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Gerry Jager - One of the best experts on this subject based on the ideXlab platform.
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use of different vegetable products to increase preschool aged children s preference for and intake of a target vegetable a randomized controlled trial
Journal of the Academy of Nutrition and Dietetics, 2017Co-Authors: Victoire W T De Wild, Cees De Graaf, Gerry JagerAbstract:Abstract Background Children's low vegetable consumption requires effective strategies to enhance preference for and intake of vegetables. Objective The study compared three preparation practices for a target vegetable (Spinach) on their effectiveness in increasing preschool-aged children's preference for and intake of the target vegetable in comparison to a control vegetable (green beans). Design We conducted a randomized controlled trial with four parallel groups: plain Spinach, creamed Spinach, Spinach ravioli, and green beans. During the intervention, children were served the vegetable at their main meal six times over 6 weeks at home. Participants/setting Children aged 2 to 4 years were recruited from six child-care centers located in Wageningen, the Netherlands, and randomly assigned to one of the four groups, with vegetable products provided by the researchers. The study was performed between September 2014 and January 2015. In total, 103 children participated, with 26, 25, 26, and 26 in the plain Spinach, creamed Spinach, Spinach ravioli, and green beans groups, respectively. Main outcome measures Preference for and ad libitum intake of cooked Spinach were assessed during a test meal at the day-care center pre- and postintervention. Food neophobia was assessed via the Child Food Neophobia Scale. Statistical analyses performed General linear model repeated measures analysis, including food neophobia, Spinach liking, exposure, and consumption scores as covariates, was performed to test for effects of group on intake. Logistic regression was used to assess changes in preference between pre- and postintervention. Results All four groups significantly increased their Spinach intake from pre- (53 g) to postintervention (91 g) by an average of 70%. For preference, no significant shift toward the target vegetable was found from pre- to postintervention. The effect on intake depended on the child's neophobia status and preintervention Spinach consumption, with children with neophobia being less responsive to the intervention and with children who ate more Spinach before the intervention being more responsive to the intervention. Conclusions These findings suggest that repeated exposure to differently prepared Spinach products, or even another green vegetable, improved children's Spinach intake. However, children with neophobia may need a different approach.
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Use of Different Vegetable Products to Increase Preschool-Aged Children's Preference for and Intake of a Target Vegetable
Journal of the Academy of Nutrition and Dietetics, 2016Co-Authors: De Victoire W.t. Wild, De Kees Graaf, Gerry JagerAbstract:Background: Children's low vegetable consumption requires effective strategies to enhance preference for and intake of vegetables. Objective: The study compared three preparation practices for a target vegetable (Spinach) on their effectiveness in increasing preschool-aged children's preference for and intake of the target vegetable in comparison to a control vegetable (green beans). Design: We conducted a randomized controlled trial with four parallel groups: plain Spinach, creamed Spinach, Spinach ravioli, and green beans. During the intervention, children were served the vegetable at their main meal six times over 6 weeks at home. Participants/setting: Children aged 2 to 4 years were recruited from six child-care centers located in Wageningen, the Netherlands, and randomly assigned to one of the four groups, with vegetable products provided by the researchers. The study was performed between September 2014 and January 2015. In total, 103 children participated, with 26, 25, 26, and 26 in the plain Spinach, creamed Spinach, Spinach ravioli, and green beans groups, respectively. Main outcome measures: Preference for and ad libitum intake of cooked Spinach were assessed during a test meal at the day-care center pre- and postintervention. Food neophobia was assessed via the Child Food Neophobia Scale. Statistical analyses performed: General linear model repeated measures analysis, including food neophobia, Spinach liking, exposure, and consumption scores as covariates, was performed to test for effects of group on intake. Logistic regression was used to assess changes in preference between pre- and postintervention. Results: All four groups significantly increased their Spinach intake from pre- (53 g) to postintervention (91 g) by an average of 70%. For preference, no significant shift toward the target vegetable was found from pre- to postintervention. The effect on intake depended on the child's neophobia status and preintervention Spinach consumption, with children with neophobia being less responsive to the intervention and with children who ate more Spinach before the intervention being more responsive to the intervention. Conclusions: These findings suggest that repeated exposure to differently prepared Spinach products, or even another green vegetable, improved children's Spinach intake. However, children with neophobia may need a different approach.
David Knaff - One of the best experts on this subject based on the ideXlab platform.
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oxidation reduction properties of chloroplast thioredoxins ferredoxin thioredoxin reductase and thioredoxin f regulated enzymes
Biochemistry, 1999Co-Authors: Masakazu Hirasawa, Jean-pierre Jacquot, Peter Schürmann, Wanda Manieri, Pierre Jacquot, Eliane Keryer, Fred C Hartman, David KnaffAbstract:Oxidation-reduction midpoint potentials were determined, as a function of pH, for the disulfide/dithiol couples of Spinach and pea thioredoxins f, for Spinach and Chlamydomonas reinhardtii thioredoxins m, for Spinach ferredoxin:thioredoxin reductase (FTR), and for two enzymes regulated by thioredoxin f, Spinach phosphoribulokinase (PRK) and the fructose-1,6-bisphosphatases (FBPase) from pea and Spinach. Midpoint oxidation-reduction potential (Em) values at pH 7.0 of −290 mV for both Spinach and pea thioredoxin f, −300 mV for both C. reinhardtii and Spinach thioredoxin m, −320 mV for Spinach FTR, −290 mV for Spinach PRK, −315 mV for pea FBPase, and −330 mV for Spinach FBPase were obtained. With the exception of Spinach FBPase, titrations showed a single two-electron component at all pH values tested. Spinach FBPase exhibited a more complicated behavior, with a single two-electron component being observed at pH values ≥ 7.0, but with two components being present at pH values <7.0. The slopes of plots of Em ...
Masakazu Hirasawa - One of the best experts on this subject based on the ideXlab platform.
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oxidation reduction properties of chloroplast thioredoxins ferredoxin thioredoxin reductase and thioredoxin f regulated enzymes
Biochemistry, 1999Co-Authors: Masakazu Hirasawa, Jean-pierre Jacquot, Peter Schürmann, Wanda Manieri, Pierre Jacquot, Eliane Keryer, Fred C Hartman, David KnaffAbstract:Oxidation-reduction midpoint potentials were determined, as a function of pH, for the disulfide/dithiol couples of Spinach and pea thioredoxins f, for Spinach and Chlamydomonas reinhardtii thioredoxins m, for Spinach ferredoxin:thioredoxin reductase (FTR), and for two enzymes regulated by thioredoxin f, Spinach phosphoribulokinase (PRK) and the fructose-1,6-bisphosphatases (FBPase) from pea and Spinach. Midpoint oxidation-reduction potential (Em) values at pH 7.0 of −290 mV for both Spinach and pea thioredoxin f, −300 mV for both C. reinhardtii and Spinach thioredoxin m, −320 mV for Spinach FTR, −290 mV for Spinach PRK, −315 mV for pea FBPase, and −330 mV for Spinach FBPase were obtained. With the exception of Spinach FBPase, titrations showed a single two-electron component at all pH values tested. Spinach FBPase exhibited a more complicated behavior, with a single two-electron component being observed at pH values ≥ 7.0, but with two components being present at pH values <7.0. The slopes of plots of Em ...
De Victoire W.t. Wild - One of the best experts on this subject based on the ideXlab platform.
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Use of Different Vegetable Products to Increase Preschool-Aged Children's Preference for and Intake of a Target Vegetable
Journal of the Academy of Nutrition and Dietetics, 2016Co-Authors: De Victoire W.t. Wild, De Kees Graaf, Gerry JagerAbstract:Background: Children's low vegetable consumption requires effective strategies to enhance preference for and intake of vegetables. Objective: The study compared three preparation practices for a target vegetable (Spinach) on their effectiveness in increasing preschool-aged children's preference for and intake of the target vegetable in comparison to a control vegetable (green beans). Design: We conducted a randomized controlled trial with four parallel groups: plain Spinach, creamed Spinach, Spinach ravioli, and green beans. During the intervention, children were served the vegetable at their main meal six times over 6 weeks at home. Participants/setting: Children aged 2 to 4 years were recruited from six child-care centers located in Wageningen, the Netherlands, and randomly assigned to one of the four groups, with vegetable products provided by the researchers. The study was performed between September 2014 and January 2015. In total, 103 children participated, with 26, 25, 26, and 26 in the plain Spinach, creamed Spinach, Spinach ravioli, and green beans groups, respectively. Main outcome measures: Preference for and ad libitum intake of cooked Spinach were assessed during a test meal at the day-care center pre- and postintervention. Food neophobia was assessed via the Child Food Neophobia Scale. Statistical analyses performed: General linear model repeated measures analysis, including food neophobia, Spinach liking, exposure, and consumption scores as covariates, was performed to test for effects of group on intake. Logistic regression was used to assess changes in preference between pre- and postintervention. Results: All four groups significantly increased their Spinach intake from pre- (53 g) to postintervention (91 g) by an average of 70%. For preference, no significant shift toward the target vegetable was found from pre- to postintervention. The effect on intake depended on the child's neophobia status and preintervention Spinach consumption, with children with neophobia being less responsive to the intervention and with children who ate more Spinach before the intervention being more responsive to the intervention. Conclusions: These findings suggest that repeated exposure to differently prepared Spinach products, or even another green vegetable, improved children's Spinach intake. However, children with neophobia may need a different approach.
Victoire W T De Wild - One of the best experts on this subject based on the ideXlab platform.
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use of different vegetable products to increase preschool aged children s preference for and intake of a target vegetable a randomized controlled trial
Journal of the Academy of Nutrition and Dietetics, 2017Co-Authors: Victoire W T De Wild, Cees De Graaf, Gerry JagerAbstract:Abstract Background Children's low vegetable consumption requires effective strategies to enhance preference for and intake of vegetables. Objective The study compared three preparation practices for a target vegetable (Spinach) on their effectiveness in increasing preschool-aged children's preference for and intake of the target vegetable in comparison to a control vegetable (green beans). Design We conducted a randomized controlled trial with four parallel groups: plain Spinach, creamed Spinach, Spinach ravioli, and green beans. During the intervention, children were served the vegetable at their main meal six times over 6 weeks at home. Participants/setting Children aged 2 to 4 years were recruited from six child-care centers located in Wageningen, the Netherlands, and randomly assigned to one of the four groups, with vegetable products provided by the researchers. The study was performed between September 2014 and January 2015. In total, 103 children participated, with 26, 25, 26, and 26 in the plain Spinach, creamed Spinach, Spinach ravioli, and green beans groups, respectively. Main outcome measures Preference for and ad libitum intake of cooked Spinach were assessed during a test meal at the day-care center pre- and postintervention. Food neophobia was assessed via the Child Food Neophobia Scale. Statistical analyses performed General linear model repeated measures analysis, including food neophobia, Spinach liking, exposure, and consumption scores as covariates, was performed to test for effects of group on intake. Logistic regression was used to assess changes in preference between pre- and postintervention. Results All four groups significantly increased their Spinach intake from pre- (53 g) to postintervention (91 g) by an average of 70%. For preference, no significant shift toward the target vegetable was found from pre- to postintervention. The effect on intake depended on the child's neophobia status and preintervention Spinach consumption, with children with neophobia being less responsive to the intervention and with children who ate more Spinach before the intervention being more responsive to the intervention. Conclusions These findings suggest that repeated exposure to differently prepared Spinach products, or even another green vegetable, improved children's Spinach intake. However, children with neophobia may need a different approach.