During April 1971 a Food Preference Survey was administered to a large sample of enlisted personnel at Fort Lewis, Washington. The questionnaire consisted of 416 food items chosen primarily from the Armed Forces 42 Day Master Menu. For each item, the hedonic value was correlated with its score for preferred frequency of serving. The food items were categorized in menu classes (e.g. main dishes, vegetables, desserts) and by meals (e.g. midday meats, breakfast beverages, evening desserts, etc.). A statistical estimate of overserving and underserving was obtained by comparison of the soldier's preferred frequency of serving to the number of times it actually appeared in the 42 day Master Menu. Scales of preference frequency appear to be worthy of further investigation for use in menu planning.

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