Magnitude Estimation of Food Acceptance

Abstract

ABSTRACT A printed list of 50 various food items was evaluated to determine foods most favored by 236 enlisted Army personnel. Three groups, based on intergroup comparability, were formed to test several measurement procedures to determine which technique best evaluated overall food acceptance. Two variations of magnitude estimation procedures were compared to the standard nine‐point category ratings. The category ratings and variations of magnitude estimation results were highly related. Benefits concerning the choice of method depend on the extent or magnitude of sensory information required.