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Facultad de Química, UNAM
Revista
Repositorio
Contacto
Revistas UNAM. Dirección General de Publicaciones y Fomento Editorial, UNAM en revistas@unam.mx
Reyes , María Silvina, et al. (2023). Food competences: an inside look at smoothie-type blended vegetable preparations. Educación Química; Vol. 34, 2023: Número especial. Química y Alimentos. Recuperado de https://repositorio.unam.mx/contenidos/4147292
Autor(es)
Reyes , María Silvina; Vignatti, Charito; Pirovani, María Elida
Tipo
Artículo de Investigación
Área del conocimiento
Biología y Química
Título
Food competences: an inside look at smoothie-type blended vegetable preparations
Fecha
2023-09-04
Resumen
This work had two aims: to analyze food competences (FC) in students of the Universidad Nacional del Litoral (Santa Fe, Argentina) and to assess the student’s acceptability of 3 formulations of vegetable smoothies (VS). FC were structured around four axes: food, diet and health; food safety; awareness as responsible consumers and, finally, food cooking and handling. For their analysis, 4 focus groups (FG) were conducted with students from different careers. In addition, 3 VS formulations were developed: F1: (strawberry, orange, banana and apple -base- F2: base with added oat and F3: base with added chia). The acceptability of these VS was evaluated using a computer application, specially designed and developed for this purpose, which allowed the application of a 9-point hedonic test to 113 students. All the formulations presented high acceptability values, highligthing F3. Therefore, it is concluded that VS represent a healthy consumption strategy that would favor fruit and vegetable consumption by university students.
Tema
Food competences; Vegetable smoothies; Focus groups; University students; Competencias en alimentación; Batidos vegetales; Grupos focales; Estudiantes universitarios
Idioma
spa
ISSN
ISSN electrónico: 1870-8404; ISSN impreso: 0187-893X
