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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