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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

Department of Dietetics and Nutrition

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 …