Acceptance of healthy snacks by preschool children

Abstract

Objective: To evaluate the acceptance of healthier snacks recipes to replace processed foods usually consumed by preschoolers. Materials and methods: A bibliographic survey was conducted to identify the processed foods commonly consumed by preschoolers, to later be developed healthier versions of these.  Six recipes were adapted and tested, three sweet and three salty. Sensory evaluation was conducted with preschoolers using a five-point facial hedonic scale. Results: The sensory evaluation was attended by 11 children, with a mean age of four years (48 months), 66.0% (n = 6) girls, who were accompanied by parents or guardians for the tasting and evaluation of six recipes: hot dogs with sweet potato buns, homemade sausage and homemade ketchup, breaded chicken, mini beef croquette, kids fromage frais, carrot muffin with chocolate icing 50% cocoa and wholemeal cookie. Of the six snacks, the best evaluated by the children were: carrot muffin, breaded chicken, wholemeal cookie and kids fromage frais, with approval above 60%. The dishes with less acceptance was the mini beef croquette with only 9% approval. It was observed that there was a tendency for the preference of sweets and that not all children tasted the snacks, perhaps by the high variety. Conclusion: Most of the snacks offered were approved, but it was possible to observe that there was a tendency for the preference of sweets and that not all children tasted the six snacks .Thus, it is believed that it is possible to introduce healthier snacks in children's daily food, but the insertion should be gradual, in order to contribute to the formation of healthy eating habits.