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Full-Text Articles in Medicine and Health Sciences
Impact Of Vegetable Preparation Method And Taste-Test On Vegetable Preference For First Grade Children In The United States, Marie Veronyck Colas, Joan Vaccaro, Gustavo G. Zarini, Fatma G. Huffman
Impact Of Vegetable Preparation Method And Taste-Test On Vegetable Preference For First Grade Children In The United States, Marie Veronyck Colas, Joan Vaccaro, Gustavo G. Zarini, Fatma G. Huffman
Joan A. Vaccaro
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 …
Beverage Selections And Presence Affect Healthy Eating Index Scores In Lunches Of Elementary Age Children, Whether From Home Or School, Mary K. Barbee
Beverage Selections And Presence Affect Healthy Eating Index Scores In Lunches Of Elementary Age Children, Whether From Home Or School, Mary K. Barbee
All Master's Theses
Objectives: Examined differences in school lunch meals (served and consumed) brought from home (LBFH) versus National School Lunch Program (NSLP) using Healthy Eating Index 2010 scores for assessment of Meal Quality by component food groups. Influence of beverage selections on HEI-2010 scores were examined for each meal origin. Methods: Digital plate waste estimations were analyzed for 509 NSLP meals and 524 LBFH from 2nd-5th-grade students in four elementary schools during the 2011-2012 academic year. Nutrient Data Software for Research (NDSR) determined food groups and nutrients for calculations. Independent t-tests compared NSLP and LBFH meal components. Two one-way ANOVA tests compared …