Restaurant menu items from six national or regional brands were modified to reduce fat, saturated fat, sodium and total calories. Twenty-four items were tested with a current recipe, and two modifications (small and moderate reductions) for 72 total products. Approximately 100 consumers tested each product for acceptability as well as for desired levels of tastes/flavor, amounts of key ingredients and texture/consistency using just-about-right (JAR) scales. Penalty analysis was conducted to assess the effects of non-JAR ratings on acceptability scores. Situations arose where JAR ratings and penalty analyses could yield different recommendations, including large groups with low penalties and small groups with high penalties. Opposing groups with moderate to high penalties on opposite sides of the same JAR scale were also seen. Strategies for dealing with these observances are discussed.

中文翻译：

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混合信息：修改后的餐厅菜单项中的模糊惩罚信息

六个国家或地区品牌的餐厅菜单项目经过修改，以减少脂肪、饱和脂肪、钠和总卡路里。使用当前配方测试了 24 个项目，并针对 72 个总产品进行了两次修改（小幅和中度减少）。大约 100 名消费者使用恰到好处 (JAR) 量表测试了每种产品的可接受性以及所需的口味/风味水平、关键成分的数量和质地/稠度。进行惩罚分析以评估非 JAR 评级对可接受性分数的影响。出现了 JAR 评级和惩罚分析可能产生不同建议的情况，包括惩罚低的大组和高惩罚的小组。还看到了在相同 JAR 量表的对侧进行中到高惩罚的反对组。