Incorporating new recipes into the armed forces recipe file: Determinationof acceptability

As part of a project to decrease fat, cholesterol, and sodium in soldiers' diets, new ethnic and breakfast items were developed and standardized for 1 00 portions. Acceptability data were collected after initial recipe develop ment, during recipe validation at a collaborating university, and in an act ual Army garrison. Acceptability was determined using a nine-point hedonic scale; products rating greater than or equal to6.0 in initial tests were pr epared in garrison; Acceptability data were compared among test settings, e thnic categories, and food type. When grouped by ethnic categories, accepta bility ratings varied more than when grouped by food type. Ratings varied m ost between development and validation settings (7.2 vs. 6.61 p < 0.05) and least between validation and actual Army settings (6.6 vs. 6.6; not signif icant). Because acceptability ratings were similar between the validation s ite and the Army garrison, future recipe development may continue without a dditional testing at actual Army garrisons, leading to more timely armed fo rces recipe file additions.