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Table 6 Frequency of 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 % most of the time/very often/always
Add more fruit and vegetables to menu items 3.1 1.2 3.0 (1–5) 68% 78% 50% 0.089c
Reduce fat used to cook food 3.1 1.5 3.0 (1–5) 56% 59% 50% 0.742
Bake, broil, grill, or steam instead of frying or sauteeinga1 2.8 1.4 3.0 (1–5) 55% 54% 57% 1.000
Choose products lower in salt or sodiuma1 2.8 1.2 2.5 (1–5) 50% 58% 36% 0.320
Reduce the amount of sugar or other sweetenersa1 2.7 1.2 2.5 (1–5) 50% 54% 43% 0.741
Use whole grains instead of refined floursa1 2.5 1.3 2.0 (1–5) 40% 42% 36% 0.746
Reduce the portion size of meat and substitute beans or grains 2.4 1.3 2.0 (1–5) 32% 37% 21% 0.482
Use vegetable, fruit, or starch purees to add moisture instead of fats 2.2 1.4 2.0 (1–5) 32% 37% 21% 0.482
Use fruit juices, broth, or other subs for oil in dressings and marinadesa1 2.1 1.2 2.0 (1–5) 30% 42% 7% 0.030b
Use low-fat/nonfat milk or cheese instead of whole milk, cream, or cheese 1.6 0.9 1.0 (1–5) 7% 7% 7% 1.000
  1. a11 missing; a22 missing; a33 missing
  2. bp < 0.05
  3. c0.05 < = p < 0.1