Offering “Dip” Promotes Intake of a Moderately-Liked Raw Vegetable among Preschoolers with Genetic Sensitivity to Bitterness

摘要: Abstract Background Evidence-based strategies for promoting vegetable consumption among children are limited. Objective To determine the effects of providing a palatable "dip" along with repeated exposure to raw on preschoolers' liking and intake. Participants One hundred fifty-two predominately Hispanic preschool-aged studied in Head Start classrooms 2008. Design A between-subjects, quasiexperimental design was used. moderately-liked (broccoli) offered twice weekly at afternoon snacks 7 weeks. Classrooms were randomized receive broccoli one four conditions differing provision dip. Bitter taste sensitivity assessed using 6-n-propylthiouracil. Intervention Broccoli provided conditions: regular salad dressing as dip, light (reduced energy/fat) version mixed sauce, or plain (without dressing). Main outcome measures Mean intake during weeks following exposure. Statistical analyses Descriptive statistics generated. Multilevel models tested condition bitter mean pre- post-exposure while adjusting classroom potential covariates. Results The majority preschoolers (70%) showed Children's increased but did not vary by dip sensitivity. Bitter-sensitive children, however, ate 80% more than when served ( P Conclusions Providing dip—regular, light, sauce—increased bitter-sensitive preschoolers. Findings suggest that offering low-fat dips can promote some who sensitive tastes.