Family and Consumer Sciences Research Journal

 

Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Register here for free online access to SAGE Family Studies journals

Click here for more information

Sign In to gain access to subscriptions and/or personal tools.
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Weaver, M. R.
Right arrow Articles by Brittin, H. C.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati  
What's this?
Family and Consumer Sciences Research Journal, Vol. 29, No. 3, 288-301 (2001)
DOI: 10.1177/1077727X01293006
© 2001 American Association of Family and Consumer Sciences

Food Preferences of Men and Women by Sensory Evaluation Versus Questionnaire

Michelle R. Weaver

Texas Tech University

Helen C. Brittin

Texas Tech University

The purpose of the study was to determine food preferences of men and women by sensory evaluation versus questionnaire. Men and women university students (N = 110, mean age = 21.5±2.5 years) used a questionnaire containing 54 foods to rate on a 9-point hedonic scale and to indicate frequency of consumption. Two weeks later, they tasted 12 of the foods and rated them on a 9-point hedonic scale. Preferences for most (69%) foods did not differ (p > .05) for men and women, although preferences for most of the other foods were greater (p < .05) for women. Preference and frequency of consumption were positively related (p < .05). Preferences for one half of the foods were the same (p >.05) for sensory evaluation and questionnaire, although preferences for most of the other foods were less (p < .05) for sensory evaluation.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati    What's this?