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Table 4 Perceived barriers to putting healthy options on the menu

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
4-point scale % somewhat/very big
Low consumer demand 3.0 1.0 3.0 (1–4) 76% 74% 79% 1.000
High ingredient cost 2.8 1.1 3.0 (1–4) 63% 63% 64% 1.000
Short ingredient shelf life 2.3 1.1 2.0 (1–4) 49% 52% 43% 0.744
High labor costa1 2.3 1.0 2.0 (1–4) 43% 44% 38% 1.000
Too much time to cook/assemble food 2.2 1.2 2.0 (1–4) 39% 33% 50% 0.332
Limited ingredient availability 2.0 1.1 2.0 (1–4) 34% 37% 29% 0.734
Lack of chef interest in preparing healthy options 2.0 1.0 2.0 (1–4) 29% 33% 21% 0.494
Need for specific staff skills and training 1.7 0.9 1.0 (1–4) 24% 30% 14% 0.447
  1. a11 missing; a22 missing; a33 missing
  2. bp < 0.05
  3. c0.05 < = p < 0.1