Using Herbs and Spices to Increase Children's Acceptance and Intake of Vegetables in School Lunches
Status: | Completed |
---|---|
Conditions: | Obesity Weight Loss |
Therapuetic Areas: | Endocrinology |
Healthy: | No |
Age Range: | 11 - 19 |
Updated: | 1/7/2018 |
Start Date: | April 14, 2015 |
End Date: | December 22, 2017 |
Herbs and spices offer one potential solution to the recent decline in children taking school
lunch because they can increase the palatability of foods without adding salt and fat.
However, there is currently limited evidence on how to successfully integrate herbs and
spices into the school lunch menu. Developing evidence-based methods to teach school
cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs
and spices is a research priority. The investigators hypothesize that herbs and spices can be
used to increase acceptance, intake, and participation in the school lunch program among 6th
- 12th grade students from Central Pennsylvania.
lunch because they can increase the palatability of foods without adding salt and fat.
However, there is currently limited evidence on how to successfully integrate herbs and
spices into the school lunch menu. Developing evidence-based methods to teach school
cafeteria workers to prepare healthy and tasty vegetable dishes with the addition of herbs
and spices is a research priority. The investigators hypothesize that herbs and spices can be
used to increase acceptance, intake, and participation in the school lunch program among 6th
- 12th grade students from Central Pennsylvania.
What this study will add to the literature: Herbs and spices offer one potential solution to
the recent decline in children taking school lunch because they can increase the palatability
of foods without adding salt and fat. However, there is currently limited evidence on how to
successfully integrate herbs and spices into the school lunch menu. Developing evidence-based
methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with
the addition of herbs and spices is a research priority. This research will provide evidence
that herbs and spices can be used to increase acceptance, intake, and participation in the
school lunch program among 6th - 12th grade students from Central Pennsylvania.
the recent decline in children taking school lunch because they can increase the palatability
of foods without adding salt and fat. However, there is currently limited evidence on how to
successfully integrate herbs and spices into the school lunch menu. Developing evidence-based
methods to teach school cafeteria workers to prepare healthy and tasty vegetable dishes with
the addition of herbs and spices is a research priority. This research will provide evidence
that herbs and spices can be used to increase acceptance, intake, and participation in the
school lunch program among 6th - 12th grade students from Central Pennsylvania.
Inclusion Criteria:
- Student in Bald Eagle Area Middle/High School
- Parents of students in Bald Eagle Area Middle/High School
- School Food Service Employees at the Bald Eagle Area Middle/High School
Exclusion Criteria:
- Students/children who have food allergies to herb/spice blend ingredients.
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