Article open access publication

Danish adolescents like their vegetables fresh rather than frozen or canned

International Journal of Gastronomy and Food Science, Elsevier, ISSN 1878-4518

Volume 9, 2017

DOI:10.1016/j.ijgfs.2017.05.003, Dimensions: pub.1085446939,



  1. (1) University of Copenhagen, grid.5254.6, KU
  2. (2) University of Florence, grid.8404.8
  3. (3) Centre de Recherche de l′Institut Paul Bocuse, Château du Vivier, BP 25 - 69131 Écully Cedex, France
  4. (4) Louis Bonduelle Foundation, Corporate Research & Communication, Food & Behaviours Department, Rue Nicolas Appert, 59650 Villeneuve-d′Ascq, France
  5. (5) Bournemouth University, grid.17236.31


United Kingdom






Food choices in adolescence usually track into adulthood and are determinants of health outcome later in life. Efforts to promote vegetables consumption (as marker of healthy eating) have been implemented with limited success. Vegetables furthermore are perishable, but shelf-lives can be extended thanks to canning and freezing. The objective of this paper is to identify the influence that familiarity with and liking of vegetables may play in shaping attitudes towards canned and frozen vegetables among Danish adolescents. Ninety school age adolescents participated (57% girls, 15.7 y SD 1.17y). In this sample, the majority of respondents were acquainted with vegetables (90%). The most liked vegetables were carrots, green salad, peas and corn. Lower liking levels were reported for squash, cauliflower and green beans. Most respondents showed a more positive attitude towards fresh vegetables rather than towards canned and frozen. Findings have implications for the provision of information through foodservice operations, and for the design of plant-based dishes and menus.

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University of Copenhagen

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2017: Unused

Research area: Science & Technology

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Times Cited: 6

Field Citation Ratio (FCR): 2.73

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Green, Accepted