Is a purple potato more appealing than a white one?
Kelly Koss, a University of Maine student pursuing a master’s degree in food science and human nutrition, plans to find out.
Since many children in the United States do not eat the recommended daily amount of vegetables, Koss has decided to test whether they are more apt to eat a veggie that has a novel, bright color. Koss is seeking 100 children from 8 to 10 years of age to take part in a 50-minute study during February vacation. Participating children will be asked to sample two cooked potatoes (one purple, one white), as well as raw cauliflower (orange and white) and raw carrots (yellow and orange), then answer several questions.
The study will be conducted in the Consumer Testing Center in Hitchner Hall on the UMaine campus. Volunteers who complete the study will earn $10. Mary Ellen Camire, professor of food science and human nutrition in the School of Food and Agriculture, is Koss’ adviser.
All of the vegetables are grown naturally and are not artificially colored, Koss says. Children who are allergic to cooked potatoes, raw cauliflower, raw carrots, dairy, eggs or ranch dressing are not permitted to participate. If interested, and for more information, contact Koss at 207.581.1733 or email@example.com.