Examining Boarding School Foodservice Satisfaction and Patronage of Sources of Meals

Acceptability of School Menus: A Systematic Review of Assessment Methods

“…Ghana [18] To examine the determinants of dining hall meal satisfaction and the effect of overall satisfaction on the patronage of sources of meals among senior high school boarders in Ghana SS: n = 2 TS: High school P: Students (n = 400) 4-point Likert scale ("very satisfied" = 4 to "very dissatisfied" = 1) Questionnaire Questions (n = 3) ("breakfast", "lunch", or "supper"/"once a day", "two times a day", or "three times a day", respectively) 5-point Likert scale ("very satisfied" to "very dissatisfied") Satisfaction Presentation, variety, tastiness, temperature, freshness, quality, the quantity of food per meal, and overall satisfaction Eating patterns/preferences of students/dining profile of students (mealtime preference, frequency of eating dining hall food, and overall food satisfaction)…”

“…Given this scenario, the numerous factors involved in the acceptance of school meals are well-founded in the literature. Among them, there are sensory characteristics, such as taste [16][17][18][19] and appearance, including color, size, and form [20,21], food preferences and neophobias [22][23][24], and the consumption of competitive foods (sold in school cafeterias, purchased outside of school, and brought from home) [25][26][27]. Additionally, the physical and cultural environment and sociodemographic characteristics such as sex, race, education level, and family income influence acceptance [28,29].…”