title: Dietitians' attitudes, perceptions, and usage patterns for fresh-cut fruit and vegetables.
abstract: OBJECTIVE
  New fresh-cut fruit and vegetable products are being developed worldwide. Nutrition educators' perceptions of these products were studied.
  
  
  METHODS
  Professional dietitians in Nova Scotia were asked to complete a questionnaire on their use of fresh-cut produce. The questionnaire also elicited their attitudes and perceptions about the convenience, taste/quality, nutrition/health benefits, cost, and safety of fresh-cut fruit and vegetables.
  
  
  RESULTS
  Sixty-three percent of respondents reported eating five to six servings of fruit and vegetables a day. This group most frequently consumed fresh-cut fruit as snacks or dessert, and vegetables in stir-fry dishes or salads or cooked with meals. In general, fresh-cut fruit and vegetables were perceived as convenient, safe, and nutritious. While approximately 50% of participants felt fresh-cut produce did not differ in taste from whole fresh produce, almost the same number considered whole fresh produce superior in taste.
  
  
  CONCLUSIONS
  Dietitians have a generally positive perception of fresh-cut products; however, there is uncertainty about the nutritional value, cost/benefit, and use of the products. Dietitians require more information on the nutrient value of these products and on suggested alternative uses. Attention should be paid to developing fresh-cut products that have good sensory quality.
authors.affiliation: Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, NS.
authors.forename: Katherine A
authors.initials: KA
authors.lastname: Sanford
authors.forename: Elizabeth M
authors.initials: EM
authors.lastname: Johnston
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Porter
authors.forename: Judith
authors.initials: J
authors.lastname: Lowe
authors.forename: Debra M
authors.initials: DM
authors.lastname: Oxby
mesh_terms: D000328:Adult; D001294:Attitude to Health; D003257:Consumer Product Safety; D003362:Cost-Benefit Analysis; D004046:Dietetics; D005260:Female; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000592:standards*; D006801:Humans; D008297:Male; D008875:Middle Aged; D009674:Nova Scotia; D009753:Nutritive Value; D011795:Surveys and Questionnaires; D014675:Vegetables / Q000592:standards*