Ashlea Braun1, Christopher Simons2, Jessica Kilbarger1,3, Emily B Hill1, Menglin Xu4, Dennis Cleary5,6, Colleen K Spees7,8. 1. Medical Dietetics & Health Sciences, School of Health and Rehabilitation Sciences, The Ohio State University College of Medicine, Columbus, OH, USA. 2. Department of Food Science & Technology, The Ohio State University, Columbus, OH, USA. 3. The Emily Program, Columbus, OH, USA. 4. The Ohio State University Wexner Medical Center, Columbus, OH, USA. 5. Division of Occupational Therapy, School of Health and Rehabilitation Sciences, The Ohio State University College of Medicine, Columbus, OH, USA. 6. Department of Disabilities Services, Cincinnati Children's Hospital Medical Center, Cincinnati, OH, USA. 7. Medical Dietetics & Health Sciences, School of Health and Rehabilitation Sciences, The Ohio State University College of Medicine, Columbus, OH, USA. spees.11@osu.edu. 8. The Ohio State University Comprehensive Cancer Center - James Cancer Hospital and Solove Research Institute, The Ohio State University Wexner Medical Center, Columbus, OH, USA. spees.11@osu.edu.
Abstract
PURPOSE: Evidence documents the role of modifiable lifestyle behaviors in optimizing physical and mental health outcomes for survivors of cancer. Fruit and vegetable consumption is one such behavior, and understanding survivor sensory perceptions of produce can inform interventions aimed at improving dietary patterns. The objective of this study was to assess the sensory perceptions of survivors of cancer and their caregivers when asked to evaluate garden-harvested and grocery-purchased produce. METHODS: Participants enrolled in a garden-based biobehavioral intervention and their caregivers (n=32) were invited to participate in a sensory evaluation of four produce types: tangerine cherry tomatoes, green cabbage, green beans, and green bell peppers. Samples were coded and distributed in a random fashion, and participants completed validated sensory surveys (preference, liking/acceptability, and discrimination) for each type of produce. RESULTS: Upon initial blinded evaluation, a significant preference for grocery-purchased produce was noted for green cabbage, green beans, and green bell peppers but not tomatoes (all p<0.05). After self-labeling, however, participants reported a preference for perceived garden-harvested produce (all p≤0.001) even when incorrectly labeled. Liking/acceptability scores were significantly higher among self-labeled garden-harvested versus self-labeled grocery-purchased for all types of produce (all p≤0.001). These data reveal survivors of cancer and their caregivers perceive garden-harvested produce as superior to grocery-purchased, though were unable to accurately identify the two sources based upon sensory factors such as taste, smell, and texture alone when blinded for three of the four types of produce. CONCLUSION: Findings indicate future interventions should address perceptions of produce to facilitate improvements in consumption in these vulnerable individuals.
PURPOSE: Evidence documents the role of modifiable lifestyle behaviors in optimizing physical and mental health outcomes for survivors of cancer. Fruit and vegetable consumption is one such behavior, and understanding survivor sensory perceptions of produce can inform interventions aimed at improving dietary patterns. The objective of this study was to assess the sensory perceptions of survivors of cancer and their caregivers when asked to evaluate garden-harvested and grocery-purchased produce. METHODS: Participants enrolled in a garden-based biobehavioral intervention and their caregivers (n=32) were invited to participate in a sensory evaluation of four produce types: tangerine cherry tomatoes, green cabbage, green beans, and green bell peppers. Samples were coded and distributed in a random fashion, and participants completed validated sensory surveys (preference, liking/acceptability, and discrimination) for each type of produce. RESULTS: Upon initial blinded evaluation, a significant preference for grocery-purchased produce was noted for green cabbage, green beans, and green bell peppers but not tomatoes (all p<0.05). After self-labeling, however, participants reported a preference for perceived garden-harvested produce (all p≤0.001) even when incorrectly labeled. Liking/acceptability scores were significantly higher among self-labeled garden-harvested versus self-labeled grocery-purchased for all types of produce (all p≤0.001). These data reveal survivors of cancer and their caregivers perceive garden-harvested produce as superior to grocery-purchased, though were unable to accurately identify the two sources based upon sensory factors such as taste, smell, and texture alone when blinded for three of the four types of produce. CONCLUSION: Findings indicate future interventions should address perceptions of produce to facilitate improvements in consumption in these vulnerable individuals.
Authors: Kisha I Coa; Joel B Epstein; David Ettinger; Aminah Jatoi; Kathy McManus; Mary E Platek; Wendy Price; Meghan Stewart; Theodoros N Teknos; Bruce Moskowitz Journal: Nutr Cancer Date: 2015-02-09 Impact factor: 2.900
Authors: Renate M Winkels; Linde van Lee; Sandra Beijer; Martijn J Bours; Fränzel J B van Duijnhoven; Anouk Geelen; Meeke Hoedjes; Floortje Mols; Jeanne de Vries; Matty P Weijenberg; Ellen Kampman Journal: Cancer Med Date: 2016-07-14 Impact factor: 4.452
Authors: Y C de Vries; S Boesveldt; C S Kelfkens; E E Posthuma; M M G A van den Berg; J Th C M de Kruif; A Haringhuizen; D W Sommeijer; N Buist; S Grosfeld; C de Graaf; H W M van Laarhoven; E Kampman; R M Winkels Journal: Breast Cancer Res Treat Date: 2018-02-23 Impact factor: 4.872