title: Spice and Herb Use with Vegetables: Liking, Frequency, and Self-efficacy among US Adults.
abstract: OBJECTIVE
  To inform future initiatives to encourage vegetable intake, we explored how spice and herb (S/H) use with vegetables was related to consumer characteristics.
  
  
  METHODS
  A questionnaire collected information on S/H liking and use frequency, whether S/Hs were used when cooking vegetables, and belief that consumers could use S/Hs when cooking vegetables. The questionnaire was distributed to members of an online panel of US consumers.
  
  
  RESULTS
  Younger respondents (18-29 years) and respondents who identified as Asian/ Pacific Islander or other racial group used 19 of the 20 S/Hs more frequently than their older and white/Caucasian, African-American or Hispanic counterparts, respectively. S/H use when cooking vegetables at home was significantly higher for women. Self-efficacy was higher for women, 18-29 year-olds, and 30-49 year-olds, and lower for respondents who identified as white/Caucasian race and those with annual incomes below 50,000.
  
  
  CONCLUSIONS
  Low-income, male, older ( 50 years), and white/ Caucasian respondents were identified as target audiences that may benefit the most from interventions encouraging S/H use with vegetables to increase consumption. It is critical to account for socio-demographic characteristics of the audience when designing interventions.
authors.affiliation: PhD student, Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL.
authors.forename: Cassandra J
authors.initials: CJ
authors.lastname: Nikolaus
authors.affiliation: Assistant Professor, Graduate Alumna, Department of Agricultural and Consumer Economics, University of Illinois, Urbana, IL.
authors.forename: Brenna
authors.initials: B
authors.lastname: Ellison
authors.affiliation: Assistant Professor, Graduate Alumna, Department of Agricultural and Consumer Economics, University of Illinois, Urbana, IL.
authors.forename: Pamela A
authors.initials: PA
authors.lastname: Heinrichs
authors.affiliation: Professor, Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL.
authors.forename: Sharon M
authors.initials: SM
authors.lastname: Nickols-Richardson
authors.affiliation: Professor, Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL;, Email: brennae@illinois.edu.
authors.forename: Karen M
authors.initials: KM
authors.lastname: Chapman-Novakofski
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D003296:Cooking; D005260:Female; D005518:Food Preferences; D006801:Humans; D008297:Male; D008875:Middle Aged; D020377:Self Efficacy; D017365:Spices; D011795:Surveys and Questionnaires; D014481:United States; D014675:Vegetables; D055815:Young Adult