{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/120440"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/120440","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Mixed methods study investigating the consumer acceptance and implementation of spicy vegetables in school lunch","abstract":"Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2025-05-01","abstract_html":"Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2025-05-01","abstract_has_math":false,"creators":["Siebert, Emily"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Nutritional Sciences","degree_department":null,"school":null,"contributors":["Pflugh Prescott, Melissa","Lee, Soo","Pepino , Yanina"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2023,"date_issued":"2023-05","date_published":"2023-05","updated_at":"2026-07-22T22:24:57Z","subjects":["School Lunch","Vegetables","Adolescents, Food Waste","Spicy"],"languages":["en","eng"],"rights":["Reprinted, with permission, from: Siebert E, Lee S-Y, Prescott MP. (2022) Chili pepper preference development and its impact on dietary intake: A narrative review. Front. Nutr. 9: 1039207.doi: 10.3389/fnut.2022.1039207"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/120440","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Pflugh Prescott, Melissa","Lee, Soo","Pepino , Yanina"]},{"key":"dc:creator","label":"Author","values":["Siebert, Emily"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2023-05","2023-05-02"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutritional Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["School Lunch","Vegetables","Adolescents, Food Waste","Spicy"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Reprinted, with permission, from: Siebert E, Lee S-Y, Prescott MP. (2022) Chili pepper preference development and its impact on dietary intake: A narrative review. Front. Nutr. 9: 1039207.doi: 10.3389/fnut.2022.1039207"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/120440"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2025-05-01","The student, Emily Siebert, accepted the attached license on 2023-04-28 at 13:28.","The student, Emily Siebert, submitted this Thesis for approval on 2023-04-28 at 13:38.","This Thesis was approved for publication on 2023-05-02 at 16:16.","DSpace SAF Submission Ingestion Package generated from Vireo submission #19244 on 2023-09-01 at 17:15:21","Chili pepper is a ubiquitous spice that elicits a burning sensation that some individuals appreciate while others avoid. This apparent variation in preference prompted a literature review search that evaluated the factors involved in preference formation for chili pepper and how these preferences relate to overall dietary intake. A formal search was conducted utilizing three databases: The Food Science Resource (FSTA) within Web of Science, Scopus, and Psych Info, yielding included 38 articles. Included literature supported five themes involved in chili pepper preference formation across the life course: genetics, culture, exposure, gender, and personality. Repeated exposure promotes preference formation, and with increased and repeated intake, the perceived burn of chili pepper becomes less intense. Interestingly, males reported a stronger preference for chili pepper than females. Twin studies disclosed a small genetic contribution to spicy food preferences. Personality differences were also evident between chili consumers and non-consumers relating to sensation-seeking and sensitivity to reward and punishment. Regarding the second research question, chili pepper's effects on appetite depended on the dose consumed, and inconsistent results were reported relating to chili pepper's effects on appetite and satiety. Chili pepper as a potential weight control element needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects, and extrinsic factors like repeated exposure may increase the liking for spicy foods. By late adolescence, the average vegetable consumption is about half of the recommended intake, and vegetables are the most wasted school meal component during lunch time. While vegetable consumption remains low, spicy food has grown in popularity. Globally, 1 in 4 people eat chilis daily. To increase vegetable palatability and cater to various cultural taste preferences, chili pepper may serve as a healthy flavor enhancer, but its implementation into school lunch has not been studied. This convergent parallel mixed method study has three objectives: to identify what degree of capsaicin pungency is the most liked among adolescents, to estimate the appropriateness and acceptability of spicy broccoli in school lunch and to identify strategies to promote spicy vegetables in school lunch. One hundred participants in central Illinois, ages 11-17, sampled four spice levels of steamed broccoli containing 0, 0.9, 2.0, and 4.0 grams of cayenne and red pepper blend. Participants also completed a survey and a short audio recorded interview. Participants rated their consumer acceptance on a 9-point hedonic scale for each broccoli sample. The survey assessed race, language, age, and gender, as well as validated chili liking, chili consumption patterns, spicy broccoli appropriateness, and spicy broccoli acceptability items on a 5-point agree/ disagree scale. The interview assessed perspectives on spicy vegetables and their implementation into school lunches. Consumer acceptance ratings did not significantly differ between the four samples. However, sample 3 had the highest overall mean rating (6.69 + 2.0). Participants rated the acceptability (4.0 + 1.0) of spicy broccoli in school lunch higher than the appropriateness (3.6 + 1.0). Thematic analysis results suggest most participants are in favor of incorporating spicy vegetables into school lunches and believe there is potential for spices to increase vegetable intake. Suggested promotion strategies included posters, announcements, take-home menus, and parent emails. Overall, spicy vegetables were liked among adolescents, but more research is needed to assess if spicy vegetables will successfully increase vegetable consumption and reduce waste during school lunch."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Mixed methods study investigating the consumer acceptance and implementation of spicy vegetables in school lunch"]}]}],"canonical_facts":{"dc:contributor":["Pflugh Prescott, Melissa","Lee, Soo","Pepino , Yanina"],"dc:creator":["Siebert, Emily"],"dc:date":["2023-05","2023-05-02"],"dc:description":["Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2025-05-01","The student, Emily Siebert, accepted the attached license on 2023-04-28 at 13:28.","The student, Emily Siebert, submitted this Thesis for approval on 2023-04-28 at 13:38.","This Thesis was approved for publication on 2023-05-02 at 16:16.","DSpace SAF Submission Ingestion Package generated from Vireo submission #19244 on 2023-09-01 at 17:15:21","Chili pepper is a ubiquitous spice that elicits a burning sensation that some individuals appreciate while others avoid. This apparent variation in preference prompted a literature review search that evaluated the factors involved in preference formation for chili pepper and how these preferences relate to overall dietary intake. A formal search was conducted utilizing three databases: The Food Science Resource (FSTA) within Web of Science, Scopus, and Psych Info, yielding included 38 articles. Included literature supported five themes involved in chili pepper preference formation across the life course: genetics, culture, exposure, gender, and personality. Repeated exposure promotes preference formation, and with increased and repeated intake, the perceived burn of chili pepper becomes less intense. Interestingly, males reported a stronger preference for chili pepper than females. Twin studies disclosed a small genetic contribution to spicy food preferences. Personality differences were also evident between chili consumers and non-consumers relating to sensation-seeking and sensitivity to reward and punishment. Regarding the second research question, chili pepper's effects on appetite depended on the dose consumed, and inconsistent results were reported relating to chili pepper's effects on appetite and satiety. Chili pepper as a potential weight control element needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects, and extrinsic factors like repeated exposure may increase the liking for spicy foods. By late adolescence, the average vegetable consumption is about half of the recommended intake, and vegetables are the most wasted school meal component during lunch time. While vegetable consumption remains low, spicy food has grown in popularity. Globally, 1 in 4 people eat chilis daily. To increase vegetable palatability and cater to various cultural taste preferences, chili pepper may serve as a healthy flavor enhancer, but its implementation into school lunch has not been studied. This convergent parallel mixed method study has three objectives: to identify what degree of capsaicin pungency is the most liked among adolescents, to estimate the appropriateness and acceptability of spicy broccoli in school lunch and to identify strategies to promote spicy vegetables in school lunch. One hundred participants in central Illinois, ages 11-17, sampled four spice levels of steamed broccoli containing 0, 0.9, 2.0, and 4.0 grams of cayenne and red pepper blend. Participants also completed a survey and a short audio recorded interview. Participants rated their consumer acceptance on a 9-point hedonic scale for each broccoli sample. The survey assessed race, language, age, and gender, as well as validated chili liking, chili consumption patterns, spicy broccoli appropriateness, and spicy broccoli acceptability items on a 5-point agree/ disagree scale. The interview assessed perspectives on spicy vegetables and their implementation into school lunches. Consumer acceptance ratings did not significantly differ between the four samples. However, sample 3 had the highest overall mean rating (6.69 + 2.0). Participants rated the acceptability (4.0 + 1.0) of spicy broccoli in school lunch higher than the appropriateness (3.6 + 1.0). Thematic analysis results suggest most participants are in favor of incorporating spicy vegetables into school lunches and believe there is potential for spices to increase vegetable intake. Suggested promotion strategies included posters, announcements, take-home menus, and parent emails. Overall, spicy vegetables were liked among adolescents, but more research is needed to assess if spicy vegetables will successfully increase vegetable consumption and reduce waste during school lunch."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/120440"],"dc:language":["en","eng"],"dc:rights":["Reprinted, with permission, from: Siebert E, Lee S-Y, Prescott MP. (2022) Chili pepper preference development and its impact on dietary intake: A narrative review. Front. Nutr. 9: 1039207.doi: 10.3389/fnut.2022.1039207"],"dc:subject":["School Lunch","Vegetables","Adolescents, Food Waste","Spicy"],"dc:title":["Mixed methods study investigating the consumer acceptance and implementation of spicy vegetables in school lunch"],"dc:type":["text"],"thesis:degree_discipline":["Nutritional Sciences"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:57Z"}