AUTHOR: Mariam Majeed Khan
INTRODUCTION:
Food preferences play an important role in understanding consumer behaviour and choices. Different individuals tend to have varying tastes and preferences based on factors such as culture, lifestyle, and personal liking.
This study aims to analyse and compare the preferences for four popular food items, Pani Puri, Pizza, Pasta, and Momos based on ratings collected from respondents on a scale of 0 to 10.
To determine whether there is a significant difference in the average ratings of these food items, a statistical technique known as one-way ANOVA (Analysis of Variance) is used. This method helps in comparing multiple groups simultaneously and identifying whether any significant variation exists among them.
OBJECTIVE:
To determine which food item is most popular among consumers.
LITERATURE REVIEW:
1. A study in Frontiers in Psychology (2021) used one-way ANOVA to analyse differences in food preferences among individuals. The results showed significant variation in ratings across food categories, indicating that preferences are not uniform.
2. Martin et al. (2018) examined food preference behaviour using one-way ANOVA and found significant differences among food choices. The study highlights ANOVA as an effective method for comparing multiple food groups.
DATA COLLECTION:
Four food items, Pani Puri, Pizza, Pasta, and Momos were selected. Data was collected by asking 20 respondents to rate each of these food items on a scale of 0 to 10 based on their personal preferences. The data was entered into Microsoft excel and analysed using one-way ANOVA to identify any significant differences in preferences
| Ho= All food items are equally preferred | ||||||
| H1= Anyone food item is preferred differently | ||||||
| Anova: Single Factor | ||||||
| SUMMARY | ||||||
| Groups | Count | Sum | Average | Variance | ||
| Pani Puri | 20 | 177.5 | 8.875 | 1.733552632 | ||
| Pizza | 20 | 125 | 6.25 | 11.25 | ||
| Pasta | 20 | 96.5 | 4.825 | 7.086184211 | ||
| Momos | 20 | 135 | 6.75 | 10.40789474 | ||
| ANOVA | ||||||
| Source of Variation | SS | df | MS | F | P-value | F crit |
| Between Groups | 168.975 | 3 | 56.325 | 7.392306696 | 0.000207049 | 2.72494392 |
| Within Groups | 579.075 | 76 | 7.619407895 | |||
| Total | 748.05 | 79 | ||||
RESULT:
As calculated F-value (7.39) is more than the critical F-value (2.72), and the p-value (0.000207) is less than the significance level of 0.05, reject null hypothesis (H0) and accept alternate hypothesis (H1). This means anyone food item is preferred differently.
REFERENCES:
1. Frontiers in Psychology. (2021). Developmental changes in food perception and preference. Frontiers in Psychology, Vol. 12, pp. 654200.
2. Martin, A. L., Franklin, A. N., & Perlman, J. E. (2018). Systematic assessment of food item preference and reinforcer effectiveness. Behavioural Processes, Vol. 157, pp. 445–452.