ACEITABILIDADE DE PREPARAÇÕES SAUDÁVEIS EM UMA ESCOLA PARTICULAR DE VARGINHA-MG

Abstract

This work is a sensory analysis of healthy preparations with schoolchildren and has become necessary due to the increasing ingestion of ready-to-eat foods that are high in fat and sugars, which are detrimental to the health of individuals. Its purpose is to evaluate the acceptability of the preparations offered to the students. This purpose was achieved by means of sensorial analysis with the aid of the hedonic scale of five faces, with a comparison of the acceptability of each industrialized and homemade preparation offered to the students of a private school in Varginha, South of Minas Gerais. The research evidenced that homemade yoghurt was more acceptable when compared to yoghurt industrialized and industrialized cake was more acceptable when compared to homemade yoghurt, although students presented preference for homemade yogurt and processed cake, there was no statistical difference (p> 0.05) when compared to other products. The school environment makes it possible to learn about modifications that can be made to the daily consumed preparations so that they become more nutritious and that all foods are pleasantly and tastefully included in the diet.