A dash of spice could be the key to getting people to eat more vegetables in cafeterias, according to a new study.
Key Details
- A study published in Nutrition Reviews examined the impact of seasoning and serving size on vegetable consumption in cafeteria settings.
- The research included focus groups, a national consumer survey, sensory testing, and three cafeteria-based experiments.
- Participants preferred seasoned vegetables (broccoli, cauliflower, carrots, green beans) over unseasoned versions in sensory tests.
Cafeteria Experiments
- In the first experiment, free seasoned vegetables were chosen more often than unseasoned ones (e.g., 67% seasoned green beans vs. 22% unseasoned).
- Plate waste was low overall, with seasoned broccoli producing the least waste (~5g) and seasoned carrots the most (~20g).
- In a second experiment where vegetables were sold at $1 per plate, seasoned options were generally purchased more often, except carrots.
- A third experiment with larger servings (227g) at $1 showed similar preferences; waste ranged from 5g (steamed cauliflower) to 30g (seasoned carrots).
Implications
"The authors suggest that seasoning with herbs and spices and offering larger portions could increase vegetable intake without increasing waste or reducing customer satisfaction."
- Further research is needed to identify optimal serving sizes for maximum consumption.
Source
- Paper: "Spicing Up Vegetables: Consumer Attitudes and the Impact of Seasoning on Vegetable Consumption in a Cafeteria Setting" in Nutrition Reviews.