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Providing Salt-Free and Sugar-Free Seasoning Blends to Adolescents and their Effect on Vegetable Intake in the School Environment
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Riddle, Emily
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2024
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2024
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Adobe PDF, 637.71 KB
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Abstract
Objective: To evaluate the effect of providing sugar-free, salt-free spice blends on vegetable intake among adolescents
Design: Quasi-experimental, case-control
Methods: Subject selection, consumption, and enjoyment of vegetables served in school-offered meals was measured prior to the intervention period and again following 4 weeks of providing spice blends. Measurements were made using numerical and Likert scales along with open-ended solicitation of feedback.
Setting: South Jefferson High School, Adams, New York
Participants: High school students enrolled in health classes in the 2023-2024 school year (n=13).
Intervention: Following a pre-test assessment, students were provided with optional spice blends in the lunch lines for 4 weeks. After the 4 weeks, a post-test was administered to measure the effect of the spices on vegetable selection, consumption, and enjoyment.
Results: After 4 weeks, the spice blends did not produce significant changes in vegetable selection, consumption, or enjoyment among subjects.
Conclusions and Implications: Herbs and spices have been demonstrated elsewhere to be effective methods for improving vegetable intake in the adolescent population.22,23 This study’s results suggest the need for further, more rigorous testing in the population.
Citation
Dudley, Shane. (2024). Providing Salt-Free and Sugar-Free Seasoning Blends to Adolescents and their Effect on Vegetable Intake in the School Environment. Project for completion of MS in Nutrition and Dietetics. SUNY Oneonta
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