USE OF WHOLE FOODS:
EDUCATIONAL ACTION FOR SCHOOL-AGE CHILDREN
Visualizações: 338DOI:
https://doi.org/10.56579/rei.v7i4.1769Keywords:
Sensory analysis, Physicochemical composition, Radish residuesAbstract
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.
Downloads
References
AHN, Su-Jin et al. Characterization of pork patties pontaining dry padish (Raphanus sativus) leaf and roots. Asian-Australasian Journal of Animal Sciences, v. 32, n. 3, p. 413-420, 2019. DOI: https://doi.org/10.5713/ajas.18.0384
ALLIROT, Xavier et al. Involving children in cooking activities: a potential strategy for directing food choices toward novel foods containing vegetables. Appetite, v. 103, n. 1, p. 275–285, 2016. DOI: https://doi.org/10.1016/j.appet.2016.04.031
ANTÓN-PESET, Adriana et al. Promoting food waste reduction at primary schools. a case study. Sustainability, v. 13, n. 2, p. 1–19, 2021. DOI: https://doi.org/10.3390/su13020600
ASADI, Seyedeh Zeinab; KHAN, Mohammad Ali. The effect of beetroot (beta vulgaris l.) leaves powder on nutritional, textural, sensorial and antioxidant properties of cookies. Journal of Culinary Science & Technology, v. 1, n. 1, p. 1–15, 2020.
ASAKURA, Keiko et al. A school-based nutrition education program involving children and their guardians in japan: facilitation of guardian-child communication and reduction of nutrition knowledge disparity. Nutrition Journal, v. 20, n. 92, p. 1–13, 2021. DOI: https://doi.org/10.1186/s12937-021-00751-z
ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS (AOAC). Official methods of analysis of AOAC international. 18. ed. Gaithersburg: AOAC, 2011.
ATWATER, Wilbur Olin; WOODS, Chas D. The chemical composition of American food materials. Washington: Department of Agriculture, 1896.
BANERJEE, Jhumur et al. Bioactives from fruit processing wastes: green approaches to valuable chemicals. Food Chemistry, v. 225, n. 1, p. 10–22, 2017. DOI: https://doi.org/10.1016/j.foodchem.2016.12.093
BELL, Lucas et al. Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research, v. 62, n. 18, p. 1–41, 2018. DOI: https://doi.org/10.1002/mnfr.201700990
BLIGH, Graham; DYER, William John. A rapid method of total lipid extraction and purification. Canadian Journal Biochemistry & Physiology, v. 37, n. 8, p. 911–917, 1959. DOI: https://doi.org/10.1139/o59-099
BOULET, Mark et al. Influencing across multiple levels: the positive effect of a school-based intervention on food waste and household behaviours. Journal of Environmental Management, v. 308, n. 1, p. 1–9, 2022. DOI: https://doi.org/10.1016/j.jenvman.2022.114681
BRASIL. Ministério da Saúde. Agência Nacional de Vigilância Sanitária (ANVISA). RDC nº 54, de 12 de novembro de 2012. Regulamento técnico sobre informação nutricional. Diário Oficial da União, Brasília, 2012.
BRASIL. Ministério da Educação. Manual para aplicação dos testes de aceitabilidade no Programa Nacional de Alimentação Escolar (PNAE). 2. ed. Brasília: UFRGS, 2017.
BRAVI, Laura et al. Motivations and actions to prevent food waste among young Italian consumers. Sustainability, v. 11, n. 4, p. 1–23, 2019. DOI: https://doi.org/10.3390/su11041110
CANHADA, Scheine Leite et al. Ultra-processed foods, incident overweight and obesity, and longitudinal changes in weight and waist circumference: the Brazilian longitudinal study of adult health (ELSA-Brasil). Public Health Nutrition, v. 23, n. 6, p. 1076–1086, 2020. DOI: https://doi.org/10.1017/S1368980019002854
CHAOUCH, Mohamed Aymen; BENVENUTI, Stefania. The role of fruit by-products as bioactive compounds for intestinal health. Foods, v. 9, n. 11, p. 1–22, 2020. DOI: https://doi.org/10.3390/foods9111716
CIBORSKA, Joanna et al. Food aversions and dietary preferences in pre-school. Roczniki Państwowego Zakładu Higieny, v. 69, n. 2, p. 147–153, 2018.
COMAN, Vasile et al. Bioactive potential of fruit and vegetable wastes. Amsterdam: Academic Press, 2020. DOI: https://doi.org/10.1016/bs.afnr.2019.07.001
COSMI, Valentina de et al. Early taste experiences and later food choices. Nutrients, v. 9, n. 2, p. 1–9, 2017. DOI: https://doi.org/10.3390/nu9020107
COULTHARD, Helen; SEALY, Annemarie. Play with your food! sensory play is associated with tasting of fruits and vegetables in preschool children. Appetite, v. 113, n. 1, p. 84–90, 2017. DOI: https://doi.org/10.1016/j.appet.2017.02.003
FREIRE JUNIOR, Murillo; SOARES, Antonio Gomes. Food loss and waste. In: PALHARES, Julio Cesar Pascale et al. Responsible consuption and production: contributions of Embrapa. Brasília: Embrapa, 2020.
GARCIA, Aline Iglécias et al. Adição de talos e folhas de vegetais em torta salgada integral: composição físico-química e aceitação sensorial entre crianças. Revista Uniabeu, v. 8, n. 20, p. 269–281, 2015.
GOMES, Michelle Efigênia Moreno; TEIXEIRA, Catarina. Aproveitamento integral dos alimentos. Qualidade nutricional e consciência ambiental no ambiente escolar. Ensino, Saúde e Ambiente, v. 10, n. 1, p. 203–217, 2017. DOI: https://doi.org/10.22409/esa.v10i1.610
GOYENECHE, Rosário et al. Chemical characterization and antioxidant capacity of redradish (raphanus sativus l.) leaves and roots. Journal of Functional Foods, v. 16, n. 1, p. 256–264, 2015. DOI: https://doi.org/10.1016/j.jff.2015.04.049
IBRAHIM, Nadine et al. Validity, reliability and use of a Kuwait child nutrition knowledge assessment questionnaire. Eastern Mediterranean Health Journal, v. 26, n. 5, p. 602–608, 2020. DOI: https://doi.org/10.26719/2020.26.5.602
KRAL, Tanja. Food neophobia and its association with diet quality and weight status in children. San Diego: Elsevier, 2018. DOI: https://doi.org/10.1016/B978-0-08-101931-3.00014-8
KEMP, Sarah et al. Descriptive analysis in sensory evaluation. Hoboken: Wiley Blackwell, 2018. DOI: https://doi.org/10.1002/9781118991657
KIM, Seon-Ok; PARK, Sin-Ae. Garden-based integrated intervention for improving children’s eating behavior for vegetables. International Journal of Environmental Research and Public Health, v. 17, n. 4, p. 1–14, 2020. DOI: https://doi.org/10.3390/ijerph17041257
KOWALEWSKA, Maria Teresa; KOLLAJTIS-DOLOWY, Anna. Food, nutrient, and energy waste among school students. British Food Journal, v. 120, n. 8, p. 1807–1831, 2018. DOI: https://doi.org/10.1108/BFJ-11-2017-0611
LAFARGA, Tomás et al. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. Journal of Food Processing and Preservation, v. 43, n. 1, p. 1–11, 2019. DOI: https://doi.org/10.1111/jfpp.13861
LAMY, Elsa et al. Determinants of tannin-rich food and beverage consumption: oral perception vs. psychosocial aspects. Hauppauge: Nova Publishers, 2016.
LUIZ, Alice Aparecida Oliveira et al. Elaboração e análise de aceitação de preparações para escolares com aproveitamento integral de alimentos. Rasbran, v. 10, n. 2, p. 52–8, 2019.
MAIZ, Edurne et al. La importancia de involucrar a niños y ninãs en la preparación de las comidas. Nutrición Hospitalaria, v. 35, p. 4, n. 136–139, 2018. DOI: https://doi.org/10.20960/nh.2139
MASSOW, Michael Von et al. Valuing the multiple impacts of household food waste. Frontiers in Nutrition, v. 6, n. 143, p. 1–17, 2019. DOI: https://doi.org/10.3389/fnut.2019.00143
MENDONÇA, Raquel de Deus et al. Ultra-processed food consumption and the incidence of hypertension in a mediterranean cohort: the seguimiento Universidad de Navarra project. American Journal of Hypertension, v. 30, n. 4, p. 358–366, 2017. DOI: https://doi.org/10.1093/ajh/hpw137
MERCINI, Bárbara Júnia Patrício; CHAVES, Andréa Carla Leite. Oficina sobre o aproveitamento integral dos alimentos: aproveitar para não desperdiçar. (Dissertação de Mestrado). Programa de Pós-Graduação em Ensino de Ciências e Matemática. Pontíficia Universidade Católica de Minas Gerais, Belo Horizonte, 2015.
MONTEIRO, Carlos et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, v. 22, n. 5, p. 936–941, 2019. DOI: https://doi.org/10.1017/S1368980018003762
MOORE-GOUGH, Cheryl; GOUGH, Robert. Rocky mountain vegetable gardening guide. Guilford: TwoDot, 2016.
MORENO-BLACK, Geraldine; STOCKARD, Jean. Salad bar selection patterns of elementary school children. Appetite, v. 120, n. 1, p. 136–144, 2018. DOI: https://doi.org/10.1016/j.appet.2017.08.034
NADERER, Brigitte et al. Placing snacks in children’s movies: cognitive, evaluative, and conative effects of product placements with character product interaction. International Journal of Advertising, v. 37, n. 6, p. 852–870, 2018. DOI: https://doi.org/10.1080/02650487.2017.1348034
PHILIPPI, Sonia Tucunduva. Tabela de composição dos alimentos: suporte para decisão nutricional. 6. ed. São Paulo: Manole, 2017.
POELMAN, Astrid et al. Vegetable education program positively affects factors associated with vegetable consumption among Australian primary (elementary) schoolchildren. Journal of Nutrition Education and Behavior, v. 51, n. 4, p. 492–497, 2019. DOI: https://doi.org/10.1016/j.jneb.2018.11.002
POELMAN, Astrid et al. Vegetables and other core food groups: a comparison of key flavour and texture properties. Food Quality and Preference, v. 56, n. 1, p. 1–7, 2017. DOI: https://doi.org/10.1016/j.foodqual.2016.09.004
PORPINO, Gustavo. Household food waste behavior: avenues for future research. Journal of Association for Consumer Research, v. 1, n. 1, p. 41–51, 2016. DOI: https://doi.org/10.1086/684528
PRICE, Cayla et al. Nutrition education and body mass index in grades k-12: a systematic review. Journal of School Health, v. 87, n. 9, p. 715–720, 2017. DOI: https://doi.org/10.1111/josh.12544
RESURRECCION, Anna. Consumer sensory testing for product development. Gaithersburg: Aspen Publishers, 1998.
RIOUX, Camille. Food neophobia in childhood. In: MEISELMAN, Herbert. Handbook of eating and drinking. Nova York: Springer, 2019. DOI: https://doi.org/10.1007/978-3-319-75388-1_159-1
SANTOS, Emanuele Batistela Dos et al. Sustainability recommendations and practices in school feeding: a systematic review. Foods, v. 11, n. 176, p. 1–33, 2022. DOI: https://doi.org/10.3390/foods11020176
SCAGLIONI, Silvia et al. Factors influencing children’s eating behaviours. Nutrients, v. 10, n. 6, p. 1–17, 2018. DOI: https://doi.org/10.3390/nu10060706
SCHMITT, Sara et al. The effects of a nutrition education curriculum on improving young children's fruit and vegetable preferences and nutrition and health knowledge. Public Health Nutrition, v. 22, n. 1, p. 28–34, 2018. DOI: https://doi.org/10.1017/S1368980018002586
SOROKOWSKA, Agnieszka et al. Children older than five years do not approve of wasting food: an experimental study on attitudes towards food wasting behavior in children and adults. Journal of Environmental Psychology, v. 71, n. 1, p. 1–8, 2020. DOI: https://doi.org/10.1016/j.jenvp.2020.101467
SROUR, Bernard et al. Ultraprocessed food consumption and risk of type 2 diabetes among participants of the NutriNet-Santé prospective cohort. JAMA Internal Medicine, v. 180, n. 2, p. 283–291, 2020. DOI: https://doi.org/10.1001/jamainternmed.2019.5942
TABELA BRASILEIRA DE COMPOSIÇÃO DE ALIMENTOS (TACO). Tabela brasileira de composição de alimentos. 4. ed. Campinas: UNICAMP, 2011.
UNITED NATIONS ENVIRONMENT PROGRAMME (UNEP). Food waste index: Report 2021, 2021. Available in: https://wedocs.unep.org/bitstream/handle/20.500.11822/35280/FoodWaste.pdf?sequence=9&isAllowed=y. Access in: 27 dec. 2024.
UNITED STATES DEPARTAMENT OF AGRICULTURE (USDA). FoodData central, 2019. Available in: https://fdc.nal.usda.gov. Access in: 21 dec. 2024.
UNITED STATES DEPARTAMENT OF AGRICULTURE (USDA). FoodData central, 2020. Available in: https://fdc.nal.usda.gov/fdc-app.html#/food-details/790085/nutrients. Access in: 20 dec. 2024.
VALLUZZI, Rocco Luigi Fierro et al. Allergy to food additives. Current Opinion in Allergy and Clinical Immunology, v. 19, n. 3, p. 256–262, 2019. DOI: https://doi.org/10.1097/ACI.0000000000000528
VILARIÑO, Maria Virginia et al. Food loss and waste reduction as an integral part of a circular economy. Frontiers in Environmental Science, v. 5, n. 21, p. 1–5, 2017. DOI: https://doi.org/10.3389/fenvs.2017.00021
VU, Hang et al. Phenolic compounds within banana peel and their potential uses: a review. Journal of Functional Foods, v. 40, n. 1, p. 238–248, 2018. DOI: https://doi.org/10.1016/j.jff.2017.11.006
WORLD HEALTH ORGANIZATION (WHO). Healthy diet, 2020. Available in: https://www.who.int/newsroom/factsheets/detail/healthydiet?fbclid=IwAR2qaa2gZhU_SLnyU4zZqydfv136x4VBtFtdfgdOfa8KwsZPvrKWk_1yfCY. Access in: 02 jan. 2024.
ZAHR, Rola; SIBEKO, Lindiwe. Influence of a school-based cooking course on students’ food preferences, cooking skills, and confidence. Canadian Journal of Dietetic Practice and Research, v. 78, n. 1, p. 37–41, 2017. DOI: https://doi.org/10.3148/cjdpr-2016-030
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Interdisciplinary Studies Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
The Journal of Interdisciplinary Studies adopts the Creative Commons Attribution 4.0 International License (CC BY 4.0), which allows for sharing and adapting the work, including for commercial purposes, provided proper attribution is given and the original publication in this journal is acknowledged.
The Creative Commons 4.0 International license allows authors to share their works with flexibility, ensuring copyright while permitting specific uses such as reproduction, distribution, and adaptation, provided that the conditions are met, such as giving credit to the original author.