The purpose of this research study was to identify menu entree descriptors perceived by consumers to be both appealing and healthy and to describe factors that influence food selection and frequency of eating out at restaurants, including consumers' preference for healthier food selection choices in ethnic restaurants.Four hundred adults completed this survey. Six food descriptors were found to be both "appealing" and "healthy." "Value/cost", "hunger/cravings", and "taste" were found to influence subjects' food selection when eating out. The three factors influencing subjects' frequency of eating out were "value/cost", "hunger/cravings", and "taste." Individuals who ate at ethnic restaurants at least once per week were significantly more likely to want more healthy options and nutrition information available on ethnic restaurant menus. Educational level did not influence frequency of eating out at a sit-down restaurant. Individuals with "some college", however, ate out less frequency at ethnic restaurants than one would expect statistically. / Department of Family and Consumer Sciences
| Identifer | oai:union.ndltd.org:BSU/oai:cardinalscholar.bsu.edu:handle/187547 |
| Date | January 2003 |
| Creators | Shah, Komal |
| Contributors | Frieson, Carol A. |
| Source Sets | Ball State University |
| Detected Language | English |
| Format | v, 68 leaves ; 28 cm. |
| Source | Virtual Press |
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