Table 5 Agreement with statements about health and food preparation practices
Mean | Std Dev | Median | Range | All (n = 41) | Healthy Group (n = 27) | Less Healthy Group (n = 14) | p-value | |
|---|---|---|---|---|---|---|---|---|
5-point scale | % agree/strongly agree | |||||||
Agreement with health statements | ||||||||
When served a large portion of food, it’s the customer’s responsibility to eat an appropriate amount. | 3.5 | 1.1 | 4.0 | (1–5) | 61% | 48% | 86% | 0.041b |
The amount of food served at food trucks influences how much people eat | 3.2 | 1.3 | 3.0 | (1–5) | 37% | 30% | 50% | 0.306 |
Analyzing a recipe for nutrient content is a difficult task | 3.2 | 1.0 | 3.0 | (1–5) | 46% | 33% | 71% | 0.026b |
Customers do not care about the healthfulness of menus | 3.1 | 1.1 | 3.0 | (1–5) | 37% | 30% | 50% | 0.306 |
Recipe modification is time consuming | 3.1 | 1.0 | 3.0 | (1–5) | 32% | 30% | 36% | 0.734 |
It is important to provide nutrition information for customersa2 | 2.9 | 1.1 | 3.0 | (2–5) | 31% | 32% | 29% | 1.000 |
Preparing healthful food is costlya2 | 2.8 | 1.2 | 3.0 | (1–5) | 31% | 27% | 38% | 0.486 |
It is not necessary for food trucks to provide healthful meal items | 2.8 | 1.1 | 3.0 | (1–5) | 20% | 11% | 36% | 0.097c |
Chefs are not trained to cook healthfullya1 | 2.4 | 1.1 | 2.0 | (1–5) | 13% | 15% | 7% | 0.640 |
The food will not taste as good if it is healthy | 2.0 | 1.0 | 2.0 | (1–4) | 12% | 11% | 14% | 1.000 |
Agreement with food preparation practices. “It is important to…” | ||||||||
Limit use of processed foods | 4.4 | 0.7 | 5.0 | (1–5) | 98% | 96% | 100% | 1.000 |
Provide a vegetarian selection on menu | 4.7 | 0.6 | 5.0 | (2–5) | 98% | 100% | 93% | 0.342 |
Use more canola or olive oil vs vegetable or corn oila1 | 4.2 | 0.8 | 4.0 | (2–5) | 83% | 81% | 86% | 1.000 |
Provide more fruit and vegetables selection as part of menu offerings | 4.1 | 0.8 | 4.0 | (2–5) | 76% | 78% | 71% | 0.712 |
Reduce refined sugar in recipe preparationa1 | 4.0 | 0.8 | 4.0 | (2–5) | 75% | 73% | 79% | 1.000 |
Use lean beef and pork, and trim the excess fat off poultya3 | 3.6 | 1.0 | 4.0 | (1–5) | 63% | 75% | 43% | 0.081c |
Reduce the amount of salt in cooking | 3.6 | 1.0 | 4.0 | (1–5) | 56% | 63% | 43% | 0.322 |
Increase use of grains, rice, and legumes in meal preparation | 3.6 | 0.9 | 4.0 | (1–5) | 51% | 63% | 29% | 0.052c |
Reduce fat content with the type of ingredient used | 3.4 | 1.0 | 4.0 | (1–5) | 51% | 63% | 29% | 0.052c |
Substitute oil for butter in cookinga2 | 3.3 | 1.2 | 3.0 | (1–5) | 49% | 60% | 29% | 0.096c |