Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents

Juliana R. Fritts, Maria A. Bermudez, Rebecca L. Hargrove, Laurie Alla, Clara Fort, Qihan Liang, Terri L. Cravener, Barbara Jean Rolls, Christopher R. D'Adamo, John E. Hayes, Kathleen Loralee Keller

Research output: Contribution to journalArticle

Abstract

Objective: To test whether adding herbs and spices to school lunch vegetables increases selection and intake compared with lightly salted control versions among rural adolescents. Design: This study compared intake of vegetables with herbs and spices with lightly salted controls (phase I) and tested whether 5 repeated exposures would increase students’ intake of herb and spice seasoned vegetables (phase II). Participants and Setting: A total of 600–700 students at a rural middle/high school (age 11–18 years). Intervention: In phase I, herbs and spices were added to 8 vegetables and outcomes were compared with 8 control recipes. In phase II, the impact of repeated exposure to herb and spice blends served on different vegetables was assessed. Main Outcomes: Vegetable selection rates, weighed intake, and willingness to eat again. Analysis: Two-way ANOVAs tested effects of condition (herbs and spices vs control; before vs after exposure) and age (middle vs high school) on selection and intake. Results: In phase I, students ate more control than seasoned broccoli (P =.01), cauliflower (P =.006), and green beans (P =.01), and high schoolers generally consumed more seasoned vegetables than did middle schoolers (P <.03). In phase II, repeated exposure to herbs and spices increased reported willingness to eat again for seasoned broccoli (P =.003). Conclusions and Implications: In a short-term intervention, herbs and spices did not produce robust increases in school lunch vegetable intake among rural adolescents, but limited repeat exposure may increase students’ willingness to consume these flavors. Additional work is needed to identify individual and school-level characteristics that affect students’ willingness to select and consume vegetables with herbs and spices.

Original languageEnglish (US)
Pages (from-to)806-816.e1
JournalJournal of Nutrition Education and Behavior
Volume51
Issue number7
DOIs
StatePublished - Jul 1 2019

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Spices
Vegetables
Students
Brassica
Lunch
Analysis of Variance

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Fritts, Juliana R. ; Bermudez, Maria A. ; Hargrove, Rebecca L. ; Alla, Laurie ; Fort, Clara ; Liang, Qihan ; Cravener, Terri L. ; Rolls, Barbara Jean ; D'Adamo, Christopher R. ; Hayes, John E. ; Keller, Kathleen Loralee. / Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents. In: Journal of Nutrition Education and Behavior. 2019 ; Vol. 51, No. 7. pp. 806-816.e1.
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abstract = "Objective: To test whether adding herbs and spices to school lunch vegetables increases selection and intake compared with lightly salted control versions among rural adolescents. Design: This study compared intake of vegetables with herbs and spices with lightly salted controls (phase I) and tested whether 5 repeated exposures would increase students’ intake of herb and spice seasoned vegetables (phase II). Participants and Setting: A total of 600–700 students at a rural middle/high school (age 11–18 years). Intervention: In phase I, herbs and spices were added to 8 vegetables and outcomes were compared with 8 control recipes. In phase II, the impact of repeated exposure to herb and spice blends served on different vegetables was assessed. Main Outcomes: Vegetable selection rates, weighed intake, and willingness to eat again. Analysis: Two-way ANOVAs tested effects of condition (herbs and spices vs control; before vs after exposure) and age (middle vs high school) on selection and intake. Results: In phase I, students ate more control than seasoned broccoli (P =.01), cauliflower (P =.006), and green beans (P =.01), and high schoolers generally consumed more seasoned vegetables than did middle schoolers (P <.03). In phase II, repeated exposure to herbs and spices increased reported willingness to eat again for seasoned broccoli (P =.003). Conclusions and Implications: In a short-term intervention, herbs and spices did not produce robust increases in school lunch vegetable intake among rural adolescents, but limited repeat exposure may increase students’ willingness to consume these flavors. Additional work is needed to identify individual and school-level characteristics that affect students’ willingness to select and consume vegetables with herbs and spices.",
author = "Fritts, {Juliana R.} and Bermudez, {Maria A.} and Hargrove, {Rebecca L.} and Laurie Alla and Clara Fort and Qihan Liang and Cravener, {Terri L.} and Rolls, {Barbara Jean} and D'Adamo, {Christopher R.} and Hayes, {John E.} and Keller, {Kathleen Loralee}",
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Fritts, JR, Bermudez, MA, Hargrove, RL, Alla, L, Fort, C, Liang, Q, Cravener, TL, Rolls, BJ, D'Adamo, CR, Hayes, JE & Keller, KL 2019, 'Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents', Journal of Nutrition Education and Behavior, vol. 51, no. 7, pp. 806-816.e1. https://doi.org/10.1016/j.jneb.2019.04.016

Using Herbs and Spices to Increase Vegetable Intake Among Rural Adolescents. / Fritts, Juliana R.; Bermudez, Maria A.; Hargrove, Rebecca L.; Alla, Laurie; Fort, Clara; Liang, Qihan; Cravener, Terri L.; Rolls, Barbara Jean; D'Adamo, Christopher R.; Hayes, John E.; Keller, Kathleen Loralee.

In: Journal of Nutrition Education and Behavior, Vol. 51, No. 7, 01.07.2019, p. 806-816.e1.

Research output: Contribution to journalArticle

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AU - Fritts, Juliana R.

AU - Bermudez, Maria A.

AU - Hargrove, Rebecca L.

AU - Alla, Laurie

AU - Fort, Clara

AU - Liang, Qihan

AU - Cravener, Terri L.

AU - Rolls, Barbara Jean

AU - D'Adamo, Christopher R.

AU - Hayes, John E.

AU - Keller, Kathleen Loralee

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N2 - Objective: To test whether adding herbs and spices to school lunch vegetables increases selection and intake compared with lightly salted control versions among rural adolescents. Design: This study compared intake of vegetables with herbs and spices with lightly salted controls (phase I) and tested whether 5 repeated exposures would increase students’ intake of herb and spice seasoned vegetables (phase II). Participants and Setting: A total of 600–700 students at a rural middle/high school (age 11–18 years). Intervention: In phase I, herbs and spices were added to 8 vegetables and outcomes were compared with 8 control recipes. In phase II, the impact of repeated exposure to herb and spice blends served on different vegetables was assessed. Main Outcomes: Vegetable selection rates, weighed intake, and willingness to eat again. Analysis: Two-way ANOVAs tested effects of condition (herbs and spices vs control; before vs after exposure) and age (middle vs high school) on selection and intake. Results: In phase I, students ate more control than seasoned broccoli (P =.01), cauliflower (P =.006), and green beans (P =.01), and high schoolers generally consumed more seasoned vegetables than did middle schoolers (P <.03). In phase II, repeated exposure to herbs and spices increased reported willingness to eat again for seasoned broccoli (P =.003). Conclusions and Implications: In a short-term intervention, herbs and spices did not produce robust increases in school lunch vegetable intake among rural adolescents, but limited repeat exposure may increase students’ willingness to consume these flavors. Additional work is needed to identify individual and school-level characteristics that affect students’ willingness to select and consume vegetables with herbs and spices.

AB - Objective: To test whether adding herbs and spices to school lunch vegetables increases selection and intake compared with lightly salted control versions among rural adolescents. Design: This study compared intake of vegetables with herbs and spices with lightly salted controls (phase I) and tested whether 5 repeated exposures would increase students’ intake of herb and spice seasoned vegetables (phase II). Participants and Setting: A total of 600–700 students at a rural middle/high school (age 11–18 years). Intervention: In phase I, herbs and spices were added to 8 vegetables and outcomes were compared with 8 control recipes. In phase II, the impact of repeated exposure to herb and spice blends served on different vegetables was assessed. Main Outcomes: Vegetable selection rates, weighed intake, and willingness to eat again. Analysis: Two-way ANOVAs tested effects of condition (herbs and spices vs control; before vs after exposure) and age (middle vs high school) on selection and intake. Results: In phase I, students ate more control than seasoned broccoli (P =.01), cauliflower (P =.006), and green beans (P =.01), and high schoolers generally consumed more seasoned vegetables than did middle schoolers (P <.03). In phase II, repeated exposure to herbs and spices increased reported willingness to eat again for seasoned broccoli (P =.003). Conclusions and Implications: In a short-term intervention, herbs and spices did not produce robust increases in school lunch vegetable intake among rural adolescents, but limited repeat exposure may increase students’ willingness to consume these flavors. Additional work is needed to identify individual and school-level characteristics that affect students’ willingness to select and consume vegetables with herbs and spices.

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