This study aims to examine how the amount of potato and form of potato within a meal impacts intake and acceptability of other non-starchy vegetables.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
80
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
University of Kentucky
Lexington, Kentucky, United States
RECRUITINGChange in liking of non-starchy vegetables served within the plant forward meal
Ranking of degree of liking for each vegetable served within the plat forward meal on a scale of 1-100 on a visual analog scale where 1= extremely dislike to 100= Extremely like. Measured at baseline, within a taste test before each meal, and after each meal.
Time frame: Baseline and after each meal condition (approximately 5 weeks)
Differences in total non-starchy vegetable intake between meal conditions
Gram intake of non-starchy vegetable intake at each meal
Time frame: Baseline and after each meal condition (approximately 5 weeks)
Adolescent and young adult (18-25 years) knowledge and attitudes of potato nutrition and preparation
A series of 10 questions related to nutrient content and health attitude statements where participants rate their agreement on a 1-100 point visual analog scale where 1 = extremely disagree and 100 is extremely agree. Scores will be reported as two subscales -1) knowledge and 2) attitudes with higher scores equating to greater knowledge and more positive attitudes respectively.
Time frame: After final 5th meal (approximately 5 weeks)
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consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable
consume 5 consecutive lunch meals, separated by at least one week, that differ in the presence and amount of potato and non-starchy vegetable