National School Lunch Program Vegetable Intervention with Spices and Herbs

Raw data from the National School Lunch Program vegetable intervention with spices and herbs conducted at an urban, economically-underserved, and predominantly African-American high school Baltimore, Maryland. The addition of spices and herbs to the vegetables in this school-based nutrition intervention was associated with modest increases in student vegetable intake as compared to otherwise-identical typical vegetable recipes without spices and herbs (18.2% increase, 0.29 ounce, p<0.0001).

本数据集为美国马里兰州巴尔的摩市一所城市型高中开展的国家学校午餐计划（National School Lunch Program）香辛料与草本植物蔬菜干预项目的原始数据，该高中所处社区经济欠保障、学生群体以非裔美国人为主。本次校本营养干预在蔬菜食材中添加香辛料与草本植物，与其他条件完全一致且未添加香辛料与草本植物的常规蔬菜食谱相比，可使学生的蔬菜摄入量实现小幅提升（增幅18.2%，折合0.29盎司，p<0.0001）。