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Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain
Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922908/ https://www.ncbi.nlm.nih.gov/pubmed/33669768 http://dx.doi.org/10.3390/nu13020673 |
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author | Tauriello, Sara McGovern, Lily Bartholomew, Brianna Epstein, Leonard H. Leone, Lucia A. Goldsmith, Juliana Kubiniec, Elizabeth Anzman-Frasca, Stephanie |
author_facet | Tauriello, Sara McGovern, Lily Bartholomew, Brianna Epstein, Leonard H. Leone, Lucia A. Goldsmith, Juliana Kubiniec, Elizabeth Anzman-Frasca, Stephanie |
author_sort | Tauriello, Sara |
collection | PubMed |
description | Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of restaurant meal choices, there is a lack of research considering children’s perspectives on the taste of different healthier kids’ meal options. The current study sought to examine, via objective taste testing, children’s liking of and preference for healthier kids’ meal options at a quick-service restaurant (QSR) and to describe bundled kids’ meals with evidence of both taste acceptability and consistency with nutrition guidelines. Thirty-seven 4-to-8-year-old children completed taste tests of ten healthier main and side dish options. Liking and preference were assessed using standard methods after children tasted each food. Children also reported their ideal kids’ meal. Results show the majority of children liked and preferred three main (turkey sandwich, chicken strips, peanut butter/banana sandwich) and side dishes (yogurt, applesauce, broccoli), with rank order differing slightly by age group. Accepted foods were combined into 11 bundles meeting nutritional criteria. Results highlight healthier kids’ meals with evidence of appeal among children in a QSR. Findings can inform future research and may increase the success of healthy eating interventions in these settings. |
format | Online Article Text |
id | pubmed-7922908 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79229082021-03-03 Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain Tauriello, Sara McGovern, Lily Bartholomew, Brianna Epstein, Leonard H. Leone, Lucia A. Goldsmith, Juliana Kubiniec, Elizabeth Anzman-Frasca, Stephanie Nutrients Article Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of restaurant meal choices, there is a lack of research considering children’s perspectives on the taste of different healthier kids’ meal options. The current study sought to examine, via objective taste testing, children’s liking of and preference for healthier kids’ meal options at a quick-service restaurant (QSR) and to describe bundled kids’ meals with evidence of both taste acceptability and consistency with nutrition guidelines. Thirty-seven 4-to-8-year-old children completed taste tests of ten healthier main and side dish options. Liking and preference were assessed using standard methods after children tasted each food. Children also reported their ideal kids’ meal. Results show the majority of children liked and preferred three main (turkey sandwich, chicken strips, peanut butter/banana sandwich) and side dishes (yogurt, applesauce, broccoli), with rank order differing slightly by age group. Accepted foods were combined into 11 bundles meeting nutritional criteria. Results highlight healthier kids’ meals with evidence of appeal among children in a QSR. Findings can inform future research and may increase the success of healthy eating interventions in these settings. MDPI 2021-02-19 /pmc/articles/PMC7922908/ /pubmed/33669768 http://dx.doi.org/10.3390/nu13020673 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Tauriello, Sara McGovern, Lily Bartholomew, Brianna Epstein, Leonard H. Leone, Lucia A. Goldsmith, Juliana Kubiniec, Elizabeth Anzman-Frasca, Stephanie Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain |
title | Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain |
title_full | Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain |
title_fullStr | Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain |
title_full_unstemmed | Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain |
title_short | Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain |
title_sort | taste ratings of healthier main and side dishes among 4-to-8-year-old children in a quick-service restaurant chain |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922908/ https://www.ncbi.nlm.nih.gov/pubmed/33669768 http://dx.doi.org/10.3390/nu13020673 |
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