The impact of spices on vegetable consumption: A pilot study

Research output: Contribution to journalJournal articleResearchpeer-review

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The impact of spices on vegetable consumption : A pilot study. / Li, Zhaoping; Krak, Michael; Zerlin, Alona; Brahe, Lena Kirchner; Rheinwald-Jones, Alexis; Thames, Gail; Zhang, Yanjun; Tseng, Chi-Hong; Heber, David.

In: Food and Nutrition Sciences, Vol. 6, No. 4, 2015, p. 437-444.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Li, Z, Krak, M, Zerlin, A, Brahe, LK, Rheinwald-Jones, A, Thames, G, Zhang, Y, Tseng, C-H & Heber, D 2015, 'The impact of spices on vegetable consumption: A pilot study', Food and Nutrition Sciences, vol. 6, no. 4, pp. 437-444. https://doi.org/10.4236/fns.2015.64045

APA

Li, Z., Krak, M., Zerlin, A., Brahe, L. K., Rheinwald-Jones, A., Thames, G., ... Heber, D. (2015). The impact of spices on vegetable consumption: A pilot study. Food and Nutrition Sciences, 6(4), 437-444. https://doi.org/10.4236/fns.2015.64045

Vancouver

Li Z, Krak M, Zerlin A, Brahe LK, Rheinwald-Jones A, Thames G et al. The impact of spices on vegetable consumption: A pilot study. Food and Nutrition Sciences. 2015;6(4):437-444. https://doi.org/10.4236/fns.2015.64045

Author

Li, Zhaoping ; Krak, Michael ; Zerlin, Alona ; Brahe, Lena Kirchner ; Rheinwald-Jones, Alexis ; Thames, Gail ; Zhang, Yanjun ; Tseng, Chi-Hong ; Heber, David. / The impact of spices on vegetable consumption : A pilot study. In: Food and Nutrition Sciences. 2015 ; Vol. 6, No. 4. pp. 437-444.

Bibtex

@article{6346d355d9ec4e7a93ab6417f44ef8b9,
title = "The impact of spices on vegetable consumption: A pilot study",
abstract = "This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices.Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.",
author = "Zhaoping Li and Michael Krak and Alona Zerlin and Brahe, {Lena Kirchner} and Alexis Rheinwald-Jones and Gail Thames and Yanjun Zhang and Chi-Hong Tseng and David Heber",
note = "CURIS 2015 NEXS 203",
year = "2015",
doi = "10.4236/fns.2015.64045",
language = "English",
volume = "6",
pages = "437--444",
journal = "Food and Nutrition Sciences",
issn = "2157-944X",
publisher = "Scientific Research Publishing, Inc.",
number = "4",

}

RIS

TY - JOUR

T1 - The impact of spices on vegetable consumption

T2 - A pilot study

AU - Li, Zhaoping

AU - Krak, Michael

AU - Zerlin, Alona

AU - Brahe, Lena Kirchner

AU - Rheinwald-Jones, Alexis

AU - Thames, Gail

AU - Zhang, Yanjun

AU - Tseng, Chi-Hong

AU - Heber, David

N1 - CURIS 2015 NEXS 203

PY - 2015

Y1 - 2015

N2 - This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices.Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.

AB - This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices.Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.

U2 - 10.4236/fns.2015.64045

DO - 10.4236/fns.2015.64045

M3 - Journal article

VL - 6

SP - 437

EP - 444

JO - Food and Nutrition Sciences

JF - Food and Nutrition Sciences

SN - 2157-944X

IS - 4

ER -

ID: 138861539