Dietetic treatment of neurodermatitis of childhood

Abstract

LEARNING OUTCOME: To determine attitudes of youth (ages 12-14) toward vegetables using focus group settings and to assess vegetable preferences and intake.Participants (n=57) were recruited through school, extension and summer youth programs after IRB approval. Seven focus groups were held; 3 urban and 4 rural. Participants were asked to describe vegetables and to discuss most and least favorite vegetables. At the end of discussion, participants rated 20 vegetables on a 5-point hedonic lickert scale (1=like a lot, 5=dislike a lot) and completed a vegetable intake form. Focus groups were taped for transcription and analysis with Aquad Qualitative Analysis Program. Data were analyzed using ANOVA. Mean age of participants was 12.95 yrs., including 22 males and 35 females; 52% from rural communities and 43% from urban communities. Terms participants used to describe best-liked vegetables were sweet, good, fluffy, crunchy (raw), soft (cooked), juicy, buttery, yellow, salty, green and yummy. Terms used to describe least-liked vegetables were ugly, slimy, bland, gross, disgusting, green, no taste, blah, nasty, yucky, bitter, sour, soft, smelly, and mushy. Mean scores of vegetables most-liked were corn (1.23 ±0.53), lettuce (1.67 ± 0.99), carrots (1.68 ± 1.05), potatoes (1.71 ± 1.32) and cucumbers (2.40 ± 1.52). Mean scores of vegetables least-liked were asparagus (4.45 ± 1.08), spinach (4.10 ± 1.43), Brussels sprouts (4.05 ±1.37), squash (4. 01 ± 1.376) and beets (3.841 ± 1.627). Vegetables most often eaten (servings/yr) were potatoes (273.98 ± 247.95), corn (200.97 ± 258.20), lettuce (187.41 ± 190.77), carrots (162.82 ± 199.77), and tomatoes (131.94 ± 285.50). Vegetables least often eaten (servings/yr) were asparagus, Brussels sprouts (3.29 ± 11.23), squash (8.79 ± 48.78), spinach (8.77 ± 38.06), and radishes (13.96 ± 52.33). The more a vegetable was preferred, the greater the intake (r=0.85). Results indicate that terms for liked vegetables suggest preparation methods to increase vegetable intake whereas terms for least-liked vegetables imply methods to avoid in vegetable preparation for youth.