Spices and Herbs Increase Vegetable Palatability Among Military Service Members

Christopher R D'Adamo; Melissa R Troncoso; Gabriela Piedrahita; Joshua Messing; Jonathan M Scott

doi:10.1093/milmed/usae367

Spices and Herbs Increase Vegetable Palatability Among Military Service Members

Mil Med. 2024 Jul 30:usae367. doi: 10.1093/milmed/usae367. Online ahead of print.

Authors

Christopher R D'Adamo^{1

2}, Melissa R Troncoso³, Gabriela Piedrahita², Joshua Messing¹, Jonathan M Scott⁴

Affiliations

¹ Department of Family and Community Medicine, University of Maryland School of Medicine, Baltimore, MD 21201, USA.
² Nova Institute for Health, Baltimore, MD 21231, USA.
³ Navy Medicine Readiness and Training Command, Naval Medical Center Portsmouth, Portsmouth, VA 23708, USA.
⁴ Consortium for Health and Military Performance, Department of Military and Emergency Medicine, F. Edward Hebert School of Medicine, Uniformed Services University of the Health Sciences, Bethesda, MD 20814, USA.

PMID: 39078749
DOI: 10.1093/milmed/usae367

Abstract

Introduction: Unhealthy eating behaviors are adversely impacting the health and performance of the U.S. armed forces. Vegetable intake, in particular, has been shown to be far below recommended levels in active duty military populations. Previous research in other populations has shown that the addition of spices and herbs can help overcome numerous barriers to vegetable intake. The goal of this study was to determine modifiable barriers to vegetable intake among a sample of active duty military service members at Naval Support Activity Bethesda and evaluate whether the addition of spices and herbs can help surmount these barriers.

Materials and methods: Monadic sensory testing was conducted that compared typical preparation (butter and salt) of 4 vegetables (broccoli, carrots, cauliflower, and kale) vs. otherwise identical preparation with the addition of spices and herbs. The Menu Item Survey, a 9-point hedonic scale utilized throughout the U.S. Military for recipe development, was the primary outcome of the vegetable sensory testing. Questionnaires were administered to assess barriers to military dining facility vegetable intake. Unpaired t-tests were utilized to compare Menu Item Survey ratings of typical vegetables vs. vegetables with spices and herbs. Descriptive statistics were computed to summarize the results of the barriers questionnaires, and qualitative analysis of open-ended questions was conducted to identify perceived areas of improved vegetable intake.

Results: A diverse sample of 70 active duty service members participated in the vegetable sensory testing and provided outcome data. The most common barriers to military dining facility vegetable intake were appearance (42.9%), preparation style (41.3%), and taste (39.7%). Sensory testing revealed that vegetables with spices and herbs were preferred over typical preparations in overall appeal, flavor, and aroma (P <.03).

Discussion: The addition of spices and herbs appears to help overcome key sensory-related barriers to military dining facility vegetable intake. Future comparison of vegetable intake with and without spices and herbs when included in a full meal in a military dining setting is warranted in order to better evaluate the effectiveness in increasing vegetable intake under typical dining conditions.

Abstract

Grants and funding