USE OF WHOLE FOODS

EDUCATIONAL ACTION FOR SCHOOL-AGE CHILDREN

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Autores

DOI:

https://doi.org/10.56579/rei.v7i4.1769

Palavras-chave:

Sensory analysis, Physicochemical composition, Radish residues

Resumo

The objective was to evaluate the effect of educational actions on the consumption and knowledge related to the utilization of whole foods in school-age children. Also, to evaluate the physicochemical composition of the products. School-aged children (32) answered a questionnaire on consumption and knowledge about whole food utilization (Pre-Intervention). Then, they participated in theoretical-practical educational actions on the subject (Intervention), which included the preparation of food products with radish residues in cooking workshops. In the Post-Intervention, the children answered the same questionnaire as in the Pre-Intervention. The food products were evaluated in relation to the physicochemical composition. In general, the intervention improved children’s consumption and knowledge about the use of whole foods. The products with radish residue additive, prepared in the cooking workshops, presented high acceptability indices, above 80%. In addition, they were classified with a nutritional profile favorable for human consumption, especially relating to minerals and fiber. It is concluded that educational interventions are effective strategies to improve children’s learning on topics related to the whole utilization of food. Furthermore, food products made with radish residue in cooking workshops show good sensory acceptability among children, besides having a good nutritional profile.

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Biografia do Autor

Daniéla Alberti Carlesso, Universidade Estadual do Centro-Oeste

Bacharel em Nutrição da Universidade Estadual do Centro-Oeste – Unicentro. 

Luane Aparecida do Amaral, Universidade Estadual do Centro-Oeste

Doutorado em Saúde e Desenvolvimento na Região Centro-Oeste pela Universidade Federal de Mato Grosso do Sul – UFMS. Docente no Departamento de Nutrição da Universidade Estadual do Centro-Oeste – Unicentro.

Gabriela Egidio Arelhano, Universidade Federal de Mato Grosso do Sul

Mestrado em Saúde e Desenvolvimento na Região Centro-Oeste pela Universidade Federal de Mato Grosso do Sul – UFMS. 

Juliana de Lara Castagnoli, Universidade Estadual do Centro-Oeste

Doutoranda do Programa de Pós-Graduação Interdisciplinar em Desenvolvimento Comunitário da Universidade Estadual do Centro-Oeste – Unicentro. 

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

Doutorado em Ciências da Cirurgia pela Universidade Estadual de Campinas – UNICAMP. Docente no Departamento de Nutrição da Universidade Federal de Mato Grosso do Sul – UFMS. 

Daiana Novello, Universidade Estadual do Centro-Oeste

Doutorado em Tecnologia de Alimentos pela Universidade Estadual de Campinas – UNICAMP. Docente no Departamento de Nutrição da Universidade Estadual do Centro-Oeste – Unicentro. 

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Publicado

2025-07-15

Como Citar

Carlesso, D. A., Amaral, L. A. do, Arelhano, G. E., Castagnoli, J. de L., Santos, E. F. dos, & Novello, D. (2025). USE OF WHOLE FOODS: EDUCATIONAL ACTION FOR SCHOOL-AGE CHILDREN. REVISTA DE ESTUDOS INTERDISCIPLINARES, 7(4), 01–18. https://doi.org/10.56579/rei.v7i4.1769

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v. 7 n. 4 (2025): REVISTA DE ESTUDOS INTERDISCIPLINARES

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