Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables

Donadini, Gianluca; Fumi, Maria Daria; Porretta, Sebastiano

doi:10.1016/j.lwt.2012.07.019

Cited by 32 publications

(39 citation statements)

References 43 publications

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“…Our research showed that preparation affected sensory properties of vegetables. A disliking for browned flavours and colours was found, and this is in agreement with other experimental taste studies (3,47) . Donadini (47) found that liking was positively related to sweetness and negatively to bitterness in vegetables.…”

Section: Product Modification Strategiessupporting

confidence: 93%

“…A disliking for browned flavours and colours was found, and this is in agreement with other experimental taste studies (3,47) . Donadini (47) found that liking was positively related to sweetness and negatively to bitterness in vegetables. However, they did not discuss the degree to which this was related to vegetable type or to preparation method.…”

Section: Product Modification Strategiessupporting

confidence: 93%

“…We found that raw vegetables indeed were liked, but this finding related to certain vegetables only, and not across the whole vegetable category. The same conclusion was drawn by Donadini et al (2012) (47) based on an experimental test. Similar generic statements on sensory properties were made, which were not confirmed by actual tasting.…”

Section: Product Modification Strategiessupporting

confidence: 87%

“…Learning shapes preferences through experience (6) . This learning occurs even before infants are born, through exposure to flavours prevalent in the mother's diet via the amniotic fluid (45) , and continues during breastfeeding through exposure to flavours in breast milk (45)(46)(47)(48)(49) . This direct exposure, or 'mere exposure' (50) , continues to be an important learning mechanism once the baby is introduced to weaning foods and throughout childhood, but many other forms of learning can potentially influence the development of food preferences.…”

Section: Development Of Food Preferencesmentioning

confidence: 99%

See 3 more Smart Citations

Understanding and changing children’s sensory acceptance for vegetables

Poelman¹

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Section: Product Modification Strategiessupporting

confidence: 93%

Section: Product Modification Strategiessupporting

confidence: 93%

Section: Product Modification Strategiessupporting

confidence: 87%

Section: Development Of Food Preferencesmentioning

confidence: 99%

See 2 more Smart Citations

Understanding and changing children’s sensory acceptance for vegetables

Poelman¹

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“…The preparation methods used (mashed, steamed, boiled, stir fried, grilled and deep fried) resulting in differences in appearances, texture, bitterness, and smell and were found to play a direct role in children's preferences and consumption of vegetables [10]. Similarly, Donadini et al [18] found the particular vegetable type and the method of preparation influenced hedonic responses to vegetables for preschoolers ages four to five.…”

Section: Discussionmentioning

confidence: 96%

Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

Colas

Vaccaro

Zarini

et al. 2013

Int. J. Child Health Nutr.

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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 preferences. Parents who reported being satisfied with how often the family eats evening meals together were more likely to report that their child eats adequate vegetables for their health (p=0.026). Parents who stated that they were satisfied with their child’s eating habits were more likely to report that their child was trying new foods (p<.001). Cooking demonstrations by nutrition professionals may be an important strategy that can be used by parents and teachers to promote vegetable intake. It is important that nutrition professionals provide guidance to encourage consumption of vegetables for parents so that they can model the behavior of healthy food consumption to their children.

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