Abstract Purpose Vegetable 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. Methods Before 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. Results Students reported higher liking for several seasoned recipes compared to plain: broccoli (P = 0.02), vegetable dip (P Conclusions Common 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.

中文翻译：

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香草和香料增加了农村高中生对蔬菜的喜爱和偏好

摘要 目的 青少年蔬菜摄入量低于建议水平，需要采取增加学校摄入量的策略。我们调查了一所农村公立高中蔬菜摄入的障碍，并评估了使用草药和香料的新蔬菜食谱是否会增加这所学校青少年对蔬菜的喜好和偏好。方法 在开发食谱之前，通过对高中学生、家长和自助餐厅工作人员的抽样调查，评估了对草药和香料的熟悉程度以及蔬菜摄入障碍。然后使用为每种蔬菜独特配制的香料混合物（包括莳萝、香菜、孜然等）开发蔬菜食谱。为了评估食谱接受度，我们评估了学生的喜好（100 毫米视觉模拟量表）和偏好（强制选择）（N = 96–110；14-18 岁）8 种原味（油和盐）和 8 种调味蔬菜。将普通蔬菜和调味蔬菜之间的喜好等级与配对 T 检验进行比较。通过卡方检验比较偏好。结果 与普通菜相比，学生对几种调味菜谱的喜好程度更高：西兰花 (P = 0.02)、蔬菜蘸酱 (P 结论 与普通菜相比，农村高中生对几种学校午餐蔬菜的喜爱和偏爱程度更高。未来研究将测试在学校午餐计划中提供这些蔬菜对学生蔬菜摄入量的影响。