Abstract| Volume 51, ISSUE 7, SUPPLEMENT , S45, July 2019

P29 Role of Seasoning in Vegetable Purchase, Intake, Liking and Intention to Pay for Larger Vegetable Servings

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      Vegetable intake continues to be below recommendations. Preparation strategies may improve vegetable preference/ intake.


      To determine the influence of vegetable seasoning on purchase, intake, liking and intention to pay for larger servings.

      Study Design, Settings, Participants

      An observational study during two 8-week periods at one university café. Participants included staff, students, and general public. Two vegetables were offered each period: green beans/broccoli (2017); carrots/cauliflower (2018); with options of steamed (ST) or seasoned (SS).

      Measurable Outcome/Analysis

      Surveys and vegetable waste were collected at meal completion. Survey contained 17 items: five demographic, four on previous vegetable choices, two on lunch habits, one item each on vegetable selected, liking, frequency of eating this vegetable, likelihood of preparing, serving size, cost, and eating frequency at café. Analyses included binomial test, independent T-test, ANOVA, linear regression.


      There were significantly more SS green beans (n = 90 vs n = 44) P < .001), SS broccoli (n = 82 vs n = 54) P = .02), and SS cauliflower (n = 65 vs n = 22, P < .001) purchased than ST but no significant difference in SS vs ST carrots (n = 38, n = 30). Liking evaluations of preparation methods were high across all vegetables with no preference towards SS or ST (mean = 7.32, range 1-9). All vegetables yielded negligible waste (< 6.5 g/bowl); > half had 0 g waste. Participants were likely to purchase a bigger size (cost the same: 82.1%; cost more: 73.0%). Liking, age, and frequency of eating out were predictors of purchase intent for larger vegetable portions if it cost the same (R2 = 0.53); age and frequency of eating out if it cost slightly more (R2 = 0.47). Costing more or the same fit in both models.


      Seasoning was associated with more vegetable purchases for three vegetables. Participants liked the preparation method that they chose, eating most if not all. Results revealed that increased vegetable intake with larger servings may be possible.


      McCormick Science Institute.