How Do Cooks Actually Cook Vegetables? A Field Experiment With Low-Income Households.

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
Read More Add to Saved list
  • Author(s): Clarke P;Clarke P; Evans SH; Evans SH
  • Source:
    Health promotion practice [Health Promot Pract] 2016 Jan; Vol. 17 (1), pp. 80-7. Date of Electronic Publication: 2015 Aug 05.
  • Publication Type:
    Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: Sage Publications Country of Publication: United States NLM ID: 100890609 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1524-8399 (Print) Linking ISSN: 15248399 NLM ISO Abbreviation: Health Promot Pract Subsets: MEDLINE
    • Publication Information:
      Original Publication: Thousand Oaks, CA : Sage Publications, c2000-
    • Subject Terms:
      Vegetables*; Cooking/*methods ; Health Promotion/*methods; Diet ; Humans ; Interviews as Topic ; Meals ; Poverty
    • Abstract:
      Vegetables in the diet contribute to disease prevention. However, low-income households underconsume fresh vegetables, perhaps because of cost and of unavailability at nearby stores. A third reason may lurk behind those barriers: cooks' unfamiliarity with various and appealing ways to prepare vegetables. To illuminate that possibility and to suggest interventions that could be designed more effectively to boost vegetable consumption, this study took the novel step of providing ample, if temporary, supplies of a fresh vegetable to random sets of clients of food pantries. A week later, telephone interviews obtained details about preparations of meals and snacks that household cooks had made with their unexpected bounty. Among the experiment's 10 vegetables, some were used twice as often as others. Even more striking, cooks practiced a narrow repertoire of preparation methods, dominated by boiling and steaming, across most of the vegetables. Fats and salt were often added to boiled and steamed preparations. Implications are drawn to suggest kinds of recipes-pairings of vegetables and of vegetables with underused means of preparation-that could expand cooks' repertoires and add variety in flavors, appearances of dishes, meal textures, and aromas.
      (© 2015 Society for Public Health Education.)
    • Contributed Indexing:
      Keywords: cooking methods; food banks; food pantries; fresh vegetables; household cooks; low-income
    • Publication Date:
      Date Created: 20150808 Date Completed: 20161026 Latest Revision: 20161230
    • Publication Date:
      20240829
    • Accession Number:
      10.1177/1524839915597898
    • Accession Number:
      26248547