Table 5. Multiple linear regression analysis of texture-modified diet plate waste and the continuous variables that were significantly correlated with the total plate waste.

Variables	Percentage of plate waste (%)
	Regression coefficients	t-value	P-value
Constant	100.180	6.112	< 0.001
Appearance	−9.028	−2.072*	0.041
Taste	0.886	0.214	0.831
Texture	−4.761	−1.455	0.149
Vegetables	−2.684	−1.111	0.270
Chicken/meat/fish	−1.327	−0.554	0.581
Temperature	−4.117	−0.991	0.324
Variety of foods	7.735	2.235*	0.028
Portion size	−2.482	−0.652	0.516
Variety of choices of menu	0.285	0.079	0.937

Statistical model R² = 0.254.

^*Significant at P < 0.05.