Impact of Child Interaction With Food Preparation on Vegetable Preferences: A Farm-Based Education Approach

Abstract

Objective: To identify the impact of child involvement in vegetable preparation on vegetable preference and attitudes toward eating vegetables.

Design: Pre-post mixed-methods.

Setting: Food and Farming Camp at a nonprofit urban farm in Sunnyvale, California.

Participants: Camp participants aged 8-10 years (n = 34 girls, n = 12 boys), and aged 11-14 years (n = 19 girls, n = 4 boys).

Interventions: Involvement in vegetable preparation through harvesting, cutting, cooking, and seasoning before consumption. Interviews identified camper perception of vegetable preference and involvement in preparation.

Main outcome measures: Change in vegetable preference from baseline with and without involvement in vegetable preparation. Attitudes toward involvement in vegetable preparation.

Analysis: Adjustment of preferences to baseline followed by tests of hypotheses to identify differences with involvement. Thematic, qualitative coding to identify prevalent themes within interview responses.

Results: Younger campers preferred vegetables they prepared (P < 0.05), except for carrots. Campers were more likely to choose vegetables they prepared (P < 0.05). Campers of both age groups were curious to try their vegetable creations and described feelings of pride and responsibility related to preparing vegetables.

Conclusions and implications: Involvement with food preparation, in particular in a garden-based setting, may provide an accessible method to improve child vegetable preference.

Keywords: cooking; gardening; school-aged children; vegetable intake.