Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition

Detalhes bibliográficos
Autor(a) principal: Thimoteo DA CUNHA, Diogo
Data de Publicação: 2023
Outros Autores: Ventura Barbosa GONÇALVES, Hélida, Andrade DE LIMA, Aline Fátima, MARTINS, Paula Andrea, DE ROSSO, Veridiana Vera, STEDEFELDT, Elke
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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spelling 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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