USO DE ALIMENTOS INTEGRALES:
ACCIÓN EDUCATIVA PARA NIÑOS EN EDAD ESCOLAR
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https://doi.org/10.56579/rei.v7i4.1769Palabras clave:
Análisis sensorial, Composición fisicoquímica, Residuos de rábanoResumen
El objetivo fue evaluar el efecto de acciones educativas sobre el consumo y el conocimiento relacionados con el uso integral de los alimentos en niños en edad escolar. Además, se evaluó la composición físico-química de los productos. Participaron 32 niños en edad escolar que respondieron un cuestionario sobre consumo y conocimientos acerca del uso de alimentos integrales (Pre-Intervención). Posteriormente, participaron en acciones educativas teórico-prácticas sobre el tema (Intervención), que incluyeron la preparación de productos alimenticios con residuos de rábano en talleres de cocina. En la etapa Post-Intervención, los niños respondieron el mismo cuestionario aplicado en la Pre-Intervención. Los productos alimenticios fueron evaluados en cuanto a su composición físico-química. En general, la intervención mejoró el consumo y el conocimiento de los niños sobre el uso integral de los alimentos. Los productos con residuos de rábano, preparados en los talleres de cocina, presentaron altos índices de aceptabilidad, superiores al 80%. Además, fueron clasificados con un perfil nutricional favorable para el consumo humano, especialmente en lo que respecta a minerales y fibra. Se concluye que las intervenciones educativas son estrategias eficaces para mejorar el aprendizaje de los niños sobre temas relacionados con el uso integral de los alimentos. Asimismo, los productos alimenticios elaborados con residuos de rábano en talleres de cocina muestran una buena aceptabilidad sensorial entre los niños, además de tener un buen perfil nutricional.
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