Sex and race differences in food preferences of military personnel

Abstract

The food preferences and selections of military personnel were studied to determine the effects of race and sex on food habits and to provide recommendations for menu planning. A food preference survey for 200 foods was administered to 653 personnel and a Food Selection Questionnaire to 1,719 personnel. Food preferences and selections were analyzed for the overall sample, for the two variables of race and sex, and for the four subsamples of white men, white women, black men, and black women. There were food preference differences among all of these groups for highly preferred, moderately preferred, and disliked foods. Women more highly preferred vegetables, salads, and fruit; tossed green salad was the most preferred food of both white and black women. In contrast, men never preferred a starch, a vegetable, or a salad more than women. Many of men's preferences were meat-containing; grilled steak was the most preferred food for both white and black men. Blacks preferred and selected fruit and fruit juices, confirming prior studies. Race could be predicted from food preference data in 77% of cases and sex in 70% of cases, demonstrating the generalizability of average food preferences for these subgroups.