Meeting Service Members Where They Are: Supporting Vegetable Consumption Through Convenient Meal Kits

Saachi Khurana, Jonathan M. Scott, Christopher R. D'Adamo

Objective
This study aimed to evaluate whether heat-and-serve meal kits with spices and herbs could increase vegetable intake and liking among active-duty service members by simultaneously targeting barriers to healthy eating and modifiable sensory factors.

Methods
Conducted at Naval Support Activity Bethesda, the study randomly distributed heat-and-serve meal kits (n = 400) featuring either spiced (n = 200) or plain versions (n = 200) of four vegetables (broccoli, carrots, cauliflower, and kale). Each kit contained a quick response (QR) code for participants to upload post-consumption photos and rate vegetable liking on a nine-point Likert scale. Food photography (SmartIntake®) was used to estimate vegetable consumption. Paired t-tests were used to determine differences between the intake of plain and spiced vegetables.

Results
Intake of the heat-and-serve vegetables was very high for both the spiced and plain preparations (1.73 out of 2 cups, 87%). There was minimal difference (p = 0.87) between the consumption of spiced (1.75 cups) and plain (1.725 cups) vegetables, suggesting that both were well accepted. Overall, convenient and accessible meal options, alongside sensory-driven strategies, appear to improve some barriers to vegetable consumption in service member populations.

Conclusions
Future studies should explore long-term outcomes and adaptability across different military environments, while considering additional factors, including convenience and time constraints, that influence dietary choices in the military.

Reference
Khurana, S, Scott, JM, D'Adamo, CR. Meeting Service Members Where They Are: Supporting Vegetable Consumption Through Convenient Meal Kits. Nutrients, 17(13):2136, 2025.