Influence of seasoning on vegetable selection, liking and intent to purchase
Low vegetable intake continues to be a health concern, and strategies to increase vegetable intake have resulted in only small increases. One strategy that has received less attention is the use of seasonings. This study's objective was to determine the impact of seasoning on vegetable selectio...
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| Veröffentlicht in: | Appetite 2017-09, Vol.116, p.239-245 |
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| creator | Manero, Joanna Phillips, Carter Ellison, Brenna Lee, Soo-Yeun Nickols-Richardson, Sharon M. Chapman-Novakofski, Karen M. |
| description | Low vegetable intake continues to be a health concern, and strategies to increase vegetable intake have resulted in only small increases. One strategy that has received less attention is the use of seasonings. This study's objective was to determine the impact of seasoning on vegetable selection, liking, and intent to purchase. We conducted a 3-week study in a public café on a university campus. Customers buying a main dish could select a vegetable side (seasoned [SS] or steamed [ST]) at no cost. Based on café data and power analysis (alpha 0.05, 80% power), 2 days per vegetable pair were conducted with carrot, broccoli, and green bean pairs randomized 3 days/week 1 and 3, with normal service week 2. Selection was greater for SS vs ST, n = 335 vs. 143 for all 3 vegetables combined; n = 97 vs 47 for carrots; n = 114 vs. 55 for broccoli; n = 124 vs. 41 for green beans (p |
| doi_str_mv | 10.1016/j.appet.2017.04.035 |
| format | Article |
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One strategy that has received less attention is the use of seasonings. This study's objective was to determine the impact of seasoning on vegetable selection, liking, and intent to purchase. We conducted a 3-week study in a public café on a university campus. Customers buying a main dish could select a vegetable side (seasoned [SS] or steamed [ST]) at no cost. Based on café data and power analysis (alpha 0.05, 80% power), 2 days per vegetable pair were conducted with carrot, broccoli, and green bean pairs randomized 3 days/week 1 and 3, with normal service week 2. Selection was greater for SS vs ST, n = 335 vs. 143 for all 3 vegetables combined; n = 97 vs 47 for carrots; n = 114 vs. 55 for broccoli; n = 124 vs. 41 for green beans (p < 0.001 Chi-Square). Liking responses were similar for SS vs ST and were high for all vegetables. Response distribution was not significantly different for SS vs ST vegetables when people were asked if they would purchase the vegetable that they selected. More customers chose the 'somewhat likely' and 'very likely' (n = 353) than the 'not likely' and 'definitely would not' (n = 121) purchase responses. Regression showed that people who did not often consume a vegetable with lunch while dining out were 1.59 times more likely to select the SS vegetables over the ST (p = 0.007). Given a choice, consumers were more likely to select a seasoned vegetable. With low vegetable consumption as a predictor of seasoned vegetable choice, offering seasoned vegetables may increase intake in those with poor vegetable intake in a café setting.</description><identifier>ISSN: 0195-6663</identifier><identifier>EISSN: 1095-8304</identifier><identifier>DOI: 10.1016/j.appet.2017.04.035</identifier><identifier>PMID: 28472642</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Cafeteria ; Choice Behavior ; Consumer Behavior ; Cross-Sectional Studies ; Diet ; Eating - psychology ; Female ; Food Preferences ; Herbs ; Humans ; Intention ; Lunch ; Male ; Middle Aged ; Seasoned ; Selection ; Spices ; Taste ; Vegetable ; Vegetables</subject><ispartof>Appetite, 2017-09, Vol.116, p.239-245</ispartof><rights>2017 The Authors</rights><rights>Copyright © 2017 The Authors. Published by Elsevier Ltd.. 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More customers chose the 'somewhat likely' and 'very likely' (n = 353) than the 'not likely' and 'definitely would not' (n = 121) purchase responses. Regression showed that people who did not often consume a vegetable with lunch while dining out were 1.59 times more likely to select the SS vegetables over the ST (p = 0.007). Given a choice, consumers were more likely to select a seasoned vegetable. 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More customers chose the 'somewhat likely' and 'very likely' (n = 353) than the 'not likely' and 'definitely would not' (n = 121) purchase responses. Regression showed that people who did not often consume a vegetable with lunch while dining out were 1.59 times more likely to select the SS vegetables over the ST (p = 0.007). Given a choice, consumers were more likely to select a seasoned vegetable. With low vegetable consumption as a predictor of seasoned vegetable choice, offering seasoned vegetables may increase intake in those with poor vegetable intake in a café setting.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28472642</pmid><doi>10.1016/j.appet.2017.04.035</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Cafeteria Choice Behavior Consumer Behavior Cross-Sectional Studies Diet Eating - psychology Female Food Preferences Herbs Humans Intention Lunch Male Middle Aged Seasoned Selection Spices Taste Vegetable Vegetables |
| title | Influence of seasoning on vegetable selection, liking and intent to purchase |
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