The effects of gender and ethnicity on absolute vs. relative ratings for low‐fat school lunch entrées

Abstract

AbstractSchool lunch interventions often have to compete with less healthy alternatives. This study was designed to test the absolute and relative preferences for three low‐fat entrées currently available within three schools in central Texas. Students rated three low‐fat school entrées: chef salad, turkey sandwich and baked potato. Two rating formats were used: (1) absolute ratings, scored individually, with five‐point scales; and (2) relative ratings indicated by a series of dichotomous, ‘yes–no’ forced choice questions. Across three elementary schools, 238 fifth grade students received parental consent to participate. One hundred thirty‐three (56%) were present for all taste tests. The final subject pool was comprised of 77.4% Hispanic and 22.5% Caucasian children. The absolute and relative ratings were analyzed via 2 (gender) × 2 (ethnicity) × 3 (entrée) repeated measures analyses of variance. Relationships among these variables were assessed with bivariate correlations. Absolute ratings were positive, averaging 4.05 on the five‐point scale, with no differences as a result of ethnicity or gender. Relative preferences were lower, indicating they may be a better measure of intention to select. A significant effect for food [F(2,126) = 4.09, P = 0.01], as well as for food × gender interaction, [F(2,126) = 8.03, P < 0.01] was found. Post hocs revealed lower ratings for chef salad compared with the other low‐fat entrées. Girls reported greater intention to select salad than boys (d = 0.62). These data suggest that although low‐fat items can be acceptable to children, absolute ratings may be a poor indicator of behaviour when children are provided a choice among competing entrées.