Abstract The Dessert Flip is a plant-forward strategy to increase the sustainability and healthfulness of desserts that “flips” the relative proportion of full-calorie desserts like cake with fruit garnishes—simultaneously increasing servings of fruit and reducing added sugar, saturated fat, and calories. In a university dining hall, students (n = 86) were served a full-sized entree followed by a dessert randomized over three weeks: a conventional plated dessert (20% fruit, 80% cake), a flipped dessert (60% fruit, 40% cake), and a subtle “stealth” flipped dessert with peach puree in the cake (45% fruit, 55% cake). The flipped dessert was preferred over the conventional and the stealth versions in ranking and in overall, appearance, color, and flavor liking (p

中文翻译：

---

探索水果在甜点中的作用：甜点翻转及其对大学生接受度和食物浪费的影响

摘要 The Dessert Flip 是一种植物推进策略，旨在提高甜点的可持续性和健康性，它“翻转”全卡路里甜点的相对比例，如带有水果装饰的蛋糕——同时增加水果的份量并减少添加的糖、饱和脂肪和卡路里。在大学食堂，学生 (n = 86) 得到一份全尺寸的主菜，然后是三周内随机分配的甜点：传统的盘装甜点（20% 水果，80% 蛋糕），翻转甜点（60% 水果， 40% 蛋糕），还有一种微妙的“隐形”翻转甜点，蛋糕里有桃子泥（45% 水果，55% 蛋糕）。翻转甜点在排名和整体、外观、颜色和口味喜好方面优于传统和隐形版本（p