Premium
Covertly incorporating vegetables into foods increased children's vegetable intake and decreased energy intake
Author(s) -
Spill Maureen Kelly,
Birch Leann L,
Rolls Barbara J
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.328.5
Subject(s) - food science , food intake , medicine , environmental health , chemistry , endocrinology
Substantial amounts of vegetables can be incorporated into foods to reduce their energy density (kcal/g; ED) without children noticing. This strategy, which has the potential to increase vegetable intake and decrease energy intake, was tested in a crossover study with 3‐ to 5‐year‐old children. In a daycare center, 40 children were served all meals and snacks one day a week for 3 weeks. Across conditions, breakfast, lunch, and dinner entrées were reduced in ED by increasing the proportion of puréed vegetables. The conditions were 100% ED (standard), 85% ED (tripled vegetable content), and 75% ED (quadrupled vegetable content). These were served with unmanipulated side dishes, and children were instructed to eat as much as they liked. The results showed that daily vegetable intake increased significantly by 52 g (50%) in the 85% ED condition and 73 g (73%) in the 75% ED condition compared to the standard (both p<0.0001). Consuming more vegetables in the entrées did not affect consumption of the vegetable side dishes. Children ate a similar weight of food across conditions, thus significantly decreasing daily energy intake by 142 kcal (12%) from the 100% ED to the 75% ED condition (p<0.05). Children rated their liking of the manipulated foods similarly. Incorporating substantial amounts of puréed vegetables into foods is an effective strategy to increase vegetable intake and decrease energy intake in young children. Grant Funding Source: DK082580