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However, repeated exposure to flavors, even unpleasant vegetable flavors, improves acceptability. Yet, increasing exposure to vegetables is difficult, as vegetables can be less convenient, available, and affordable than other foods. This study describes a method to circumvent these barriers to repeated flavor exposure. We designed a game with vegetable\u2010 or control\u2010flavored gummies, where players (<jats:italic>N<\/jats:italic>\u2009=\u200934) were challenged to identify the flavors over 2\u2009weeks. One round was played per day, and the questions and gummies were designed to make it harder to identify the flavors as the game progressed. At screening, qualified subjects needed to consume &lt;2.5 servings of nonstarchy vegetables per day as well as dislike at least one \u201ctarget\u201d and one \u201cnon\u2010target\u201d vegetable. The \u201ctarget\u201d vegetables (kale and broccoli) were included in the game and the \u201cnon\u2010target\u201d vegetables (asparagus and spinach) were included in sensory tests but not the game. Vegetable liking ratings were measured at baseline (before gameplay), after 1\u2009week of gameplay, and after 2\u2009weeks of gameplay. Pilot data indicate one target vegetable (kale) increased in liking after 1 and 2\u2009weeks of gameplay among the vegetable group, but not the control group. Liking for broccoli (other target vegetable), as well as asparagus and spinach (nontarget vegetables), did not significantly change for either group. Thus, our \u201cgamified\u201d approach to vegetable flavor exposure may be useful in increasing acceptance of some vegetables, but additional work to identify why the game improved liking for kale but not broccoli is needed.<\/jats:p>","DOI":"10.1002\/fsn3.4272","type":"journal-article","created":{"date-parts":[[2024,6,22]],"date-time":"2024-06-22T05:26:07Z","timestamp":1719033967000},"page":"6873-6885","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["A method to \u201cgamify\u201d exposure to vegetable flavor and its potential influence on liking"],"prefix":"10.1002","volume":"12","author":[{"given":"Lissa A.","family":"Davis","sequence":"first","affiliation":[{"name":"Department of Nutrition Science Purdue University  West Lafayette Indiana USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elizabeth I.","family":"Kielb","sequence":"additional","affiliation":[{"name":"Department of Human Development and Family Science Purdue University  West Lafayette Indiana USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2680-8257","authenticated-orcid":false,"given":"Kameron J.","family":"Moding","sequence":"additional","affiliation":[{"name":"Department of Human Development and Family Science Purdue University  West Lafayette Indiana USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8688-3788","authenticated-orcid":false,"given":"Cordelia A.","family":"Running","sequence":"additional","affiliation":[{"name":"Department of Nutrition Science Purdue University  West Lafayette Indiana USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,6,21]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/nqy143"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12144\u2010001\u20101026\u2010z"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/nqaa384"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2004.09.006"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.concog.2004.05.004"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2007.06.008"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114512004126"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2019.103823"},{"key":"e_1_2_12_10_1","unstructured":"Davis L.(2023).Relationships among unpalatable oral stimuli saliva repeated exposure and sensory acceptance[Thesis Purdue University Graduate School].https:\/\/doi.org\/10.25394\/PGS.22630600.v1"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1093\/cdn\/nzaa023"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1145\/2181037.2181040"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2005.10.018"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0115017"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.05.031"},{"key":"e_1_2_12_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jand.2013.06.348"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2014.07.012"},{"key":"e_1_2_12_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnu.2011.08.003"},{"key":"e_1_2_12_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2006.08.063"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-14504-0_21"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2017.12.026"},{"key":"e_1_2_12_22_1","doi-asserted-by":"publisher","DOI":"10.2307\/2533558"},{"key":"e_1_2_12_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12507"},{"key":"e_1_2_12_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2010.06.003"},{"key":"e_1_2_12_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jand.2013.05.004"},{"key":"e_1_2_12_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2017.10.016"},{"key":"e_1_2_12_27_1","unstructured":"SAS Help Center: Kenward\u2010Roger Degrees of Freedom Approximation. 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