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Sensory analysis of functional cooking recipes designed for students from 09 to 15 years from Campinas / SP

Evaluation of the acceptance of healthy recipes developed for students between 09 and 15 years of Campinas / SP

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
REBEC
Registry ID
RBR-537s3c
Enrollment
Unknown
Registered
2020-07-01
Start date
2018-09-17
Completion date
Unknown
Last updated
2025-10-27

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Nutrition Programs and Policies

Interventions

212 students from two public schools from Campinas/SP consumed four recipes containing functional foods. The recipes were prepared in the school cafeteria and were served at snack time, on different d
Other
F01.145.407.516
E05.318.308.980

Sponsors

Rosana Gomes Arruda Leite Bueno
Lead Sponsor
Universidade Estadual de Campinas
Collaborator

Eligibility

Age
9 Years to 15 Years

Inclusion criteria

Inclusion criteria: Be a student enrolled in a municipal school; have between 9 and 15 years old.

Exclusion criteria

Exclusion criteria: Not having signed the consent or agreement term; have sensitivities, allergies or intolerance to any of the ingredients used in the preparations.

Design outcomes

Primary

MeasureTime frame
It is expected to find acceptance of functional preparations by students. To assess whether students approved the preparation, acceptability tests will be applied using the rest-ingestion method and the hedonic scale method. Preparations that obtains results above 90% for the Rest-ingestion method and 85% for the hedonic scale will be considered approved.—

Secondary

MeasureTime frame
Não são esperados desfechos secundários.—

Countries

Brazil

Contacts

Public ContactRosana Gomes Arruda Leite Bueno

Universidade Estadual de Campinas

Rga.nutri@gmail.com+55(19)998328062

Outcome results

None listed

Source: REBEC (via WHO ICTRP)