Vegetable Preferences Research Articles

Herbs and spices increase liking and preference for vegetables among rural high school students

PurposeVegetable consumption in youth is below recommendations and strategies to increase intake at school are needed. We investigated barriers to vegetable intake at a rural public high school and evaluated whether new vegetable recipes using herbs and spices would increase liking and preference for vegetables served to adolescents at this school. MethodsBefore recipe development, herb and spice familiarity and barriers to vegetable intake were assessed through surveys with a sample of students, parents, and cafeteria staff at the high school. Recipes for vegetables were then developed using spice blends (including dill, coriander, cumin, etc.) uniquely formulated for each vegetable. To evaluate recipe acceptance, we assessed liking (100 mm visual analog scales) and preference (forced choice) among students (N’s = 96–110; aged 14–18 years) for 8 plain (oil and salt) and 8 seasoned vegetables. Liking ratings between plain and seasoned vegetables were compared with paired T-tests. Preferences were compared by chi-square tests. ResultsStudents reported higher liking for several seasoned recipes compared to plain: broccoli (P = 0.02), vegetable dip (P < 0.0001), black beans and corn (P < 0.001), and cauliflower (P = 0.01). Students preferred the seasoned recipe to the plain for corn and peas (P = 0.002), broccoli (P = 0.02), dip (P < 0.0001), black beans and corn (P < 0.001), cauliflower (P < 0.0001), and green beans (P = 0.02). ConclusionsCommon herbs and spices improved liking and preference for several school lunch vegetables compared to plain varieties among rural high school students. Future research will test the impact of offering these vegetables in the school lunch program on student vegetable intake.

Fruits and vegetables preference among university students towards developing healthy food innovation products

Vegetables and fruits play an important role in student’s healthy development. This study has two objectives which are i) to determine the preference of vegetables and fruitsand ii) to determine the awareness on healthy food innovation using fruits and vegetables among university students. 160 respondents were involved in this study and they were randomly selected from various faculties in Universiti Teknologi MARA, Dungun, Terengganu, Malaysia. The results show that 83.8% (n=134) of respondents has chosen fruits as their favourite while only 16.3% (n=26) reported for vegetables. In conclusion, this study has provided valuable information on fruit and vegetable preference among university student that may help in developing various food choices based on fruit and vegetable. This simultaneously can promote healthy lifestyle and healthy eating environment at university.

Fresh Fruit and Vegetable Program and Requests for Fruits and Vegetables Outside School Settings

BackgroundConsumption of fruits and vegetables (F/V) among elementary school-aged children remains inadequate, especially among low-income children. The US Department of Agriculture’s Fresh Fruit and Vegetable Program (FFVP) provides F/V as snacks to children during the school day, outside of school meals. School-based initiatives are successful in changing behaviors in school settings; however, their influence on behaviors outside of schools needs investigation. ObjectiveTo examine whether FFVP participation is associated with F/V requests at stores, self-efficacy to ask for and choose F/V at home, and F/V consumption. DesignCross-sectional study. Participant/settingFourth graders in six classrooms (n=296) from three urban, low-income school districts in Phoenix, AZ, were surveyed during 2015; one FFVP and one non-FFVP school from each district that were similar in school size, percent free/reduced-price meal eligibility, and race/ethnicity of enrolled students were selected. Main outcome measuresChildren’s self-reported F/V requests during shopping, their self-efficacy to ask for and choose F/V at home, and F/V consumption on the previous day (non-FFVP school day) were measured using questions adapted from validated surveys. Statistical analysisMultivariable mixed-effect regression models, adjusting for clustering of students within classes and classes within schools were explored. ResultsIn models adjusting for individual-level factors (ie, age and sex) only, several significant positive associations were observed between school FFVP participation and healthier F/V outcomes. After additionally adjusting for school-level factors (ie, total enrollment and % Hispanic/Latino students) significant associations were observed between school FFVP participation and more requests for vegetables during shopping (P<0.001), higher scores on self-efficacy to choose vegetables at home (P=0.004), stronger preferences for vegetables (P<0.001), and more frequent consumption of fruit (P=0.006). ConclusionsSchool FFVP participation was associated with more requests for vegetables during shopping and higher self-efficacy to make healthy choices at home, suggesting the influence of the FFVP may extend beyond the school day.

Impact of a school-based culinary nutrition education program on vegetable consumption behavior, intention, and personal factors among Korean second-graders.

BACKGROUND/OBJECTIVESVeggiecation was developed to improve children's vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children.MATERIALS/METHODSThe 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the groups before and after the intervention.RESULTSChildren's vegetable consumption behavior was significantly correlated with personal, social-, and physical-environmental factors as well as intention. Among the variables, preference was the most influential factor on intention, and attitude and intention had great influence on the behavior. After the program, children in the intervention group demonstrated significant improvements in vegetable consumption, intention, attitude, preference, and self-efficacy compared with children in the control group.CONCLUSIONVeggiecation, a school-based culinary nutrition education program, improved vegetable consumption and intention, as well as preference, attitude, and self-efficacy, in second-graders. Veggiecation has great potential, as a global program, to increase children's vegetable consumption. This program can be expanded through various channels, such as after-school programs or camps, to provide a positive impact for children.

Double Up Food Bucks program effects on SNAP recipients' fruit and vegetable purchases

BackgroundTo encourage the consumption of more fresh fruits and vegetables, the 2014 United Sates Farm Bill allocated funds to the Double Up Food Bucks Program. This program provided Supplemental Nutrition Assistance Program beneficiaries who spent $10 on fresh fruits and vegetables, in one transaction, with a $10 gift card exclusively for Michigan grown fresh fruits and vegetables. This study analyzes how fruit and vegetable expenditures, expenditure shares, variety and purchase decisions were affected by the initiation and conclusion, as well as any persistent effects of the program.MethodsChanges in fruit and vegetable purchase behaviors due to Double Up Food Bucks in a supermarket serving a low-income, predominantly Hispanic community in Detroit, Michigan were evaluated using a difference in difference fixed effects estimation strategy.ResultsWe find that the Double Up Food Bucks program increased vegetable expenditures, fruit and vegetable expenditure shares, and variety of fruits and vegetables purchased but the effects were modest and not sustainable without the financial incentive. Fruit expenditures and the fruit and vegetable purchase decision were unaffected by the program.ConclusionsThis study provides valuable insight on how a nutrition program influences a low-income, urban, Hispanic community’s fruit and vegetable purchase behavior. Policy recommendations include either removing or lowering the purchase hurdle for incentive eligibility and dropping the Michigan grown requirement to better align with the customers’ preferences for fresh fruits and vegetables.

&lt;p class="MsoTitle"&gt;&lt;span lang="EN-GB"&gt;Magnolia montebelloensis&lt;/span&gt;&lt;span lang="EN-GB"&gt;, a new species in section Magnolia from Lagunas de Montebello National Park, Chiapas, México, with a key to Magnoliaceae of Chiapas&lt;/span&gt;

A new species of Magnolia, from the Lagunas de Montebello National Park, in the central highlands of Chiapas, Mexico, is described and illustrated. Magnolia montebelloensis belongs to section Magnolia; it differs from M. poasana in its smaller habit, densely pubescent terminal twig internodes, stipules and spathaceous bracts, shorter peduncular internodes and more numerous stamens. A key, an ecological and a conservation assessment of the eight Chiapan species of Magnoliaceae are included. Magnolia montebelloensis grows in montane rain forest and is contrasted with other Chiapan Magnolia species regarding their climate and vegetation preferences. It was assessed as critically endangered (CR) according to IUCN B1ab(ii, iii) and B2ab(iii) criteria. Half of Magnolia species in Chiapas occur in protected natural areas, and thus immediate action is required to protect the other four species, M. faustinomirandae, M. mayae, M. sharpii and M. zamudioi. Seven out of the eight Magnolia species (88%) are not found in ex-situ collections despite being endangered or critically endangered.

Classifying animals into ecologically meaningful groups: A case study on woodland birds

Ecologists often classify species into binary groupings such as woodland or non-woodland birds. However, each ecologist may apply a different classification, which might impede progress in ecology and conservation by precluding direct comparison between studies. This study describes and tests a method for deriving empirically-based, ecologically-relevant species groups, using Australian woodland birds as a case study. A Bayesian hierarchical model investigates how vegetation and species traits drive birds' preference for woodland vegetation, characterised by low density trees with an open canopy structure. Birds are then classified according to their affinity to areas with high tree cover and woodland vegetation. Interestingly, no traits are strongly associated with species occurrence in woodland habitats, but occurrence in open country and forests differ depending on dispersal ability and foraging habits. Our results suggest that Australian woodland birds may be united by their avoidance of both sparsely-treed and densely-treed habitat, rather than by shared traits.Classifying species according to our groupings provides results consistent with literature on how woodland birds respond to clearing, grazing and urbanisation. Thus, our model is consistent with current ecological understanding regarding woodland birds; it also provides more nuanced inference across ‘closed-woodland’, ‘open-woodland’, ‘forest’ and ‘open country’ groups. We propose that our modelling approach could be used to classify species for other locations and taxa, providing transparent, ecologically-relevant animal groupings.

Public perceptions and preferences for wildflower meadows in Beijing, China

Wildflower meadows have been planted in China over several years; however, there is a lack of research on public perceptions and preferences with respect to their acceptance and design. We distributed a questionnaire survey and photographs to evaluate the responses of students and non-professionals to wildflower meadows. We selected 15 photographs of five types of herbaceous vegetation to assess preferences. There were significant differences among vegetation types; natural grassland was better appreciated by students and non-professionals, whereas urban meadows received the lowest satisfaction rating compared to lawns, monocultures, and flowerbeds. This study also demonstrated that Chinese respondents were familiar with wildflower meadows, although they believed that the meadows can only be maintained for short periods. The establishment of wildflower meadows was welcomed in parks, residential districts, accessory greenbelts, rural areas, and roadsides. Gender, age and botanical knowledge influenced aesthetic preferences for herbaceous vegetation and urban meadows to varying degrees. Students were more concerned with costs, whereas non-professionals valued the aesthetical appearance of wildflower meadows more highly. Both groups valued wildflower meadows with long flowering periods, a natural look, and low maintenance.

Fruit and Vegetable Preferences and Identification by Kindergarteners through 2nd-Graders With or Without the US Department of Agriculture Fresh Fruit and Vegetable Program

ObjectiveThe US Department of Agriculture Fresh Fruit and Vegetable Program (FFVP) allows schools to increase fruit and vegetable (FV) exposure by distributing FV as snacks. The objective of this study was to compare kindergarten through second (K-2nd)-graders who were exposed or not to FFVP for preferences and identification. Design, Setting, ParticipantsThe FV Preference Survey for K-2nd-graders contained 12 fruits and 12 vegetables, a 3-Likert scale (liked it, okay, don't like it), and an I don't know option. Data were collected from K-2nd-graders at 2 elementary schools near Chicago, IL (n = 435, FFVP school, n = 235 with 12 teachers; non-FFVP school, n = 200 with 10 teachers). Main Outcome Measure(s)Mean preference scores. AnalysisChi-square, Mann-Whitney U, and multiple linear regression analyses compared school data (P < .05). ResultsThere were significant differences in mean preference scores, with higher fruit scores at the FFVP school (1.8 ± 0.6) than at the non-FFVP school (1.7 ± 0.6). In contrast, there was a higher vegetable score for the non-FFVP school (1.3 ± 0.9) than for the FFVP school (1.2 ± 0.9). The school variable had weak impact on fruit ranking (multivariate coefficient = 0.01; P < .05). For fruits and vegetables and combined, there were fewer I don't know responses in the FFVP (χ2 = 149.080; P < .01). Conclusions and ImplicationsAt the FFVP school, fewer I don't know responses suggested better FV identification. Non-FFVP students had higher vegetable preferences than did FFVP students. Tasting a variety of FV may help with identifying FV, but more research is needed to determine the impact on preferences.

Examining Associations Among Psychosocial Determinants of Vegetable Consumption in Korean Adolescents, Using Social Cognitive Theory (SCT)

The majority of Korean adolescents do not meet dietary guidelines for vegetable intake. This study's objective was to examine relationships among social cognitive theory mediators of vegetable consumption in Korean adolescents. A cross-sectional survey study. Participants were recruited from two high schools in an urban area, South Korea. A total of 399 students (192 boys, 207 girls), aged 16-17 years, participated in this self-report survey study. A survey instrument with SCT variables was administered. There were 54 previously validated questions that consisted of outcome expectation, self-efficacy, affective attitude, knowledge, vegetable accessibility-at-home, and accessibility-at-school, vegetable preference, and behavioral intention. Path analysis was performed to examine potential mediating relationships among SCT variables related to students’ vegetable consumption. A structural equation modeling (SEM) software AMOS v.23 was used. Acceptable cutoffs for model fit were as follows: RMSEA≤0.06, NFI >0.90, CFI >0.90, TLI >0.90. Model fit indices of SEM for the final model were CFI=.996; NFI=.988; TLI=.985; and RMSEA=0.033, indicating an excellent model fit. Students’ knowledge and accessibility at home and at schools predicted outcome expectation, affective attitudes, and self-efficacy (p < .05 to p < .001); outcome expectation predicted self-efficacy significantly (p < .001); self-efficacy predicated vegetable preferences. Vegetable preferences and affective attitudes were significant predictors of behavioral intention (p < .001), which was a dependent variable in the final model. Results show that self-efficacy and affective attitudes may affect students’ vegetable preferences, which may in turn increase students’ behavior intention. Nutrition education intervention targeting these SCT variables are thus warranted and may be effective improving Korean adolescents’ vegetable consumption.

Longitudinal Evaluation of Fruit and Vegetable Preferences Among K-2nd Grade Students Participating in the Fresh Fruit and Vegetable Program (FFVP)

To evaluate fruit and vegetable preferences over time, with repeated experience, as part of the Fresh Fruit and Vegetable Program (FFVP). Fruits (F=28) and vegetables (V=29) were distributed twice a week, over 35 weeks, at a participating FFVP-school (n= 236 students, 12 teachers, K-2nd grade). A 3-point Likert emoticon scale was used to evaluate student FV preferences. Preference ratings were analyzed, over 35 weeks, by descriptive statistics, Spearman's rho correlations, Mann-Whitney U, and linear regression with predictor variables including grade level, fruit or vegetable served, and time (week). For the 57 different FV rated for preference, ratings (n=10,335, F= 5,121; V=5,214) revealed that F had higher frequency of children choosing “I like it” than for V (78% F; 38.2% V). Preferences for F were higher ranked than for V (p<0.01) and liking distribution (liked, okay, didn't like) was different between F and V (p<.001). Significant relations were found between liking and: grade (r=-0.02, P=0.02), and time (r=-0.09, p<0.001). Models indicated that V served (compared to fruits; β=-.40), time point (β= -.07), and grade level (β=-.02) accounted for significant variance for preference ratings (R2=0.17, p<.001), indicating that preference ratings went down over time. When modeled independently, this remained true for V (R2=0.007, p<0.001), but only time remained significant in the F preference model (R2=0.008, p<0.001). Fruits were preferred over vegetables. Overall preference ratings were negatively impacted by time, grade level, and vegetables served. Being exposed to a variety of FV, generally, did not improve ratings for vegetables.

When Kids Learn to Cook: Findings from the Illinois Junior Chefs Effectiveness Trial

Assess the effectiveness of the Illinois Junior Chefs (IJC) program in generating positive changes in participants’ dietary attitudes and behaviors. SNAP-Ed eligible youth (n=1161) aged 8-14 (average age=9.6). Recent evidence indicates that the majority of children in America do not meet federal nutrition guidelines. Research indicates that participation in cooking is associated with healthier dietary intake in children and adolescents, therefore experts advocate for increased hands-on culinary education for this age group. IJC is a statewide cooking and nutrition education program implemented in summer 2016 by the University of Illinois Office of Extension and Outreach. Over the course of five 2-hour lessons, youth participated in hands-on culinary skill building activities, nutrition education, recipe preparation, and healthy food tastings. Lessons took place in varied community settings, examples include summer camps, libraries, churches, community centers, and Extension offices. Analyses of pre- and post-intervention surveys using paired t-tests indicated that participants experienced significant pre- to post-intervention changes in cooking self-efficacy (t(1153)=18.85, p<.001), fruit and vegetable preferences (t(1132)=4.48, p<.001), cooking attitudes (t(1125)=9.77, p<.001), cooking behaviors (t(1099)=3.79, p<.001), and self-efficacy for selecting and eating healthy foods (t(1091)=7.71, p<.001). Researchers also observed classes at a subset of sites and interviewed nutrition educators to assess fidelity, facilitators and barriers to program implementation, and gain insights for future curriculum modifications. The IJC program resulted in significant improvements in participants’ dietary attitudes and behaviors. These program effects could result in positive long-term impacts on participants’ dietary health, and contribute to the evidence base supporting the efficacy of the IJC program.

Increasing Children's Exposure to and Preferences for Fruits and Vegetables at Summer Food Service Program Sites

Increasing Children's Exposure to and Preferences for Fruits and Vegetables at Summer Food Service Program Sites

Increasing Children's Fruit and Vegetable Consumption Using Nutrition Education and Active Choice Principles

To increase children's fruit and vegetable consumption using nutrition education and active choice principles. The study used pre-/post-intervention comparison design. The intervention utilized a dual module of the Social Cognitive Theory (SCT) and active choice (AC) for second graders in one school in Northern, NJ. For nine months, the intervention group received a combination of nutrition education and AC; the control group received AC. AC allowed the participants to choose between two fruits and/or vegetables. Variables measured included fruit/vegetable preference, consumption, reciprocal determinism, self-efficacy, behavioral capability, and modeling from SCT. Paired/independent t-tests, chi-square analyses were employed to compare groups. Eighty-nine students participated in the study (intervention=46, control=43): 57% female and 43% males; mean age 7.64 (SD 0.48). No change was observed in fruit consumption. Vegetable consumption and preference differed after intervention between groups: for consumption (self-efficacy), 6.5% increase for intervention and 4.5% decrease for control (p= .01); for preference, 4.3% increase for intervention and 2.4% decrease for control (p=.57). Similarly, knowledge (behavior capability) of fruit/vegetables increased 4.3% in intervention, but decreased 2.4% in control (p=.14). All students were engaged within AC even if they did not take a fruit/vegetable that day. Nutrition education combined with AC had a positive impact on knowledge and vegetable consumption/preference in the intervention group. A longer invention duration with multiple locations may grow the study validity for innovative program to be implemented throughout school districts nationwide.

DETERMINANTS OF AWARENESS AND WILLINGNESS TO PAY FOR MORINGA LEAVE AS VEGETABLE IN SOUTH WEST NIGERIA

Moringa oleifera is a nutritious tree plant that has several uses. Moringa leaves contain Vitamin A, Vitamin C, Calcium, Iron, Potassium, and it has good quality protein. Moringa leave could be used in treating malnutrition. It also contains antioxidants which could help in treating certain diseases. This study examined the factors influencing awareness and willingness to pay for moringa. A multistage sampling procedure was used in selecting the respondents. Data were analyzed using Recursive Bivariate Probit Model. The result shows that mean age of respondents was 44 years and the mean household size was 5. The result further revealed that 80.5 percent of the respondents were aware of moringa while 80.1 percent were willing to pay for moringa. The result of the model of awareness of moringa revealed that awareness increases willingness to pay for moringa (p&lt;0.01). The factors that influences awareness were age and occupation of the respondents, knowledge of the nutritive benefits of moringa, perception of respondents that moringa vegetable is too expensive and respondents preference for other vegetable while the factors that influences willingness to pay for moringa were occupation of the respondents, knowledge of other uses of moringa, respondents perception that moringa vegetable is sweet, non availability of fresh moringa vegetable and respondents preference for other vegetable. There is need to increase the awareness of nutritive benefits of moringa vegetable and encourage the availability of fresh moringa foe sale in the local markets.&#x0D;

Fruit and vegetables’ consumption among children and adolescents: determinants of consumption and possible solutions

Nutritional health during childhood and adolescency is important for supporting the growing body and for preventing future health problems. Fruits and vegetables are important components of a healthy diet. Their consumption varies considerably among and within countries. Large proportions of children do not fulfill the World Health Organization recommendation of eating fruit and vegetables per day. Reduced fruit and vegetables’ consumption is linked to poor health, constipation and increased risk of non-communicable diseases including cancer. The dietary fibre available in the outer skin of these foods could help to lower blood pressure, and together with phytochemicals such as plant sterols, flavonoids and other antioxidants found in fruit and vegetables may be important in modulating cholesterol and other biological processes. In addition, obesity and overweight among this age group is being associated with low intake of fruit and vegetables. The determinants for high consumption levels of fruit and vegetable are found to be related to female gender, socioeconomic status, high preferences for fruit and vegetables, large parental intake of fruit and vegetables and high availability/accessibility of fruit and vegetables at home as well as peer influence. Possible solutions to improve fruit and vegetables’ consumption include behavioural interventions and improvements in agricultural and food systems will be discussed.

The experiences of New Zealand-based children in consuming fruits and vegetables

PurposeIt is known that the consumption of fruits and vegetables in children is declining despite wide-spread national and international policy attempts to increase consumption. The purpose of this paper is to investigate the experiences of children’s consumption of fruits and vegetables so as to facilitate better health education targeting.Design/methodology/approachIn this qualitative descriptive exploratory study, peer group interviews were undertaken with 18 girls and 18 boys, aged 8-11, from schools in the Manawatu region of New Zealand.FindingsThe results show that children’s consumption of fruits and vegetables is dependent on balancing risk and reward. Children know and understand the importance of eating fruits and vegetables; however, the perceived risks are typically the prevailing determinant of consumption. These perceived risks often stem from children’s uncertainty about whether the fruits and vegetables will meet the child’s sensory preferences. To mitigate the risks perceived in eating fruits and vegetables, children employ a range of avoidance strategies.Originality/valueThis study’s results indicate that a model of “associated” risk is a valuable tool to explain children’s fruit and vegetable consumption and preference behaviour and to assist in the development of future health education intervention campaigns.

The Impact of Program Structure on Outcomes of the Illinois Junior Chefs Program

BackgroundMany researchers advocate for increased culinary skills education programs for youth in response to high rates of obesity and the typically unhealthy diets of American children (Nelson et al, 2013). Illinois Junior Chefs (IJC) is a statewide nutrition education program for children that provides hands‐on cooking education, aiming to change participants' dietary behaviors and attitudes. As a statewide program, implementation occurred in sites across Illinois with various constraints that influenced program structure.ObjectiveThis study examined the influence of several characteristics related to program structure on the outcomes of IJC. Specifically, we investigated whether program impact differed based on the timing of delivery (five consecutive days vs. once per week classes) and past participation in a cooking program, and whether student to teacher ratio and hours of programming were related to program outcomes.MethodIJC is a culinary education program that provides opportunities for students to learn hands‐on cooking skills. The program typically consists of five two‐hour lessons, but some sites varied in their adherence to this schedule. Each lesson has a food group theme (i.e., vegetables) paired with a recipe (i.e. vegetable lo mein) and a relevant cooking skill (i.e., knife skills).Participants (n = 1194, aged 6 – 18) were 59.2% female and 41.1% male across 94 sites. Program evaluation efforts collected data through pre‐ and post‐program surveys, lesson checklists, and on‐site observations at a subset of sites. IJC surveys assessed participants' cooking self‐efficacy, fruit and vegetable preferences, cooking attitudes, cooking behaviors, and self‐efficacy for selecting and eating healthy foods.ResultsT‐tests revealed that participants who participated in IJC over five consecutive days experienced greater changes in cooking self‐efficacy (t(1162) = −4.05, p &lt; .001), fruit and vegetable preferences (t(1139) = −2.51, p = .012), and cooking behaviors (t(1105) = −1.89, p = .059). Students who had participated in a cooking program before scored higher at baseline in cooking self‐efficacy (t(697) = −3.73, p &lt; .001) and cooking behaviors (t(560) = −4.52, p &lt; .001), but students who had not participated in a cooking program before experienced greater changes in cooking self‐efficacy (t(706) = 4.14, p &lt; .001) and fruit and vegetable preferences (t(708) = 2.05, p = .041) as a result of the program. Correlational analyses revealed that the student to teacher ratio was negatively related to changes in fruit and vegetable preferences (r(959) = −.098, p = .002), such that the fewer students per teacher, the greater the positive change in participants' fruit and vegetable preferences. The number of hours of programming was also positively related to changes in fruit and vegetable preferences (r(1016) = .077, p = .015) and self‐efficacy for selecting and eating healthy foods (r(984) = .095, p = .003).ConclusionsLonger lesson hours and a more concentrated learning schedule resulted in positive changes in participants' dietary attitudes and behaviors. Participants who had not participated a cooking program previously benefited more from IJC. Work going forward with this program should encourage sufficient program hours and completion of the program within five consecutive days.Support or Funding InformationJessica Jarick Metcalfe is supported by the Agriculture and Food Research Initiative of the USDA National Institute of Food and Agriculture under the Illinois Transdisciplinary Obesity Prevention Program grant (2011‐67001‐30101) to the Division of Nutritional Sciences at the University of Illinois.

Gender Differences in Dietary Attitudes and Behaviors of Participants in the Illinois Junior Chefs Program

BackgroundCurrent research indicates that a substantial proportion of both male and female children in the US do not meet national nutrition guidelines for daily intake of fruits, vegetables, and whole grains (Krebs‐Smith et al., 2010). Nutrition and culinary education programs have been developed to combat this national problem, but gender differences in program impacts are common (Cunningham‐Sabo &amp; Lohse, 2014).ObjectiveThis study investigated gender differences in dietary attitudes and behaviors of participants in the Illinois Junior Chefs (IJC) Program. Baseline surveys scores and change scores as a result of the program were compared between male and female participants.MethodIJC is a SNAP‐Ed funded culinary education program based on the Kids in the Kitchen curriculum from the University of Missouri Extension. IJC consists of five lessons lasting two hours each, but due to site limitations, timing can vary. During each lesson, there is a food group focus (i.e. protein) paired with the preparation of an associated recipe (i.e., huevos rancheros). In addition, a specific cooking skill (i.e., cracking eggs) is taught, practiced, and applied during the hands‐on recipe preparation. Participants (n = 1194) ranged in age from 6 – 18 (mean age = 9.6), and were 41.1% male and 59.2% female.Quantitative and qualitative data were collected through program evaluations. Students participating in the program completed pre‐ and post‐intervention surveys that measured cooking self‐efficacy, fruit and vegetable preferences, attitudes towards cooking, cooking behaviors, and self‐efficacy for selecting and eating healthy foods. Instructors were provided with lesson checklists and self‐reported on recipe and activity completion each session. Researchers conducted on‐site observations at selected sites that varied in their geography (rural vs. urban) and sample demographics.ResultsAnalyses investigated gender differences in baseline survey scores and changes in survey scores as a result of the program. Independent t‐tests revealed that at baseline, female participants had significantly higher scores than male participants in cooking self‐efficacy (t(718) = 7.36, p &lt; .001), cooking attitudes (t(605) = 7.97, p &lt; .001), cooking behaviors (t(1124) = 7.01, p &lt; .001), and self‐efficacy for selecting and eating healthy foods (t(797) = 3.52, p &lt; .001). Male participants experienced significantly greater changes from pre‐ to post‐intervention in cooking self‐efficacy (t(730) = −3.48, p = .001) and cooking attitudes (t(577) = −2.60, p = .009).ConclusionsThough boys and girls both face challenges when it comes to healthy eating, research shows that social norms are influential in creating gender differences in dietary and cooking behaviors (Inness, 2001). Today, women typically spend twice as much time cooking as men (Smith et al., 2013), and results from IJC analyses indicate that our sample was likely influenced by social norms regarding gender and cooking. Although female participants had higher baseline scores, male participants were able to make significant improvements on several survey subscales as a result of the program. Future cooking education programs should work towards reducing the disparity between males and females in cooking and dietary habits.Support or Funding InformationThis material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2011‐67001‐30101.

Impacts on student fruit and vegetable consumption and snack participation in the Canned, Frozen, and Dried pilot project of the Fresh Fruit and Vegetable Program (FFVP)

This congressionally mandated study of the Canned, Frozen, and Dried pilot project for the Fresh Fruit and Vegetable Program (FFVP‐CFD) assessed the impact of the pilot on students' fruit and vegetable consumption and wastage, FFVP participation, and schools' implementation strategies. The pilot allowed, but did not require, elementary schools that reported problems with access to fresh fruits and vegetables (FVs) to offer CFD snacks in the FFVP in school year (SY) 2014–2015. The evaluation used a pre/post design, comparing data from the fall of 2014, when the standard FFVP was in place, to data from the spring of 2015, when the FFVP‐CFD pilot was in place. For an evaluation of the pilot, we collected student dietary recalls to measure detailed food and nutrient intake in‐school, a student survey to assess student attitudes on FFVP snacks and FV preferences, and we observed one week of FFVP snack offerings in 101 classrooms in 34 pilot schools in four pilot states (Alaska, Delaware, Kansas, and Maine) in both fall and spring of SY 2014–2015. Although FFVP‐CFD study findings are not generalizable to other schools in the FFVP nationwide, they do provide important information on students' attitudes and preferences for specific fruits and vegetables in selected small and rural schools in four pilot states, including Alaska, which is often excluded from national school nutrition evaluations. The final evaluation report is in clearance at USDA. It is anticipated that the report will be cleared by April 2017 and that we will present the impact findings for the first time publicly at EB 2017.Support or Funding InformationEvaluation funded by the Food and Nutrition Service, USDA.