Spices and Herbs Increased Vegetable Palatability among Underserved Urban Adolescents

Elizabeth A. Parker, PhD, RD; Termeh M. Feinberg, PhD; Brandin Bowden, MS; Mary Bahr-Robertson, BA; Kathleen L. Keller, PhD; Brian M. Berman, MD; Christopher R. D’Adamo, PhD

Objective
The aim of this study was to identify factors impacting school lunch vegetable consumption among underserved urban adolescents. 

Methods
Overall, 26 adolescents completed questionnaires to determine perceptions and preferences of school lunch vegetables and spices/herbs. Sixteen adolescents participated in monadic sequential sensory evaluations to compare taste, appearance, texture, and smell acceptance for plain school lunch vegetable recipes versus otherwise identical recipes with spices/herbs. Paired preference ratings determined preferred recipes. 

Results
Preparation method and taste were common reasons for not eating school vegetables. Recommendations included modifying flavor, appearance, and preparation. Black pepper and curry were self-reported favorite spices/herbs and garlic-based recipes were preferred over plain in sensory evaluations for peas, black beans/corn, and cauliflower-carrot-broccoli blend. 

Conclusions
Enhancing vegetables with spices/herbs is a novel approach to increase school lunch vegetable consumption among underserved urban adolescents.

Reference
Parker, EA, Feinberg, TM, Bowden, B, Bahr-Robertson, M, Keller, KL, Berman, BM, D'Adamo, CR. Spices and Herbs Increased Vegetable Palatability among Underserved Urban Adolescents. Health Behavior and Policy Review. 5(6):76-89.2018.