This readme.txt file was generated on 20200522 by Hikaru Peterson ------------------- GENERAL INFORMATION ------------------- 1. Title of Dataset: D2D 2016 Food Study 2. Author Information Principal Investigator Contact Information Name: Hikaru H Peterson Institution: University of Minnesota Address: Email: hhp@umn.edu ORCID: Associate or Co-investigator Contact Information Name: Vaneesha Dusoruth Institution: Address: Email: ORCID: Associate or Co-investigator Contact Information Name: Institution: Address: Email: ORCID: 3. Date of data collection (single date, range, approximate date): 2016-08-27 to 2016-09-04 4. Geographic location of data collection (where was data collected?): Minnesota State Fair 5. Information about funding sources that supported the collection of the data: Healthy Foods, Health Lives Institute. -------------------------- SHARING/ACCESS INFORMATION -------------------------- 1. Licenses/restrictions placed on the data: CC0 1.0 Universal 2. Links to publications that cite or use the data: Dusoruth, V & Peterson, H. H. (In press) Food waste tendencies: Behavioral response to cosmetic deterioration of food. PLOS One. 3. Links to other publicly accessible locations of the data: NA 4. Links/relationships to ancillary data sets: NA 5. Was data derived from another source? No If yes, list source(s): 6. Recommended citation for the data: Peterson, Hikaru H. (2020). D2D 2016 Food Study. Retrieved from the Data Repository for the University of Minnesota, https://doi.org/10.13020/0m0p-tt02. --------------------- DATA & FILE OVERVIEW --------------------- 1. File List A. Filename: D2D2016FoodStudy_data.csv Short description: Contains the D2D 2016 Food Study Survey Data B. Filename: D2D2016FoodStudy_definition.csv Short description: Contains variable labels for the dataset C. Filename: Readme.txt Short description: Contains description of dataset 2. Relationship between files: NA 3. Additional related data collected that was not included in the current data package: 4. Are there multiple versions of the dataset? yes/no If yes, list versions: Name of file that was updated: i. Why was the file updated? ii. When was the file updated? Name of file that was updated: i. Why was the file updated? ii. When was the file updated? -------------------------- METHODOLOGICAL INFORMATION -------------------------- 1. Description of methods used for collection/generation of data: The survey was administered in an interactive setting for a period of 5 days at the 2016 Minnesota State Fair, which was attended by nearly two million people during its twelve-day event. In the survey, respondents answered demographic questions and measurements related to shopping, purchasing, cooking and other food-related routines. They were also presented food products with varying attribute profile and asked to indicate the percentage of the presented food product they would likely consume as they are preparing meals, ranging from eating none to eating all. See associated paper for more details and specific survey items. 2. Methods for processing the data: Various demographic variables were recoded into dummy variables. See description file for details. A latent class analysis was used to segment the respondents into two classes, Planners and Extemporaneous Consumers, based on their responses to survey items. Details about the factor, latent class, and regression analysis can be found in the associated paper. 3. Instrument- or software-specific information needed to interpret the data: NA 4. Standards and calibration information, if appropriate: NA 5. Environmental/experimental conditions: Type of food (spinach/beef), level of cosmetic deterioration. 6. Describe any quality-assurance procedures performed on the data: 7. People involved with sample collection, processing, analysis and/or submission: A team of 6 graduate students assisted Dusoruth at the State Fair to administer the survey. Dusoruth was responsible for initial data processing and analysis, and Peterson was responsible for final data processing, analysis, and submission. ----------------------------------------- DATA-SPECIFIC INFORMATION FOR: D2D2016FoodStudy_data.csv ----------------------------------------- 1. Number of variables: 55 2. Number of cases/rows: 2661 3. Missing data codes: none 4. Variable List A. Name: person_id Description: person_id B. Name: percent_discard Description: food waste tendency (score of 0 to 100) C. Name: beef Description: equals 1 if beef; 0 if spinach D. Name: class1 Description: equals 1 if Extemporaneous Consumer; 0 if Planners E. Name: level2 Description: equals 1 if appearance level = 2 (see Fig 1 of paper) F. Name: level3 Description: equals 1 if appearance level = 3 (see Fig 1 of paper) G. Name: bestby Description: equals 1 if date type = "best by" H. Name: useby Description: equals 1 if date type = "use by" I. Name: date_days Description: # days tp expiration J. Name: price Description: price paid ($/item) K. Name: large Description: equals 1 if package size = large; 0 if small L. Name: age Description: Center of age range categories (18-24, 25-34, 35-44, 45-54, 55-64, 65-74, and 75 years or older) M. Name: gender Description: equals 1 if female; 0 otherwise. NOTE: other responses have been recoded as 0 in the public use dataset, but were included in the analysis as the sample mean of this variable (.3314). Please contact author for the case ids of the recoded responses. N. Name: educ Description: equals 1 if bachelor's degree or higher O. Name: income Description: in $10,000s P. Name: hhld_size Description: # people in household Q. Name: child_pres Description: equals 1 if children under 18 years of age in household R. Name: nonwhite Description: equals 0 if race is white; 1 otherwise S. Name: preshop_1 Description: pre-shopping routines: I have a regular schudule for my shopping trips (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) T. Name: preshop_2 Description: pre-shopping routines: I plan my meals in advance before a shopping trip (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) U. Name: preshop_3 Description: pre-shopping routines: I make a shopping list for our food purchases (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) V. Name: preshop_4 Description: pre-shopping routines: I check our kitchen inventories before our shopping trips (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) W. Name: instore_5 Description: purchasing behaviors: I tend to stick to my shopping list (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) X. Name: instore_6 Description: purchasing behaviors: I tend to buy products on the spot (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) Y. Name: instore_7 Description: purchasing behaviors: I tend to buy food items in amounts according to my meal plans (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) Z. Name: tosspre_8 Description: reasons for throwing away food before meal preparation: I bought too much or we already had item at home (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AA. Name: tosspre_9 Description: reasons for throwing away food before meal preparation: The packaging was too large and contained more than I needed (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AB. Name: tosspre_10 Description: reasons for throwing away food before meal preparation: The wrong food item was bought (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AC. Name: tosspre_11 Description: reasons for throwing away food before meal preparation: It was passed best before/expiration date (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AD. Name: tosspre_12 Description: reasons for throwing away food before meal preparation: The package was bad/broken (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AE. Name: tosspre_13 Description: reasons for throwing away food before meal preparation: The food looked ok but seemed no longer safe to eat (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AF. Name: tosspre_14 Description: reasons for throwing away food before meal preparation: The food had visibly gone bad - rotten, sour, moldy, etc. (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AG. Name: tosspost_15 Description: reasons for throwing away food after meal preparation: I prepared too much (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AH. Name: tosspost_16 Description: reasons for throwing away food after meal preparation: The food did not turn out well (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AI. Name: tosspost_17 Description: reasons for throwing away food after meal preparation: It was not possible to save leftovers (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AJ. Name: tosspost_18 Description: reasons for throwing away food after meal preparation: I did not want to save leftovers (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AK. Name: tosspost_19 Description: reasons for throwing away food after meal preparation: Saved leftovers had gone bad (1 = very unlikely, 2 = somewhat unlikely, 3 = neither likely or unlikely, 4 = somewhat likely, 5 = very likely) AL. Name: amount_20 Description: amount of food discarded in a typical week: fresh fruits and vegetables (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AM. Name: amount_21 Description: amount of food discarded in a typical week: fresh poultry/meats/seafood (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AN. Name: amount_22 Description: amount of food discarded in a typical week: dairy and eggs (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AO. Name: amount_23 Description: amount of food discarded in a typical week: fresh baked goods (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AP. Name: amount_24 Description: amount of food discarded in a typical week: ready-to-eat deli foods (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AQ. Name: amount_25 Description: amount of food discarded during last 6 months: shelf-stable foods (pasta, cereal, etc.) (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AR. Name: amount_26 Description: amount of food discarded during last 6 months: frozen foods (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AS. Name: amount_27 Description: amount of food discarded during last 6 months: canned foods (0 = I do not buy these food products, 1 = hardly any, 2 = less than 10%, 3 = more than 10% but less than 25%, 4 = more than 25% but less than 50%, 5 = over 50%) AT. Name: skill_28 Description: cooking and food management skills: Preparing foods from raw/fresh ingredients (1 = terrible, 2 = poor, 3 = average, 4 = good, 5 = excellent) AU. Name: skill_29 Description: cooking and food management skills: Cooking with leftovers/random ingredients to make a meal (1 = terrible, 2 = poor, 3 = average, 4 = good, 5 = excellent) AV. Name: skill_30 Description: cooking and food management skills: Avoiding food getting burnt/ruined during cooking/preparation (1 = terrible, 2 = poor, 3 = average, 4 = good, 5 = excellent) AW. Name: skill_31 Description: cooking and food management skills: Eating the foods that need to be eaten first (1 = terrible, 2 = poor, 3 = average, 4 = good, 5 = excellent) AX. Name: skill_32 Description: cooking and food management skills: Knowing how to store different types of food products purchased (1 = terrible, 2 = poor, 3 = average, 4 = good, 5 = excellent) AY. Name: skill_33 Description: cooking and food management skills: Correctly resealing/repackaging opened products so they stay fresh (1 = terrible, 2 = poor, 3 = average, 4 = good, 5 = excellent) AZ. Name: family_34 Description: providing for family: I would prefer to buy more food than to run out (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) BA. Name: family_35 Description: providing for family: I would prefer to prepare more food than to run out (1 = strongly disagree, 2 = somewhat disagree, 3 = neither agree or disagree, 4 = somewhat agree, 5 = strongly agree) BB. Name: compost_36 Description: composting habits (1 = never, 2 = sometimes, 3 = about half of the time, 4 = most of the time, 5 = always) BC. Name: recycle_37 Description: recycling habits (1 = never, 2 = sometimes, 3 = about half of the time, 4 = most of the time, 5 = always)