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

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

	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)

SD = Standard Deviation, BMI = Body Mass Index
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)
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

ISSN: 2055-0928