Estay Karinna, Escalona Victor
Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, La Pintana 8820808, Chile.
Departamento de Producción Agrícola, Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, La Pintana 8820808, Chile.
Foods. 2025 Mar 25;14(7):1133. doi: 10.3390/foods14071133.
This study explores how socioeconomic status (SES) influences the acceptability of familiar vegetables in Chilean children aged 9-10, examining its relationship with sex, BMI, and preparation methods. A sensory evaluation was conducted in two stages to assess responses across sensory dimensions: appearance, aroma, taste, texture, and overall-opinion. In the first stage, 363 children evaluated eight vegetables: tomatoes, lettuce, corn, cucumber, carrots, beets, broccoli, and cauliflower. Results show significant differences across samples for all sensory dimensions ( < 0.0001), with tomatoes, lettuce, corn and cucumber receiving the highest ratings. The second stage involved 191 children, who evaluated the three least preferred vegetables (carrots, beets, and cauliflower) in raw and cooked forms. Raw vegetables received higher ratings than cooked across all sensory dimensions, except for beets in appearance, where raw scored lower. Significant differences were found for carrots and cauliflower ( < 0.0001), while the difference for beets was not statistically significant. SES had limited influence on vegetable liking, while BMI showed some interactions with texture and aroma ratings. These findings suggest lower vegetable consumption in vulnerable groups may not stem from reduced liking of familiar vegetables. Increasing availability could help, along with exploring preparation methods for less-liked vegetables, particularly raw options, which appear promising.
本研究探讨社会经济地位（SES）如何影响智利9至10岁儿童对常见蔬菜的接受度，并考察其与性别、体重指数（BMI）及烹饪方法的关系。进行了两阶段的感官评估，以评估在外观、香气、味道、质地和总体评价等感官维度上的反应。在第一阶段，363名儿童对八种蔬菜进行了评估：西红柿、生菜、玉米、黄瓜、胡萝卜、甜菜、西兰花和菜花。结果显示，在所有感官维度上，各样本之间均存在显著差异（<0.0001），其中西红柿、生菜、玉米和黄瓜的评分最高。第二阶段有191名儿童参与，他们对三种最不受欢迎的蔬菜（胡萝卜、甜菜和菜花）的生熟两种形式进行了评估。除了甜菜在外观上生的得分较低外，在所有感官维度上，生蔬菜的评分均高于熟蔬菜。胡萝卜和菜花存在显著差异（<0.0001），而甜菜的差异无统计学意义。SES对蔬菜喜好的影响有限，而BMI在质地和香气评分方面表现出一些相互作用。这些研究结果表明，弱势群体中蔬菜摄入量较低可能并非源于对常见蔬菜的喜爱程度降低。增加蔬菜供应量可能会有所帮助，同时探索不受欢迎蔬菜的烹饪方法，特别是生的选择，似乎很有前景。
