The Addition of a plain or herb-flavored reduced-fat dip is associated with improved preschoolers' intake of vegetables

Jennifer Savage Williams, Julie Peterson, Michele Marini, Peter Lawrence Bordi, Jr., Leann L. Birch

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

This quasiexperimental study used a within-subjects experimental design to determine whether adding herbs and/or spices to a reduced-fat dip increased children's willingness to taste, liking of, and consumption of vegetables. Participants were preschool children aged 3 to 5 years who attended a child-care center in Central Pennsylvania in late 2008 and early 2009. First, children's familiarity with and liking of six raw vegetables and five dips (reduced-fat plain, herb, garlic, pizza, and ranch) were assessed. In Experiment 1 (n=34), children tasted a vegetable they liked, one they disliked, and one they refused, with a reduced-fat plain dip and their favorite reduced-fat herb-flavored dip. In Experiment 2 (n=26 or n=27), they rated their liking of celery and yellow squash, with and without their favorite reduced-fat herb dip (pizza or ranch), and their intake of those vegetable snacks was measured. In Experiment 1, the herb-flavored dip was preferred over the plain dip (P < 0.01), and children were three times more likely to reject the vegetable alone, compared with eating the vegetable paired with an herb dip (P < 0.001). In Experiment 2, children ate significantly more of a previously rejected or disliked vegetable (celery and squash) when offered with a preferred reduced-fat herb dip than when the vegetable was served alone (P < 0.05). These findings suggest that offering vegetables with reduced-fat dips containing familiar herb and spice flavors can increase tasting and thereby promote liking, acceptance, and consumption of vegetables, including vegetables previously rejected or disliked.

Original languageEnglish (US)
Pages (from-to)1090-1095
Number of pages6
JournalJournal of the Academy of Nutrition and Dietetics
Volume113
Issue number8
DOIs
StatePublished - Aug 1 2013

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preschool children
vegetable consumption
Vegetables
herbs
Fats
vegetables
lipids
pizza
celery
squashes
ranching
Apium graveolens
spices
Cucurbita
Spices
child care centers
raw vegetables
snacks
garlic
Snacks

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

Cite this

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abstract = "This quasiexperimental study used a within-subjects experimental design to determine whether adding herbs and/or spices to a reduced-fat dip increased children's willingness to taste, liking of, and consumption of vegetables. Participants were preschool children aged 3 to 5 years who attended a child-care center in Central Pennsylvania in late 2008 and early 2009. First, children's familiarity with and liking of six raw vegetables and five dips (reduced-fat plain, herb, garlic, pizza, and ranch) were assessed. In Experiment 1 (n=34), children tasted a vegetable they liked, one they disliked, and one they refused, with a reduced-fat plain dip and their favorite reduced-fat herb-flavored dip. In Experiment 2 (n=26 or n=27), they rated their liking of celery and yellow squash, with and without their favorite reduced-fat herb dip (pizza or ranch), and their intake of those vegetable snacks was measured. In Experiment 1, the herb-flavored dip was preferred over the plain dip (P < 0.01), and children were three times more likely to reject the vegetable alone, compared with eating the vegetable paired with an herb dip (P < 0.001). In Experiment 2, children ate significantly more of a previously rejected or disliked vegetable (celery and squash) when offered with a preferred reduced-fat herb dip than when the vegetable was served alone (P < 0.05). These findings suggest that offering vegetables with reduced-fat dips containing familiar herb and spice flavors can increase tasting and thereby promote liking, acceptance, and consumption of vegetables, including vegetables previously rejected or disliked.",
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The Addition of a plain or herb-flavored reduced-fat dip is associated with improved preschoolers' intake of vegetables. / Williams, Jennifer Savage; Peterson, Julie; Marini, Michele; Bordi, Jr., Peter Lawrence; Birch, Leann L.

In: Journal of the Academy of Nutrition and Dietetics, Vol. 113, No. 8, 01.08.2013, p. 1090-1095.

Research output: Contribution to journalArticle

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