Aceptabilidad del desayuno escolar en las escuelas fiscales de la parroquia de Huachi Chico del cantón Ambato

Abstract

The school feeding program has contributed to reduce the gap in access to education and in turn to improve the nutritional status of children, the school breakfast is considered a food supplement, which provides energy and vitality for adequate cognitive functioning during the learning process of schoolchildren. The sensory evaluation of drinks and cookies was carried out, comparing them with products that present similar characteristics. For the statistical analysis of the data, ANOVA and T Test were obtained using the IBM SPSS statistical program. From the test applied to 205 children from public schools, Teniente Hugo Ortiz Basic Education School and Francisco Flor Educational Unit (Blocks 1 and 2) of the Huachi Chico parish and the sensory profile of the school breakfast products of 15 semi-trained tasters, allowed to determine the acceptability of the different school breakfast products. According to the results obtained, they indicate that the school breakfast products are not to the taste of the children of the public schools belonging to the Huachi Chico parish, in relation to the sensory profile carried out, it was evidenced that they follow the same line of acceptance obtained by part of the public schools.