Table 1.
Frequencies and percentages of child food category labels by the original professional category sources of the foods and the third level conceptual categories
| Evaluative- Preferencesa |
Specific Food Itemb |
Food Characteristicsb |
Script-Schemaac |
Thematic- Complementary: Relationshipc |
Food Preparationc |
Taxonomic- Ethnic/Placesc4 |
Goal/Have a Function:d |
Evaluative- Health Perceptione |
Taxonomic- Professionalf |
Nutrient Compositionf |
Don’t Know, Not Sure, Not Matched |
|||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Professional grouping | n | % | n | % | n | % | n | % | n | % | n | % | n | % | n | % | n | % | n | % | n | % | n | % |
| A. Baked goods | 58.0 | 1.4 | 106.0 | 2.6 | 413.0 | 9.9 | 1,351.0 | 32.5 | 217.0 | 5.2 | 19.0 | 0.5 | 47.0 | 1.1 | 0.0 | 0.0 | 224.0 | 5.4 | 1,059.0 | 25.5 | 39.0 | 0.9 | 620.0 | 14.9 |
| B. Breads, rolls, and tortillas | 31.0 | 1.0 | 110.0 | 3.7 | 103.0 | 3.5 | 322.0 | 10.8 | 152.0 | 5.1 | 12.0 | 0.4 | 23.0 | 0.8 | 0.0 | 0.0 | 67.0 | 2.3 | 1,592.0 | 53.6 | 26.0 | 0.9 | 531.0 | 17.9 |
| C. Cereals and energy bars | 19.0 | 1.2 | 20.0 | 1.2 | 91.0 | 5.6 | 626.0 | 38.3 | 70.0 | 4.3 | 2.0 | 0.1 | 15.0 | 0.9 | 0.0 | 0.0 | 58.0 | 3.5 | 505.0 | 30.9 | 24.0 | 1.5 | 204.0 | 12.5 |
| E. Frozen foods, food mixture | 3.0 | 2.0 | 5.4 | 5.4 | 4.0 | 2.7 | 19.0 | 12.8 | 9.0 | 6.0 | 0.0 | 0.0 | 1.0 | 0.7 | 2.0 | 1.3 | 4.0 | 2.7 | 37.0 | 24.8 | 1.0 | 0.7 | 61.0 | 40.9 |
| F. Pancakes, waffles, flapjacks | 4.0 | 0.9 | 28.0 | 6.3 | 26.0 | 5.9 | 178.0 | 40.1 | 28.0 | 6.3 | 7.0 | 1.6 | 3.0 | 0.7 | 0.0 | 0.0 | 10.0 | 2.3 | 105.0 | 23.6 | 4.0 | 0.9 | 51.0 | 11.5 |
| G. Pasta, noodles, and spaghetti | 3.0 | 1.0 | 55.0 | 18.5 | 7.0 | 2.3 | 41.0 | 13.8 | 24.0 | 8.1 | 1.0 | 0.3 | 4.0 | 1.3 | 2.0 | 0.7 | 6.0 | 2.0 | 73.0 | 24.5 | 3.0 | 1.0 | 79.0 | 26.5 |
| H. Rice and other grains | 4.0 | 0.7 | 3.0 | 0.5 | 19.0 | 3.2 | 105.0 | 17.6 | 6.0 | 1.0 | 3.0 | 0.5 | 10.0 | 1.7 | 3.0 | 0.5 | 15.0 | 2.5 | 264.0 | 44.3 | 4.0 | 0.7 | 160.0 | 26.8 |
| I. Salty snacks | 4.0 | 1.3 | 11.0 | 3.7 | 16.0 | 5.4 | 114.0 | 38.3 | 7.0 | 2.3 | 0.0 | 0.0 | 4.0 | 1.3 | 0.0 | 0.0 | 23.0 | 7.7 | 5.0 | 1.7 | 5.0 | 1.7 | 109.0 | 36.6 |
| Total | 126.0 | 1.2 | 341.0 | 3.2 | 679.0 | 6.4 | 2,756.0 | 26.1 | 513.0 | 4.9 | 44.0 | 0.4 | 107.0 | 1.0 | 7.0 | 0.1 | 407.0 | 3.9 | 3,640.0 | 34.5 | 106.0 | 1.0 | 1,815.0 | 17.2 |
Evaluative-Preferences: egocentric assessment of food preference.
Specific Food Item or Food Characteristic: concrete characterization of the name of the food picture or characteristic of the food (eg, texture, shape [flat, round]).
Requires some knowledge of the common culture: Script-Schema: schema for a routine event (eg, lunch, snack); Thematic-Complementary Relationship: foods that have a complementary relationship (eg, cereal and milk, peanut butter and jelly); Food Preparation: eg, baked, frozen; Taxonomic-Ethnic/Places: eg, Mexican, Chinese, cafeteria.
Goal/Have a Function: foods have a function (eg, extras, add-ons).
Evaluative-Health Perception: requires some knowledge of the health effects of foods.
Requires some knowledge of professional groups: Taxonomic-Professional: based on common properties (eg, beverages, grains); Nutrient Composition: Macronutrient or micronutrient content.