The influence of preparation method on children’s liking for vegetables

Zeinstra, Gertrude G.; Koelen, M.A.; Kok, F.J.; Graaf, C. de

doi:10.1016/j.foodqual.2009.12.006

Cited by 95 publications

(64 citation statements)

References 34 publications

(57 reference statements)

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“…This study is in agreement with Zeinstra et al [10] who found the favorable preparation method of vegetable for children was boiled and steamed. The cooking preparation method used in our study (blanched/sautéed) is very similar in texture to that of boiled and steamed.…”

Section: Discussionsupporting

confidence: 93%

“…According to Poelman et al [9] preparation methods and as well as the color or texture of food play a direct role in food preferences among young children. The preparation methods used (mashed, steamed, boiled, stir fried, grilled and deep fried) resulting in differences in appearances, texture, bitterness, and smell and were found to play a direct role in children's preferences and consumption of vegetables [10]. Similarly, Donadini et al [18] found the particular vegetable type and the method of preparation influenced hedonic responses to vegetables for preschoolers ages four to five.…”

Section: Discussionmentioning

confidence: 97%

“…Presenting a positive social environment and pleasing vegetable textures may increase vegetable consumption among young children [7,9,10]. Among psychosocial determinants of vegetable intake, preference may be the most important [11,12].…”

mentioning

confidence: 99%

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Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

Colas

Vaccaro

Zarini

et al. 2013

Int. J. Child Health Nutr.

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How children rate vegetables may be influenced by the preparation method. The primary objective of this study was for first grade students to be involved in a cooking demonstration and to taste and rate vegetables raw and cooked. First grade children of two classes (N= 52: 18 boys and 34 girls (approximately half Hispanic) that had assented and had signed parental consent participated in the study. The degree of liking a particular vegetable was recorded by the students using a hedonic scale of five commonly eaten vegetables tasted first raw (pre-demonstration) and then cooked (post-demonstration). A food habit questionnaire was filled out by parents to evaluate their mealtime practices and beliefs about their child’s eating habits. Paired sample t-tests revealed significant differences in preferences for vegetables in their raw and cooked states. Several mealtime characteristics were significantly associated with children’s vegetable preferences. Parents who reported being satisfied with how often the family eats evening meals together were more likely to report that their child eats adequate vegetables for their health (p=0.026). Parents who stated that they were satisfied with their child’s eating habits were more likely to report that their child was trying new foods (p<.001). Cooking demonstrations by nutrition professionals may be an important strategy that can be used by parents and teachers to promote vegetable intake. It is important that nutrition professionals provide guidance to encourage consumption of vegetables for parents so that they can model the behavior of healthy food consumption to their children.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 97%

See 1 more Smart Citation

Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

Colas

Vaccaro

Zarini

et al. 2013

Int. J. Child Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Eigenmann, Höhn, and Kellerhals (2005) showed, with apples, that the most important sensory characteristics for children aged 9-16 years are general taste, juiciness, sweetness, consistency, and the outer appearance. These aspects may vary between normal and pre-sliced F&V due to texture moderation as well as changes in appearance and taste of the product (Zeinstra et al, 2010). Furthermore, children's F&V consumption behavior is influenced by the variety of different F&V products (Just, Lund, & Price, 2012;Krølner et al, 2009), which can differ by the type (whole vs. pre-cut).…”

Section: Discussionmentioning

confidence: 99%

“…F&V acceptance is described in the literature as an interaction between liking/preference and choice/consumption (Hendy et al, 2005). Recent research shows that the method of preparation can influence children's liking and preference and, thus, acceptance of F&V (Burchett, 2003;Zeinstra, Koelen, Kok, & de Graaf, 2010). Therefore, the implementation and preparation method may indirectly influence the success of school F&V intervention programs.…”

Section: School-based Interventionsmentioning

confidence: 99%