Impact of Child Interaction With Food Preparation on Vegetable Preferences: A Farm-Based Education Approach

Crary, Isabelle; Ardoin, Nicole M.; Gardner, Christopher D.

doi:10.1016/j.jneb.2021.08.009

Cited by 3 publications

(4 citation statements)

References 51 publications

(39 reference statements)

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“…Awareness towards PBDs should go along with simple, practical information about the preparation of tasty plant-based meals [131,132], and educational programs should be set especially for children in primary and secondary schools [133]. An effective and expanding way to educate people to eat more vegetables and fruit is through the construction of urban gardens and farms [134,135]. Involvement in activities such as gardening, harvesting, cooking, preparing dishes and tasting the products has shown to increase vegetable consumption and diet diversity of children attending a summer camp in the USA [135].…”

Section: Food-based Dietary Guidelines and Recommendations For Policy...mentioning

confidence: 99%

“…An effective and expanding way to educate people to eat more vegetables and fruit is through the construction of urban gardens and farms [134,135]. Involvement in activities such as gardening, harvesting, cooking, preparing dishes and tasting the products has shown to increase vegetable consumption and diet diversity of children attending a summer camp in the USA [135]. Similarly, the exposure to different types and textures of foods could reduce neophobia, which is another barrier to the consumption of plant-based products and diet diversity, especially in children [102].…”

Section: Food-based Dietary Guidelines and Recommendations For Policy...mentioning

confidence: 99%

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Exploring Benefits and Barriers of Plant-Based Diets: Health, Environmental Impact, Food Accessibility and Acceptability

Viroli,

Kalmpourtzidou,

Cena

2023

Nutrients

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Unhealthy dietary patterns are directly linked to the current Global Syndemic consisting of non-communicable diseases, undernutrition and climate change. The dietary shift towards healthier and more sustainable plant-based diets is essential. However, plant-based diets have wide intra differences; varying from vegan diets that totally exclude meat and animal products to traditional ones such as the Mediterranean diet and the new Nordic diet. It is acknowledged that plant-based diets may contribute simultaneously to improving population health as well as to decreasing the environmental impact of food systems. Evidence from cohort and randomized-controlled trials suggests that plant-based dietary patterns have beneficial effects on bodyweight control, cardiovascular health and diabetes prevention and treatment. On the other hand, micronutrient requirements may not be met, if some plant-based diets are not well-planned. Additionally, studies showed that lower consumption of meat and animal products results in lower environmental impacts. Consequently, plant-based diets could be a key factor to increase diet sustainability. This narrative review addresses the advantages of adherence to plant-based diets on human and planetary health considering strains and barriers to achieve this dietary transition, including cultural acceptability and affordability factors. Finally, potential intervention and policy recommendations are proposed, focusing on the update of current national food-based dietary guidelines.

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Section: Food-based Dietary Guidelines and Recommendations For Policy...mentioning

confidence: 99%

Section: Food-based Dietary Guidelines and Recommendations For Policy...mentioning

confidence: 99%

Exploring Benefits and Barriers of Plant-Based Diets: Health, Environmental Impact, Food Accessibility and Acceptability

Viroli,

Kalmpourtzidou,

Cena

2023

Nutrients

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“…However, awareness of health benefits does not address the acceptance of produce, and programs have reported no significant effects on vegetable intakes (6). Research has suggested that school programs may be more effective by directly addressing children's familiarity to vegetables and their taste (8,10). Previous research has achieved this by providing children with regular small tastings, hiding vegetables in meals, or serving them in an identifiable form (8,10,11).…”

Section: Introductionmentioning

confidence: 99%

“…Research has suggested that school programs may be more effective by directly addressing children's familiarity to vegetables and their taste (8,10). Previous research has achieved this by providing children with regular small tastings, hiding vegetables in meals, or serving them in an identifiable form (8,10,11). Another method to employ these strategies of familiarizing children to vegetables in the school environment could be to create an intervention centered around promoting culinary literacy (CL), the set of abilities that allow individuals to prepare meals from scratch.…”

Section: Introductionmentioning

confidence: 99%

Healthy helpers: using culinary lessons to improve children’s culinary literacy and self-efficacy to cook

Policastro,

Brown,

Comollo

2023

Front. Public Health

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BackgroundChildren do not eat the recommended amounts of vegetables, and school-based nutrition education has not been found to impact this behavior. Cooking education is associated with improved children’s culinary literacy (CL) and eating behaviors. This study investigated the impact of a culinary literacy (CL) curriculum on children’s acceptance of vegetable-added (mushrooms) recipes, CL, self-efficacy to cook (SE), and willingness to try vegetables (WV).MethodsA convenience sample of 39 fourth and fifth graders were exposed to a six-lesson virtual CL curriculum that taught basic cooking skills and how to prepare six recipes, including three traditional recipes and the same recipes with added vegetables.ResultsChildren who participated in the CL curriculum accepted vegetables added to pizza pockets, but vegetables added to macaroni and cheese and fajitas negatively affected the acceptance of recipes. Children improved their CL and SE but did not show a significant change in their WV.ConclusionFindings suggest that CL programs focusing on vegetables may drive factors associated with dietary behavior change, SE, and acceptance of vegetables. Future studies should consider CL as a potential method to improve vegetable intake in children in tandem with nutrition education or as a sole intervention. The study was limited by its small sample size, the virtual setting, and the use of mushrooms as the primary vegetable source. Future studies should be conducted with a larger sample size, in a traditional classroom setting, use a variety of vegetables, and collect qualitative data on the sensory characteristics affecting children’s WV.

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Primary-school-aged children inspire their peers and families to eat more vegetables in the KiiDSAY project: a qualitative descriptive study

F.,

A.,

et al. 2024

BMC Pediatr

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Background While vegetable intakes in Australia remain sub-optimal across all age groups, children are rarely consulted about their ideas on how to increase consumption. Qualitative research involving children provides an opportunity to consider their views. The aim of the Kids initiative inspires Dietary Success in Adults and Youth (KiiDSAY) project was to explore the views of school-aged children, who had participated in a school-based nutrition education program, about inspiring their peers and families to eat more vegetables. Methods A total of 26 children (15 boys) aged 10–12 years from four primary schools in New South Wales, Australia, participated in seven focus group interviews. Purposeful sampling was used to recruit participants. The study involved open-ended semi-structured questions conducted via Zoom that were audio-recorded, transcribed verbatim and analysed using thematic analysis with deductive and inductive coding in NVivo. Results Four major themes emerged: (i) taste; (ii) family environment; (iii) healthy eating; and (iv) change makers; with subthemes that were embedded within Social Cognitive Theory and Ecological Model of Health Behaviour theoretical frameworks. Conclusions Children’s inputs hold great potential for informing future interventions, particularly when designing or refining school-based nutrition programs. Children offered suggestions on how to inspire increased vegetable consumption among their peers and families that could be taken into consideration for future research and practice. These included: cooking activities in the home and school settings using recipes that creatively hide/mask/enhance the flavour of vegetables, involving positive role models and supportive school environments. Additionally, children recommended a sequential approach to the delivery of recipes starting from fruit-based and transitioning to vegetable-based recipes. Given the challenges faced in increasing children’s vegetable consumption, particular focus on future research in this area is warranted. Trial registration FEAST Trial registered 14th December 2020 with the Australian and New Zealand Clinical Trials Registry (ACTRN12620001347954).

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Impact of Child Interaction With Food Preparation on Vegetable Preferences: A Farm-Based Education Approach

Cited by 3 publications

References 51 publications

Exploring Benefits and Barriers of Plant-Based Diets: Health, Environmental Impact, Food Accessibility and Acceptability

Exploring Benefits and Barriers of Plant-Based Diets: Health, Environmental Impact, Food Accessibility and Acceptability

Healthy helpers: using culinary lessons to improve children’s culinary literacy and self-efficacy to cook

Primary-school-aged children inspire their peers and families to eat more vegetables in the KiiDSAY project: a qualitative descriptive study

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