Adults have given up trying to get young people to eat vegetables the way they'd be prepared for a home-cooked meal, so they're trying to re-brand them as hip junk food.
You can't blame kids or anyone else for not liking vegetables -- left alone, they taste bland and hurt your stomach. That's why people with any sense, from hunter-gatherers through your grandmother, cook and flavor them. It's only within the fat-phobic period of history -- more or less the past 30 years -- that modern people came to equate "fresh" with "pure" and thus "healthy." Cooked foods -- eww, that's like bacon, french fries, and other things made with animal fat. Thus, raw = good, as long as it's not an animal, but who wants to harm their health by eating that stuff anyway right? That's another blight on civilization caused by fat-phobia -- the rancid salad bar.
In reality, eating fresh vegetables, washed or not, is a quick way to get food poisoning, not just from the native poisons, toxins, and irritants that serve as the plant's defenses, but also from pathogens like E. coli and salmonella. As I've pointed out before here, aside from baked chicken (rarely cooked long enough), the majority of food poisoning cases come from non-animal foods.
And given how nutritionally lacking vegetables are compared to animal products, you often have to heap salt on them to make them worth eating. Assuming you do these things -- cook them and flavor them -- vegetables can taste quite good. Deep frying baby carrots isn't the right way to do that, since that's not so different from potato chips -- lots of starch coated with oxidized vegetable oils. (And if you're looking for something chip-like, just eat pork rinds instead, especially the kind with the skin still attached.)
I eat more vegetables and from a wider variety than the typical vegetarian or vegan does, since studies that follow their diets show that they mostly rely on grains, legumes, pulses, and boatloads of fruit for vegans. Contrary to their propaganda of being leaf-eaters, they're really nothing but sugar-suckers and grain-munchers. And they get away with this because the average person sees any non-animal product as a "plant food."
How do I do it as a poor grad student? Buy canned vegetables and look for sales on the bottled kinds. These are much cheaper because they're not high-maintenance -- they just sit on the shelf -- whereas the supermarket has to regularly rinse the raw ones, keep the flies off, and throw them out before too long. Better yet, the shelf vegetables are already cooked somehow: spinach is boiled and salted, cabbage is pickled into sauerkraut (no more stomach pains), peppers and tomatoes are fire-roasted, and so on.
The only way to get young people to eat more vegetables is to play up their savory side, and make sure they're detoxified, but don't expect to see that from the salt-phobic nutrition experts who worship bland salads.