Educational strategies and their effects on the acceptability of vegetables among school-age children

Authors

  • Maria Angélica Stimer Universidade Estadual do Centro-Oeste (UNICENTRO)
  • Karine Aparecida de Lima Universidade Estadual do Centro-Oeste (UNICENTRO)
  • Luane Aparecida do Amaral Universidade Estadual do Centro-Oeste (UNICENTRO)
  • Mariana Biava de Menezes Universidade Federal de Mato Grosso do Sul (UFMS)
  • Elisvânia Freitas dos Santos Universidade Federal de Mato Grosso do Sul (UFMS)
  • Daiana Novello Universidade Estadual do Centro-Oeste - UNICENTRO

Abstract

The objective was to evaluate the effect of joint educational strategies on the sensory acceptability of products made with vegetables of low acceptance and/or knowledge among children. Also, evaluate the physical-chemical composition of these products. Seven hundred and ninety three children (7 and 10 years old) participated in the research. In the implementation of the garden, the 5 vegetables with the highest percentage of low acceptance/knowledge by the children were cultivated (watercress, spinach, chard, eggplant and radish), which were used in the products elaborated in the workshops: watercress kibbeh, spinach pancake, swiss chard, eggplant honey bread and radish pie. The children also participated in theoretical and practical activities related to healthy eating, biodiversity and sustainability. The children were organized into 2 groups: the intervention group, which participated in the educational actions, and the control group, which only evaluated the products sensorially without participating in any action. The activities increased the acceptability of the products (p<0.05), with high acceptability rates (>70%). Higher moisture, ash and lipid contents were observed for the pancake. Kibbeh had a higher amount of protein and lower levels of lipid, carbohydrate and energy, while honey bread had the lowest moisture, ash and protein contents and the highest carbohydrate and energy contents. Kibbeh and honey bread had the highest fiber concentration. It is concluded that educational strategies carried out jointly are effective in improving the acceptability of products made with vegetables of low acceptance and/or knowledge among school-aged children. They also promote the consumption of foods with a good nutritional profile.

Author Biographies

Maria Angélica Stimer, Universidade Estadual do Centro-Oeste (UNICENTRO)

Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO)

Karine Aparecida de Lima, Universidade Estadual do Centro-Oeste (UNICENTRO)

Doutoranda do Programa de Pós-Graduação Interdisciplinar em Desenvolvimento Comunitário (PPGDC), Universidade Estadual do Centro-Oeste (UNICENTRO)

Luane Aparecida do Amaral, Universidade Estadual do Centro-Oeste (UNICENTRO)

Doutora, Departamento de Nutrição, Universidade Estadual do Centro-Oeste (UNICENTRO)

Mariana Biava de Menezes, Universidade Federal de Mato Grosso do Sul (UFMS)

 Mestranda no Programa de Pós-Graduação de Biotecnologia, Universidade Federal de Mato Grosso do Sul (UFMS)

Elisvânia Freitas dos Santos, Universidade Federal de Mato Grosso do Sul (UFMS)

Doutora, Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição, Programa de Pós-Graduação de Biotecnologia, Universidade Federal de Mato Grosso do Sul (UFMS)

Daiana Novello, Universidade Estadual do Centro-Oeste - UNICENTRO

Doutora, Departamento de Nutrição, Programa de Pós-Graduação Interdisciplinar em Desenvolvimento Comunitário (PPGDC), Universidade Estadual do Centro-Oeste (UNICENTRO)

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Published

2023-12-31

How to Cite

Stimer, M. A., Lima, K. A. de, Amaral, L. A. do, de Menezes, M. B., dos Santos, E. F., & Novello, D. (2023). Educational strategies and their effects on the acceptability of vegetables among school-age children. REVISTA CIENTÍFICA DA FAMINAS, 18(2), 33–42. Retrieved from https://periodicos.faminas.edu.br/index.php/RCFaminas/article/view/725

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Vol. 18 No. 2 (2023): REVISTA CIENTÍFICA DA FAMINAS

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