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Federal nutrition education programs utilize recipe demonstrations to engage with low‐income participants and promote healthy eating behaviors; however, recipes created for these programs are developed in state extension offices or in collaboration with local cooks/chefs, and the fit of the recipes within their educational programming is subjective. Thus, a sensory evaluation methodology was developed...
Federal nutrition education programs use food demonstrations and tastings of healthy recipes to elicit behavior change among their target audiences, but acceptance and liking of such recipes has not been systematically evaluated. This study aimed to assess acceptability and key sensory attributes (appearance, flavor, texture, saltiness, and sweetness) of culturally tailored recipes using sensory...
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