Food menus evaluation for most liked products in children from Puna, region

GOLDNER, M.C.; LEZCANO, G; ARMADA, M.

APPETITE

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Lugar: Amsterdam; Año: 2013 vol. 61 p. 66 - 76

0195-6663

The aim of this study was to investigate the acceptability of varied food menus, preferred by children of 11–14 years located at Puna (3500 m.a.s.l.), in young urban people. The children drew ‘‘the preferred menu’’ which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer’s hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. menu’’ which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer’s hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. menu’’ which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer’s hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. Puna (3500 m.a.s.l.), in young urban people. The children drew ‘‘the preferred menu’’ which showed that the consumption of vegetables as a main course was comfortable when it was consumed in the form of soups and mixed vegetables. However, some imbalances were detected when evaluating the percentage of daily nutritional values and the caloric distribution of nutrients. Consumer’s hedonic scores showed significant acceptability to the cheese empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. empanadas, Andean potato cake and Andean mashed potato. The free word association test suggested that, because of their relationship with culture, the Andean mashed potato, verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber. verde potato stew with charqui and anchi of apple could be offered as a traditional food. The acceptability of meals was largely related to the meals having the highest input of energy, fat and carbohydrates but containing the least content of protein and dietary fiber.