Gastronomía saludable y con altos niveles sensoriales para niños y niñas de 7mo año de educación básica de la Unidad Educativa Hispanoamérica. Riobamba 2014

Abstract

This research mainly aims to develop a healthy gastronomic proposal and with high sensory levels using fresh and naturalfood in order to improve the current feeding in children of school age. The research was applied to in children a culture of healthy eating, particulary during the period in which food constitutes at physical and psychological development. Educational institutions and families have to pay particular attention to the quality of food in which children receive during the whole day, improving sensory levels of culinary preparationsand keeping intact nutrients in order to get correct assimilation. In the bar of the institution it was observed that there are shortcomings in the food production process, it is necessary to work with managers of bar son issues related to hygiene and food handling, and also improving sensorial levels of preparations. Menus were prepared whith organic products to give enhancing to the sensory levels such as: aroma, taste, presentation, and more, which had great acceptability. As a result of the research a desing a list of recipes of healthy snacks was created with high sensory levels.