[Food preferences of adolescents participating in central feeding and their relation to sensory sensitivity]

A questionnaire survey was conducted in which nine groups of adolescents (pupils, students, soldiers), each comprising 40 individuals, indicated their preference for various soups, main dishes, vegetables, desserts and cooking techniques. The data collected from the survey were evaluated by use of a 7-point hedonic scale and of the FACT method according to Schutz. It was tried to establish a relationship between the food preferences and the sensitivity to sweet, sour, salt and bitter. The results of the present study will be used to draw conclusions as to meal planning for adolescents participating in central feeding.