title: Linking vegetable preferences, health and local food systems through community-supported agriculture.
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.
  
  
  METHODS
  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.
  
  
  METHODS
  The research was conducted in a rural county in New York, USA.
  
  
  METHODS
  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.affiliation: 1Department of Public Health,Food Studies and Nutrition,417 Sims Hall,Syracuse University,Syracuse,NY 13244-3240,USA.
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Wilkins
authors.affiliation: 2Division of Nutritional Sciences,Cornell University,Ithaca,NY,USA.
authors.forename: Tracy J
authors.initials: TJ
authors.lastname: Farrell
authors.affiliation: 3Department of Horticulture,Cornell University,Ithaca,NY,USA.
authors.forename: Anusuya
authors.initials: A
authors.lastname: Rangarajan
mesh_terms: D000328:Adult; D000383:Agriculture / Q000191:economics; D003247:Conservation of Natural Resources / Q000191:economics; D018556:Crops, Agricultural / Q000191:economics / Q000254:growth & development; D004032:Diet / Q000009:adverse effects / Q000191:economics; D058735:Environmental Policy; D005260:Female; D005518:Food Preferences; D005523:Food Supply / Q000191:economics; D006801:Humans; D008297:Male; D009518:New York; D018673:Nutrition Policy; D009749:Nutrition Surveys; D010349:Patient Compliance; D015397:Program Evaluation; D012423:Rural Health; D012621:Seasons; D014504:Urban Health; D014675:Vegetables / Q000191:economics / Q000254:growth & development
keywords: Community-supported agriculture; Diet and health; Vegetable intake; Vegetable preference
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