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dc.contributor.authorFritts, J.R.
dc.contributor.authorFort, C.
dc.contributor.authorQuinn Corr, A.
dc.date.accessioned2019-06-05T18:28:19Z
dc.date.available2019-06-05T18:28:19Z
dc.date.issued2018
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85042717616&doi=10.1016%2fj.foodqual.2018.02.013&partnerID=40&md5=eec2cceb1b7ae68774cb434325d99e62
dc.identifier.urihttp://hdl.handle.net/10713/9463
dc.description.abstractPurpose: Vegetable consumption in youth is below recommendations and strategies to increase intake at school are needed. We investigated barriers to vegetable intake at a rural public high school and evaluated whether new vegetable recipes using herbs and spices would increase liking and preference for vegetables served to adolescents at this school. Methods: Before recipe development, herb and spice familiarity and barriers to vegetable intake were assessed through surveys with a sample of students, parents, and cafeteria staff at the high school. Recipes for vegetables were then developed using spice blends (including dill, coriander, cumin, etc.) uniquely formulated for each vegetable. To evaluate recipe acceptance, we assessed liking (100 mm visual analog scales) and preference (forced choice) among students (N’s = 96–110; aged 14–18 years) for 8 plain (oil and salt) and 8 seasoned vegetables. Liking ratings between plain and seasoned vegetables were compared with paired T-tests. Preferences were compared by chi-square tests. Results: Students reported higher liking for several seasoned recipes compared to plain: broccoli (P = 0.02), vegetable dip (P < 0.0001), black beans and corn (P < 0.001), and cauliflower (P = 0.01). Students preferred the seasoned recipe to the plain for corn and peas (P = 0.002), broccoli (P = 0.02), dip (P < 0.0001), black beans and corn (P < 0.001), cauliflower (P < 0.0001), and green beans (P = 0.02). Conclusions: Common herbs and spices improved liking and preference for several school lunch vegetables compared to plain varieties among rural high school students. Future research will test the impact of offering these vegetables in the school lunch program on student vegetable intake. Copyright 2018en_US
dc.description.sponsorshipThis research was funded by a grant to PI Keller from the McCormick Science Institute as well as USDA Hatch Act funds [PEN04565].en_US
dc.description.urihttps://dx.doi.org/10.1016/j.foodqual.2018.02.013en_US
dc.language.isoen-USen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Quality and Preference
dc.subjectAcceptanceen_US
dc.subjectAdolescentsen_US
dc.subjectHerbsen_US
dc.subjectLikingen_US
dc.subjectSchool lunchen_US
dc.subjectSensory attributesen_US
dc.subjectSpicesen_US
dc.subjectVegetablesen_US
dc.titleHerbs and spices increase liking and preference for vegetables among rural high school studentsen_US
dc.typeArticleen_US
dc.identifier.doi10.1016/j.foodqual.2018.02.013


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