Special Issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation

Kroon, Paul A.; D’Antuono, Luigi Filippo

doi:10.1002/jsfa.6357

Cited by 2 publications

(2 citation statements)

References 28 publications

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Section: Jordannamentioning

confidence: 99%

“…Hence, regional food dishes, from the perspective of tradition, involve sociological, cultural, environmental, and not only nutritional aspects 27 . The insertion (or recovery) of regional dishes in modern food systems requires recovering the self-awareness of the population 27 . In this direction the introduction of regional dishes during childhood can promote consumption of these dishes in the future and consequently, improve the maintenance of food culture.…”

Section: Jordannamentioning

confidence: 99%

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

et al. 2014

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A B S T R A C T ObjectiveThe 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. MethodsTen 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. ResultsA 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

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Section: Jordannamentioning

confidence: 99%

Section: Jordannamentioning

confidence: 99%