Development of culinary recipes in an intervention program with Brazilian university students

RITA, Halana Ataíde Köche; BERNARDO, Greyce Luci; JOMORI, Manuela Mika; FERNANDES, Ana Carolina; PROENÇA, Rossana Pacheco da Costa

doi:10.1590/1678-98652018000400005

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Sumário

ORIGINAL ARTICLES • Rev Nutr 31 (4) • Jul-Aug 2018 • https://doi.org/10.1590/1678-98652018000400005 copy

Development of culinary recipes in an intervention program with Brazilian university students

Desenvolvimento de receitas culinárias em programa de intervenção com universitários brasileiros

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Objective

Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university.

Methods

Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria.

Results

Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%.

Conclusion

Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

Keywords
College students; Culinary education; Food preparation; Healthy diet; Intervention

	CWC menu^* 1 Evaluated by a panel of three tasters;	Menu adapted for the NCK program	Reasons for adapting recipes
Cooking class 1	Vegetable soup	Roasted vegetables	Prepare recipes according to the season (e.g., hot soups were replaced with cold salads for the summer).
	Fruit salad with yogurt and granola	Fresh fruit salad	Encourage the use of fresh fruits without adding other ingredients to facilitate consumption.
	Sautéed, roasted, and poached chicken (demonstration)	Omelet	Encourage the use of homemade broths.
		Sautéed, baked, and pressure cooker chicken (demonstration)	Substitute poaching with pressure cooking to enhance sensorial characteristics and optimize cooking time.
		Homemade vegetable broth	Encourage the use of egg-based recipes.
		Homemade chicken broth
Cooking class 2	Sweet and sour chicken salad	Chicken salad	Adapt ingredients to the Brazilian food culture.
	Tomato sauce with peaches	Yogurt sauce	Encourage the preparation of fresh fruits using different preparation techniques without adding other ingredients to facilitate consumption.
	Creamy fruit salad	Fresh fruit cream sherbet	Encourage the use of whole grains.
		Whole wheat frying pan bread	Encourage the use of homemade salad dressing.
Cooking class 3	Roasted meatballs	Whole grain rice with garlic	Encourage the preparation of a typical Brazilian meal.
	Baked sweet potato	Black beans cooked with pumpkin	Adapt ingredients to the Brazilian food culture.
	Coleslaw	Beef steak with onions	Encourage the use of homemade salad dressing.
	Creamy fruit salad with poppy seeds	Mixed salad	Encourage the use of fresh fruits without adding other ingredients to facilitate consumption.
	Barbecue sauce	Vinaigrette dressing
	Black-eyed pea hummus	Orange
Cooking class 4	Corn and white bean soup	Roasted meatballs	Adapt ingredients to the Brazilian food culture.
	Broccoli salad with chickpeas	Whole wheat pasta	Prepare recipes according to the season.
	Banana pudding	Homemade tomato sauce	Encourage the use of fresh fruits without adding other ingredients to facilitate consumption.
	Whole grain rice	Broccoli salad with lentils and cashew nuts	Encourage the use of whole grains, legumes, nuts, and seeds.
	Whole wheat pasta	Salad dressing	Encourage the use of homemade salad dressing.
		Fresh fruit platter	Encourage the use of homemade tomato sauce.
		Seasoned salt (demonstration)	Encourage the use of seasoned salt to lower sodium intake.
Cooking class 5	Sautéed chicken	Stewed fish with coconut milk (Moqueca)	Adapt ingredients and dish to the Brazilian food culture. Encourage the use and intake of fish.
	Whole wheat pasta	Parboiled rice with parsley	Adapt ingredients and dish to the Brazilian food culture.
		Fish Pirão
		Farofa
	Salad with lettuces and chick peas	White bean salad with onions, lettuce and tomatoes	- Encourage the use of whole grains, legumes, nuts, and seeds.
	Marinara Sauce with tomatoes and mushrooms	Orange, mustard and honey salad dressing	- Encourage the use of homemade salad dressing.
	Pineapple Cake	Whole-meal cake	- Encourage the use of fresh fruits in the cakes.

	Culinary dish	Sensory score (%)
	Culinary dish	Appearance	Color	Smell	Texture	Taste
Cooking class 1	Roasted vegetables	100	100	80	100	20
	Omelet	60	80	100	80	60
	Fruit salad	80	40	100	100	80
	Baked chicken	100	100	100	80	80
	Poached chicken	80	80	100	20	20
	Sautéed chicken	100	100	100	100	20
Cooking class 2	Chicken salad¹ 1 Evaluated by a panel of three tasters;	100	100	100	100	33
	Yogurt and mustard sauce¹ 1 Evaluated by a panel of three tasters;	100	100	100	100	33
	Fruit cream sherbet¹ 1 Evaluated by a panel of three tasters;	100	100	66	33	33
	Blender bread with seeds² 2 Evaluated by a panel of four tasters;	75	100	100	50	75
	Blender bread without seeds² 2 Evaluated by a panel of four tasters;	75	100	100	100	100
Cooking class 3	Black beans seasoned before cooking	60	100	80	60	80
	Black beans seasoned after cooking	100	80	100	100	100
	Beef steak with onions	0	20	100	40	80
	Whole grain rice with garlic	100	100	100	100	100
	Mixed salad	60	80	100	100	100
	Vinaigrette dressing	100	100	80	100	80
Cooking class 4	Roasted meatballs	100	80	100	100	100
	Homemade tomato sauce	60	20	100	100	80
	Whole wheat pasta	100	100	100	100	100
	Broccoli salad with lentils	100	100	100	100	100
	Balsamic vinegar salad dressing	80	80	80	80	60
	Fresh fruit platter	100	100	100	80	80
Cooking class 5	Fish stew with coconut milk	100	80	100	80	100
	Parboiled rice with parsley	100	100	100	100	100
	White bean salad	100	100	100	80	100
	Orange, mustard, and honey salad dressing	100	100	100	100	100
	Whole grain oatmeal and fruit cake	100	100	100	100	100
	Farofa³ 3 Traditional Brazilian dish made of cassava flour fried in butter or oil, which can be prepared with other ingredients (sausages, eggs, and vegetables); with butter	100	100	100	80	40
	Fish pirão⁴ 4 Traditional Brazilian dish made of cassava flour cooked in broth.	100	100	100	100	20

Culinary recipe	Reasons and modifications	Final culinary recipe
Poached chicken	The preparation method was altered to optimize the texture, taste, and cooking time.	Pressure cooker chicken
Sautéed chicken	The amount of salt was reduced by 42%.	Sautéed chicken
Omelet	A larger frying pan was used, dry oregano was added, and the amount of salt was reduced by 50%.	Omelet
Fruit cream sherbet	A larger amount of mango was added. The preparation time was altered to enhance fruit flavor and maintain the characteristic ice cream texture.	Fruit cream sherbet
Blender bread	The preparation method was altered to optimize the cooking time.	Frying pan bread
Cooked black beans	Cooking time was reduced and the amount of water was increased while maintaining the integrity of the beans and pumpkin.	Cooked black beans
Balsamic vinegar salad dressing	Ingredients were altered to lower costs and enhance taste attribute.	Lemon vinaigrette salad dressing

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[1] Correspondência para/Correspondence to: RPC PROENÇA. E-mail: <rossana.costa@ufsc.br>.