Table 2.
Mean (S.D.) reported food likes for each food group as a function of PROP taster status and the food environment
| Food Group | Non-tasters in Healthy Food Environments (n=18) (mean ± SD) | Non-tasters in Unhealthy Food Environments (n=17) (mean ± SD) | Tasters in Healthy Food Environments (n=38) (mean ± SD) | Tasters in Unhealthy Food Environments (n=47) (mean ± SD) | P-value μ |
|---|---|---|---|---|---|
|
| |||||
| Fruits/Fruit Juices (out of 4 total foods) | 3.5 ± 0.7 | 3.4 ± 0.8 | 3.3 ± 0.8 | 3.6 ± 0.7 | 0.28 |
| Vegetables¥(out of 8 total foods) | 4.1 ±2.1a | 2.8 ± 1.5ab | 2.3 ± 1.8b | 3.5 ±2.0ab | 0.004 |
| Unhealthy Foods (out of 14 total foods) | 12.2 ± 1.6 | 11.4 ± 2.4 | 11.6 ± 1.4 | 12.4 ± 1.4 | 0.07 |
| Unhealthy Food -Sweet/Sweet-fats (out of 9 total foods) | 7.6 ± 1.4 | 7.2 ± 1.6 | 7.2 ± 1.1 | 7.9 ± 1.0 | 0.06 |
| Unhealthy Foods -Savory Fats (out of 5 total foods) | 4.6 ± 0.6 | 4.3 ±1.0 | 4.4 ± 0.7 | 4.5 ±0.7 | 0.21 |
μ
P-values for the interaction of PROP status by food environment are adjusted for child ethnicity, family income, and population density.
¥
PROP status and the food environment interacted to affect the number of vegetables children reported liking [F(df) =8.6 (1,110); p<0.005.] Non-taster children living in healthy food environments reportedly liked more vegetables than did taster children living in healthy food environments (p<0.005; Scheffé post-hoc of the interaction). Superscripts above numbers are used to signify mean values that are significantly different from one another (e.g. “a” is different from “b”).