Table 3.
Food preferencesa among hospitalised geriatric patients as assessed using Hedonic Score [mean (sd)]
| Men (n = 54) | Women (n = 66) | ||
| Food Group | Mean (SD) | Food Group | Mean (SD) |
| 1. Vegetables | 3.67 (0.52) | 1. Vegetables | 3.67 (0.56) |
| 2. Fruits | 3.67 (0.85) | 2. Fruits | 3.44 (1.02) |
| 3. Legumes | 3.48 (0.55) | 3. Legumes | 3.27 (0.70) |
| 4. Rice, cereal, bread and noodles | 3.44 (0.34) | 4. Rice, cereal, bread and noodles | 3.25 (0.53) |
| 5. Fish and seafood | 3.14 (0.56) | 5. Fish and seafood | 3.06 (0.62) |
| 6. Fat and oil | 3.15 (0.60) | 6. Egg | 2.97 (0.82) |
| 7. Dessert | 3.15 (0.74) | 7. Dessert | 2.94 (0.74) |
| 8. Eggs | 3.10 (0.72) | 8. Fat and oil | 2.78 (0.58) |
| 9. Beverage | 2.97 (0.54) | 9. Beverage | 2.80 (0.54) |
| 10. Milk and dairy products | 2.91 (0.56) | 10. Milk and dairy products | 2.69 (0.72) |
| 11. Meat and chicken | 2.76 (0.75) | 11. Meat and chicken | 2.56 (0.62) |
afood preferences based on five point hedonic score, from the highest score to the lowest score in ascending order.