Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência & Saúde Coletiva (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232019000200411 |
Resumo: | Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste. |
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Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education centerSchool feedingFood qualityIntervention studiesAbstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.ABRASCO - Associação Brasileira de Saúde Coletiva2019-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232019000200411Ciência & Saúde Coletiva v.24 n.2 2019reponame:Ciência & Saúde Coletiva (Online)instname:Associação Brasileira de Saúde Coletiva (ABRASCO)instacron:ABRASCO10.1590/1413-81232018242.02362017info:eu-repo/semantics/openAccessSouza,Vanessa Rocha deFerreira,Amanda BrincoSão José,Jackline Freitas Brilhante deSilva,Erika Madeira Moreira daSilva,Daniela Alveseng2019-01-29T00:00:00Zoai:scielo:S1413-81232019000200411Revistahttp://www.cienciaesaudecoletiva.com.brhttps://old.scielo.br/oai/scielo-oai.php||cienciasaudecoletiva@fiocruz.br1678-45611413-8123opendoar:2019-01-29T00:00Ciência & Saúde Coletiva (Online) - Associação Brasileira de Saúde Coletiva (ABRASCO)false |
dc.title.none.fl_str_mv |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
title |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
spellingShingle |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center Souza,Vanessa Rocha de School feeding Food quality Intervention studies |
title_short |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
title_full |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
title_fullStr |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
title_full_unstemmed |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
title_sort |
Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center |
author |
Souza,Vanessa Rocha de |
author_facet |
Souza,Vanessa Rocha de Ferreira,Amanda Brinco São José,Jackline Freitas Brilhante de Silva,Erika Madeira Moreira da Silva,Daniela Alves |
author_role |
author |
author2 |
Ferreira,Amanda Brinco São José,Jackline Freitas Brilhante de Silva,Erika Madeira Moreira da Silva,Daniela Alves |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Souza,Vanessa Rocha de Ferreira,Amanda Brinco São José,Jackline Freitas Brilhante de Silva,Erika Madeira Moreira da Silva,Daniela Alves |
dc.subject.por.fl_str_mv |
School feeding Food quality Intervention studies |
topic |
School feeding Food quality Intervention studies |
description |
Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-02-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232019000200411 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232019000200411 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-81232018242.02362017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
ABRASCO - Associação Brasileira de Saúde Coletiva |
publisher.none.fl_str_mv |
ABRASCO - Associação Brasileira de Saúde Coletiva |
dc.source.none.fl_str_mv |
Ciência & Saúde Coletiva v.24 n.2 2019 reponame:Ciência & Saúde Coletiva (Online) instname:Associação Brasileira de Saúde Coletiva (ABRASCO) instacron:ABRASCO |
instname_str |
Associação Brasileira de Saúde Coletiva (ABRASCO) |
instacron_str |
ABRASCO |
institution |
ABRASCO |
reponame_str |
Ciência & Saúde Coletiva (Online) |
collection |
Ciência & Saúde Coletiva (Online) |
repository.name.fl_str_mv |
Ciência & Saúde Coletiva (Online) - Associação Brasileira de Saúde Coletiva (ABRASCO) |
repository.mail.fl_str_mv |
||cienciasaudecoletiva@fiocruz.br |
_version_ |
1754213043091275776 |