scholarly journals The Effect of Tempe Substitution and Addition of Carrot Puree on The Acceptability and Nutritional Value of Sausages for Snacks for School Children

2021 ◽  
Vol 709 (1) ◽  
pp. 012043
Author(s):  
Elsa Carla Azizi ◽  
Asrul Bahar ◽  
Annis Catur Adi
Keyword(s):  
School Children ◽  
Nutritional Value ◽  
Carrot Puree

scholarly journals JAJANAN SEHAT PADA ANAK SEKOLAH DASAR NEGERI 204 KOTA JAMBI

2019 ◽  
Vol 1 (2) ◽  
pp. 95
Author(s):  
Rahmi Dwi Yant ◽  
Salvita Fitrianti ◽  
Miko Eka Putri
Keyword(s):  
School Children ◽  
Nutritional Value ◽  
Food Poisoning ◽  
Healthy Food ◽  
Grade 5 ◽  
Food Content ◽  
The Impact ◽  
Unhealthy Snacks

Children usually forget breakfast and choose to buy snacks at school. Children buy snacks according to their likes without thinking about the ingredients contained in them.       Many snacks that do not meet health requirements threaten the health of children throughout 2004 in 164 outbreaks of food poisoning in 25 provinces in 7,366 cases and 51 of them died. Counseling was conducted on December 8, 2018 in SD Negeri 204 Kota Jambi with a total of 31 participants. Outreach results can be obtained by students in grade 5 understanding what is meant by healthy snacks, the benefits of healthy snacks, and the impact of unhealthy snacks. The results of this counseling also introduce students to a sample menu of healthy snacks, a type of healthy food content whose nutritional value is needed for the growth of these students. Conclusion Class 5 students know healthy snacks, benefits and effects of unhealthy snacks, are expected for the next counseling activity to involve parents.

scholarly journals Repetition counts: repeated exposure increases intake of a novel vegetable in UK pre-school children compared to flavour–flavour and flavour–nutrient learning

2012 ◽  
Vol 109 (11) ◽  
pp. 2089-2097 ◽  
Author(s):  
Samantha J. Caton ◽  
Sara M. Ahern ◽  
Eloise Remy ◽  
Sophie Nicklaus ◽  
Pam Blundell ◽  
...  
Keyword(s):  
Learning Strategies ◽  
School Children ◽  
Fruits And Vegetables ◽  
Vegetable Intake ◽  
Critical Factor ◽  
Repeated Exposure ◽  
Learning Theories ◽  
Post Intervention ◽  
Intervention Measures ◽  
Carrot Puree

Children are not consuming sufficient amounts of fruits and vegetables in their habitual diet. Methods derived from associative learning theories could be effective at promoting vegetable intake in pre-school children. The objective of the present study was to compare the effectiveness of different learning strategies in promoting the intake of a novel vegetable. Children aged between 9 and 38 months were recruited from UK nurseries. The children (n 72) were randomly assigned to one of three conditions (repeated exposure, flavour–flavour learning or flavour–nutrient learning). Each child was offered ten exposures to their respective version of a novel vegetable (artichoke). Pre- and post-intervention measures of artichoke purée and carrot purée (control vegetable) intake were taken. At pre-intervention, carrot intake was significantly higher than artichoke intake (P< 0·05). Intake of both vegetables increased over time (P< 0·001); however, when changes in intake were investigated, artichoke intake increased significantly more than carrot intake (P< 0·001). Artichoke intake increased to the same extent in all three conditions, and this effect was persistent up to 5 weeks post-intervention. Five exposures were sufficient to increase intake compared to the first exposure (P< 0·001). Repeated exposure to three variants of a novel vegetable was sufficient to increase intake of this vegetable, regardless of the addition of a familiar taste or energy. Repetition is therefore a critical factor for promoting novel vegetable intake in pre-school children.

scholarly journals Nutritional value of school meals and their contributions to energy and nutrient intakes of rural school children in Enugu and Anambra States, Nigeria

BMC Nutrition ◽  
2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Rufina N. B. Ayogu ◽  
Paul E. Eme ◽  
Vivien C. Anyaegbu ◽  
Henrietta N. Ene-Obong ◽  
Uche V. Amazigo
Keyword(s):  
School Children ◽  
Nutritional Value ◽  
Rural School ◽  
School Meals ◽  
Nutrient Intakes

scholarly journals PRELIMINARY ASSESSMENT OF PROXIMATE COMPOSITION, MINERAL AND ENERGY CONTENTS IN LOCALLY SMOKED PELLONULA LEONENSIS AND SARDINELLA MADERENSIS FROM BADAGRY CREEK, LAGOS STATE, NIGERIA

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Kafayat A. Fakoya ◽  
Fatai G. Owodeinde ◽  
Gabriel O. Mekuleyi ◽  
Akeem A. Oyinlola
Keyword(s):  
Fish Species ◽  
School Children ◽  
Proximate Composition ◽  
Nutritional Value ◽  
The Elderly ◽  
Food Composition ◽  
Potential Contribution ◽  
Nutrient Intakes ◽  
Crude Fibre ◽  
Food And Nutritional Security

Knowledge of food composition is crucial in the assessment of nutritional quality and potential contribution to recommended nutrient intakes. Fish plays a major role in ensuring food and nutritional security among the poor, vulnerable and rural fishing communities. However, there is paucity of information on the nutritional value of fish species exploited by the artisanal fisheries in Nigeria. The present study was carried out to evaluate (i) the nutritional value in two locally smoked clupeids (Sardinella maderensis and Pellonula leonensis); (ii) each species in relation to recommended nutrient intakes in pre-school children(< 5 years) and elderly (men and women >70 years) and (iii) linkages between nutrient access and intake. Fresh samples were collected from Badagry Creek, smoked using local smoking kiln and analyzed according to AOAC standard method. Data were collected in duplicates and analyzed using t-test. There were significant differences (p < 0.05) in the proximate composition except for crude fibre between the two fish species. The percentage cover of daily recommended intake of phosphorous and calcium from the two species were very low (1. 81-3.7%; 0.023% - 0.0912%) but low to moderate for zinc (2 % - 22.50%) in pre-school children and the elderly. Sequel to the results obtained in this study, the two smoked fish species showed good nutritive qualities for human health despite the low to moderate contents of calcium, zinc and phosphorus contents.

Assessment of the Quality of Mid-Day Meal Packaged for Nursery School Children in Ile-Ife, Nigeria

2017 ◽  
Vol 54 (1) ◽  
pp. 29
Author(s):  
Mary Folakemi Adetoogun ◽  
Olalekan Elijah Ojedokun
Keyword(s):  
Survey Research ◽  
Research Design ◽  
School Children ◽  
Nutritional Value ◽  
Nursery School ◽  
Relevant Information ◽  
Classroom Teachers ◽  
Balanced Diet

This study identified the kind of food and snacks packaged as mid-day meal for nursery school children and determined the magnitude of influence of the children on their parents' choice of school-bound mid-day in Ile-Ife, Nigeria. The study adopted the survey research design and collected relevant information from parents of nursery school children and their classroom teachers. The study observed that there was no synergy of efforts between the parents and teachers of nursery school children in ensuring that food and snacks of good quality were packaged as mid-day meal for Ile-Ife nursery school children, as Rice with Stew was the most prominent mid-day in their launch pack alongside. Biscuits which have less nutritional value and are not balanced diet-wise.

Getting Yogurt Enriched with Beta-Carotene

2020 ◽  
Vol 17 (9) ◽  
pp. 4775-4778
Author(s):  
N. V. Kiyashko ◽  
G. A. Dudenko
Keyword(s):  
Working Conditions ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Children's Nutrition ◽  
Milk Component ◽  
Carrot Puree ◽  
Organoleptic Parameters

The possibility of replacing the milk component in unsweetened drinking yogurt with 15% homogenized carrot puree for the product to be enriched with beta-carotene is considered. This product can be used in the nutrition of athletes, workers associated with harmful working conditions, in children’s nutrition. The work was carried out to determine the organoleptic parameters, the titrated acidity of yogurt, as well as its nutritional value.

scholarly journals Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah

Jurnal Gizi ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 150
Author(s):  
Riva Mustika Anugrah ◽  
Ela Suryani
Keyword(s):  
Sweet Potato ◽  
School Children ◽  
Nutritional Quality ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Local Food ◽  
Energy Content ◽  
Sweet Taste ◽  
Acceptance Test ◽  
Purple Sweet Potato

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato

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