Spirulina to prevent iron deficiency: study of acceptability in preschoolers and schoolchildren, San José, 2017
Main Article Content
Keywords
iron-deficiency, iron, diet, spirulina
Abstract
In Costa Rica, despite food fortification programs, anemia and iron deficiency prevails in preschool children. Objective: to develop an acceptable and nutritionally improved bakery product, as iron source, for children. Methodology: lemon and chocolate cakes with spirulina was developed, according to Regulation for Operation and Administration of the Service of “Sodas” in Public Schools. Sensory acceptability, nutritional composition and iron content was determined in both cakes, their nutritional composition was compared with commercial brands of similar products. Gender, age, frequency of consumption and liking of iron containing food, was evaluated with 100 children. Results: The study was carried out with 51% girls and 49% boys, of which 50% are preschool children (5-6 years old), and 50% school children (6-10 years old). The most-consume source of iron includes legumes, 63% consume daily, whereas around 51% consume meat on a weekly basis, and 68% never or almost never consume liver. Sensory analysis reveal that chocolate cake is more acceptable (4.91 ± 0.06; p˂0.05) than lemon cake, in addition, the first is high in iron content, according to the nutritional food labeling guidelines of the Central American Technical Regulation and when compared with commercial products, chocolate cake has less fat, sodium and sugar than these. Conclusion: Chocolate cake was significantly more accepted than lemon cake, its nutritional composition meets requirements Regulation for Operation and Administration of the Service of “Sodas” in Public Schools and has high iron content for children from 4 to 9 years old.
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