The addition of spices and herbs to vegetables in the National School Lunch Program increased vegetable intake at an urban, economically-underserved, and predominantly African-American high school

Publication date: Available online 1 September 2020Source: Food Quality and PreferenceAuthor(s): Christopher R. D'Adamo, Elizabeth A. Parker, Patrick F. McArdle, Ariel Trilling, Brandin Bowden, Mary K. Bahr-Robertson, Kathleen L. Keller, Brian M. Berman
Source: Food Quality and Preference - Category: Food Science Source Type: research