×
Suggest this Article to:
TOP INDEXERS
Public Article
-
verified
Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United S...
ISSN: 1929 - 4247
Publisher: author
Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United S...
Indexed in
Health Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0702
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/1929101054247
eISSN
:
1929 - 4247
VALID
ISSN Validator
Abstract
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...
