Attitudes towards Seasoning Vegetables

Objective: In this study, we evaluated attitudes about seasoning vegetables, its influence on intake, and purchasing intentions. Methods: A 14-item questionnaire was developed by the research team based on related literature. The questionnaire was validated using cognitive interviews. Qualtrics delivered the questionnaire to a predetermined sample (N = 1026). Results: Most respondents seasoned their vegetables with herbs and spices (>50% at 75% or at 100% of the time). Use of herbs and spices was higher in respondents who were younger (β = -.230, p < .001), reported high intake of non-starchy vegetables (β = .138, p < .001), were Asians or Pacific Islanders (β = .078, p = .013), or had more positive attitudes about herbs and spices (β = .262, p < .001). Overall, attitudes towards seasoning vegetables were positive; the measure enhances taste was the highest scoring belief. When asked if they would purchase a seasoned or unseasoned vegetable in a restaurant, seasoned vegetables were selected over unseasoned for all vegetables queried (chi-square values with p < .001). Conclusion: Using herbs and spices in vegetable preparation appeared to be common practice, with mostly positive attitudes towards the practice. With suboptimal vegetable intake, using herbs and spices on vegetables should be explored as a means of increasing intake and sales in foodservice establishments.