Using Herbs and Spices to Increase Children's Acceptance and Intake of Vegetables in School Lunches
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 110
- 试验地点
- 2
- 主要终点
- Taste tests to quantify the change in liking of vegetable recipes
研究概览
简要总结
Herbs and spices offer one potential solution to the recent decline in children taking school lunch because they can increase the palatability of foods without adding salt and fat. However, there is currently limited evidence on how to successfully integrate herbs and spices into the school lunch menu. Developing evidence-based methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs and spices is a research priority. The investigators hypothesize that herbs and spices can be used to increase acceptance, intake, and participation in the school lunch program among 6th - 12th grade students from Central Pennsylvania.
详细描述
What this study will add to the literature: Herbs and spices offer one potential solution to the recent decline in children taking school lunch because they can increase the palatability of foods without adding salt and fat. However, there is currently limited evidence on how to successfully integrate herbs and spices into the school lunch menu. Developing evidence-based methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs and spices is a research priority. This research will provide evidence that herbs and spices can be used to increase acceptance, intake, and participation in the school lunch program among 6th - 12th grade students from Central Pennsylvania.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Other
- 盲法
- None
入排标准
- 年龄范围
- 11 Years 至 19 Years（Child, Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Student in Bald Eagle Area Middle/High School
- •Parents of students in Bald Eagle Area Middle/High School
- •School Food Service Employees at the Bald Eagle Area Middle/High School
排除标准
- •Students/children who have food allergies to herb/spice blend ingredients.
研究组 & 干预措施
Spice Intervention
Spice intervention: Student-approved vegetable recipes will be served in the school cafeteria.
干预措施: Spice Intervention (Other)
结局指标
主要结局
Taste tests to quantify the change in liking of vegetable recipes
时间窗: Baseline and after recipe development (approximately 10 months). Prior to intervention.
Student's liking of vegetables prepared with herbs/spices will be assessed during the taste tests by setting up sensory panels in their culinary and consumer education classes. Participating students will rate liking and will provide written feedback to inform recipe development.
Change in vegetable plate waste
时间窗: Baseline, Intervention and Follow-up (1 and 6 months)
Weight of vegetable disappearance from the school cafeteria, minus waste weight, in kg.
Surveys defining barriers to vegetable consumption at Bald Eagle Area Middle/High School
时间窗: Baseline
Conduct surveys of students, parents and food service experts to gather information describing ways to increase vegetable intake at Bald Eagle Area Middle/High School
次要结局
- School lunch program participation(Baseline, Intervention and Followup (1 and 6 months))
- Post-meal comment cards(Baseline, Intervention and Followup (1 and 6 months))
研究者
Kathleen Loralee Keller
Director, Metabolic Kitchen & Children's Eating Behavior Lab
Penn State University