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Open Access Spices and Herbs Increased Vegetable Palatability among Underserved Urban Adolescents

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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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Keywords: ADOLESCENTS; AFRICAN-AMERICAN YOUTH; SCHOOL LUNCH; SPICES/HERBS; VEGETABLES

Document Type: Research Article

Publication date: 01 November 2018

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  • Health Behavior and Policy Review is a rigorously peer-reviewed scholarly bi-monthly publication that seeks manuscripts on health behavior or policy topics that represent original research, including papers that examine the development, advocacy, implementation, or evaluation of policies around specific health issues. The Review especially welcomes papers that tie together health behavior and policy recommendations. Articles are available through subscription or can be ordered individually from the Health Behavior and Policy Review site.
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