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A Healthier Option
Table of Contents
List of Figures………………………………………………………………………….
Executive Summary……………………………………………………………………
Introduction…………………………………………………………………………….
Problem Definition……………………………………………………………..
Research Question……………………………………………………………...
Research Objectives……………………………………………………………
Research Methodology…………………………………………………………
Secondary Data Analysis……………………………………………………………….
A Healthier Option……………………………………………………………...
Target Market……………………………………………………………………
Dietary Environment…………………………………………………………….
Why Does it Matter?…………………………………………………………….
Vegetarian/Vegan………………………………………………………………..
Gluten Free………………………………………………………………………
Conclusion………………………………………………………………………
Primary Data Research…………………………………………………………………...
Primary Data Analysis…………………………………………………………………....
Descriptive Analysis……………………………………………………………………...
Differences Analysis……………………………………………………………………...
How many days do you eat on campus. Men vs Women……………………….
How much do you spend on campus per week. Men vs Women………………
Association Analysis……………………………………………………………………..
Ethnicity vs. Favorite type of Cuisine…………………………………………...
Predictive Analysis……………………………………………………………………….
How many days do you eat on campus. Vs. Dietary Preferences……………….
How much do you spend on campus. Vs. Importance of (price,
convenience,healthiness,quality,location…………………………………………
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Executive Summary
This report was commissioned to examine the degree of attitudes by San Diego
State University students towards the dining options provided oncampus. Further, to
examine the current healthy options provided on campus, and to get a clearer
perspective by SDSU students on their outlooks towards the provide options.
This research reports draws attention to the growing markets for healthier
alternatives in dining options. The secondary data proclaims that currently over 10
million people are seeking an alternative to meat, such as vegetarians, vegans, or
glutenfree diets. Further, the secondary data estimates that the healthier market has had
constant profit growth for the last five years, and estimates yearly profits at over 130
million. Further investigation uncovers that over 73% of consumed vegetables and
fruits in the United States are unpackaged goods, and have yearly profits at over 100
million.
While SDSU does provide an open door policy for students seeking an
alternative option with Chef Ed, the SDSU dining facilities head executive chef, who is
willing to provide students with personalized meals. Further, SDSU is the first
university in the nation to have oncampus restaurants and dining facilities certified
green, due to their sustainability efforts. However, with the various provided options
are students currently satisfied, or even aware of their options?
It is recommended:
● ∙ Oncampus restaurants provide variety, which includes healthy options,
such as vegetarian, vegan or glutenfree meals.
● Oncampus restaurants provide fluctuating sales promotions to entice price
sensitive consumers/students
● Convenience and location are important elements when it comes to deciding
where and when to eat, so meeting this demand with kiosks, vending machines
or other convenient dining options for students.
● New product options should be exclusively released oncampus to elevate
consumer traffic levels, and deter offcampus spending/purchases by students.
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Secondary Data Analysis
A Healthier Option
San Diego State University has seen a fouryear continuous growth, in terms of
enrollment applications submitted by prospective students (San Diego State University
[SDSU], 20142015). This enrollment process has seen 60,336 submitted applications
in 2011 increased by over 34 percent in the current fall semester (SDSU, 20142015).
In addition, since 2011 SDSU has moved up 34 positions in the U.S. News and World
Report’s list of national universities, currently ranking SDSU as No. 149 (U.S. News
and World Report, [USNWR], 2015). Furthermore, the U.S. News and World Report
rankings use measurements, such as an institution’s mission statement, its graduation
rate, retention rate, and other quantitative measurements to compose their rankings
(2015). Granted, performance is extremely important when measuring a university’s
overall success. However, an important factor commonly overlooked when composing
similar standings, is the nutritional needs of the attending students, but more
importantly how effectively the school is fulfilling these extremely diverse needs.
Target Market
To begin with, in order to understand the diversity of students’ nutritional
needs, the first step would be to understand the diversity of each SDSU student, and the
dietary environment presented to them on or off campus. Of the 33,483 students who
attended SDSU in the 2014 fall2015 spring semesters, 41 percent lived in a college
owned, operated or affiliated housing (as cited in Common Data Set, 20142015, p.15).
Furthermore, students living oncampus are enrolled in a meal plan to cover their
dietary needs throughout the semester (SDSU, 2015). This meal plan comes in three
options; initially there is a 10day weekday plan, which allots the student $8.65 balance
between 6 a.m. and 4.15 p.m., and $11.60 from 4:30 p.m. to 11:45 p.m. (SDSU). Other
meal plan options are the flex 5 or flex 7meal plan, which both allocate to the student a
daily declining balance, but a key difference is that the flex 7meal plan provides a
weekend balance (SDSU). Finally, the meal plusmeal plan provides $1,335 as a
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declining balance to the student for the semester, but above all, this meal plan is not
considered a “use it or lose it,” type of plan, and this is solely attributed to the
remaining balance, which is carried over to the next semester, with exceptions (SDSU).
Admittedly, the key information missing to develop a solid understanding of the target
market would be to survey the 59 percent of SDSU students, who live off campus, and
what goes into their decision to eat breakfast, lunch or dinner on campus. Finally,
understanding the various responses to students’ dietary habits will assist in reaching
the research objective of getting a student representational response on how SDSU is
doing in meeting their nutritional needs.
Dietary Environment
SDSU provides 30 different establishments throughout the campus, which
varies from fast food restaurants, markets, coffee shops, or specialty shops such as
Sweet Bakery (SDSU, 20142015). Six of the 30 establishments are certified as green
restaurants, a government sponsored program, which rewards those restaurants
emphasizing sustainability in their daily process (Diment, 2014). While this
certification could be a welcoming sign to students looking for a healthy alternative,
Diment (2014) clarifies that a green certification has become big business within the
United States, and does not necessarily mean it is the healthier option. Along the same
lines, Diment (2014) attributes the rising market demand for green certification to
consumers’ lifestyles, which now hold healthy alternatives and sustainability at high
regards, but also to companies looking to benefit from this new consumer outlook.
However, SDSU does provide other options outside of government/company bought
certifications for those students seeking healthier options. For example, it provides an
open door policy with Executive Chef Ed Glebus, welcoming students to request
special diets, such as vegetarian, vegan, or gluten free (SDSU, 2015). SDSU also
provides listed information for oncampus restaurants, which routinely make meals,
which fit with an alternative diet without having to make a special request to Chef Ed
(SDSU, 2015). Being that SDSU is ranked No. 19 in the nation for racial diversity, and
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for this reason among others, it has been proactive in fulfilling the fluctuating
nutritional diets of its students (SDSU, 20142015).
Why does it matter?
The American Heart Association (2015) identifies a 2,0002500 daily calorie
intake, which includes 75150 minutes of physical activity, in order to maintain a
healthy lifestyle. It has been projected by Euromonitor International (2012) that by
2030, 42 percent of Americans will be labeled as obese, but worse, an additional 11
percent of Americans will be labeled as morbidly obese (p. 23). This being the case,
the future health of the U.S. workforce, as well as the economy, could become
potentially hindered. However, there are signs of hope coming in the form of growing
dietary alternatives as well as companies, which sell consumer goods and services,
taking a proactive approach to divert future obesity rates. As an illustration, U.S. blue
chip corporations, such as CocaCola, General Mills, Hershey, Kellogg and others have
taken drastic steps by cutting over 6.4 trillion calories from their consumer products
(AHA, 2012). In other words, this reduction in calories can translate to an average
weight loss of eight pounds per year for each individual American (AHA, 2012). Given
these points, Americans have nurtured various dietary alternatives, and the growth in
these alternative markets shows no signs of reverting.
Vegetarian/Vegan
It is estimated by the Vegetarian Resource Group that around 7.5 million Americans in
2009 considered themselves fullfledged vegetarians (2015). It is also estimated that in
2009, approximately 1.8 million Americans maintained a vegan diet (Vegetarian
Resource Group [VRG], 2015). In fact, at the time the research was conducted by the
VRG, an additional 10 percent of Americans were willing to try a vegetarian or vegan
diet (VRG, 2015). This is evident in IBIS World Fruit and Vegetable industry report
(2015), which illustrates a market with a constant growth of .4 percent in the last five
years, and is projected to grow an additional 1.2 percent, or a yearly profit of 129.2
million dollars (p. 46). However, it is not just vegetables or fruits that Americans are
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consuming. According to the Euromonitor International (2014) of the vegetables and
fruits consumed in the U.S., over 73 percent of them were unpackaged goods. To
digress, while SDSU Aztec Markets are able to provide a limited selection of fresh
fruits and vegetables to its students, the question arises of whether it provides the right
meal plans for students looking to purchase unpackaged vegetables or fruits outside
their allotted meal plan time slots. At any rate, a deeper understanding of SDSU
students’ responses towards wanting unpacked fresh food in order to determine if it is
in relation with the secondary data.
GlutenFree
Further indication that an alternative nutritional diet is high demand comes in the form
of a glutenfree diet. Initially, a glutenfree diet was critical for persons with celiac
disease or gluten sensitivity (Johanson, 2015). Gluten is a protein found in numerous
consumer goods, such as beer, bread, cereals, pasta, wheat, barley or rye and various
other products containing grains (Johanson, 2015). Eventually, after numerous public
figures embraced this type of lifestyle, the popularity and marketdemand for
glutenfree products has risen dramatically (Johanson, 2015).
Conclusion
At any rate, while SDSU enrollment numbers continue to grow and the demand for
healthier options increase, fulfilling this demand will surely escalate. With the intention
of assisting the SDSU administration in easing future decisions, which could expand
dining facilities or services offering countless food options, we will construct a
questionnaire to try to get an understanding and the opinions from SDSU student
towards the current dining facilities. Furthermore, the nutritional value that the SDSU
dining facility offers, but also to highlight any unknown diets not widely known, and
not offered at SDSU. Given that the secondary data offers a glimpse into those who
seek healthier diets, a current SDSU students’ sample can help support the secondary
data or conflict with it. Lastly, the responsibility by SDSU to offer healthier nutritional
options to its students regardless if one is demanded and how exceeding in this concept
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should be an important element when constructing future rankings for national
universities.
In sum, while the secondary data discloses the growing diversity at SDSU and the
dinning services provided by one of the nation’s most diverse universities, it does not
give us an insight into the everyday student that eats regularly oncampus. Our
secondary data also constructs alternative markets, which are in high demand
(Vegetarian Resource Group). So to support or contradict we will gather and compare
the percentages presented by the Vegetarian Resource Group in our secondary data to
our primary. Further, we will uncover the number of students at SDSU who prefer
unpackaged fruits and vegetables, and compare as well. Finally, gather a sample
representative of SDSU students, which prefer an alternative healthier option for
breakfast, lunch and dinner. More importantly, if the options provided by the SDSU
dining facilities meet, exceed or fail in fulfilling SDSU students’ dietary needs.
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Primary Data Research
We are administering a survey that will be sent out to students of all levels that
attend SDSU, in order to gauge the overall mood of cuisine on campus. Initially, by
getting a demographic layout of the SDSU oncampus dinners, while at the same time
uncovering factors that guide these dinners towards making a decision on what and
where to eat on campus. We are aiming towards uncovering how much on average
oncampus dinners spend on a daily, weekly or per semester. Further, to categorize the
satisfaction level of oncampus dinners in regards with the selection of food provided
by the SDSU dining facilities. We will then prompt the sample to think of what
improvements that they would like to see, and then gauge if they are willing to spend
more on campus if these improvements were achieved. Ultimately we would like to see
if students are pleased with food on campus, and if they are not what changes they
would like to see that would entice them to eat on campus and spend their money
oncampus rather than elsewhere.
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Primary Data Analysis
Summary: After the administering of the survey, multiple analysis were conducted to
determine the demographics of the sample, and if associations could be made between
different factors, such as gender. Further, hypothesizing if we could predict how many
factors could be contributed to the amount spent on campus, and/or how many day
people chose to eat on campus. We determined through our data that there were a
higher number of participants aged 1824. In addition, most participants were female,
white, not living on campus, and over half are currently in their senior year at SDSU.
Gathered data revealed that there is not a significant difference between men and
women, and their habits of eating on campus and the amount they spend on a purchase.
In addition, there is not a significant relationship between ethnicity and favorite type of
food. However, it was revealed that ethnicity correlates directly to the type of favorite
cuisine chosen. We have predicted that dietary preferences do not have a significant
impact on how many days people choose to eat on campus. However, we did find that
there is significant measure, which leads to how much people spend on campus and the
relation with their rated importance to (price, convenience, healthiness, quality,
location).
.
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Descriptive Analysis:
The ages of our participants in our study are brokendown as such, 91.4 percent of the
participants are in the age category of 1824, 5.8 percent are between the age scales of
2534, 1.8 percent are in the 3544 age groups, and our lowest participant's’ age group
of 4554 make up .6 percent. The majority of participants in the survey, 69.6 percent
were female, and only 30.4 percent are males. In regards to an SDSU meal plan 95.9
percent of our participants are not on any meal plan, and only 4.1 percent are signed up
to a particular meal plan. The majority of our participants (86.5%) do not live on
campus, and only (13.5%) currently live oncampus. The majority of participants,
(50.3%), are seniors, and (31%) juniors, (15.8%) sophomores, and our lowest
participants were among Frenchman who only makes up (2.9%) of our participants.
The largest ethnicity group, 52 percent, identified themselves as being White. The
second highest ethnicity group was Hispanic, with 19.9 percent. The remaining
ethnicities were 18.1 percent Asian or Pacific Islander, .6 percent Native American, 7
percent other, and 1.2 percent of our participants preferred not to answer.
Differences Analysis:
How many days do you eat on campus? Men vs Women
The data shows that significance is at (.057), and due to this, we support the null
hypothesis meaning there is no significant difference between men and women relating
to how often they eat on campus.
How much do you spend on campus per week? Men vs Women
On average, male (M=21) spend on campus more than female (M=18.958).
H0: “Variances are equal” which means the distribution of how much is spent on
campus in a week for males is similar in shape to the distribution of how much spend
on campus in a week by females.
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The significance value of 0.543 is much higher than 0.05, the null hypothesis should be
accepted. This means that the variances are approximately equal, and that there is not a
significant difference in how much men and women spend on campus.
Association Analysis:
Ethnicity Favorite type of Cuisine
The association with ethnicity and choice of favorite type of cuisine is not significant
due to most Chisquare significance level greater than (P=.05). However, Mexican
food, and the option of “Other” show significance due to chisquare Sig value reported
at (.031 and .005) respectively. In addition, the data suggests that based on ethnicity the
survey participant associates with it, it will reveal what type favorite cuisine they
choose. As an illustration, Hispanic/Latinos choose Mexican food as their favorite type
of cuisine 77% of the time, Asians, choose Asian cuisine (52%), whereas Whites,
choose Italian (57%) and American (30%). On the other hand, participants who
associate as White are also more open to try a variety of cuisines, and although
Mexican food was chosen as their favorite 50% of the time, data reveals that there is
scatter selection among white participants and cuisine choice.
In terms of establishing a new restaurant or raising the daily traffic for the current
oncampus restaurants the data presents various outlets. First, there is variety, variety in
the food selection, such as deterring from basic everyday menus, and providing
consumers with weekly chef's specials, exclusive food choices, or new product tryouts.
Further, by incorporating some elements of Mexican cuisine, which is the most popular
based of the data, into the other food choices such as BBQ, French or Greek. Secondly,
is creativity with food selection and inter blending this creativity with creative sales
promotions can maintain the current consumer traffic, but also create excitement to
attract nonuser of oncampus dining facilities.
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Predictive Analysis:
How many days do you eat on campus. Dietary Preferences
The bivariate regression is not significant (F=.284) and the Adjusted R Square indicates
that having a dietary preferences explains about .7% on reasons why someone eats on
campus. The low multiple R of .190 infers a weak linear relationship with eating on
campus and the independent variables. The slope is notsignificantly different from
zero for all variables (Organic (.902), GlutenFree (.735), Vegan (.737), Vegetarian
(.728), except maybe for No Dietary Preferences (.185) .The constant is significant at
(0.00) with a size of 2.93. Further, there is no problem with multicollinearity as no VIF
value exceeds 10. There is no need to perform trimming model regression with current
independent variables. e
In other words, when establishing a restaurant on campus or just with the current
campus restaurants there seems to be a low relationship with those students that have a
dietary preferences and the number of days someone eats on campus. Furthermore,
these establishments should provide dietary options for those students who have
preferences, but should focus on other variables when it comes to raising their daily
consumer traffic.
How much do you spend on campus.Importance of (price, convenience,
healthiness, quality, location)
High Correlation exists between Convenience and Location (.622). It is reasonable to
drop one variable and use the other one. The multiple regression is not significant
(.99>.05). The slope for Price is significantly different from zero, which is not the case
for the independent variables of (Healthiness, Quality, Location, and Convenience).
After dropping the nonsignificant variables a trimmed model regression illustrates
significance (F=.016<.05), and the slope for the independent variable and the constant
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are significantly different from zero (.016, .000 respectively). The Low multiple R of
.198 infers to a weak linear relationship with price and amount spent. Using the 95%
level of confidence, predictions can be made with confidence intervals of 1.96 times
2.03 (Std. error).
While price might not have a strong linear relationship with the amount spent, based on
the five independent variables of (Convenience, Location, Price, Quality, and Location)
it does illustrate the highest significance. In terms of business ventures on campus at
SDSU, price does have a strong effect whether purchases are made. Therefore, to
satisfied price concerns restaurants/markets on campus can provide fluctuating sales
promotions to students and to oncampus consumers. The fluctuating sales promotions
will help bring consumer traffic and can encourage those oncampus consumers, which
have low spending habits oncampus.
Conclusion
In conclusion we have found that there is an overall trend towards a healthier
diet amongst students in universities around the nation. The secondary sources that we
have collected support these findings, but our own primary research conducted on the
San Diego State University student population does not have conclusive evidence to
support the existence of this nationwide trend on the SDSU campus. We have found
that students care more about factors such as price, location, convenience, quality, and
healthiness. They care more about what fits their own lifestyle, whether that is based on
budget, convenience or healthiness. Students also want more choices on campus
whether that is improved ethnic choices or increased dietary restricted choices. Most
agree that if improvements were made, they would be more likely to eat more often on
campus and spend more where they choose to eat.
Recommendations
We recommend for the food providers on SDSU to focus on what they can
control and improve, based on the aspects found to be most important to students:
price, location, convenience, quality, and healthiness. When food price is perceived to
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Answer If Do you have an SDSU Meal Card/Plan? Yes Is Selected
Q7 What Meal Plan do you have?
❍ Flex 5 (1)
❍ Flex 7 (2)
❍ Meals Plus (3)
❍ 10 Day (4)
Q8 Do you live on campus?
❍ Yes (1)
❍ No (2)
Answer If Do you live on campus? Yes Is Selected
Q9 Where do you live on campus?
❍ Main Residence Hall area (1)
❍ Chapultepec (2)
❍ University Towers (3)
❍ Piedra Del Sol/Granada (4)
❍ Albert's Area (5)
❍ Other (6) ____________________
Q10 Please select any dietary preferences
❑ Vegetarian (1)
❑ Vegan (2)
❑ Gluten Free (3)
❑ Organic (4)
❑ None (5)
❑ Other (6) ____________________
Q11 How many days of the week do you eat on campus?
❍ 0 (2)
❍ 12 (3)
❍ 35 (4)
❍ 67 (5)
Answer If Please select any dietary preferences Vegetarian Is Selected
Q13 Please answer:
Very
Dissatisfied
(1)
Dissatisfied
(2)
Neutral (3) Satisfied (4) Very
Satisfied (5)
How
satisfied
are you
with the
❍ ❍ ❍ ❍ ❍
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campus?
(1)
Answer If How many days of the week do you eat on campus? 0 Is Selected
Q12 Why don't you eat on campus? (select all that apply)
❑ Price (1)
❑ Selection (2)
❑ Healthy options (3)
❑ Lack of time (4)
❑ Other (5) ____________________
If Why don't you eat on campus... Is Greater Than or Equal to 1, Then Skip To End of Survey
Q17 Rank the importance of each of the following factors when deciding where to eat
on campus.
______ Healthiness (1)
______ Price (2)
______ Quality (3)
______ Location (4)
______ Convenience (5)
Answer If Rank each factor in deciding where to eat on campus. Healthiness Is
Greater Than 3
Q18 Please answer:
Very
Dissatisfied
(1)
Dissatisfied
(2)
Neutral (3) Satisfied (4) Very
Satisfied (5)
How
satisfied
are you
with the
healthiness
of food
options on
campus?
(1)
❍ ❍ ❍ ❍ ❍
Answer If Rank each factor in deciding where to eat on campus. Price Is Greater Than
3
Q19 Please answer
Very
Dissatisfied
(1)
Dissatisfied
(2)
Neutral (3) Satisfied (4) Very
Satisfied (5)
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How
satisfied
are you
with the
pricing on
campus?
(1)
❍ ❍ ❍ ❍ ❍
Answer If Rank each factor in deciding where to eat on campus. Quality Is Greater
Than 3
Q20 Please answer:
Very Low (1) Low (2) Neutral (3) High (4) Very High
(5)
How would
you
describe
the quality
of food on
campus?
(1)
❍ ❍ ❍ ❍ ❍
Answer If Rank each factor in deciding where to eat on campus. Convenience Is
Greater Than 3
Q21 Please answer:
Very Unlikely
(1)
Unlikely (2) Likely (3) Very Likely (4)
If you are
studying in the
Union, how
likely are you
to walk
somewhere
other than the
Union on
campus to get
food? (1)
❍ ❍ ❍ ❍
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Frequency Percent Valid Percent Cumulative Percent
Valid 1824 157 91.8 91.8 91.8
2534 10 5.8 5.8 97.7
3544 3 1.8 1.8 99.4
4554 1 .6 .6 100.0
Total 171 100.0 100.0
What is your
ethnicity?
Frequency Percent Valid Percent
Cumulative
Percent
Valid White 89 52.0 52.0 52.0
Hispanic or Latino 34 19.9 19.9 71.9
Black or African
American
2 1.2 1.2 73.1
Native American or
American Indian
1 .6 .6 73.7
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Asian/ Pacific Islander 31 18.1 18.1 91.8
Other 12 7.0 7.0 98.8
Prefer not to answer 2 1.2 1.2 100.0
Total 171 100.0 100.0
What is your current
academic standing?
Frequency Percent Valid Percent Cumulative Percent
Valid Freshman 5 2.9 2.9 2.9
Sophomore 27 15.8 15.8 18.7
Junior 53 31.0 31.0 49.7
Senior 86 50.3 50.3 100.0
Total 171 100.0 100.0
D o you have an SDSU
Meal Card/Plan?
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Frequency Percent Valid Percent Cumulative Percent
Valid Yes 7 4.1 4.1 4.1
No 164 95.9 95.9 100.0
Total 171 100.0 100.0
Do you
live on campus?
Frequency Percent Valid Percent Cumulative Percent
Valid Yes 23 13.5 13.5 13.5
No 148 86.5 86.5 100.0
Total 171 100.0 100.0
Differences
Men vs Women: Days eating on campus
Group Statistics
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What is your
gender? N Mean Std. Deviation Std. Error Mean
How many days of the
week do you eat on campus?
Male 52 3.19 .595 .083
Female 119 3.08 .691 .063
Independent
Samples Test
Levene's Test
for Equality of
Variances
ttest for
Equality of
Means
F Sig. t df Sig. (2tailed) Mean Difference
Std. Error
Difference
95% Confidence
Interval of the
Difference
Lower Upper
How many days of
the week do you eat
on campus?
Equal
variances
assumed
.057 .811 1.058 169 .292 .117 .110 .101 .334
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Equal
variances not
assumed
1.121 111.926 .265 .117 .104 .089 .323
Men vs Women: Spending
Group Statistics
What is your
gender? N Mean Std. Deviation Std. Error Mean
Please answerHow much do
you spend on campus in an
average week?
Male 47 21.0000 9.03616 1.31806
Female 97 18.9588 10.91532 1.10828
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Indepe
ndent
Sample
s Test
Leven
e's
Test
for
Equal
ity of
Varia
nces
ttest
for
Equ
ality
of
Mea
ns
F Sig. t df
Sig.
(2ta
iled)
Mean
Differ
ence
Std.
Error
Differ
ence
95%
Confid
ence
Interva
l of the
Differ
ence
Lower
Upp
er
Please
answer
How
much
Equal
varia
nces
.543 .462 1.1
10
142 .269 2.041
24
1.8383
8
1.59
290
5.67
537
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do you
spend
on
campus
in an
average
week?
assu
med
Equal
varia
nces
not
assu
med
1.1
85
108.
138
.238 2.041
24
1.7220
8
1.37
218
5.45
466
Association
Ethnicity Vs. Favorite type of Cuisine
Crosstabs
Case Processing Summary
Cases
Valid Missing Total
N Percent N Percent N Percent
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)African
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)American
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Asian
174 100.0% 0 0.0% 174 100.0%
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What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)BBQ
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)French
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Greek/Mediterranean
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Indian
173 99.4% 1 0.6% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Italian
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Mexican
173 99.4% 1 0.6% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Vegetarian/Vegan
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your
favorite type of cuisine? (Pick your top
3)Other
174 100.0% 0 0.0% 174 100.0%
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)African
Crosstab
Count
38.
A Healthier Option
What is your favorite type of cuisine? (Pick
your top 3)African
Total not yes
What is your ethnicity? White 89 1 90
Hispanic or Latino 35 0 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 30 1 31
Other 12 0 12
Prefer not to answer 2 0 2
Total 172 2 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson
ChiSquare
1.794a
6 .938
39.
A Healthier Option
Likelihood Ratio 2.017 6 .918
LinearbyLinear
Association
.227 1 .633
N of Valid Cases 174
a. 10 cells (71.4%) have expected count less than 5. The minimum
expected count is .01.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)American
Crosstab
Count
What is your favorite type of
cuisine? (Pick your top 3)American
Total not yes
What is your
ethnicity?
White 63 27 90
Hispanic or Latino 26 9 35
Black or African American 2 1 3
40.
A Healthier Option
Native American or American
Indian
1 0 1
Asian/ Pacific Islander 23 8 31
Other 7 5 12
Prefer not to answer 2 0 2
Total 124 50 174
ChiSquare Tests
Value df
Asymptotic Significance
(2sided)
Pearson ChiSquare 2.577a
6 .860
Likelihood Ratio 3.337 6 .766
LinearbyLinear Association .008 1 .930
N of Valid Cases 174
a. 7 cells (50.0%) have expected count less than 5. The minimum expected count is .29.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)Asian
41.
A Healthier Option
Crosstab
Count
What is your favorite type of
cuisine? (Pick your top 3)Asian
Total not yes
What is your ethnicity? White 67 23 90
Hispanic or Latino 20 15 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 15 16 31
Other 6 6 12
Prefer not to answer 1 1 2
Total 113 61 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
42.
A Healthier Option
Pearson ChiSquare 11.768a
6 .067
Likelihood Ratio 12.976 6 .043
LinearbyLinear Association 7.015 1 .008
N of Valid Cases 174
a. 7 cells (50.0%) have expected count less than 5. The minimum expected count is .35.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)BBQ
Crosstab
Count
What is your favorite type of
cuisine? (Pick your top 3)BBQ
Total not yes
What is your ethnicity? White 74 16 90
Hispanic or Latino 29 6 35
Black or African American 2 1 3
Native American or
American Indian
1 0 1
43.
A Healthier Option
Asian/ Pacific Islander 24 7 31
Other 11 1 12
Prefer not to answer 2 0 2
Total 143 31 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 2.372a
6 .882
Likelihood Ratio 2.938 6 .817
LinearbyLinear Association .035 1 .851
N of Valid Cases 174
a. 7 cells (50.0%) have expected count less than 5. The minimum expected count is .18.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)French
Crosstab
Count
44.
A Healthier Option
What is your favorite type of
cuisine? (Pick your top 3)French
Total not yes
What is your ethnicity? White 84 6 90
Hispanic or Latino 34 1 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 31 0 31
Other 12 0 12
Prefer not to answer 2 0 2
Total 167 7 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 3.806a
6 .703
45.
A Healthier Option
Likelihood Ratio 5.529 6 .478
LinearbyLinear Association 3.253 1 .071
N of Valid Cases 174
a. 10 cells (71.4%) have expected count less than 5. The minimum expected count is .04.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)Greek/Mediterranean
Crosstab
Count
What is your favorite type of cuisine?
(Pick your top 3)Greek/Mediterranean
Total not yes
What is your ethnicity? White 73 17 90
Hispanic or Latino 32 3 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
46.
A Healthier Option
Asian/ Pacific Islander 29 2 31
Other 10 2 12
Prefer not to answer 1 1 2
Total 149 25 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 6.816a
6 .338
Likelihood Ratio 7.109 6 .311
LinearbyLinear Association .763 1 .382
N of Valid Cases 174
a. 8 cells (57.1%) have expected count less than 5. The minimum expected count is .14.
47.
A Healthier Option
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)Indian
Crosstab
Count
What is your favorite type of
cuisine? (Pick your top 3)Indian
Total not yes
What is your ethnicity? White 84 5 89
Hispanic or Latino 34 1 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 29 2 31
Other 11 1 12
Prefer not to answer 2 0 2
Total 164 9 173
48.
A Healthier Option
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 1.087a
6 .982
Likelihood Ratio 1.430 6 .964
LinearbyLinear Association .078 1 .780
N of Valid Cases 173
a. 10 cells (71.4%) have expected count less than 5. The minimum expected count is .05.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)Italian
Crosstab
Count
What is your favorite type of
cuisine? (Pick your top 3)Italian Total
49.
A Healthier Option
not yes
What is your ethnicity? White 48 42 90
Hispanic or Latino 21 14 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 23 8 31
Other 11 1 12
Prefer not to answer 1 1 2
Total 108 66 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 11.950a
6 .063
Likelihood Ratio 14.439 6 .025
LinearbyLinear Association 8.250 1 .004
N of Valid Cases 174
51.
A Healthier Option
Asian/ Pacific Islander 18 13 31
Other 5 7 12
Prefer not to answer 2 0 2
Total 80 93 173
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 13.900a
6 .031
Likelihood Ratio 15.569 6 .016
LinearbyLinear Association 1.147 1 .284
N of Valid Cases 173
a. 6 cells (42.9%) have expected count less than 5. The minimum expected count is .46.
52.
A Healthier Option
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)Vegetarian/Vegan
Crosstab
Count
What is your favorite type of cuisine?
(Pick your top 3)Vegetarian/Vegan
Total not yes
What is your ethnicity? White 78 12 90
Hispanic or Latino 33 2 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 30 1 31
Other 9 3 12
Prefer not to answer 2 0 2
Total 156 18 174
ChiSquare Tests
53.
A Healthier Option
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 6.841a
6 .336
Likelihood Ratio 7.398 6 .286
LinearbyLinear Association .265 1 .607
N of Valid Cases 174
a. 9 cells (64.3%) have expected count less than 5. The minimum expected count is .10.
What is your ethnicity? * What is your favorite type of cuisine? (Pick your top
3)Other
Crosstab
Count
What is your favorite type of
cuisine? (Pick your top 3)Other
Total not yes
54.
A Healthier Option
What is your ethnicity? White 89 1 90
Hispanic or Latino 34 1 35
Black or African American 3 0 3
Native American or
American Indian
1 0 1
Asian/ Pacific Islander 30 1 31
Other 11 1 12
Prefer not to answer 1 1 2
Total 169 5 174
ChiSquare Tests
Value df
Asymptotic
Significance (2sided)
Pearson ChiSquare 18.330a
6 .005
Likelihood Ratio 6.789 6 .341
LinearbyLinear Association 4.979 1 .026
N of Valid Cases 174
a. 10 cells (71.4%) have expected count less than 5. The minimum expected count is .03.
56.
A Healthier Option
b. All requested variables entered.
Model Summary
M
od
el R R Square
Adjusted R
Square
Std. Error of
the Estimate
1 .190a
.036 .007 .671
a. Predictors: (Constant), Vegetarian, Organic,
Gluten_free, Vegan, None
ANOVAa
Model
Sum of
Squares df
Mean
Square
F Sig.
1 Regression 2.835 5 .567 1.260 .284b
Residual 75.630 168 .450
57.
A Healthier Option
Total 78.466 173
a. Dependent Variable: How many days of the week do you eat on campus?
b. Predictors: (Constant), Vegetarian, Organic, Glutenfree, Vegan, None
Coefficientsa
Model
Unstandardized
Coefficients
Standardized
Coefficients
t Sig.
Collinearity
Statistics
B
Std.
Error Beta
Toleranc
e
VIF
1 (Con
stant
)
2.931 .192 15.278 .000
Non
e
.264 .199 .174 1.330 .185 .337 2.96
7
Orga
nic
.024 .197 .013 .123 .902 .493 2.02
8
Glut
enfr
ee
.109 .322 .027 .340 .735 .895 1.11
7
58.
A Healthier Option
Vega
n
.119 .355 .027 .336 .737 .914 1.09
5
Vege
taria
n
.077 .222 .033 .349 .728 .628 1.59
2
a. Dependent Variable: How many days of the week do you eat on campus?
Collinearity Diagnostics
M
od
el
Dimensi
on
Eigenvalu
e Condition Index
Variance Proportions
(Consta
nt) None Organic
Glute
nfree
Veg
an
Vege
taria
n
1 1 2.152 1.000 .01 .01 .03 .02 .02 .03
2 1.365 1.256 .00 .02 .03 .07 .10 .10
3 1.000 1.467 .00 .00 .00 .48 .39 .00
4 .780 1.661 .00 .00 .37 .05 .06 .14
5 .666 1.798 .00 .00 .00 .32 .40 .39
59.
A Healthier Option
6 .037 7.611 .98 .97 .57 .06 .02 .35
Dependent Variable: How many days of the week do you eat on campus?
Predictive:
How much do you spend on campus Importance of (price, convenience,
healthiness, quality, location)
Correlations
Pleas
e
Rank
the
Rank
the
Rank
the
Rank
the
Rank the
importan
60.
A Healthier Option
answ
erHo
w
much
do
you
spend
on
camp
us in
an
avera
ge
week
?
importa
nce of
each of
the
followin
g factors
when
deciding
where to
eat on
campus.
Healthi
ness
importa
nce of
each of
the
followin
g
factors
when
decidin
g where
to eat
on
campus.
Price
importa
nce of
each of
the
followin
g
factors
when
decidin
g where
to eat
on
campus.
Quality
importa
nce of
each of
the
followin
g
factors
when
decidin
g where
to eat
on
campus.
Locatio
n
ce of
each of
the
following
factors
when
deciding
where to
eat on
campus.
Conveni
ence
Please
answerH
ow much
do you
spend on
campus
in an
average
week?
Pearson
Correlat
ion
1 .017 .185*
.053 .081 .173*
Sig.
(2taile
d)
.837 .025 .525 .328 .036
N 147 147 147 147 147 147
61.
A Healthier Option
Rank the
importan
ce of
each of
the
following
factors
when
deciding
where to
eat on
campus.
Healthin
ess
Pearson
Correlat
ion
.017 1 .172*
.140 .030 .061
Sig.
(2taile
d)
.837 .037 .091 .718 .460
N 147 147 147 147 147 147
Rank the
importan
ce of
each of
the
following
factors
when
deciding
where to
eat on
campus.
–Price
Pearson
Correlat
ion
.185
*
.172*
1 .021 .098 .137
Sig.
(2taile
d)
.025 .037 .798 .237 .097
N 147 147 147 147 147 147
62.
A Healthier Option
Rank the
importan
ce of
each of
the
following
factors
when
deciding
where to
eat on
campus.
Quality
Pearson
Correlat
ion
.053 .140 .021 1 .325**
.264**
Sig.
(2taile
d)
.525 .091 .798 .000 .001
N 147 147 147 147 147 147
Rank the
importan
ce of
each of
the
following
factors
when
deciding
Pearson
Correlat
ion
.081 .030 .098 .325**
1 .622**
Sig.
(2taile
d)
.328 .718 .237 .000 .000
N 147 147 147 147 147 147
63.
A Healthier Option
where to
eat on
campus.
Location
Rank the
importan
ce of
each of
the
following
factors
when
deciding
where to
eat on
campus.
Conveni
ence
Pearson
Correlat
ion
.173
*
.061 .137 .264**
.622**
1
Sig.
(2taile
d)
.036 .460 .097 .001 .000
N 147 147 147 147 147 147
*. Correlation is significant at the 0.05 level (2tailed).
**. Correlation is significant at the 0.01 level (2tailed).
Regression
64.
A Healthier Option
Model Summary
Model R
R
Square
Adjusted
R Square
Std. Error of
the Estimate
1 .251a
.063 .030 2.03472
a. Predictors: (Constant), Rank the importance of each of the
following factors when deciding where to eat on campus.
Convenience, Rank the importance of each of the following
factors when deciding where to eat on campus. Healthiness,
Rank the importance of each of the following factors when
deciding where to eat on campus. Price, Rank the
importance of each of the following factors when deciding
where to eat on campus. Quality, Rank the importance of
each of the following factors when deciding where to eat on
campus. Location
ANOVAa
65.
A Healthier Option
Model
Sum of
Squares df Mean Square F Sig.
1 Regression 39.270 5 7.854 1.897 .099b
Residual 583.750 141 4.140
Total 623.020 146
a. Dependent Variable: Amount Spent
b. Predictors: (Constant), Rank the importance of each of the following factors when
deciding where to eat on campus. Convenience, Rank the importance of each of the
following factors when deciding where to eat on campus. Healthiness, Rank the
importance of each of the following factors when deciding where to eat on campus. Price,
Rank the importance of each of the following factors when deciding where to eat on
campus. Quality, Rank the importance of each of the following factors when deciding
where to eat on campus. Location
Coefficientsa
Model
Unstandardized
Coefficients
Standardize
d
Coefficients
t
Si
g.
Collinearity
Statistics
B
Std.
Error Beta
Tolera
nce VIF
1 (Constant) 7.058 1.357 5.200 .0
00
68.
A Healthier Option
Model Summary
Model R
R
Squar
e
Adjusted R
Square
Std. Error of the
Estimate
1 .198a
.039 .032 2.03189
a. Predictors: (Constant), Rank the importance of each of the
following factors when deciding where to eat on campus. Price
ANOVAa
Model
Sum of
Squares df Mean Square F Sig.
1 Regression 24.375 1 24.375 5.904 .016b
Residual 598.645 145 4.129
Total 623.020 146
a. Dependent Variable: Amount Spent
69.
A Healthier Option
b. Predictors: (Constant), Rank the importance of each of the following factors when deciding
where to eat on campus. Price
Coefficientsa
Model
Unstandardized
Coefficients
Standardiz
ed
Coefficien
ts
t
Si
g.
Collinearity
Statistics
B
Std.
Error Beta
Tolera
nce VIF
1 (Constant) 5.997 .806 7.441 .0
00
Rank the importance of
each of the following
factors when deciding
where to eat on campus.
Price
.462 .190 .198 2.430 .0
16
1.000 1.000
a. Dependent Variable: Amount Spent
