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Table 2 Means (SD) of questionnaire items for total study population and control and intervention period

From: Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

 

Total study population

(N = 1006)

Control period (N = 470)

Intervention period

(N = 536)

Difference test (t-value)

Satisfaction with meal

[−2 = very dissatisfied; 2 = very satisfied]

1.35 (.62)

1.41 (.59)

1.29 (.64)

2.97**

Satisfaction with restaurant visit

[−2 = very dissatisfied; 2 = very satisfied]

1.34 (.55)

1.37 (.55)

1.31 (.56)

1.74

Evaluation amount of vegetables

[−2 = too little; 2 = too much]

.13 (.70)

−.07 (.61)

.37 (.73)

−10.18***

Evaluation amount of meat/ fish

[−2 = too little; 2 = too much]

.15 (.54)

.19 (.53)

.11 (.54)

2.41*

Importance of vegetables when dining

[−2 = very unimportant; 2 = very important]

.93 (.85)

.98 (.81)

.86 (.89)

2.17*

I highly value a tasteful meal.a

2.56 (1.01)

2.56 (1.07)

2.57 (.94)

−.16

I am very involved with my food choices.a

1.78 (1.31)

1.75 (1.32)

1.81 (1.29)

−.73

I have been eating vegetables since I was a child.a

2.22 (1.30)

2.27 (1.29)

2.17 (1.32)

1.29

I am very particular about the vegetables I will eat.a

.91 (1.82)

.90 (1.80)

.92 (1.84)

−.14

I like vegetables.a

1.65 (1.50)

1.71 (1.48)

1.59 (1.53)

1.28

I would like to eat more vegetables.a

.50 (1.76)

.57 (1.74)

.42 (1.77)

1.35

I know how much vegetables I have to eat during the day.a

1.55 (1.75)

1.56 (1.72)

1.54 (1.79)

.16

I find it difficult to assess whether I eat enough vegetables.a

−.49 (2.03)

−.56 (2.03)

−.40 (2.04)

−1.25

  1. aAnswering scales range from −3 = totally disagree to +3 = totally agree; *** p < .001; **p < .01; *p < .05