The purpose of this study is to examine whether incorporating potatoes into meals-either paired with other vegetables or served as a first course-can improve preschoolers' vegetable intake, reduce excess energy intake, and improve overall diet quality. Findings will be used to inform whether potatoes, a well-liked and commonly consumed vegetable, could be leveraged in several ways to improve the overall diet quality of children.
The overall object of this study is to test potato-based strategies to improve diet quality in preschool age children. The specific aims are: Aim 1: Determine if pairing potatoes with other less-preferred vegetables increases liking and intake of the non-potato vegetables. Aim 2: Determine if potato-based dishes can be used strategically to reduce intake of more energy-dense entrees. The effect of potato-based dishes on vegetable intake and total energy intake will be tested across four lunch-time sessions in preschool classrooms. Each lunch session will be randomly assigned to one of the potato dish conditions.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
200
A mixed dish of potatoes and other vegetables will be served at lunch
A potato dish will be served as an appetizer at lunch prior to the main course
A potato dish and a vegetable dish will be served separately at lunch
Pennsylvania State University
University Park, Pennsylvania, United States
Intake of target vegetable at lunch
Intake of the non-potato target vegetable will be measured at each lunch session by weighing the food dish prior to serving and after the participant has finished eating
Time frame: At each of four lunch sessions conducted once per week over four weeks
Entree intake at lunch
Intake of an energy-dense entree (macaroni and cheese) will be measured at each lunch session by weighing the food dish prior to serving and after the participant has finished eating
Time frame: At each of four lunch sessions conducted once per week over four weeks
Liking of vegetable + potato dishes
Children will be presented with small samples of several vegetable, potato, and vegetable + potato dishes and asked to taste them. Children will rate each food as 'yummy', 'just ok', or 'yucky' using a pictorial scale. We will compare the percentage of children who rate the vegetable with potato (VEG+POT) dishes as yummy to the percentage that rated the same non-potato vegetable alone (VEG) as 'yummy'.
Time frame: Once at start of study
Willingness to taste vegetable + potato dishes
Children will be presented with small samples of several vegetable, potato, and vegetable + potato dishes and asked to taste them. Children will rate each food as 'yummy', 'just ok', or 'yucky' using a pictorial scale. We will compare the percentage of children who were willing to taste the vegetable with potato (VEG+POT) dishes to the percentage that were willing to taste the same non-potato vegetable alone (VEG).
Time frame: Once at beginning of study
Intake of potatoes at lunch
Intake of the potato dish will be measured at each lunch session by weighing the food dish prior to serving and after the participant has finished eating
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No potato dish will be served at lunch
Time frame: At each of four lunch sessions conducted once per week over four weeks
Total vegetable intake at lunch
Total intake of potato and non-potato vegetables will be measured at each lunch session by weighing the food dishes prior to serving and after the participant has finished eating
Time frame: At each of four lunch sessions conducted once per week over four weeks
Total energy intake at lunch
Total energy intake in kcal will be measured at each lunch session by weighing the food dishes prior to serving and after the participant has finished eating
Time frame: At each of four lunch sessions conducted once per week over four weeks