Table 3.
Mean (S.D.) reported food dislikes 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) | 0.5 ± 1.1 | 0.5 ± 0.7 | 0.6 ± 0.8 | 0.5 ± 0.7 | 0.12 |
| Vegetables¥(out of 8 total foods) | 2.5 ±1.9a | 3.9 ± 2.1ab | 4.0 ± 2.4b | 3.2 ±2.2ab | 0.03 |
| Unhealthy Foods (out of 14 total foods) | 1.2 ± 1.3 | 1.7 ± 1.9 | 1.9± 1.5 | 1.3 ± 1.4 | 0.12 |
| Unhealthy Food -Sweet/Sweet-fats (out of 9 total foods) | 0.9 ± 1.1 | 1.2 ± 1.3 | 1.2 ± 1.1 | 0.8 ± 0.8 | 0.16 |
| Unhealthy Foods -Savory Fats (out of 5 total foods) | 0.4 ± 0.6 | 0.7 ±1.0 | 0.6 ± 0.7 | 0.5 ± 0.7 | 0.25 |
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 disliking [F(df) = 5.1 (1,110); p<0.05.] Non-taster children living in healthy food environments reportedly disliked fewer vegetables than taster children living in healthy food environments (p<0.05; 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”).