COOKING WORKSHOP AS AN EXTENSIONIST ACTION TO PROMOTE VEGETABLE CONSUMPTION AMONG CHILDREN

Authors

DOI:

https://doi.org/10.5212/Rev.Conexao.v.19.22520.057

Abstract

The present study is linked to the projects “PreveNutri Program: Preventing childhood obesity through interdisciplinary interventions” and “Interdisciplinary health education strategies for the prevention of childhood obesity”. The main objective of the extension proposal was to hold cooking workshops for children, creating different preparations with eggplant added, aiming to increase the consumption of healthy foods by children. Three hundred and forty six children, aged between 7 and 10 years, participated in the study. Four products were created in the cooking workshops: cookies, hamburgers, muffins and pizza. The children actively participated in the preparation of the products, reporting good sensory acceptance. It is concluded that the cooking workshop as an extension educational strategy is effective in increasing the supply of healthier foods, ensuring good acceptability of food products containing eggplant by school-age children. Furthermore, adding vegetables as an ingredient in food products improves the nutritional profile.

Author Biographies

Daniéla Alberti Carlesso, Universidade Estadual do Centro-Oeste do Paraná - UNCENTRO

Nutricionista pela Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brasil. 

Luane Aparecida do Amaral, Universidade Estadual do Centro-Oeste do Paraná - UNICENTRO

Professora na Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brasil. Doutorado em Saúde e Desenvolvimento na Região Centro-Oeste.

Gabriela Egidio Arelhano, Universidade Federal de Mato Grosso do Sul - UFMS

Aluna de Doutorado em Biotecnologia pela Universidade Federal de Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul – Brasil.

Juliana de Lara Castagnoli, Universidade Estadual do Centro-Oeste do Paraná - UNICENTRO

Aluna de Doutorado em Desenvolvimento Comunitário na Universidade Estadual do Centro-Oeste (UNICENTRO), Guarapuava, Paraná, Brasil.

Elisvânia Freitas dos Santos, Universidade Federal de Mato Grosso do Sul - UFMS

Professora na Universidade Federal de Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brasil. Doutorado em Ciências da Cirurgia.

Daiana Novello, Universidade Estadual do Centro-Oeste do Paraná - UNICENTRO

Professora na Universidade Estadual do Centro-Oeste (UNICENTRO),  Guarapuava, Paraná, Brasil. Doutorado em Tecnologia de Alimentos.

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Published

2023-12-19

Issue

Vol. 19 No. 1 (2023): Publicação contínua

Section

ARTIGOS

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