Impact of Child Interaction With Food Preparation on Vegetable Preferences: A Farm-Based Education Approach

Abstract

ObjectiveTo identify the impact of child involvement in vegetable preparation on vegetable preference and attitudes toward eating vegetables. DesignPre-post mixed-methods. SettingFood and Farming Camp at a nonprofit urban farm in Sunnyvale, California. ParticipantsCamp participants aged 8–10 years (n = 34 girls, n = 12 boys), and aged 11–14 years (n = 19 girls, n = 4 boys). InterventionsInvolvement in vegetable preparation through harvesting, cutting, cooking, and seasoning before consumption. Interviews identified camper perception of vegetable preference and involvement in preparation. Main Outcome MeasuresChange in vegetable preference from baseline with and without involvement in vegetable preparation. Attitudes toward involvement in vegetable preparation. AnalysisAdjustment of preferences to baseline followed by tests of hypotheses to identify differences with involvement. Thematic, qualitative coding to identify prevalent themes within interview responses. ResultsYounger campers preferred vegetables they prepared (P < 0.05), except for carrots. Campers were more likely to choose vegetables they prepared (P < 0.05). Campers of both age groups were curious to try their vegetable creations and described feelings of pride and responsibility related to preparing vegetables. Conclusions and ImplicationsInvolvement with food preparation, in particular in a garden-based setting, may provide an accessible method to improve child vegetable preference.