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ERIC Number: EJ1141894
Record Type: Journal
Publication Date: 2017
Pages: 8
Abstractor: As Provided
ISSN: EISSN-1559-5676
Does Tasting Local Sweet Potatoes Increase the Likelihood of Selection by High School Students?
Bristow, Kelly; Jenkins, Steven; Kelly, Patrick; Mattfeldt-Beman, Mildred
Journal of Child Nutrition & Management, v41 n1 Spr 2017
Purpose/Objectives: Schools are offering more fruits and vegetables; yet consumption of fruits and vegetables among adolescents remains low. Many schools are implementing Farm-to-School programs to help generate excitement and increase selection of fruits and vegetables by students. The purpose of this research was to determine if a simple tasting with minimal marketing would increase selection of local sweet potatoes by high school students. Methods: All students with access to the cafeteria were invited to taste the local sweet potatoes. Daily cafeteria production records were analyzed to compare selection of local sweet potatoes before, during, and after the tasting. Steamed carrots were used as a baseline to compare to the selection of sweet potatoes as they were the most comparable vegetable offered on the five week cycle menu. Counts and percents were reported on the servings of sweet potatoes taken vs offered at all three time points sweet potatoes were on the menu. Binomial tests of proportions were used to compare the sweet potato rates at the third time point to the overall carrot selection rate. Analysis was conducted using SAS v 9.4 with significance set at a p value of = 0.05. Results: There was a significant difference in the proportion of sweet potatoes compared to carrots taken in week 1 (p = 0.001) and week 2 (p = 0.002) of tasting. However, after the tasting occurred, percentage of offered sweet potatoes taken (47%) nearly equaled the carrot servings taken (55%), and the difference was not significant. Applications to School Nutrition Professionals: School nutrition professionals are given the task every school day to offer more fruits and vegetables that the students will actually choose for school lunch. It is a daunting task that can be frustrating. Many times vegetables are prepared and offered, but few are chosen. This research demonstrated that a simple tasting can significantly increase selection of vegetables in school lunch programs.
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Publication Type: Journal Articles; Reports - Research
Education Level: High Schools; Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: Missouri (Saint Louis)
Grant or Contract Numbers: N/A