Danish adolescents like their vegetables fresh rather than frozen or canned

TY - JOUR

T1 - Danish adolescents like their vegetables fresh rather than frozen or canned

AU - Perez-Cueto, Armando

AU - dos Santos, Quenia

AU - Nielsen, Belinda

AU - Dinnella, Caterina

AU - Monteleone, Erminio

AU - Giboreau, Agnés

AU - Saulais, Laure

AU - Depezay, Laurence

AU - Hartwell, Heather

AU - Appleton, Katherine M.

PY - 2017/10

Y1 - 2017/10

N2 - Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of this paper is to identify the influence that familiarity with and liking of vegetables may play in shaping attitudes towards canned and frozen vegetables among Danish adolescents. Ninety school age adolescents participated (57% girls, 15.7 y SD 1.17y). In this sample, the majority of respondents were acquainted with vegetables (90%). The most liked vegetables were carrots, green salad, peas and corn. Lower liking levels were reported for squash, cauliflower and green beans. Most respondents showed a more positive attitude towards fresh vegetables rather than towards canned and frozen. Findings have implications for the provision of information through foodservice operations, and for the design of plant-based dishes and menus.

AB - Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of this paper is to identify the influence that familiarity with and liking of vegetables may play in shaping attitudes towards canned and frozen vegetables among Danish adolescents. Ninety school age adolescents participated (57% girls, 15.7 y SD 1.17y). In this sample, the majority of respondents were acquainted with vegetables (90%). The most liked vegetables were carrots, green salad, peas and corn. Lower liking levels were reported for squash, cauliflower and green beans. Most respondents showed a more positive attitude towards fresh vegetables rather than towards canned and frozen. Findings have implications for the provision of information through foodservice operations, and for the design of plant-based dishes and menus.

U2 - 10.1016/j.ijgfs.2017.05.003

DO - 10.1016/j.ijgfs.2017.05.003

M3 - Journal article

SN - 1878-450X

VL - 9

SP - 29

EP - 33

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

ER -