Abstract Vegetable intake in the U.S continues to be below national recommendations. Strategies include changes in vegetable preparation may improve vegetable preference and intake. This study’s objective was to determine the role of using seasonings compared to steaming on vegetable purchase, intake, liking and intention to pay for larger servings. An observational study was conducted during two 8-week periods at a university cafe. Two vegetables were offered each period: green beans/broccoli (2017); carrots/cauliflower (2018); with options of steamed (ST) or seasoned (SS). Surveys contained items regarding demographic, previous vegetable choices, lunch habits, vegetable selected, liking, frequency of eating this vegetable, likelihood of preparing, serving size, cost, and eating frequency at cafe. As a result of binomial test, there were significantly more SS green beans (n = 90 vs n = 44) p half had 0 g waste. Participants were likely to purchase a larger size (cost the same: 82.1%; cost more: 73.0%). Seasoning was associated with more vegetable purchases for three vegetables. Participants liked the preparation method that they chose, eating most if not all. Results revealed that increased vegetable intake with larger servings may be possible.

中文翻译：

---

调味蔬菜对消费者行为的作用：购买、摄入、喜欢和支付更大份量的意愿

摘要 美国的蔬菜摄入量继续低于国家建议。策略包括改变蔬菜的制备方式可能会改善蔬菜的偏好和摄入量。本研究的目的是确定使用调味料与蒸蔬菜相比，在蔬菜购买、摄入量、喜好和购买更大份量的意愿方面的作用。一项观察性研究是在大学咖啡馆的两个 8 周期间进行的。每个时期提供两种蔬菜：青豆/西兰花（2017）；胡萝卜/花椰菜（2018）；可选择蒸 (ST) 或调味 (SS)。调查包含关于人口统计、以前的蔬菜选择、午餐习惯、选择的蔬菜、喜好、吃这种蔬菜的频率、准备的可能性、份量、成本和在咖啡馆的饮食频率的项目。作为二项式检验的结果，有明显更多的 SS 绿豆（n = 90 vs n = 44）p 一半有 0 克废物。参与者可能会购买更大的尺寸（成本相同：82.1%；成本更高：73.0%）。调味料与三种蔬菜的蔬菜购买量增加有关。参与者喜欢他们选择的准备方法，即使不是全部也吃得最多。结果表明，增加蔬菜摄入量可能是有可能的。