high preference list. Food names that overlapped were all from the beverage, fruit or dessert food groups. All 25 highest frequency foods were ones that typically would always be available in various food service sttings. Nearly half (11) were beverages; the other 14 were items from fresh fruit, salads, accessory (bread and butter), breakfast and dessert groups. No main meal items (entrees) were on the list. Mean frequencies, in times per month, ranged from a high of 22 to a low of 16. These ranked frequencies were comparable to those obtained in the Nordlie (1983) survey in which respondents were asked to write in the desired times per month. The current list cannot be directly compared to those found by Meiselman (1972) since the latter were obtained using a different frequency format that did not include al possible days per month; furthermore, monthly frequencies were sums of the frequencies expressed for an item at three daily mealtimes. Finally, 17 and 14 foods from the 1983 and 1972 surveys, respectively, remained on the current list.

Of those foods least frequently desired, 12 were also lowest preference: spinach, spinach salad, stewed tomatoes, lima beans, mincemeat pie, chicken ala king, corned beef hash, green pea soup, liver w/ onions, dates, buttermilk and stewed prunes. Note that food groups represented on the lowest preference-lowest frequency lists were different than those represented on the high

19

TABLE 5. FOOD NAMES MOST AND LEAST FREQUENTLY WANTED

25 MOST FREQUENT 25 LEAST FREQUENT

FREQUENCY FREQUENCY LIST FTEM RATING LIST rTEM RATING

1&2 Orange Juice 21.79 1 Cauliflower au Gratin 6.71 1 Bottled Spring Water 20.39 1 Tomato Soup 6.70 1 Cola Beverage 19.84 1 Spinach 6.64

2 Iced Tea 19.65 1 Sardines 6.57 1&2 Brewed Coffee 19.40 2 Chicken Ala King 6.55

2 Bananas 18.97 1&2 Fettuccini Alfredo 6.48 1 Oranges 18.12 1 Corned Beef 6.44

1 Cold Cereals (Assorted) 18.08 1 Stewed Tomatoes 6.38

1 Whole Wheat Bread 17.75 1 Lyonnaise Carrots 6.19 1&2 Tossed Green Salad 17.71 1 Lima Beans 6.14

2 Chef's Salad w/Meat & Cheese 17.66 1 Cooked Cabbage 6.03

1 Hot Chocolate 17.64 1 Ratatouille 5.85 1 Grapes 17.53 1&2 Tuna Noodle Casserole 5.84 1 Apple Juice 17.24 1 Spinach Salad 5.64

1&2 Apples 17.16 1 Quiche Lorraine 5.48

2 Eggs to Order 17.14 1 Chop Suey 5.45

2 Milk Shake 17.04 2 Buttermilk 5.45

2 White Bread 17.01 1&2 Stewed Prunes 5.04

1 Whole Milk (3.2% Fat) 16.71 1 Green Pea Soup 5.03

2 Butter 16.69 1 Comed Beef Hash 4.58

2 Chocolate Milk 16.60 1 Beef & Com Pie 4.58

2 Soft Serve Ice Cream 16.56 1 Buttermilk 4.39

2 Peaches 16.39 1 Mincemeat Pie 4.36

1 Lemonade 16.37 2 Braised Liver w/Onions 4.07

2 Ice Cream 16.35 1 Dried Dates 3.57

20

FOOD GROUP

BEVERAGES - DAIRY PRODUCTS -

FRUIT AND VEGETABLE JUICES - FRUITS-

BREADS AND PASTRIES - SALADS -

BREAKFAST FOODS - DIET/VEGETARIAN

STARCHES - SANDWICHES -

SALAD DRESSINGS - APPETIZERS, SNACKS, BARS, & CANDY -

DESSERTS - MEATS AND POULTRY -

SEAFOOD - PASTA DISHES -

MEAT COMBINATION/CASSEROLE ITEMS - SOUPS-

VEGETABLES/VEGETABLE DISHES -

-50

HIGHEST 25

LOWEST 25

PERCENT OF ITEMS IN FOOD GROUP

FIGURE 5. FREQUENCY RATINGS, HIGHEST/LOWEST 25 FOODS

21

preference-high frequency lists. As indicated by the foods mentioned, the former list included entree/combination foods, dried fruits, vegetables, a soup, a dessert and a dairy item. Figure 3 highlights the percentages of foods from each group on the high and low frequency lists.

Very few of the food names from the least frequent list were repeated from the past surveys. This was due primarily to the dropping of food names on the past surveys and adding names never surveyed. Mean frequencies of those items resurveyed were comparable to those found by Nordlie (1983).

Most Nevo-r Tried Foods. These items are listed in Table 6. Although the survey was not intended to test respondents' food knowledge, it was desirable to determine the extent of their familiarity with foods and cuisines that have become more prevalent in the U.S. since the 1972 and 1983 surveys. The items in this table indicate (1) items from cuisines that are little known to respondents, e.g., paella (Spanish) and spaetzle (German);(2) a general lack of familiarity with vegetarian items, e.g., tofu rice burgers and lentil loaf; (3) unfamiliarity with items within popular cuisines, e.g., spinach lasagna and eggplant parmesan (Italian);(4) unfamiliarity with items having Armed Forces Recipe Service names, e.g., African chili, lyonnaise carrots and yakisoba. Regarding recipe names, it appears they convey little information to consumers about what the item is/the preparation method. Conversely, if they saw these items on a food service line, they would probably not recognize them by their recipe name.

use of Appendix Tables D, E and F

For the convenience of menu and ration planners/developers, the ratings for each of the 19 food groups surveyed are ranked in Appendix D from highest to lowest preference under each group name. The reader may feel some foods are "misclassified." For example, bottled spring water is classified with an assortment of items having positive diet and health connotations. In this and the other Appendices, the 38 between- and 4 within-list reliability check food names are included as ranked for a total of 384 items. In Appendix D, the percent never tried and frequency means are also given with the preference means. Finally, ranked frequencies are given in Appendix F, if a food is selected on the basis of relative frequency.

22

TABLE 6. THE 25 MOST NEVER TRIED FOODS

LIST ITEM PERCENT

NEVER TRIED

1 Paella 78.46

1&2 1 2

Spirulina Miama Peanut Soup Cloud Ears

77.17 76.48

75.48 1 Ratatouille 73.96 2 Quark 73.29 2 Moussaka 72.84 2 1

Tapas Tandoori Chicken

70.82 70.36

1 1 1 1

Tofu Rice Burgers Quiche Lorraine Lyonnaise Carrots African Chili

69.86 68.14 67.22 67.10

2 2

Vegetarian Hot Dog Tomato Calamari

65.71 65.23

1 1 2

Spaetzle Frijole Salad Lentil Loaf

64.96 63.87 63.22

2 Carrots Amandine 62.77 2 Carob Coated Snack Bar 61.98 1 Feta Cheese 61.81 2 Yakisoba 61.57 2 1 1

Vegetarian Chili Eggplant Parmesan Spinach Lasagna

60.40 59.91 59.67

23

Preferences by Pood Group (Appendix D)

Classification of Preference Levels bv Mean Value. The 384 preference means ranged from a high of 7.93 to a low of 2.94. For purposes of discussion, preference ratings can be classified into four categories as follows:

(1) Disliked, 5.0 or less (8.6% of items); (2) Low preference, >5.0 to (6.0 (26,8% of items; (3) Moderate preference, >6.0 to (7.0 (43.8% of items; (4) High preference, >7.0 (20.8% of items

Appetizers. Snacks. Bars and Candv. The highest preference foods in this category are those cooked and served as appetizers: mozzarella sticks, nachos and potato skins. This is consistent with their popularity in restaurant industry censuses. They would be appear to be candidates for short order menus. Moderately high preference items, such as chewy granola bar, beef stick, tortilla chips and related items have already been adopted or are being evaluated for inclusion in field ration menus. The last three items listed (snack foods) are low preference or disliked as well as unfamiliar.

Beverages. Comment has already been made about hot chocolate and cola beverage which are on the high preference list. Iced tea closely missed being on that list and is also high preference. Bottled spring water and whole milk, classified under the diet/ vegetarian and dairy food groups, respectively, are listed here for convenient comparison. The former is the highest preference item in the beverage group, while the latter, in previous surveys the highest preference item of all foods, dropped substantially. Preference for brewed coffee is unchanged from past surveys; although of moderate preference, its appearance on the most frequently desired list suggests that Army consumers expect it to be available almost always. Instant coffee remained a very low preference item, as found previously.

Breads and Pastries. Two items, garlic bread and cinnamon rolls, were on the 25 highest preference list. A notable shift in preferences is that whole wheat is now somewhat higher in preference than white bread. Both items were also on the 25 highest frequency list. Dark rye bread was lowest preference of the group.

Breakfast Foods. No item in this category was on the 25 highest preference list but two items, cold cereals and eggs to order were on the 25 high frequency list. Eggs to order have dropped in preference since previous surveys, but other egg items such as french toast, omelet and deviled eggs (not necessarily a breakfast item) were higher in this survey than previously. Preferences for breakfast meats such as bacon and sausage have decreased. Newly surveyed items such as breakfast pizza and instant breakfast drink were low preference items; with the

24

former, either respondents did not understand what the item was or they considered traditional pizza an item they did not prefer for breakfast. Cooked cereals were the lowest preference items in this group, but the high standard deviations indicate the existence of respondent segments who strongly like and dislike these items.

Dairy products. The highest preference items on this list are desserts, snacks or short order foods. Both frozen and unfrozen yogurt continued to rate substantially lower than ice creams, despite substantial gains in popularity with U.S. consumers since the previous two surveys. Interestingly, there was no difference in preferences between butter and margarine. Feta cheese, never before surveyed, was unfamiliar to nearly two- thirds of the respondents and low in preference as well. Cottage cheese continued to be low preference, and buttermilk was clearly disliked.

Desserts. As noted previously, chocolate chip cookies became the highest preference dessert and are on the highest preference list along with two other staples of that list, strawberry shortcake and apple pie. Strudel, strawberry chiffon pie, Boston cream pie and apple coffee cake were "never tried" by 33 or greater percent of the respondents but also rated moderate in preference by those familiar with them. This suggests that these items could be served on a trial basis, if not already, and are likely to be accepted by customers. Among the low preference items were those with ginger spice, one cookie (coconut raisin) and most puddings. Finally, mincemeat pie was not only disliked but over half of the respondents were unfamiliar with it.

Diet/Vegetarian. In this category, other than bottled spring water, only five of 22 items averaged a moderate preference rating. Of the five, nearly two-thirds of the respondents were unfamiliar with a carob coated snack bar. The majority (14 out of 22) of the items in this group were low preference. Many were also unfamiliar to one-third or more of the respondents as indicated by the percent never tried statistic. Thus, it appeared that either substituting them for other related menu staples (e.g., spinach lasagna, vegetarian chili or tofu rice burgers for their counterparts containing meat) or introduction/inclusion of other diet and health related foods in the menu (e.g., skim milk, cholesterol-free eggs, plain yogurt) would be unsuccessful.

Fruit and Vegetable Juices. As noted, orange juice is the highest preference beverage, considerably higher than the instant version of the item. Pineapple juice increased in preference over past surveys to a moderate level. Cranberry juice, although more widely adopted in the U.S. since the previous surveys, increased only marginally in preference. Tomato juice dropped substantially in preference and is now disliked. Vegetable juice is not likely a satisfactory substitute since it is also low preference.

25

Fruits. The majority of fruits were surveyed without reference to whether they were fresh or processed (canned, frozen, dried). Four items increased substantially in preference since the previous surveys: grapes, pineapple, cherries and fruit cocktail. Increases in preferences for fruits suggest that consumer education and promotion of their consumption have impacted Army personnel as well as the civilian population. Dried fruits (apricots, dates, prunes) continue to be low preference or outright disliked, in addition to 40 percent or more of the respondents who indicate they have never tried them. Stewed prunes was the lowest preference item in the survey.

Meat Combination/Casserole Items. Seven of the first nine ranked items were Mexican. Fajitas, burritos and tacos were the top three ranked. Although high in preference, fajitas were also unfamiliar to one-fourth of the respondents. Preferences for this group of items supported the finding that Mexican style cooking was one of the three top choices (Question 8). Other than items associated with Mexican cuisine, no others in this group were high preference. In this group were items with recipe names appearing regularly on Army menus. Most were moderate to low preference and were accompanied by high percentages of respondents unfamiliar with them. Examples were: New England boiled dinner, African chili, el rancho stew, American chop suey, ham-pasta-tomato casserole, yakisoba and beef & corn pie. From forty percent to two-thirds of the respondents indicated they had never tried these items. The lowest preference or disliked items were tuna noodle casserole, chicken ala king and corned beef hash.

Meats and Poultry. Twelve of the 50 items were high preference, including three - grilled steak, barbecued spareribs and grilled chicken breast - listed among the 25 highest preference foods. Chicken items were equivalent in preference to beef items. Although few pork, ham and lamb items were surveyed, they received comparable preference ratings to beef and chicken. Three high preference items were unfamiliar to one-third or more of the respondents: jaegerschnitzel, mesquite grilled meats and steak ranchero. A similar proportion of respondents also indicated unfamiliarity with other items in the "high moderate" preference category: shish kabob, Chinese five spice chicken, Hawaiian chicken, chicken oriental, bratwurst and tandoori chicken, unfamiliarity in part may be explainable by the recipe names of the items. Cream and chipped beef items remained low preference as in the previous surveys. Disliked to some degree were chitterlings, pigs feet and liver w/onions. As with other food groups, the high standard deviations suggested the existence of smaller respondent segments who more intensely like or dislike these items than indicated by the means.

26

Pasta Dishes. Three of the nine items in this group were on the highest 25 preference list as well as the highest percent of items of all food groups on that list (Figure 3). Since most are related to the Italian cooking style, this adds support the Italian as one of the top three cooking styles (Question 8). Because of its association with that style, pizza is included here, although it could be classified elsewhere. All but one of the nine items, chili macaroni, were moderate to high preference. Although moderate in preference, about 50 percent of the respondents were not familiar with fettucini alfredo or stuffed shells.

Salad Dressings. Four items, representing oil, tomato or dairy bases, were surveyed, a fewer number than in the past. Of these, the Italian and ranch types were rated moderate in preference. In addition to being low in preference, Russian and blue cheese types were unfamiliar to a one-third or more of the respondents.

Salads. Chefs salad with meat and cheese replaced tossed green salad from the past two surveys as the highest preference item in this group although both can be considered high preference. A new high preference item is taco salad. Moderately high in preference were pasta and jellied fruit salads. Since pasta salad is a more of a generic name, if it was presented as macaroni salad, it might prove to be poorly accepted, as indicated by past surveys. Guacamole salad, a new entry, was on the high end of the "low preference" bracket, and nearly half the respondents were unfamiliar with it. Cole slaw was in the same bracket but was generally familiar to respondents. Most of the other salad items were liked to some degree, but it should be noted that one-fourth to two thirds of the respondents were unfamiliar with them. A new item surveyed, spinach salad, was not only disliked on average but was also unfamiliar to nearly one- half the respondents.

Sandwiches. The survey revealed an array of moderate to high preference sandwich items containing ground beef, turkey, ham, cheese, seafood, coldcuts, chicken and related ingredients. New items on the survey such as gyros, calzone, seafood salad, cheese steak and turkey ham rated in the high moderate to high preference range but it should be noted that, for the first three mentioned, one-third or more of the respondents indicated they had never tried them. Although the 100% ground beef patty was among the top 25 preferred items, it is important to note that the known presence of soy protein in ground beef had a negative impact on preference for the hamburger. Finally, the liverwurst sandwich was the lowest preference item as well as unfamiliar to respondents.

27

Seafood. For these items, preparation methods were emphasized instead of determining preferences for specific species. With fish items, preferences were equivalent for frying, baking or broiling, all in the moderate range. Overall, respondents indicated higher preferences for the entire group than in past surveys. The preference for breaded/fried shrimp, in particular, was the highest of the group as contrasted with previous surveys in which low preferences were indicated. Newly survey items such as shrimp jambalaya, cajun blackened fish, herb baked fish and tempura battered fish were moderately high in preference, but more than 40 percent of the respondents indicated they were unfamiliar with them. Although liked slightly, paella was the most unfamiliar of any items in this group. The last three ranked items of the group - fried clams, calamari and sardines - were both low preference and unfamiliar to one-fourth or greater of the respondents.

Soups. Fewer soup names were included in this survey than previously. As in previous surveys, chicken noodle was the highest preference and most familiar soup in the group. Minestrone, cream of mushroom and French onion soups were relatively low in preference but higher rated than in previous surveys in which they were disliked; however, about a third of the respondents were unfamiliar with them. The moderate preferences expressed for the generically named soup-salad and soup-sandwich combos suggested that various versions of these would be viable options for short order service; in addition, they were concepts that were familiar to Army consumers. Very low preference or disliked soups were tomato, peanut and green pea. Peanut soup was a newly added item and was clearly unfamiliar to respondents.

Starches. A variety of potato, rice, stuffing and bean items representing various preparation methods were liked to various degrees. As in past surveys, french fried potatoes were high preference, and the spiral cut style was equivalent. Of the six high preferences, five were potato items. Preferences for various rice preparations - plain (steamed), pilaf, Spanish and fried - were in the moderate range and higher than noted for those items surveyed previously. Brown rice and the red bean-rice combination, new to the food list, were equivalent in preference to the other versions and were familiar foods to the majority of respondents. In this group also, in cases where descriptions such as "parsley seasoned," "savory," "pilaf," "dirty" and "rissole" were attached to potato and rice item names, 30 or more percent of the respondents indicated they had never tried the items. Potatoes au gratin, a newly listed item, was the lowest preference although familiar to most respondents.

28

Vegetables/Vegetable Dishes. The vegetable group, as in past surveys, contained the highest proportion of disliked items of all the groups and the highest percent of items on the 25 lowest preference list as indicated in Figure 3. The highest preference item was whole kernel corn with a rating equivalent to corn-on- the-cob in previous surveys. Major shifts noted from previous surveys were substantial increases in preferences for broccoli and green beans. Items associated with Soul food - turnip greens, coHard greens, black eyed peas and okra - were "mid-low" to "mid moderate" in preference and were unfamiliar to about one-fourth of the respondents. Items prepared from eggplant, even though one was Italian associated, were very low preference, in addition to being unfamiliar to half the respondents. Most other items were disliked to some degree, some also having high percentages of never tried responses, suggesting they not be served.

29

CONCLUSIONS AND RECOMMENDATIONS

An important question ^^^^^SfS^^J? to what extent the *°od J^»^^* * Army consumers. As reflected in the expressed HfH^l °*ou^ u.s. food trends discussed previously under the 19 *£**£ * ; spondents. In some have evidently had a mlxe^"eC^°n_opular on U.S. restaurant instances, items "»vor surveyed but P°Pu^f°Jence foods. On the menus emerged both as J^^S^.JJ* £ i?ems emerged as liked

foTomÄÄ^ lome naSnaiatr^s ^^V^^'«**** « consumers.

findings of Meiselman et al (J"2), a T™™et&cmcB or disiiked Master menus revealed ««V.«»'^ Sina^ff^ed as main meal

=r--^SSsS=äIs!,S-JSÄ- preference ratings were u&ua x .. , r istence of consumer

various food groups. Desirea &e^ „^i* critical issue in menu well as Meiselman's, *«naxnstte other criticai ^ planning. This survey ?onfl^"1S

D^icSiarly as evidenced in responses are largely >*£F^^£^%S*** least . the lists of most ;** ;ea*£/~veats regarding frequency remain frequently wanted foods. His ca^®"%te-J ± eal items _ meats, valid: (1) particularly in f !nf s^J^ U^JgJ preferences do combination dishes, starchJ^^^" of these items should not necessarily mean that servingJ^eque * avoided. To be increased, ^erserving of these items should ^^ ^^ ^

assess this, present fre^encies °" ^Lt; current survey and any compared with desired fre^e7^e^f °^ence ?Sods mayactually necessary adjustments ma^'(2) Low preference 1 Y ^^ ^Ä nn^prserved compared to survey rrequeni-y, unu=>, serving frequency Ihould also be assessed °^«ll,^h| Kterested menu planner/ration developer will find that ^naenes^ave'overestimated ^««£f^^"^selected considerably less than the 342 |^.™gJJ£J£* items that would for menus. The exceptions are the high »equency i

?rSuencieIPshrould StaSSSS'-reiaSve? rather than SSKS^uM- to actual serving freguency.

30

Deletion of items should be considered when the combination of low preference, low frequency and high unfamiliarity exist. In cases where average preference is relatively high but the item is also relatively unfamiliar, efforts could be made to promote and "sell" these items to Army consumers due to their potential to be liked. Some of these items could replace those deleted.

Menu planners, particularly at the installation level, should continue to be aware of the demographic makeup of personnel at their site, e.g., concentrations of personnel of ethnic or regional origins that may like foods that the general Army population rates low or even dislikes.

31

This document reports research undertaken at the U.S. Army Natick Research, Development and Engineering Center and has been assigned No. NATICK/TR- tf$Ol( in the series of reports approved for publication.

REFERENCES

Anonymous. Armed Forces Recipe Service. Departments of the Army, the Navy and the Air Force, Washington, DC. CH-3, TM-10-412 (May 1987).

Anonymous. Master Menu. Department of the Army Supply Bulletin SB 10-260. Menu Planning Program, U.S. Army Quartermaster Center and School, Ft. Lee, VA.

Aylward, J. Commercial Food Products (List) to Support Operation Desert Storm (ODS). Sustainment Directorate, U.S. Army Natick RD&E Center (Unpublished). February 1991.

Branch, L.G., Waterman, D., Symington, L.E. and Meiselman, H.L. The Consumer's Opinions of the Food Service System: The 1973 Ft. Lee Survey. Technical Report 74-49-PR, U.S. Army Natick RD&E Center, May 1974.

Greenstreet, K. and Ferris, Z. and MSG Zapanta, E.C., Defense Manpower Data Center, July 1993 and February 1994.

Henneberry, S. and Charlet, B. A Profile of Consumption Trends in the U.S. J. Food Products Marketing, 1(1), 3-23, 1992.

Keiss, H.O., Swanson, J.B. and Johnson, R.F.Q. Ft. Lewis Dining Facilities Survey. Technical Report 72-44-PR, U.S. Army Natick RD&E Center, January 1972.

Nordlie, P.G. Armed Forces Food Preference Data (Contract DAAK60- 82-C-0122). Technical Report HSR-RP-82/22 FOd, Human Sciences Research,Inc. November 1983.

Meiselman, H.L. Chapter 8. Consumer Studies of Food Habits. In Piggott, J.R. Sensory Analysis of Foods. Elsevier Applied Science Publishers, New York, 1988.

Meiselman, H.L., Waterman,D. & Symington, L.E. Armed Forces Food Preferences. Technical Report 75-63-FSL, U.S. Army Natick RD & E Center, December 1974.

Meiselman, H.L., Van Home, W., Hasenzahl, B. & Wehrly, T. The 1971 Fort Lewis Food Preference Survey. Technical Report TR 72-43 PR, U.S. Army Natick RD&E Center, January 1972.

Moskowitz, H.R., Nichols, T.L., Meiselman, H.H. Food Preferences of Military Men, 1967. Technical Report-72-70-PR, U.S. Army Natick RD&E Center, May 1972.

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Peryam, D.R., Polemis, B.W., Kamen, J.M., Eindhoven J. & Pilgrim, F.J. Food Preferences of Men in the U.S. Armed Forces. Quartermaster Food & Container Institute for the Armed Forces, January 1960.

Peryam, D. Food Preferences & Attitudes. In M.E. Peterson (Ed.) Proceedings, Symposium on Feeding the Military Man, PP. 117- 127. U.S. Army Natick RD&E Center, 1967.

Rabinowitz, D. Healthful eating; Less than meets the ear. Food Business, July 22, 1991.

Senauer, B., Asp, E. and Kinsey, J. Food Trends and the Changing Consumer. Eagan Press, St.Paul, MN, 1991

US Department of Agriculture, Economic Research Service. Food Consumption, Prices and Expenditures 1966-87. Statistical Bulletin No. 773, January 1989.

34

APPENDICES

35

36

Appendix A. Example of Weighting Computation Used to Compute Weighted Demographic Statistics and Food Preference and Frequency Means

37

RANK/GENDER COUNT % E-1/MALE 24092 5.027 E-2/MALE 25048 5.227 E-3/MALE 55431 11.567 E-4/MALE 113251 23.633 E-5/MALE 81939 17.099 E-6/MALE 63292 13.207 E-7/MALE 41747 8.712 E-8/MALE 10929 2.281 E-9/MALE 3191 0.666

E-1 /FEMALE 3905 0.815 E-2/FEMALE 4511 0.941 E-3/FEMALE 9324 1.946 E-4/FEMALE 18631 3.888 E-5/FEMALE 11514 2.403 E-6/FEMALE 7370 1.538 E-7/FEMALE 4301 0.898 E-8/FEMALE 688 0.144 E-9/FEMALE 49 0.010

ARMY PROFILE

87.418

12.582 479213 100.000

RANK/GENDER C X5UNT % E-1 /MALE 429 26.047 E-2/MALE 141 8.561 E-3/MALE 180 10.929 E-4/MALE 298 18.094 E-5/MALE 177 10.747 E-6/MALE 105 6.375 E-7/MALE 18 1.093 E-8/MALE 122 7.407 E-9/MALE 30 1.821

E-1/FEMALE 85 5.161 E-2/FEMALE 10 0.607 E-3/FEMALE 11 0.668 E-4/FEMALE 2 0.121 E-5/FEMALE 22 1.336 E-6/FEMALE 9 0.546 E-7/FEMALE 1 0.061 E-8/FEMALE 7 0.425 E-9/FEMALE 0 0.000

SAMPLE PROFILE

91.075

8.925 1647 100.000

38

Rank/Gender Combination, Food Preference Survey: Example of Computation from Table Data

Formula:

ARMY SAMPLE

Army Ratio = Sample Ration X Weight (WT)

If Rank = E-l and Gender = Male:

No. (E-l/Male) = No. (E-l /Male) X WT No. in Army No. in Total Sample

24092 = 429 X WT 479213 1647

24092 X 1647 = WT 479213 429

WT = 0.193

39

40

Appendix B. Demographic Description of Survey Respondents; Comparison With May 1993 Army Enlisted Personnel and Weighted Percentages

41

All Respondents, Valid Questionnaires

Type Number Percent

Enlisted 1665 92.7

Officers 29 1.6

Warrant Officers 60 3.3

Data Missing 34 2.4

Totals 1797 100.0

Enlisted Personnel (N=1665)

Question 1, Rank/Paygrade

RANK ARMY, % SURVEY, %

Actual Weighted

E-l 4.1 30.9 5.8

E-2 8.2 9.2 6.2

E-3 11.6 11.8 13.5

E-4 18.4 18.4 29.9

E-5 20.4 12.1 17.1

E-6 15.3 7.0 15.6

E-7/8/9 12.4 10.6 11.2

Question 2, Gender

GENDER ARMY, % SURVEY, %

Actual Weighted

Male 87.7 91.6 87.4

Female 12.3 8.4 12.6

42

Appendix B {Continued)

Question 3, Age

Range Army Survey

Actual Weighted

17-20 15.1 37.7 20.1

21-25 35.4 29.2 31.1

26-30 20.3 14.7 23.5

31-35 14.6 6.8 15.6

36 + 14.6 11.6 9.7

Question 4. Time in Army

Years Army, % Survey, %

Actual Weighted

0-2 36.0 56.1 35.7

3-5 20.0 13.3 17.0

6-10 18.8 14.2 25.2

11-15 12.3 5.2 11.7

16-20 9.6 6.3 8.8

>20 2.4 4.9 1.6

Question i 5. Highest Education Level

Education Army, % Survey , %

Actual Weighted

High School 76.4 54.7 47.8

Some College 19.5 35.8 43.1

College 4.1 9.5 9.1

43

Appendix B (Concluded)

Question 6. Ethnic/Racial

Background Army, % Survey, %

Actual Weighted

White 58.7 63.8 56.9

Black 31.0 21.4 28.8

Hispanic 4.9 9.5 9.0

Indian/Alaskan 0.6 1.2 1.1

Asian/Pacific 1.9 2.7 2.7

Other 2.9 1.4 1.5

Question 7. Area Lived the Longest

Region Army Survey

Actual Weighted

Middle Atlantic 10.1 12.5 12.4

East North Central 14.7 15.2 13.9

East South Central 8.2* 8.1 8.0

West South Central 12.2 11.7 11.6

Pacific 10.3 12.3 11.9

New England 3.1 4.0 3.2

West North Central 6.1 5.8 5.6

Atlantic 23.0 21.1 24.3

Mountain 5.2 4.7 3.6

Other Territories 7.1 4.6 5.5

44

Appendix C. Reliability Check Foods

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52

Appendix D. Ranked Food Preference Ratings for 19 Food Groups.

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100

Appendix 6. Food Preference Survey Questionnaire

101

FOOD PREFERENCE SURVEY Q —

INSTRUCTIONS FOR THE FOLLOWING QUESTIONS: —

READ EACH QUESTION CAREFULLY. MARK YOUR ANSWER BY FILLING IN THE SQUARE (S) BESIDE ■■

THE CORRECT ANSWER. SOME OF THE QUESTIONS WILL ASK YOU TO FILL IN MORE THAN ONE ANSWER. ™

cm. USEANQ.2PO<CLOf€_V

1. WHAT IS YOUR RANK? 123456789

E

O WO

2. WHAT IS YOUR SEX?

MALE FEMALE

3. WHAT IS YOUR AGE?

YEARS

4. HOW LONG HAVE YOU BEEN

IN THE ARMED SERVICES?

0-2 YEARS 3-5 YEARS

6-10 YEARS 11-15 YEARS

16-20 YEARS

MORE THEN 20 YEARS

5. WHAT IS THE HIGHEST LEVEL OF

EDUCATION YOU HAVE COMPLETED?

FINISHED GRADE SCHOOL SOME HIGH SCHOOL HIGH SCHOOL GRADUATE OR GRADUATE EQUIVALENCY

SOME COLLEGE COLLEGE GRADUATE

6. WHAT IS YOUR RACE/ETHNIC BACKROUND?

WHITE (NOT HISPANIC)

BLACK HISPANIC

ASIAN/PACEPIC ISLANDER

AMERICAN INDIAN/ALASKAN NATIVE

OTHER (PLEASE SPECEFT)

7. PLEASE INDICATE WHERE YOU HAVE LIVED THE LONGEST.

MIDDLE ATLANTIC (NY NJ PA)

EAST NORTH CENTRAL (OH IN EL MI WI) EAST SOUTH CENTRAL (KY TN AL MS)

WEST SOUTH CENTRAL (AR LA OK TZ)

PACD7IC (WA OR CA AK HI)

NEW ENGLAND (ME NH VT MA RI CT)

WEST NORTH CENTRAL (MN IA MO ND SD NE KS) ATLANTIC (DE MD DC VA WV NC SC GA FL)

MOUNTAIN (MT ED WY CO NM AZ UT NV) OTHER TERRITOREES, POSSESSIONS OR COUNTRIES

DO NOT WRITE BELOW THIS LINE

0 1 2 3 4 5 6 7 8 0 SI S2

S3 S4

o 102 Page L2-P1

■ ■ SURVEY f\IETW0HK"':

0 1 2 3 4 5 6 7 8 9 Al LI

L2 m A2

EB1 EB2

7561 I M *

8. WHAT TYPE OP COOKING OR SPECIALITY FOOD DO YOU LIKE BEST? PROM THE LIST BELOW. INDICATE YOUR TOP THREE CHOICES

o - CHINESE

PAST POOD (HAMBURGERS. ETC.) FRENCH

GENERAL AMERICAN STYLE

GERMAN GREEK ft MIDDLE EASTERN

INDIAN ft SOUTHEAST ASIAN

ITALIAN

JAPANESE JEWISH

MEXICAN

NATURAL POODS POLISH ft EASTERN EUROPEAN

SEAFOOD

SOUL

SOUTHERN SPANISH (NOT MEXICAN) VEGETARIAN

OTHER (WRITE IN)

9. PROM YOUR EXPERIENCE WITH MILITARY RATIONS. WOULD YOU PREFER TO SEE MILITARY MENUS PROVIDE THE FOLLOWING FOOD GROUPS MORE OFTEN. LESS OFTEN OR AS OFTEN AS NOW?

MUCH MORE

OFTEN

SOMEWHAT MORE

OFTEN AS OFTEN

AS NOW

SOMEWHAT LESS

OFTEN

MUCH LESS

OFTEN

CASSEROLES

VEGETARIAN DISHES BREADED ft FRIED FOODS

SEAFOOD

WHOLE GRAIN CEREALS COOKED VEGETABLES

SOUPS DESSERTS FRESH FRUITS

POULTRY LOW FAT FOODS RED MEATS

REDUCED CALORIE FOODS PASTA

RAW VEGETABLES LOW SALT FOODS SANDWICHES

DD2T BEVERAGES DAIRY PRODUCTS. NOT LOW PAT NATURAL/ORGANIC FOODS

ETHNIC FOODS BROILED FISH

NATURAL FOODS DDJT BEVERAGES LOW/NO FAT DAIRY PRODUCTS

HIGH FD3ER FOODS REDUCED SUGAR POODS

DO NOT WRITE BELOW THIS LINE

O

0 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 OTH1 OTH2 1 1

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!03 Page ^-p2

SURVEY i^ETWCHK™

1604 I <■ *

FOOD PREFERENCE SURVEY INSTRUCTIONS

Tour response to this survey will help menu planners and dietitians provide the foods you want to eat on your ration menus. THIS IS NOT A TEST. We are interested in your opinions and yours only, so please do not compare your answers with anyone while the survey is in progress.

On the following pages we will ask HOW MUCH you like or dislike and HOW OFTEN you want to eat various foods. Please consider each food in a GENERAL WAT rather than any particular time you have eaten it.

To answer the survey, proceed as follows.

1. Look at the food name and decide whether you are familiar with or have tried it. 2. If you are not familiar with or have never tried the food, darken the square in

the "never tried" column and go on to the next food. 3. If you are familiar with or have tried the food, decide how much you much you

like or dislike it and fill in one square under "how much you like or dislike the food" heading. To say how much you like or dislike a food, look at the rating scale and the example below.

RATING SCALE

1 2 3 4 5 6 7 8 9

Dislike Extremely

Dislike Very Much

Dislike Moderately

Dislike Slightly

Neither Like Nor Dislike

like Slightly

Like Moderately

Like Very Much

Like Extremely

Note that the rating of 5 on the above scale is neutral and means that you neither like nor dislike a food. Ratings below 5 indicate degrees of disliking, and ratings above 5 indicate degrees of liking. In the example below, if you wanted to say "Like Extremely" for Apple Pie, you would make a round mark inside the square under the "9" column.

never tried

HOW MUCH you like or

l^isiike;: fooC

HOW OFTEN you want to eat the food in days per month (01-30)

apple pie D 12 3 4 5 6 7 8 9

m 104

3 Proper mark

CONTINUED

4. After you have said how much you like or dislike a food, continue to the right to the two columns labelled |HOW OFTEN yq^^^ Decide how many days per month you want the food on the menu. In the example below, if you want Apple Pie 5 times per month, you would make a round mark under "0" in the lefthand column and under "5" in the righthand column; or, if

you want Pound Cake 10 times per month, you would mark "1" in the lefthand column and "0" in the

righthand column.

never tried

HOW MUCH you like or dislike the food (1-9)

HOW OFTEN you want to eat the food in days per month (01-30)

apple pie pound cake

0 1 2 £ i 0 12 3 4 5 6 7 8

■z : ■ IB _ : ■ d

5. It may be that you never want a food even though you like or dislike it to some degree. If so, make marks under "0" in both columns. Or, you may want a food on the menu every day or more than once a day. In these cases, mark a "3" in the lefthand and a "0" in the righthand

column.

6. Remember, if you are not familiar with a food, mark the first column marked Ir^^frjflfeiJ and leave the other columns blank. If you are familiar with the food, then first rate |HOW MUCH yon like or dislike the food;jthen indicate |HOW OFTEN you want to eat the food-

105

4

1 2 3 4 5 6 7 8 9 _ ( o z DISLIKE

EXTREMELT DISLIKE

VERY MUCH

DISLIKE DISLIKE MODERATELY SLIGHTLY

UKB SUGHTLY

\TtCW.

MODERATELY LIKE VERY MUCH

NEITHER LIKE NOR DISLIKE

LIKE EXTREMELY

NEVER TRIED

HOW MUCH you like or dislike the food (1-9)

HOW OFTEN you want to eat the food in

days per month (00-30) -

123456780 10 12 3 0123456789

IIIIIJIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.il

1

Fettuccini Alfredo Sauteed Mushrooms ;

Mozzarella Sticks Collard Greens Hot Cream of Wheat

123456789 10 12 3 0123456789 Lasagna Pizza Trail Mix Vegetable Juice 1

Cantaloupe 123456789 j 0 1 2 3 0123456789

Tuna Noodle Casserole •

Roast Pork Veal Parmesan Braised Liver w/Onions Chicken Noodle Casserole j:

123456789 j 0 1 2 3 0123 456789

Baked Ham Fried Clams Pancakes Steak Ranchero Grilled Steak j;

123456789 10 12 3 0123456789

Vanilla Pudding Shish Kabob Bacon Chili Macaroni Ravioli

123456789 0 12 3 0123456789

Sliced Tomato Salad Creamed Chipped Beef Decaffeinated Coffee Hominy Grits Kielbasa

123456789 0 12 3 0123456789

Butter Minestrone Soup Peaches Salmon Fillet Spanish Rice

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EXTREMELY DISLIKE

VERT MUCH

DISLIKE MODERATED!

DISLIKE SLIGHTLY

NEITHER LIKE NOR DISLIKE

LIKE SLIGHTLY

LEKE MODERATELY

liwr. VERY MUCH

LIKE EXTREMELY

NEVER TRIED

HOW MUCH you like or dislike the food (1-9)

HOW OFTEN you want to eat the food in

days per month (00-30)

123456789 0123 0123456789

Spiral French Fries Cucumber Onion Salad Wild Rice Dark Sweet Cherries Zucchini Squash

123456789 0123 0123456789

Chocolate Milk Tossed Green Salad Chefs Salad w/Meat & Cheese Tamales Vienna Sausage

123456789 0123 0123456789

Turkey Breast Sandwich Hamburger (w/Soy Protein) Breakfast Pizza Carrot Cake Hot (German) Potato Salad

123456789 : 0 1 2 3 0123456789

Fruit Filled Cereal Bars Cheese Steak Sandwich Hero Sandwich Low Calorie Salad Dressing Buttered Carrots

123456789 10 12 3 0123456789

Enchiladas Fried Okra Breaded/Fried Shrimp :

Curried Chicken Bagels

123456789 I 0 1 2 3 0123456789

Coconut Raisin Cookies Peanut Butter & Jelly Sandwich French Fried Potatoes Tortilla Chips j

Cherry Pie 123456789 i 0123 012345678 9

Teriyaki Beef Vegetable Soup Peas Hot Turkey Sandwich w/Gravy • C Ihocolate Pudding msmsmm SSEaSsMSiEOh! IH^i» &W£ff US ftpsistf-% ÜÜÜ W Ä ̂ i* w *S8# Ä>J ##m> m

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2583

1 2 3 4 5 6 7 8 9

DISLIKE EXTREMELY

DISLIKE VERT MUCH

DISLIKE MODERATELY

DISLIKE SLIGHTLY

I.T1TIC

SLIGHTLY IJKg.

MODERATELY VERY MUCH

LIKE EXTREMELY

N EITHER LIKE NOR DISLIKE

o -

Snow Peas Yogurt w/Fruit Cholesterol-Free Eggs French Onion Soup Italian Salad Dressing

Cereal Bar Soup-Salad Combo RicePilaf Glazed Sweet Potatoes Iced Tea

Chewy Granola Bar Breaded & Fried Fish Fillet Chicken Cordon Bleu Broccoli Glazed Ham Loaf

Grapefruit Half Meatball Submarine Sandwich Baked Chicken Apples Instant Coffee

Chitterlings Skim Milk Carrots Amandine Stewed Prunes Plain Yogurt

Peanut Butter Cookies Salisbury Steak Chinese Cabbage Buttermilk Soft Serve Ice Cream

Apple Coffee Cake Red Beans & Rice Scalloped Ham & Noodles Cranberry Juice New England Boiled Dinner

NEVER TRIED

HOW MUCH you like or dislike the food (1-9)

HOW OFTEN you want to eat the food in

days per month (00-30)

123456789 j 0 1 2 3 0123456789

123456789 0123 0123456789

123456789 i 0123 0123456789

123456789 j 0123 0123456789

123456789 j 0123 0123456789

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123456789 j 0123 0123456789

j

123456789 j 0123 0123456789

1

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o .-orrn dumber 75020-5-72

108 Page L2-P7

SURVEY NETWORK™

2583 !■ *

1 2 3 4 s 6 7 8 9

DISLIKE EXTREMELT

DISLIKE VERT MUCH

DISLIKE MODERATELY

DISLIKE SLIGHTLY

NEITHER LIKE NOR DISLIKE

LIKE SLIGHTLY

LIKE MODERATELY

LIKE VERY MUCH

LIKE EXTREMELY

o -

Green Beans Soup-Sandwich Combo Buttered Noodles Lasagna Cloud Ears

Eggs to Order Turkey Ham Sandwich Taklsoba Cheesecake Whole Milk (3.2% Fat)

Jaegerschnitzel Vegetarian Hot Dog Bratwurst Bananas Creamed Chipped Beef

Whole Kernel Corn White Cake Tacos Devils Food Cake Ham & Cheese Omelet

White Bread Tomato Calamari Mashed Potatoes Spareribs & Sauerkraut Brewed Coffee

Rissole Potatoes Three Bean Salad Ginger Cookies Frozen Yogurt

' Dark Rye Bread

Instant Noodle Soup Creole Chicken Raisins French Toast Apple Pie

er

NEVER TRIED

HOW MUCH you like or dislike the food (1-9)

1 2 3 4 5 6 7 8 9

1 2 3 4 5 6 7 8 9

123456789

123456789

123456789

123456789

123456789

HOW OFTEN you want to eat the food in

days per month (00-30)

0123 0123456789

0123 0123456789

0123 0123456789

0123 0123456789

0123 0123456789 i—i—"—'.—i—

0123 0123456789

0123 0123456789

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109 Page L2-P8

SURVEY NETWORK"1

2S83

1 2 3 4 5 6 7 8 0 c DISLIKE

EXTREMELY DISLIKE

VERT MUCH

DISLIKE DISLIKE MODERATELY SLIGHTLY

NEITHER LIKE NOR DISLIKE

LIKE SLIGHTLY

UK» LIKE MODERATELY VERY

MUCH

LIKE EXTREMELY

NEVER TRIED

HOW MUCH you like or dislike the food (1-9)

HOW OFTEN you want to eat the food in

days per month (00-30)

123456780 10123 0123456780

Stuffed Shells Cottage Cheese Buttered Mixed Vegetables Ice Cream Quark

123456789 j 0 1 2 3 0123456780

Rice Pudding Fried Eggplant Herb Baked Fish Strawberry Chiffon Pie Ranch Dressing

123456780 ! 0123 0123456780

Beef Stick Tapas Boston Cream Pie Seafood Salad Sandwich Liverwurst Sandwich

123456780 10 12 3 0123456760

Spirulina Miama

4m

Pineapple Juice Hamburger (100% Ground Beef) !■

Carob Coated Snack Bar Potato Skins

123456780 0123 0123456780

High Fiber Cereal Chicken Cacciatore Honey Glazed Rock Cornish Hen Brown Rice Diet Cola

123456780 0123 0123456780

Cholesterol-Free Eggs Shrimp Jambalaya Doughnuts Stuffed Green Peppers Roast Beef

123456780 0123 0123456780

Low Fat Beef Patty

wm

Carrot & Raisin Salad Chicken Nuggets Until Loaf Sauerkraut

mmzzm !^fe 3_

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1 2 3 4 5 6 7 8 9

DISLIKE EXTREMELY

DISLIKE VERT MUCH

DISLIKE MODERATELY

DISLIKE SLIGHTLY

NEITHER LIKE NOR DISLIKE

LIKE SLIGHTLY

■mar. MODERATELY

LIKE VERY MUCH

LIKE EXTREMELY

o -

Dried Apricots Pork Sausage Links Chicken Ala King Swedish Meatballs Stuffed Baked Potato

Sloppy Joe Sandwich Orange Juice Guacamole Salad Vegetarian Chili Hungarian Goulash

Egg Rolls Broccoli Breakfast Sandwich Mesquite Grilled Meats Moussaka

Milk Shake Harvard Beets

NEVER TRIED

HOW MUCH you like or dislike the food (1-9)

123456789

123456789

123456789

123456789

HOW OFTEN you want to eat the food in

days per month (00-30)

0123 0123456789

0 12 3

0 12 3

0 12 3

0123456789

0123456789

0123456789

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111 PageL2-P10

SURVEY NETWORK™