Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/8330 |
Resumo: | ObjectiveThe objective of this study was to evaluate the nutritional composition and describe the acceptability of regional culinary dishes served to students from public schools of rural and urban areas. MethodsTen Brazilian regional dishes were evaluated for acceptability and nutritional composition. The survey was conducted in schools located in rural and urban areas of two cities in the state of São Paulo. Dish acceptability was evaluated using leftover analysis and a 5-point facial hedonic scale. The adherence index was calculated and used as an indirect measure of acceptance, and the nutritional composition was calculated based on the technical files of each dish. ResultsA total of 2,384 students from 20 schools participated in the study and 1,174 tasted and evaluated the dishes. The test using the 5-point facial hedonic scale demonstrated that five dishes (Caldo verde soup, persimmonjelly, chicken with okra, puréed cornmeal with spinach, and arugula pizza) had an acceptability rate above 85.0%. The mean adherence indices were 57.3% and 55.6% in urban and rural environments, respectively. Analysis of the nutritional composition of regional dishes indicates that these dishes can partially meet macronutrient recommendations. ConclusionThe tested dishes can become part of school menus as they were accepted or partly accepted by the students regardless of school location, whether rural or urban. The cultural heritage is an important resource for the food sovereignty of a country and should be constantly encouraged. |
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Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional compositionPreparações regionais no Programa Nacional de Alimentação Escolar: aceitabilidade e composição nutricionalFood habitsNutrition programs and policiesPublic policiesSchool foodHábitos alimentaresPolíticas públicasProgramas e políticas de nutrição e alimentaçãoAlimentação escolarObjectiveThe objective of this study was to evaluate the nutritional composition and describe the acceptability of regional culinary dishes served to students from public schools of rural and urban areas. MethodsTen Brazilian regional dishes were evaluated for acceptability and nutritional composition. The survey was conducted in schools located in rural and urban areas of two cities in the state of São Paulo. Dish acceptability was evaluated using leftover analysis and a 5-point facial hedonic scale. The adherence index was calculated and used as an indirect measure of acceptance, and the nutritional composition was calculated based on the technical files of each dish. ResultsA total of 2,384 students from 20 schools participated in the study and 1,174 tasted and evaluated the dishes. The test using the 5-point facial hedonic scale demonstrated that five dishes (Caldo verde soup, persimmonjelly, chicken with okra, puréed cornmeal with spinach, and arugula pizza) had an acceptability rate above 85.0%. The mean adherence indices were 57.3% and 55.6% in urban and rural environments, respectively. Analysis of the nutritional composition of regional dishes indicates that these dishes can partially meet macronutrient recommendations. ConclusionThe tested dishes can become part of school menus as they were accepted or partly accepted by the students regardless of school location, whether rural or urban. The cultural heritage is an important resource for the food sovereignty of a country and should be constantly encouraged.ObjetivoAvaliar a composição nutricional e descrever a aceitabilidade de preparações regionais servidas aos estudantes de escolas públicas de áreas rurais e urbanas. MétodosDez preparações regionais brasileiras foram avaliadas quanto à aceitabilidade e à composição nutricional. A pesquisa foi realizada em escolas localizadas em áreas rurais e urbanas de duas cidades no estado de São Paulo. A aceitabilidade dos alimentos foi avaliada por meio da análise de restos e da escala hedônica facial de 5 pontos. O índice de adesão foi calculado e utilizado como medida indireta da aceitação. A composição nutricional foi calculada com base nas fichas técnicas de cada prato. ResultadosParticiparam do estudo 2.384 estudantes de 20 escolas públicas; destes, 1.174 provaram e avaliaram os pratos. A avaliação por meio da escala hedônica facial de 5 pontos demonstrou que cinco pratos (caldo verde, geleia de caqui, frango com quiabo, angu com espinafre e pizza de rúcula) tiveram um percentual de aceitabilidade acima de 85,0%. O percentual médio de adesão à alimentação escolar foi de 57,3% e 55,6% em escolas urbanas e rurais respectivamente. A análise da composição nutricional das preparações regionais indicou que os pratos testados podem ser fontes de vários micronutrientes e atender parcialmente as recomendações de macronutrientes exigidas pela legislação. ConclusãoOs pratos testados podem tornar-se parte do cardápio escolar, pois foram aceitos ou parcialmente aceitos pelos alunos, independentemente da localidade da escola. O patrimônio cultural é um recurso importante para a soberania alimentar de um país e deve ser constantemente estimulado. Núcleo de Editoração – PUC-Campinas2023-04-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8330Brazilian Journal of Nutrition; Vol. 27 No. 4 (2014): Revista de NutriçãoRevista de Nutrição; Vol. 27 Núm. 4 (2014): Revista de NutriçãoRevista de Nutrição; v. 27 n. 4 (2014): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8330/5853Copyright (c) 2023 Diogo Thimoteo DA CUNHA, Hélida Ventura Barbosa GONÇALVES, Aline Fátima Andrade DE LIMA, Paula Andrea MARTINS, Veridiana Vera DE ROSSO, Elke STEDEFELDThttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessThimoteo DA CUNHA, Diogo Ventura Barbosa GONÇALVES, Hélida Andrade DE LIMA, Aline Fátima MARTINS, Paula AndreaDE ROSSO, Veridiana Vera STEDEFELDT, Elke2023-04-14T15:25:09Zoai:ojs.periodicos.puc-campinas.edu.br:article/8330Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-04-14T15:25:09Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition Preparações regionais no Programa Nacional de Alimentação Escolar: aceitabilidade e composição nutricional |
title |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition |
spellingShingle |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition Thimoteo DA CUNHA, Diogo Food habits Nutrition programs and policies Public policies School food Hábitos alimentares Políticas públicas Programas e políticas de nutrição e alimentação Alimentação escolar |
title_short |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition |
title_full |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition |
title_fullStr |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition |
title_full_unstemmed |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition |
title_sort |
Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition |
author |
Thimoteo DA CUNHA, Diogo |
author_facet |
Thimoteo DA CUNHA, Diogo Ventura Barbosa GONÇALVES, Hélida Andrade DE LIMA, Aline Fátima MARTINS, Paula Andrea DE ROSSO, Veridiana Vera STEDEFELDT, Elke |
author_role |
author |
author2 |
Ventura Barbosa GONÇALVES, Hélida Andrade DE LIMA, Aline Fátima MARTINS, Paula Andrea DE ROSSO, Veridiana Vera STEDEFELDT, Elke |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Thimoteo DA CUNHA, Diogo Ventura Barbosa GONÇALVES, Hélida Andrade DE LIMA, Aline Fátima MARTINS, Paula Andrea DE ROSSO, Veridiana Vera STEDEFELDT, Elke |
dc.subject.por.fl_str_mv |
Food habits Nutrition programs and policies Public policies School food Hábitos alimentares Políticas públicas Programas e políticas de nutrição e alimentação Alimentação escolar |
topic |
Food habits Nutrition programs and policies Public policies School food Hábitos alimentares Políticas públicas Programas e políticas de nutrição e alimentação Alimentação escolar |
description |
ObjectiveThe objective of this study was to evaluate the nutritional composition and describe the acceptability of regional culinary dishes served to students from public schools of rural and urban areas. MethodsTen Brazilian regional dishes were evaluated for acceptability and nutritional composition. The survey was conducted in schools located in rural and urban areas of two cities in the state of São Paulo. Dish acceptability was evaluated using leftover analysis and a 5-point facial hedonic scale. The adherence index was calculated and used as an indirect measure of acceptance, and the nutritional composition was calculated based on the technical files of each dish. ResultsA total of 2,384 students from 20 schools participated in the study and 1,174 tasted and evaluated the dishes. The test using the 5-point facial hedonic scale demonstrated that five dishes (Caldo verde soup, persimmonjelly, chicken with okra, puréed cornmeal with spinach, and arugula pizza) had an acceptability rate above 85.0%. The mean adherence indices were 57.3% and 55.6% in urban and rural environments, respectively. Analysis of the nutritional composition of regional dishes indicates that these dishes can partially meet macronutrient recommendations. ConclusionThe tested dishes can become part of school menus as they were accepted or partly accepted by the students regardless of school location, whether rural or urban. The cultural heritage is an important resource for the food sovereignty of a country and should be constantly encouraged. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8330 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8330 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/8330/5853 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 27 No. 4 (2014): Revista de Nutrição Revista de Nutrição; Vol. 27 Núm. 4 (2014): Revista de Nutrição Revista de Nutrição; v. 27 n. 4 (2014): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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1799126069671886848 |