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Sara Tauriello
Department of Pediatrics, Jacobs School of Medicine and Biomedical Sciences, University at Buffalo, Buffalo, NY 14214, USA

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Journal article
Published: 19 February 2021 in Nutrients
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Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of restaurant meal choices, there is a lack of research considering children’s perspectives on the taste of different healthier kids’ meal options. The current study sought to examine, via objective taste testing, children’s liking of and preference for healthier kids’ meal options at a quick-service restaurant (QSR) and to describe bundled kids’ meals with evidence of both taste acceptability and consistency with nutrition guidelines. Thirty-seven 4-to-8-year-old children completed taste tests of ten healthier main and side dish options. Liking and preference were assessed using standard methods after children tasted each food. Children also reported their ideal kids’ meal. Results show the majority of children liked and preferred three main (turkey sandwich, chicken strips, peanut butter/banana sandwich) and side dishes (yogurt, applesauce, broccoli), with rank order differing slightly by age group. Accepted foods were combined into 11 bundles meeting nutritional criteria. Results highlight healthier kids’ meals with evidence of appeal among children in a QSR. Findings can inform future research and may increase the success of healthy eating interventions in these settings.

ACS Style

Sara Tauriello; Lily McGovern; Brianna Bartholomew; Leonard Epstein; Lucia Leone; Juliana Goldsmith; Elizabeth Kubiniec; Stephanie Anzman-Frasca. Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain. Nutrients 2021, 13, 673 .

AMA Style

Sara Tauriello, Lily McGovern, Brianna Bartholomew, Leonard Epstein, Lucia Leone, Juliana Goldsmith, Elizabeth Kubiniec, Stephanie Anzman-Frasca. Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain. Nutrients. 2021; 13 (2):673.

Chicago/Turabian Style

Sara Tauriello; Lily McGovern; Brianna Bartholomew; Leonard Epstein; Lucia Leone; Juliana Goldsmith; Elizabeth Kubiniec; Stephanie Anzman-Frasca. 2021. "Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain." Nutrients 13, no. 2: 673.

Journal article
Published: 10 February 2021 in International Journal of Environmental Research and Public Health
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Evidence of short-term impacts of the coronavirus disease 2019 (COVID-19) pandemic on family life is emerging. Continued research can shed light on potential longer-term impacts. An online survey of U.S. parents with 4- to 8-year-old children (n = 1000) was administered in October 2020. The survey examined parent-reported impacts of COVID-19 on lifestyle (e.g., work, child-care, grocery shopping), as well as current family food acquisition and eating behaviors (e.g., cooking, restaurant use). Descriptive statistics were calculated, incorporating sampling weights based on sociodemographics. In terms of COVID-19 impacts, parents reported increases in working from home, decreased work hours, and increased child care and instruction, with most children attending school or receiving care at home. Parents reported increased home cooking and online grocery shopping; only 33% reported increased take-out or delivery from restaurants. About half of parents reported that their child dined at restaurants, 62% reported getting take-out, and 57% reported delivery from restaurants at least 2–3 times per month. About half viewed dining at restaurants as safe, while take-out and delivery were seen as safe by around three-quarters. Approximately two-thirds reported recent food insecurity. These nationally-representative results illustrate possible longer-lasting shifts in family life, with the potential to impact health and well-being. Sociodemographic differences and research and policy implications are discussed.

ACS Style

Mackenzie J. Ferrante; Juliana Goldsmith; Sara Tauriello; Leonard H. Epstein; Lucia A. Leone; Stephanie Anzman-Frasca. Food Acquisition and Daily Life for U.S. Families with 4-to 8-Year-Old Children during COVID-19: Findings from a Nationally Representative Survey. International Journal of Environmental Research and Public Health 2021, 18, 1734 .

AMA Style

Mackenzie J. Ferrante, Juliana Goldsmith, Sara Tauriello, Leonard H. Epstein, Lucia A. Leone, Stephanie Anzman-Frasca. Food Acquisition and Daily Life for U.S. Families with 4-to 8-Year-Old Children during COVID-19: Findings from a Nationally Representative Survey. International Journal of Environmental Research and Public Health. 2021; 18 (4):1734.

Chicago/Turabian Style

Mackenzie J. Ferrante; Juliana Goldsmith; Sara Tauriello; Leonard H. Epstein; Lucia A. Leone; Stephanie Anzman-Frasca. 2021. "Food Acquisition and Daily Life for U.S. Families with 4-to 8-Year-Old Children during COVID-19: Findings from a Nationally Representative Survey." International Journal of Environmental Research and Public Health 18, no. 4: 1734.

Special issue article
Published: 16 June 2020 in Pediatric Obesity
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Background Children's vegetable acceptance increases following repeated exposure and associative conditioning pairing a target vegetable with a well‐liked food. Yet traditional pairings may increase energy intake when well‐liked foods are calorie‐rich. Objectives To examine whether pairing a non‐food stimulus with target vegetables increases children's vegetable acceptance and whether effects exceed those of repeated exposure. Methods Twenty‐three 6‐to‐8‐year‐old children participated in twice‐weekly sessions across 6 weeks of a summer camp serving children from low‐income families. First‐ and second‐grade camp classrooms were randomly assigned to associative conditioning and repeated exposure groups, respectively. Liking and preference were assessed for seven vegetables at pre/post‐test. For each child, two non‐preferred vegetables were randomly assigned as the target or control. During exposures, associative conditioning group children experienced a positive peer context (involving group games) paired with tasting their target vegetable. The repeated exposure group received only taste exposures; target vegetable liking was assessed. Results Preferences for target vegetables increased from pre‐ (Median = 6.00) to post‐test (Median = 3.00) overall (P = .007), but did not differ by group (P = .59). Group, time and interaction effects on vegetable liking were non‐significant overall (P ≥ .29), with some evidence of group differences when examining select time points. Conclusions Findings can inform future research aiming to increase vegetable preferences in community settings.

ACS Style

Sara Tauriello; Julie Bowker; Gregory Wilding; Leonard Epstein; Stephanie Anzman‐Frasca. Examining associative conditioning with a positive peer context as a strategy to increase children's vegetable acceptance. Pediatric Obesity 2020, 15, e12660 .

AMA Style

Sara Tauriello, Julie Bowker, Gregory Wilding, Leonard Epstein, Stephanie Anzman‐Frasca. Examining associative conditioning with a positive peer context as a strategy to increase children's vegetable acceptance. Pediatric Obesity. 2020; 15 (10):e12660.

Chicago/Turabian Style

Sara Tauriello; Julie Bowker; Gregory Wilding; Leonard Epstein; Stephanie Anzman‐Frasca. 2020. "Examining associative conditioning with a positive peer context as a strategy to increase children's vegetable acceptance." Pediatric Obesity 15, no. 10: e12660.

Randomized controlled trial
Published: 01 August 2018 in Physiology & Behavior
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Children's consumption of restaurant foods is associated with higher energy intake and lower nutritional quality compared to foods prepared at home. The aim of this pilot study was to test whether an in-restaurant intervention promoting healthy children's meals (i.e. two meals that met nutrition recommendations and were thus healthier than typical children's meal offerings across leading restaurants) affected children's meal selection and intake. Families with 4-to-8-year-old children were recruited from one location of Anderson's Frozen Custard, a regional quick-service restaurant chain. Families were randomly assigned to return to the restaurant during an intervention or control period and were blinded to group assignment. All families received free meals. During the intervention period families also received placemats featuring two healthy “Kids' Meals of the Day” upon restaurant entry. After families finished dining, researchers recorded children's orders and collected leftovers for quantifying dietary intake via weighed plate waste. Poisson regression and chi-square tests were used to compare children's orders between study groups, and t-tests were used to test for differences in dietary intake among children ordering a promoted healthy entrée (main dish) versus those who did not. Fifty-eight families participated. Children who were exposed to the study placemats prior to ordering ordered a significantly greater number of healthy food components compared to controls (p = 0.03). Overall, in the intervention group, 21% of children ordered a healthy entrée or side dish, versus 7% of controls. Children who ordered one of the promoted healthy entrées consumed less saturated fat across the total meal compared to those who did not (p = 0.04). Manipulating the prominence of healthy choices in restaurants may shift children's meal selections. Future research should build on these initial promising results, aiming to increase the potency of the intervention to achieve more widespread effects.

ACS Style

Stephanie Anzman-Frasca; Aaron Braun; Sarah Ehrenberg; Leonard H. Epstein; April Gampp; Lucia A. Leone; Anita Singh; Sara Tauriello. Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant. Physiology & Behavior 2018, 192, 109 -117.

AMA Style

Stephanie Anzman-Frasca, Aaron Braun, Sarah Ehrenberg, Leonard H. Epstein, April Gampp, Lucia A. Leone, Anita Singh, Sara Tauriello. Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant. Physiology & Behavior. 2018; 192 ():109-117.

Chicago/Turabian Style

Stephanie Anzman-Frasca; Aaron Braun; Sarah Ehrenberg; Leonard H. Epstein; April Gampp; Lucia A. Leone; Anita Singh; Sara Tauriello. 2018. "Effects of a randomized intervention promoting healthy children's meals on children's ordering and dietary intake in a quick-service restaurant." Physiology & Behavior 192, no. : 109-117.