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

  title={Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States},
  author={Marie Veronyck Colas and Joan A Vaccaro and Gustavo G Zarini and Fatma G Huffman},
  journal={International Journal of Child Health and Nutrition},
How children rate vegetables may be influenced by the preparation method. [] Key Method 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).

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