Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition

Cunha, Diogo thimoteo da; Gonçalves, Hélida Ventura Barbosa; Lima, Aline Fátima Andrade de; Martins, Paula Andrea; Rosso, Veridiana Vera de; Stedefeldt, Elke

doi:10.1590/1415-52732014000400004

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Original Articles • Rev. Nutr. 27 (4) • Jul-Aug 2014 • https://doi.org/10.1590/1415-52732014000400004 copy

Regional food dishes in the Brazilian National School Food Program: Acceptability and nutritional composition

Preparações regionais no Programa Nacional de Alimentação Escolar: aceitabilidade e composição nutricional

Authorship SCIMAGO INSTITUTIONS RANKINGS

Objective:

the objective of this study was to evaluate the nutritional composition and describe the acceptability of regional culinary dishes served to students from public schools of rural and urban areas.

Methods:

Ten Brazilian regional dishes were evaluated for acceptability and nutritional composition. the survey was conducted in schools located in rural and urban areas of two cities in the state of São Paulo. Dish acceptability was evaluated using leftover analysis and a 5-point facial hedonic scale. the adherence index was calculated and used as an indirect measure of acceptance, and the nutritional composition was calculated based on the technical files of each dish.

Results:

A total of 2,384 students from 20 schools participated in the study and 1,174 tasted and evaluated the dishes. the test using the 5-point facial hedonic scale demonstrated that five dishes (Caldo verde soup, persimmon jelly, chicken with okra, puréed cornmeal with spinach, and arugula pizza) had an acceptability rate above 85.0%. the mean adherence indices were 57.3% and 55.6% in urban and rural environments, respectively. Analysis of the nutritional composition of regional dishes indicates that these dishes can partially meet macronutrient recommendations.

Conclusion:

the tested dishes can become part of school menus as they were accepted or partly accepted by the students regardless of school location, whether rural or urban. the cultural heritage is an important resource for the food sovereignty of a country and should be constantly encouraged.

Food habits; Nutrition programs and policies; Public policies; School food

	Dishes^*
	1	2	3	4	5	6	7	8	9	10
Portion (g)	121.00	80.00	135.00	85.00	98.00	57.00	35.00	90.00	410.00	15.00
Energy (kcal)	68.02	138.75	129.45	183.19	169.14	90.41	27.60	58.63	222.42	21.32
Carbohydrates (g)	12.29	29.28	28.69	43.18	26.61	15.97	4.00	1.92	28.06	5.25
Proteins (g)	2.77	2.72	2.89	1.69	6.36	1.77	1.20	8.98	8.46	0.05
Lipids (g)	0.86	1.20	0.35	0.41	4.14	2.16	0.76	1.67	8.48	0.01
Fibers (g)	2.00	1.43	0.66	1.81	1.57	3.31	1.00	0.36	3.34	0.76
Vitamin A (µg)	84.45	25.68	26.96	26.20	58.29	25.51	278.96	5.46	239.58	0.01
Vitamin C (mg)	4.12	7.63	4.12	67.69	8.44	4.73	38.43	2.19	78.58	0.15
Calcium (mg)	15.19	23.70	54.28	36.51	75.67	12.62	47.17	16.88	88.66	2.16
Iron (mg)	0.52	0.61	0.22	0.59	0.93	0.80	0.58	0.40	1.58	0.03
Magnesium (mg)	23.63	7.11	12.79	37.40	14.10	23.29	11.32	13.33	35.16	1.07
Zinc (mg)	0.28	0.23	0.43	0.40	0.30	0.38	0.17	0.29	0.50	0.02

Dishes	Site	Acceptance		Rejection/ Indifference		p	Eat/Tried the dish		Did not eat/Did not try the dish		p
Dishes	Site	n	%	n	%	p	n	%	n	%	p
Puréed cornmeal with spinach	Rural Urban	6 14	85.71 38.89	1 22	14.29 61.11	0.03*	7 36	4.11 44.44	163 45	95.89 55.56	<0.001
Star fruit cake	Rural Urban	14 6	51.85 50.00	13 6	48.15 50.00	0.910*	27 12	19.85 70.58	109 5	80.15 29.42	<0.001
Rice pudding with mango	Rural Urban	28 72	68.29 51.43	13 68	31.71 48.57	0.08*	41 140	89.13 44.35	5 146	10.87 55.65	<0.001
Jackfruit conserve	Rural Urban	10 29	62.50 55.77	6 23	37.50 44.23	0.85*	16 52	13.55 55.91	102 41	86.45 44.09	<0.001
Arugula pizza	Rural Urban	99 24	98.02 72.73	2 9	1.98 27.27	<0.001*	101 33	87.82 66.00	14 17	12.18 34.00	0.002
Green beans and corn flour	Rural Urban	64 52	68.09 75.36	30 17	31.91 24.64	0.40*	94 69	89.52 41.31	11 98	10.48 58.69	0.390
Kale with garlic	Rural Urban	52 49	66.67 75.38	26 16	33.33 24.62	0.33*	78 65	90.69 26.00	8 185	9.31 74.00	0.002
Chicken with okra	Rural Urban	29 61	76.32 87.14	9 9	23.68 12.86	0.24*	38 70	52.05 82.35	35 15	47.95 17.65	<0.001
Caldo verde soup	Rural Urban	12 104	92.31 91.23	1 10	7.69 8.77	1.00*	13 114	20.00 44.35	52 143	80.00 55.65	<0.001
Persimmon jelly	Rural Urban	100 56	92.59 93.33	8 4	7.41 6.67	0.99*	108 60	90.00 93.75	12 4	10.00 6.25	0.390

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[1] CONTRIBUTORS DT CUNHA contributed to the study design, data collection, data analysis, interpretation of data and drafting of the manuscript; HVB GONÇALVES and AFA LIMA contributed to the data collection, data analysis and manuscript writing; PA MARTINS and VV ROSSO contributed for the study design, data analysis, manuscript writing and critical review of the manuscript; E STEDEFELDT contributed to the study design, data analysis, interpretation of data and critical review of manuscript.