Cooking workshop as an educational strategy in childhood: encouraging the full use of food
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/29969 |
Resumo: | The research objective was evaluate the effect of cooking workshops on the acceptability of products made with spinach residue among children. Also, analyze the physical-chemical composition of the products. Fifty-five school-age children participated in the pre and post-intervention stages. Products tested in the research included patty, pancake and cheese puff, which were added with spinach residue. In the pre-intervention, the products were sensorially analyzed by the children, without carrying out the cooking workshops. In the post-intervention stage, the participants evaluated the products again after participating in the cooking workshops. The physical-chemical composition of the products was analyzed to ensure food and nutritional safety. The cooking workshops raised the grades and the acceptability index of the products (> 70%). The patty had the highest ash, protein, lipid and energy content, while the pancake had the lowest ash, lipid, carbohydrate and energy content. Lower protein and higher carbohydrate contents were found in the cheese puff. Contents of less than 3% of fibers were observed in the products. It is concluded that the cooking workshop improves the acceptability of products added with spinach residue by children, which have a good nutritional profile. |
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Research, Society and Development |
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Cooking workshop as an educational strategy in childhood: encouraging the full use of foodTaller de cocina como estrategia educativa en la infancia: incentivando el aprovechamiento integral de los alimentosOficina de culinária como estratégia educativa na infância: incentivo ao aproveitamento integral dos alimentosChildrenFood and Nutrition EducationTeachingVegetable waste.NiñoEducación Alimentaria y NutricionalEnseñanzaResiduos vegetales.Educação Alimentar e NutricionalCriançaEnsinoResíduos de hortaliças.The research objective was evaluate the effect of cooking workshops on the acceptability of products made with spinach residue among children. Also, analyze the physical-chemical composition of the products. Fifty-five school-age children participated in the pre and post-intervention stages. Products tested in the research included patty, pancake and cheese puff, which were added with spinach residue. In the pre-intervention, the products were sensorially analyzed by the children, without carrying out the cooking workshops. In the post-intervention stage, the participants evaluated the products again after participating in the cooking workshops. The physical-chemical composition of the products was analyzed to ensure food and nutritional safety. The cooking workshops raised the grades and the acceptability index of the products (> 70%). The patty had the highest ash, protein, lipid and energy content, while the pancake had the lowest ash, lipid, carbohydrate and energy content. Lower protein and higher carbohydrate contents were found in the cheese puff. Contents of less than 3% of fibers were observed in the products. It is concluded that the cooking workshop improves the acceptability of products added with spinach residue by children, which have a good nutritional profile.El objetivo de la investigación fue evaluar el efecto de los talleres de cocina en la aceptabilidad de los productos elaborados con tallos de espinaca entre los niños. Asimismo, analizar la composición físico-química de los productos. Cincuenta y cinco niños en edad escolar participaron en las etapas de pre y post intervención. Los productos probados en la investigación incluyeron empanada, panqueque y pan de queso, que se agregaron con tallos de espinaca. En la pre intervención, los productos fueron analizados sensorialmente por los niños, sin realizar los talleres de cocina. En la etapa posterior a la intervención, los participantes evaluaron nuevamente los productos después de participar en los talleres de cocina. Se analizó la composición fisicoquímica de los productos para garantizar la seguridad alimentaria y nutricional. Los talleres de cocina elevaron las notas y el índice de aceptabilidad de los productos (> 70%). La empanada tenía el contenido más alto de cenizas, proteína, lípido y energía, mientras que el panqueque tenía el contenido más bajo de cenizas, lípido, carbohidrato y energía. En el pan de queso se encontraron contenidos más bajos de proteína y más altos de carbohidrato. Se observaron contenidos inferiores al 3% de fibras en los productos. Se concluye que el taller de cocina mejora la aceptabilidad de los productos adicionados con tallos de espinaca por parte de los niños, los cuales tienen un buen perfil nutricional.O objetivo da pesquisa foi avaliar o efeito de oficinas de culinária sobre a aceitabilidade de produtos elaborados com resíduo de espinafre entre crianças. Também, analisar a composição físico-química dos produtos. Participaram das etapas pré e pós-intervenção 55 crianças em idade escolar. Os produtos testados na pesquisa incluíram a empada, a panqueca e o pão de queijo, os quais foram adicionados de talos de espinafre. Na pré-intervenção, os produtos foram analisados sensorialmente pelas crianças, sem realizar as oficinas de culinária. Na etapa pós-intervenção, os participantes avaliaram novamente os produtos após participarem das oficinas de culinária. A composição físico- química dos produtos foi analisada para garantir a segurança alimentar e nutricional. As oficinas de culinária elevaram as notas e o índice de aceitabilidade dos produtos (> 70%). A empada teve o maior teor de cinzas, proteína, lipídio e energia, enquanto a panqueca apresentou menores teores de cinzas, lipídio, carboidrato e energia. Menores conteúdos de proteína e maiores de carboidrato foram costatados no pão de queijo. Teores inferiores a 3% de fibras foram observados nos produtos. Conclui-se que a oficina de culinária melhora a aceitabilidade de produtos adicionados de talos de espinafre por crianças, os quais apresentam um bom perfil nutricional.Research, Society and Development2022-05-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2996910.33448/rsd-v11i7.29969Research, Society and Development; Vol. 11 No. 7; e42911729969Research, Society and Development; Vol. 11 Núm. 7; e42911729969Research, Society and Development; v. 11 n. 7; e429117299692525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29969/26024Copyright (c) 2022 Élide Rebechi Wolff; Talita Alves Rodrigues da Rocha ; Gabriela Egídio Arelhano; Luane Aparecida do Amaral; Elisvânia Freitas dos Santos; Daiana Novellohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessWolff, Élide RebechiRocha , Talita Alves Rodrigues da Arelhano, Gabriela Egídio Amaral, Luane Aparecida do Santos, Elisvânia Freitas dos Novello, Daiana2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29969Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:53.476106Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food Taller de cocina como estrategia educativa en la infancia: incentivando el aprovechamiento integral de los alimentos Oficina de culinária como estratégia educativa na infância: incentivo ao aproveitamento integral dos alimentos |
title |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food |
spellingShingle |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food Wolff, Élide Rebechi Children Food and Nutrition Education Teaching Vegetable waste. Niño Educación Alimentaria y Nutricional Enseñanza Residuos vegetales. Educação Alimentar e Nutricional Criança Ensino Resíduos de hortaliças. |
title_short |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food |
title_full |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food |
title_fullStr |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food |
title_full_unstemmed |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food |
title_sort |
Cooking workshop as an educational strategy in childhood: encouraging the full use of food |
author |
Wolff, Élide Rebechi |
author_facet |
Wolff, Élide Rebechi Rocha , Talita Alves Rodrigues da Arelhano, Gabriela Egídio Amaral, Luane Aparecida do Santos, Elisvânia Freitas dos Novello, Daiana |
author_role |
author |
author2 |
Rocha , Talita Alves Rodrigues da Arelhano, Gabriela Egídio Amaral, Luane Aparecida do Santos, Elisvânia Freitas dos Novello, Daiana |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Wolff, Élide Rebechi Rocha , Talita Alves Rodrigues da Arelhano, Gabriela Egídio Amaral, Luane Aparecida do Santos, Elisvânia Freitas dos Novello, Daiana |
dc.subject.por.fl_str_mv |
Children Food and Nutrition Education Teaching Vegetable waste. Niño Educación Alimentaria y Nutricional Enseñanza Residuos vegetales. Educação Alimentar e Nutricional Criança Ensino Resíduos de hortaliças. |
topic |
Children Food and Nutrition Education Teaching Vegetable waste. Niño Educación Alimentaria y Nutricional Enseñanza Residuos vegetales. Educação Alimentar e Nutricional Criança Ensino Resíduos de hortaliças. |
description |
The research objective was evaluate the effect of cooking workshops on the acceptability of products made with spinach residue among children. Also, analyze the physical-chemical composition of the products. Fifty-five school-age children participated in the pre and post-intervention stages. Products tested in the research included patty, pancake and cheese puff, which were added with spinach residue. In the pre-intervention, the products were sensorially analyzed by the children, without carrying out the cooking workshops. In the post-intervention stage, the participants evaluated the products again after participating in the cooking workshops. The physical-chemical composition of the products was analyzed to ensure food and nutritional safety. The cooking workshops raised the grades and the acceptability index of the products (> 70%). The patty had the highest ash, protein, lipid and energy content, while the pancake had the lowest ash, lipid, carbohydrate and energy content. Lower protein and higher carbohydrate contents were found in the cheese puff. Contents of less than 3% of fibers were observed in the products. It is concluded that the cooking workshop improves the acceptability of products added with spinach residue by children, which have a good nutritional profile. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-30 |
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://rsdjournal.org/index.php/rsd/article/view/29969 10.33448/rsd-v11i7.29969 |
url |
https://rsdjournal.org/index.php/rsd/article/view/29969 |
identifier_str_mv |
10.33448/rsd-v11i7.29969 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29969/26024 |
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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 7; e42911729969 Research, Society and Development; Vol. 11 Núm. 7; e42911729969 Research, Society and Development; v. 11 n. 7; e42911729969 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052713339453440 |