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Table 1 Characteristics of Fourth-Grade Students (n = 101)

From: Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures

  n (%)   n Mean ± SD
Female 47 (46.5) Age (years) 101 9.1 ± 0.4
Ethnicity 101 Fruit and Vegetable Preference 98 65.6 ± 11.3
 White 79 (78.2) Fruit Preference 101 29.1 ± 4.5
 Hispanic 13 (12.8) Vegetable Preference 98 36.4 ± 8.0
 Black 1 (1.0) Cooking Attitude 101 26 ± 3.4
 Asian 3 (3.0) Cooking Self-Efficacy 100 33.7 ± 5.9
 American Indian 2 (2.0) Healthy Eating Index – 2010 (HEI) 101 62.5 ± 10.7
 Two or more races 3 (3.0) Whole Fruit Component 101 3.6 ± 1.6
BMI Category 93 Total Vegetable Component 101 2.3 ± 1.5
 Underweight 5 (5.4) Greens and Beans Component 101 1.3 ± 1.7
 Healthy Weight 72 (77.4) Empty Calories Component 101 18.8 ± 2.0
 Overweight 5 (5.4)      
 Obese 11 (11.8)      
  1. SD = Standard Deviation, BMI = Body Mass Index
  2. Possible ranges of survey items: fruit and vegetable preference (18–90), fruit preference (7–35), vegetable preference (11–55), cooking attitude (6 to 30), and cooking self-efficacy (8 to 40)
  3. Possible HEI score range is 0–100, Whole Fruit Component ranges from 0 to 5, Total Vegetable Component ranges from 0 to 5, Green Vegetables and Beans Component ranges from 0 to 5, and Empty Calories Component ranges from 0 to 20