Spices and Herbs Increased Vegetable Palatability among Underserved Urban Adolescents
Objective: We identified factors impacting school lunch vegetable consumption among underserved urban adolescents. Methods: Overall, 26 adolescents completed questionnaires to determine perceptions and preferences of school lunch vegetables and spices/herbs. Sixteen adolescents participated in monadic sequential sensory evaluations to compare taste, appearance, texture, and smell acceptance for plain school lunch vegetable recipes versus otherwiseidentical recipes with spices/herbs. Paired preference ratings determined preferred recipes. Results: Preparation method and taste were common reasons for not eating school vegetables. Recommendations included modifying flavor, appearance and preparation. Black pepper and curry were self-reported favorite spices/herbs and garlic-based recipes were preferred over plain in sensory evaluations for peas, black beans/corn, and cauliflower-carrot-broccoli blend. Conclusions: Enhancing vegetables with spices/herbs is a novel approach to increase school lunch vegetable consumption among underserved urban adolescents.
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Document Type: Research Article
Publication date: 01 November 2018
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