Cássia Regina Eidelwein, Marcela Janning Dos Santos, Ana Claudia Almeida Ferreira, Bruna Rebonatto, Marcos Rochinski, Tatiane Luiza Cadorin Oldoni, Leticia Vidal, Marina Leite Mitterer-Daltoé
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Fooed Education Seminars for the Successful Introduction of Bread With Ora-Pro-Nóbis (Pereskia aculeata Miller) Flour Added to Public School Meals. An Approach Using Product-Specific Emoji List, Facial Hedonic Scale, and Word Association
The objective of the study was to evaluate the effect of food education seminars on the introduction of bread with OPN flour added to public school meals in Brazil. A product-specific emoji list, facial hedonic scale, and word association (WA) were used. To evaluate the effects of the food education intervention, seminars were applied at only one of the schools. One school was selected as an intervention group (IG) (n = 398) and the other one as a control group (CG) (n = 441). The food education seminar revealed itself to be an essential strategy for willingness to try and acceptance of the bread. The product-specific emoji scale helped to understand children's emotions regarding the new food. The WA task brought a holistic insight into the evaluation of bread by children, confirming the hedonic data. The introduction of new food in school meals is positively influenced by food literacy, and all sensory evaluations corroborate this.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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