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Table 5 Agreement with statements about health and food preparation practices

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
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
  1. a11 missing; a22 missing; a33 missing
  2. bp < 0.05
  3. c0.05 < = p < 0.1