National School Lunch Program Vegetable Intervention with Spices and Herbs

Published: 15 July 2019| Version 1 | DOI: 10.17632/f29cmgjdxt.1
Christopher D'Adamo


Raw data from the National School Lunch Program vegetable intervention with spices and herbs conducted at an urban, economically-underserved, and predominantly African-American high school Baltimore, Maryland. The addition of spices and herbs to the vegetables in this school-based nutrition intervention was associated with modest increases in student vegetable intake as compared to otherwise-identical typical vegetable recipes without spices and herbs (18.2% increase, 0.29 ounce, p<0.0001).