School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy

This study explored pre-schoolers’ liking (n = 127; age range 3-5) of meals and of individual dishes (34 meals; 55 dishes) served in a meal by tasting actual foods in the natural setting of the school canteen. The leftovers of each children and of vegetable and fish items were recorded and the relation between the uneaten amount, liking of and familiarity to these items was studied. Liking varied (p < 0.001) across meals and individual dishes. The most appreciated meals included: a) solid starch-based dishes with meat sauce and cheese, lean poultry meat, roast potatoes and fruit yogurt, fresh seasonal fruit, or fruit ice-cream. Least liked meals included vegetable soup (with pasta or rice) or pasta with zucchini or legumes, seafood, or cheese. Overall, fish and cheese were moderately liked, and vegetables were liked the least. First and second courses contributed the largest portion to overall meal acceptability. Liking of side dishes was uncorrelated to individual meal liking in most children. Children liking and reported familiarity by parents successfully predicted the amount of food eaten. Girls were more familiar to vegetable dishes and more likely to like and consume these dishes than boys. Children sex had no effect on fish consumption.