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Table 3 Attitudes about important characteristics of menu items and potential of menu changes to be successful

From: A cross-sectional description of mobile food vendors and the foods they serve: potential partners in delivering healthier food-away-from-home choices

  Mean Std Dev Median Range All (n = 41) Healthy Group (n = 27) Less Healthy Group (n = 14) p-value
Importance of factors to popularity of menu items 5-point scale % somewhat/very important
 Tastes great 4.9 0.3 5.0 (4–5) 100% 100% 100% N/A
 Good value 4.8 0.5 4.0 (4–5) 100% 100% 100% N/A
 Speed at which they are served 4.7 0.7 5.0 (3–5) 98% 100% 93% 0.342
 Location of food truck 4.5 0.6 5.0 (3–5) 95% 93% 100% 0.539
 Freshnessa1 4.5 0.5 5.0 (2–5) 95% 100% 86% 0.117
 Visual appeal of fooda1 4.4 0.6 4.5 (3–5) 93% 96% 86% 0.276
 Quality of ingredientsa1 4.4 0.8 5.0 (2–5) 88% 100% 64% 0.003b
 Time of day 4.1 0.8 4.0 (3–5) 73% 74% 71% 1.000
 Healthfulness 3.6 0.8 4.0 (2–5) 66% 100% 0% N/A
Potential of menu changes to be successful 5-point scale % somewhat/very successful
 Launch new reduced or low calorie item 3.3 0.8 3.0 (2–5) 37% 48% 14% 0.044b
 Reduce calorie content of some foods on the menu 3.1 0.9 3.0 (1–5) 32% 37% 21% 0.482
 Make item reduced or low calorie 3.0 0.8 3.0 (1–5) 27% 26% 29% 1.000
 Post calorie information for foods 2.8 1.0 3.0 (1–5) 22% 22% 21% 1.000
 Reduce portion sizes of high calorie foods on the menu 2.6 0.9 3.0 (1–5) 12% 15% 7% 0.645
  1. a11 missing; a22 missing; a33 missing
  2. bp < 0.05
  3. c0.05 < = p < 0.1