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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