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    Wansink, Brian 2016. Locating and leveraging inside sources of consumer insights. Journal of Consumer Marketing, Vol. 33, Issue. 3, p. 145.


    Wansink, B and Johnson, K A 2015. The clean plate club: about 92% of self-served food is eaten. International Journal of Obesity, Vol. 39, Issue. 2, p. 371.


    Richards, Rickelle Reicks, Marla Wong, Siew Sun Gunther, Carolyn Cluskey, Mary Ballejos, Miriam S. Bruhn, Christine Johnston, N. Paul Misner, Scottie and Watters, Corilee 2014. Perceptions of How Parents of Early Adolescents Will Personally Benefit From Calcium-Rich Food and Beverage Parenting Practices. Journal of Nutrition Education and Behavior, Vol. 46, Issue. 6, p. 595.


    Yngve, Agneta 2013. Fruit and vegetable consumption revisited. Public Health Nutrition, Vol. 16, Issue. 11, p. 1911.


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How vegetables make the meal: their hedonic and heroic impact on perceptions of the meal and of the preparer

  • Brian Wansink (a1), Mitsuru Shimizu (a1) and Adam Brumberg (a1)
  • DOI: http://dx.doi.org/10.1017/S1368980012004673
  • Published online: 15 November 2012
Abstract
AbstractObjective

Although most parents know that vegetables are healthful, vegetables are served at only 23 % of American dinners. If added nutrition is not a sufficient motivation, might a parent be more inspired to serve vegetables if doing so improved either the taste of the entrée or how loving and thoughtful the server would be perceived? The present paper details two studies which investigated whether serving vegetables changes the perception of the cook and the perception of an entrée's taste.

Design

In Study 1, people evaluated the personality of a cook who either did or did not include a vegetable in a family dinner. In Study 2, five different meals that either included or did not include a vegetable were rated in terms of the taste of the entrée and of the whole meal.

Setting

US-based online survey.

Subjects

American mothers (n 500), ranging in age from 18 to 65 years (mean age 38·4 years), with at least two children under the age of 18 years living at home.

Results

Serving vegetables improved taste expectations for the entrée as well as for the whole meal. Additionally, serving a vegetable with a meal also enhanced perceptions of the meal preparer. They were evaluated as being more thoughtful and attentive as well as less lazy, boring and self-absorbed.

Conclusions

These two studies show new hedonic and heroic motivations for serving vegetables: (i) they increase the hedonic appeal of the meal and (ii) they increase the heroic appeal of the cook. More vegetables are likely to be served with a meal if preparers know that the addition of vegetables makes them appear to be both a better cook and a better person.

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Copyright
Corresponding author
*Corresponding author: Email ab697@cornell.edu
Linked references
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

1.J Satia , A Kristal , R Patterson et al. (2002) Psychosocial factors and dietary habits associated with vegetable intake. Nutrition 18, 247254.

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3.B Tohill , J Seymour , M Serdula et al. (2004) What epidemiologic studies tell us about the relationship between fruit and vegetable consumption and body weight. Nutr Rev 62, 365370.

4.B Wansink (2003) Profiling nutritional gatekeepers: three methods for differentiating influential cooks. Food Qual Prefer 14, 289297.

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6.J Brug , L Lechner & H De Vries (1995) Psychosocial determinants of fruit and vegetable consumption. Appetite 25, 285296.

7.B Wansink , G Bascoul & G Chen (2006) The sweet tooth hypothesis: how fruit consumption relates to snack consumption. Appetite 47, 107110.

8.RL Thompson , BM Margetts , VM Speller et al. (1999) The Health Education Authority's Health and Lifestyle Survey 1993: who are the low fruit and vegetable consumers? J Epidemiol Community Health 53, 294299.

9.RG Laforge , GW Greene & JO Prochaska (1994) Psychosocial factors influencing low fruit and vegetable consumption. J Behav Med 17, 361374.

10.B Raudenbush , NJ Van Der Klaauw & F Frank (1995) The contribution of psychological and sensory factors to food preference patterns as measured by the Food Attitudes Survey. Appetite 25, 115.

11.B Wansink & K Lee (2004) Cooking habits provide a key to 5 a day success. J Am Diet Assoc 104, 16481650.

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Public Health Nutrition
  • ISSN: 1368-9800
  • EISSN: 1475-2727
  • URL: /core/journals/public-health-nutrition
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