Examining associative conditioning with a positive peer context as a strategy to increase children's vegetable acceptance

Abstract

Summary Background Children's vegetable acceptance increases following repeated exposure and associative conditioning pairing a target vegetable with a well‐liked food. Yet traditional pairings may increase energy intake when well‐liked foods are calorie‐rich. Objectives To examine whether pairing a non‐food stimulus with target vegetables increases children's vegetable acceptance and whether effects exceed those of repeated exposure. Methods Twenty‐three 6‐to‐8‐year‐old children participated in twice‐weekly sessions across 6 weeks of a summer camp serving children from low‐income families. First‐ and second‐grade camp classrooms were randomly assigned to associative conditioning and repeated exposure groups, respectively. Liking and preference were assessed for seven vegetables at pre/post‐test. For each child, two non‐preferred vegetables were randomly assigned as the target or control. During exposures, associative conditioning group children experienced a positive peer context (involving group games) paired with tasting their target vegetable. The repeated exposure group received only taste exposures; target vegetable liking was assessed. Results Preferences for target vegetables increased from pre‐ (Median = 6.00) to post‐test (Median = 3.00) overall (P = .007), but did not differ by group (P = .59). Group, time and interaction effects on vegetable liking were non‐significant overall (P ≥ .29), with some evidence of group differences when examining select time points. Conclusions Findings can inform future research aiming to increase vegetable preferences in community settings.

Interventions to promote healthy lifestyle behaviors in children and adolescents in summer day camps: a scoping review

“…Eight studies used questionnaires [ 19 , 26 , 28 , 30 – 32 , 34 , 41 ], three used observations [ 23 , 30 , 36 ], and two of them used 24-h dietary recalls [ 21 , 24 ]. The main determinants of healthy eating measured were food preferences, liking, knowledge, self-efficacy, motivation, environment, exposure, availability, cooking skills, cooking behavior, involvement in family meals, and attitudes [ 17 , 20 – 22 , 26 – 29 , 31 – 35 , 41 , 42 ].…”

“…Beets et al [ 22 ], Condrasky et al [ 26 ], Harmon et al [ 28 ], Mabary-Olsen et al [ 31 ], Murad et al [ 33 ], and Seal & Seal [ 34 ] measured increases in perceived control (i.e., self-efficacy or self-perception of competence towards cooking or healthy eating) while Beets et al [ 22 ], Gachupin et al [ 17 ], and Harmon et al [ 28 ] measured favorable changes in attitudes towards healthy foods. Finally, Ehrenberg et al [ 27 ], Heim et al [ 29 ], Mabary-Olsen et al [ 31 ], Tauriello et al [ 35 ], and Maxwell et al [ 32 ] measured increases in preferences towards fruits or vegetables, and Werner et al [ 41 ] measured increases in label reading.…”

“…However, they have less effect on healthy eating whereas only one study observed an effect on campers' eating habits [ 31 ] and one study reported that campers replicated recipes learned in the workshops [ 28 ]. Other interventions have instead used repeated exposure to influence healthy eating among campers [ 32 , 35 ]. Both studies improved campers' preferences/liking for vegetables, yet it is not known if this influenced their eating habits.…”

Applying developmental science concepts to improve the applicability of children’s food preference learning research

“…For example, families may not offer a previously rejected food when food waste is a concern (Goodell et al, 2017). This is another context that warrants a toolbox approach, with a variety of evidence‐based strategies available for encouraging food acceptance (e.g., innovative approaches to repeated exposure or associative conditioning in community settings serving children from families with low incomes; Ehrenberg et al, 2019; Tauriello et al, 2020). Prioritizing community settings that serve populations at disproportionate risk of diet‐related disease is one way to enhance the applicability of research on food preference learning.…”