TR-2026-02 — Condiment Selection at Point of Service: A Two-Term Observational Study of Dressing Preference in a Community College Dining Facility

R. Maldonado-Fisk (Gastropod Cultivation), with S. Trapp, faculty sponsor. 2026.

Abstract, as published

Dressing selection was recorded at the Commons condiment station over the fall 2025 and spring 2026 terms (n = 4,118 observed selections). Selections were recorded by category and by observed age band of the selecting party; no identifying information was collected and the study was approved by the Human and Animal Subjects Review Committee under expedited review as an observation-only protocol.

Findings as reported

Ranch of either preparation accounted for 64.1% of selections. Within ranch selections, the commercial product was chosen 4.2 times as often as the house preparation.

White French selection correlated with observed age band. Among parties observed to be over forty, white French was selected in 41.3% of instances; among parties observed to be under twenty-five, in 6.8%.

The study notes that the house and commercial ranch containers are of different shape and that the effect of container shape on selection was not controlled.

Discussion, in full as published

“The house preparation is made from cultured buttermilk produced on site and is prepared twice weekly. The commercial preparation is shelf-stable and is purchased by the case. The author makes no recommendation.”