Target foods
Participants were exposed to one of two sets of four foods, two fruits and two vegetables. Set A foods were sweet potato, green pepper, rhubarb and dried figs; Set B foods were butternut squash, broad beans, dried prunes and pomegranates. These foods were se- lected as likely to be unfamiliar to most children, based on the reports of the nursery staff about the foods served at lunchtime, and on the responses of parents of similarly-aged children to a Fruit and Veg- etable Preference and Familiarity Questionnaire in a previous study (Heath, 2013). The two classes at each nursery were randomly al- located to one of the two sets of foods for the exposure phase, to control for the possible greater familiarity of one set of foods at one school. Foods were chosen for their diverse sensory qualities (shape, color, smell and texture) and the two sets of foods were approxi- mately matched for calorie content and colorfulness. Foods were delivered to each nursery once a week by the school’s regular supplier.