Children's Taste Study to Increase Vegetable Intake in Preschoolers (CTS)

A Pilot Study to Test the Influence of Vegetable Flavor Variety Using Herbs and Spices on Preschool Children's Vegetable Intake

Studies have shown that when exposed to a variety of food and flavor options people tend to consume more than when only one item is presented. This strategy has been used to increase vegetable intake in adults and during snacktime in children. Increasing vegetable consumption in children is important because higher vegetable intake has been associated with reduced risk of disease and because vegetables can help prevent weight gain by lowering the energy density of a meal. The purpose of this study was to investigate the effects of using herb and spice blends to create flavor variety in carrots as a model vegetable in a laboratory test meal. We predict that children will consume more vegetables and that the energy density of the meal will be lower when a variety of seasoned carrots are presented in comparison to a single flavor. A secondary goal of the study was to determine other influences that may predict children's liking and intake of seasoned vegetables, such as previous exposure, infant feeding practices, and genetic bitter sensitivity.

Consumption is measured by pre- and post- weights of carrot offered in both the variety and no variety conditions

Consumption is measured by pre- and post- weights of all meal items offered in both the variety and no variety conditions

A survey of maternally reported herb and spice consumption during pregnancy and breastfeeding as well as current home use

A comprehensive checklist of 34 herbs and spices for parents to fill out at home to evaluate children's overall herb and spice exposure

A survey of maternally reported feeding practices, include breastfeeding, formula feeding, and introduction to solid foods.

Liking is measured using a child friendly 5-pt hedonic scale; pilot data for future studies looking to apply this technique to green vegetables

Children switch and spit a 56 umol solution of 6-n-propylthiouracil and are classified as tasters if it described as "bitter" or "yucky" and non-tasters if it's described as "nothing" or "like water".

A validated parent-reported questionnaire on children's typical eating behaviors and attitudes toward foods

Inclusion Criteria: Acceptance of test meal foods Generally healthy Exclusion Criteria: Food allergies Medications (prescription or OTC) that can affect taste, smell or appetite Medical conditions