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Linking vegetable preferences, health and local food systems through community-supported agriculture.
Public Health Nutr. 2015 Sep; 18(13):2392-401.PH

Abstract

OBJECTIVE

The objective of the present study was to explore the influence of participation in community-supported agriculture (CSA) on vegetable exposure, vegetable intake during and after the CSA season, and preference related to locally produced vegetables acquired directly from CSA growers.

DESIGN

Quantitative surveys were administered at three time points in two harvest seasons to four groups of CSA participants: new full-paying, returning full-paying, new subsidized and returning subsidized members. Questionnaires included a vegetable frequency measure and measures of new and changed vegetable preference. Comparisons were made between new and returning CSA members and between those receiving subsidies and full-paying members.

SETTING

The research was conducted in a rural county in New York, USA.

SUBJECTS

CSA members who agreed to participate in the study.

RESULTS

Analysis was based on 151 usable questionnaires. CSA participants reported higher intake of eleven different vegetables during the CSA season, with a sustained increase in some winter vegetables. Over half of the respondents reported trying at least one, and up to eleven, new vegetables. Sustained preferences for CSA items were reported.

CONCLUSIONS

While those who choose to join a CSA may be more likely to acquire new and expanded vegetable preferences than those who do not, the CSA experience has the potential to enhance vegetable exposure, augment vegetable preference and increase overall vegetable consumption. Dietary patterns encouraged through CSA participation can promote preferences and consumer demand that support local production and seasonal availability. Emphasis on fresh and fresh stored locally produced vegetables is consistent with sustainable community-based food systems.

Authors+Show Affiliations

1Department of Public Health,Food Studies and Nutrition,417 Sims Hall,Syracuse University,Syracuse,NY 13244-3240,USA.2Division of Nutritional Sciences,Cornell University,Ithaca,NY,USA.3Department of Horticulture,Cornell University,Ithaca,NY,USA.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.
Review

Language

eng

PubMed ID

25824468

Citation

Wilkins, Jennifer L., et al. "Linking Vegetable Preferences, Health and Local Food Systems Through Community-supported Agriculture." Public Health Nutrition, vol. 18, no. 13, 2015, pp. 2392-401.
Wilkins JL, Farrell TJ, Rangarajan A. Linking vegetable preferences, health and local food systems through community-supported agriculture. Public Health Nutr. 2015;18(13):2392-401.
Wilkins, J. L., Farrell, T. J., & Rangarajan, A. (2015). Linking vegetable preferences, health and local food systems through community-supported agriculture. Public Health Nutrition, 18(13), 2392-401. https://doi.org/10.1017/S1368980015000713
Wilkins JL, Farrell TJ, Rangarajan A. Linking Vegetable Preferences, Health and Local Food Systems Through Community-supported Agriculture. Public Health Nutr. 2015;18(13):2392-401. PubMed PMID: 25824468.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Linking vegetable preferences, health and local food systems through community-supported agriculture. AU - Wilkins,Jennifer L, AU - Farrell,Tracy J, AU - Rangarajan,Anusuya, Y1 - 2015/03/31/ PY - 2015/4/1/entrez PY - 2015/4/1/pubmed PY - 2016/6/9/medline KW - Community-supported agriculture KW - Diet and health KW - Vegetable intake KW - Vegetable preference SP - 2392 EP - 401 JF - Public health nutrition JO - Public Health Nutr VL - 18 IS - 13 N2 - OBJECTIVE: The objective of the present study was to explore the influence of participation in community-supported agriculture (CSA) on vegetable exposure, vegetable intake during and after the CSA season, and preference related to locally produced vegetables acquired directly from CSA growers. DESIGN: Quantitative surveys were administered at three time points in two harvest seasons to four groups of CSA participants: new full-paying, returning full-paying, new subsidized and returning subsidized members. Questionnaires included a vegetable frequency measure and measures of new and changed vegetable preference. Comparisons were made between new and returning CSA members and between those receiving subsidies and full-paying members. SETTING: The research was conducted in a rural county in New York, USA. SUBJECTS: CSA members who agreed to participate in the study. RESULTS: Analysis was based on 151 usable questionnaires. CSA participants reported higher intake of eleven different vegetables during the CSA season, with a sustained increase in some winter vegetables. Over half of the respondents reported trying at least one, and up to eleven, new vegetables. Sustained preferences for CSA items were reported. CONCLUSIONS: While those who choose to join a CSA may be more likely to acquire new and expanded vegetable preferences than those who do not, the CSA experience has the potential to enhance vegetable exposure, augment vegetable preference and increase overall vegetable consumption. Dietary patterns encouraged through CSA participation can promote preferences and consumer demand that support local production and seasonal availability. Emphasis on fresh and fresh stored locally produced vegetables is consistent with sustainable community-based food systems. SN - 1475-2727 UR - https://www.unboundmedicine.com/medline/citation/25824468/Linking_vegetable_preferences_health_and_local_food_systems_through_community_supported_agriculture_ L2 - https://www.cambridge.org/core/product/identifier/S1368980015000713/type/journal_article DB - PRIME DP - Unbound Medicine ER -