Abstract
Background
Evidence-based strategies for promoting vegetable consumption among children are limited.
Objective
To determine the effects of providing a palatable “dip” along with repeated exposure
to a raw vegetable on preschoolers' liking and intake.
Participants
One hundred fifty-two predominately Hispanic preschool-aged children studied in Head
Start classrooms in 2008.
Design
A between-subjects, quasiexperimental design was used. A moderately-liked raw vegetable
(broccoli) was offered twice weekly at afternoon snacks for 7 weeks. Classrooms were
randomized to receive broccoli in one of four conditions differing in the provision
of dip. Bitter taste sensitivity was assessed using 6-n-propylthiouracil.
Intervention
Broccoli was provided in four conditions: with regular salad dressing as a dip, with
a light (reduced energy/fat) version of the dressing as a dip, mixed with the regular
dressing as a sauce, or plain (without dressing).
Main outcome measures
Mean broccoli intake during 7 weeks of exposure and broccoli liking following exposure.
Statistical analyses
Descriptive statistics were generated. Multilevel models for repeated measures tested
effects of condition and bitter sensitivity on mean broccoli intake during exposure
and on pre- and post-exposure liking while adjusting for classroom effects and potential
covariates.
Results
The majority of Hispanic preschoolers (70%) showed sensitivity to the bitter taste
of 6-n-propylthiouracil. Children's broccoli liking increased following exposure but
did not vary by dip condition or bitter sensitivity. Bitter-sensitive children, however,
ate 80% more broccoli with dressing than when served plain (P<0.001); effects did vary based on whether regular or light dressing was provided
as a dip or sauce. Dip did not promote broccoli intake among bitter-insensitive children.
Conclusions
Providing dip—regular, light, or as a sauce—increased raw broccoli intake among bitter-sensitive
Hispanic preschoolers. Findings suggest that offering low-fat dips can promote vegetable
intake among some children who are sensitive to bitter tastes.
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Biography
J. O. Fisher is an associate professor, Department of Public Health, Center for Obesity Research and Education, Temple University, Philadelphia, PA; at the time of the study, she was an assistant professor, Department of Pediatrics, US Department of Agriculture/Agricultural Research Service (USDA/ARS) Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
Biography
J. A. Mennella is a member, Monell Chemical Senses Center, Philadelphia, PA
Biography
S. O. Hughes is an assistant professor, Department of Pediatrics, USDA/ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
Biography
Y. Liu is a statistician, Department of Pediatrics, USDA/ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
Biography
P. M. Mendoza is a dietitian, Weatherhead PET Imaging Center for Preventing and Reversing Atherosclerosis, University of Texas Medical School at Houston; at the time of the study, she was a research coordinator, Department of Pediatrics, USDA/ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX
Biography
H. Patrick is a health scientist and program director, Health Behaviors Research Branch, National Cancer Institute, Bethesda, MD; at the time of the study, she was a research assistant professor, Departments of Medicine and Clinical and Social Psychology, University of Rochester, Rochester, NY
Article info
Publication history
Published online: November 24, 2011
Accepted:
July 11,
2011
Footnotes
Meets Learning Need Codes 3000, 3020, 4000, 4010, and 4150. To take the Continuing Professional Education quiz for this article, log in to the Academy's Online Business Center at www.eatright.org/obc, click the “Journal Article Quiz” button, click “Additional Journal CPE Articles,” and select this article's title from a list of available quizzes.
Identification
Copyright
© 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
