Sensory characteristics of vegetables consumed by Australian children

Abstract

Objectives Consumption is driven by children’s sensory acceptance, but little is known about the sensory characteristics of vegetables that children commonly eat. A greater understanding could help design more effective interventions to help raise intakes, thus realising beneficial health effects. This study sought to: 1. Understand the vegetable consumption patterns in children, with and without potatoes, using the Australian and World Health Organisation definitions. 2. Describe the sensory characteristics of vegetables consumed by children by age group, level of intake and variety. 3. Determine the vegetable preferences of children, by age group, level of intake and variety. Design Analysis of national nutrition survey data, combining reported vegetable intake with sensory characteristics described by a trained panel. Setting Australia Participants A nationally representative sample of Australian children and adolescents aged 2-17.9 years (n=2,812). Results While consumption increased in older age groups, variety remained constant. Greater variety, however, was associated with higher vegetable consumption. Potato intake increased with consumption, contributing over one third of total vegetable intake for highest vegetable consumption and for older age groups. Children favoured relatively sweet vegetables and reported lower consumption of bitter vegetables. There were no differences in the sensory properties of vegetables consumed by children in different age groups. After potatoes, carrots, sweetcorn, mixtures, fruiting and cruciferous types were preferred vegetables. Conclusion Children tend to prefer vegetables with sensory characteristics consistent with innate taste preferences (sweet, low bitterness). Increasing exposure to a variety of vegetables may help increase the persistently low vegetable consumption patterns of children.

Effectiveness of school-based nutrition intervention components on fruit and vegetable intake and nutrition knowledge in children aged 4–12 years old: an umbrella review

“… 78 Additionally, the sensory property of food (eg, sweetness, bitterness) may override a child’s food preferences beyond their NK. 79 …”

“…For example, in Australia, 45% of children aged 9–10 years met F intake, whereas only 9% met V intake. 101 Also, the total FV consumed is often inflated by the increased amount of F, compared with V. This may be explained by the fact that children generally like F more than V, due to the sweetness of F and the bitterness of V. 79 Considering the important health benefits of V but the low intake, it is recommended to report F and V intakes separately. Also, programs that specifically aim to increase V intake and not F intake, per se, are highly recommended.…”

Working together to increase Australian children’s liking of vegetables: a position statement by the Vegetable Intake Strategic Alliance (VISA)

“…The first focus area calls for change in the message to enjoyment (and not health as an outcome) through vegetable-specific guidelines and the mechanism of repeated exposure to vegetables. Opportunities for action include: Implement initiatives to emphasise and encourage children’s enjoyment of eating vegetables in multiple settings and through curriculum activities, for example, in day care, pre-school (ECEC) and school (9,22,23) . Provide practical advice to parents (24) , educators and carers on repeated exposure to new vegetables and positive reinforcement of vegetable tasting by children (7,23) . Provide evidence of best practice to decision-makers to help shape existing and future dietary recommendations, and guidelines or infrastructure about repeated exposure and variety as strategies to increase children’s liking of vegetables across life stages and in all settings where children eat food (23) . De-emphasise explicit health messages (9) . Consider including framing messages that refer to the low environmental impacts of plant-based diets to encourage a positive response from providers (seeking to lower their carbon footprint) and carers (‘green’ values) (25) . Incorporate innovative techniques in food marketing and apply them to vegetables (26) . …”

“…The second focus area calls for an increased availability at children’s eating occasions, increasing the ease of vegetable supply to children’s settings to facilitate children’s involvement and familiarity with vegetables. Opportunities for action include: Incorporate evidence that early introduction and repeated exposure, particularly to a variety of vegetables, would encourage intakes (9,23) . Develop new vegetable snacking occasions, so children can more easily consume vegetables for snacks, out of the home (i.e. in lunch boxes) or at any time. Develop new vegetable products, so children can more easily consume vegetables for snacks, out of the home (i.e.…”

“…Provide support at the organisational level through policy (food supply/distribution included). Incentivise and reward the inclusion of vegetables and vegetable products in menus at schools, hospitals and ECEC through recognition and award, for example, five-star food service (analogous to health star ratings of foods). Optimise the taste, flavour and texture qualities of vegetables and vegetable products according to children’s preferences through product development and preparation. Provide guidance, training and support to industry and food service for the development of vegetable-based products with high sensory appeal (9,27) . Involve children in preparation and cultivation of vegetables at home, in school (28,29) and in childcare centres (30) so that they have experiential familiarity of vegetables. Initiate ‘incursions’ from growers into childcare and schools to increase children’s familiarity with the origins of vegetables and leverage children’s love of nature (31) . …”