Evaluation of Five Food-Rating-Feedback Cards

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.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1976
Accession Number
ADA032580

Entities

People

  • Day Waterman
  • Herbert Meiselman
  • Nancy Cobean

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Analysis Of Variance
  • Consumers
  • Data Analysis
  • Data Science
  • Dining
  • Dining Halls
  • Discriminant Analysis
  • Food Preparation
  • Information Science
  • Knowledge Management
  • Lepidoptera
  • Personnel Management
  • Ratings
  • Statistical Analysis
  • Statistics
  • Surveys
  • Test And Evaluation

Readers

  • Gender and Food Studies
  • Instructional Design and Training Evaluation.
  • Library and Information Science