Evaluation of Five Food-Rating-Feedback Cards

reportActive / Technical Report | Accession Number: ADA032580 | Open PDF

Abstract:

Five food-rating cards, designed for the purpose of evaluating single food items, were compared in tests at Fort Lee, Va. and Natick Research and Development Command, Natick, Mass. Statistical analyses showed one of the cards to be superior in design. This card contained four rating categories of food attributes - Temperature, Flavor, Portion Size, and Texture - each of which had a seven-point rating scale. Future work in the administration of this rating card was recommended.

Author(s):
Waterman, Day ; Cobean, Nancy ; Meiselman, Herbert
Author Organization(s):
ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA
Descriptive Note:
Final rept. 4 Feb-30 Mar 1976
Supplementary Note:
See also Rept. no. NARADCOM-TR-76-42-OTD, ADA022648.
Pagination:
0043

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release
Distribution Statement:
Approved For Public Release; Distribution Is Unlimited.

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
NARADCOM-TR-76-58-FSL
Monitor Series:
NARADCOM
 Subject Terms
Joint Capability Areas:
JCA_5_Command and Control; JCA_5.3_Planning; JCA_4.4.1_Food Service; JCA_4.4_Logistics Services; JCA_1_Force Support; JCA_5.3.2_Apply Situational Understanding; JCA_1.3_Human Capital Management; JCA_1.3.2_Personnel Management; JCA_6.4.1_Secure Information Exchange; JCA_6_Net Centric; JCA_1.2.5_Lessons Learned; JCA_6.4_Information Assurance; JCA_3.2_Engagement; JCA_3_Force Application; JCA_5.5.2_Task; JCA_5.5_Direct
Communities of Interest:
Human Systems
Descriptor(s):
*FOOD, *QUESTIONNAIRES, ACCEPTABILITY, ATTITUDES(PSYCHOLOGY), FEEDBACK, FLAVOR, FOOD CONSUMPTION, FOOD SERVICE, FORMATS, HUMAN FACTORS ENGINEERING, MENU, MILITARY RATIONS, RANKING, RATINGS, SIZES(DIMENSIONS), STATISTICAL ANALYSIS, SURVEYS, TEMPERATURE, TEST CONSTRUCTION(PSYCHOLOGY), TEXTURE
Field(s)/Group(s):
Psychology, Food, Food Service and Nutrition
Keyword(s):
*FOOD PREFERENCES
Report Date:
1976 Mar 01