| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8838444 | Food Quality and Preference | 2018 | 10 Pages |
Abstract
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.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Juliana R. Fritts, Clara Fort, Anne Quinn Corr, Qihan Liang, Laurie Alla, Terri Cravener, John E. Hayes, Barbara J. Rolls, Christopher D'Adamo, Kathleen L. Keller,