Abstract:
OBJECTIVE:To test whether adding herbs and spices to school lunch vegetables increases selection and intake compared with lightly salted control versions among rural adolescents. DESIGN:This study compared intake of vegetables with herbs and spices with lightly salted controls (phase I) and tested whether 5 repeated exposures would increase students' intake of herb and spice seasoned vegetables (phase II). PARTICIPANTS AND SETTING:A total of 600-700 students at a rural middle/high school (age 11-18 years). INTERVENTION:In phase I, herbs and spices were added to 8 vegetables and outcomes were compared with 8 control recipes. In phase II, the impact of repeated exposure to herb and spice blends served on different vegetables was assessed. MAIN OUTCOMES:Vegetable selection rates, weighed intake, and willingness to eat again. ANALYSIS:Two-way ANOVAs tested effects of condition (herbs and spices vs control; before vs after exposure) and age (middle vs high school) on selection and intake. RESULTS:In phase I, students ate more control than seasoned broccoli (P = .01), cauliflower (P = .006), and green beans (P = .01), and high schoolers generally consumed more seasoned vegetables than did middle schoolers (P < .03). In phase II, repeated exposure to herbs and spices increased reported willingness to eat again for seasoned broccoli (P = .003). CONCLUSIONS AND IMPLICATIONS:In a short-term intervention, herbs and spices did not produce robust increases in school lunch vegetable intake among rural adolescents, but limited repeat exposure may increase students' willingness to consume these flavors. Additional work is needed to identify individual and school-level characteristics that affect students' willingness to select and consume vegetables with herbs and spices.
journal_name
J Nutr Educ Behavjournal_title
Journal of nutrition education and behaviorauthors
Fritts JR,Bermudez MA,Hargrove RL,Alla L,Fort C,Liang Q,Cravener TL,Rolls BJ,D'Adamo CR,Hayes JE,Keller KLdoi
10.1016/j.jneb.2019.04.016subject
Has Abstractpub_date
2019-01-01 00:00:00pages
806-816.e1issue
7eissn
1499-4046issn
1878-2620pii
S1499-4046(19)30194-0journal_volume
51pub_type
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