Propuesta gastronómica a base de preparaciones con brócoli para el Centro de Desarrollo Infantil Jesús Infante del Cantón Riobamba Provincia de Chimborazo 2011

Abstract

This is a descriptive and cross-sectional research about a food proposal in preparations of broccoli for the Jesus Infante Child Development Center. A survery was applied to parents of 40 children to establish food characteristics, to determine its nutritional value and to evaluate the acceptability of broccoli. Food features, consumer tasted and preferences in soup 52.5%, rice 75%, sweet soup 67.5%, salad 55%, desserts 90%, bread 8%, biscuits 82.5%, cakes 75%, milk 70%, milk shakes 77.5%. The preferred characteristics when preparing food show that they do not have enough knowledge of the nutritional benefits of broccoli which contains ascorbic acid 91 mg, calcium 89 mg, phosphorus 108 mg among other nutrients that serve as a contribution to the growth of children. Bromatological analysis of popular food consumption should be performed where broccoli will be included as an ingredient of choice; make tables of nutritional equivalence of normal portions, applied in preparation of dining options.