Your perception of how tasty food is begins long before it actually ends up in your mouth. Taste might be the most important factor when you’re eating, but your other senses—how the food smells and looks—also play a role in how excited you are to eat it in the first place, and the science behind that can be useful information for anyone working in foodservice, including K-12 meal programs.
In “Elevating School Meals with the Science of Craveability,” a new SN Plus article, you’ll learn how small sensory changes to the food you serve—from colorful presentation to mouthwatering aromas—along with an inviting cafeteria environment can have a big positive impact on how much students enjoy their meals.
Click here to read the article, and for more strategies and solutions in K-12 foodservice, check out the SN Plus archives in SNA’s online Resource Library.
School Nutrition thanks CJ Schwan’s for its generous support in making this article available.
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