Alternativas gastronómicas a base de quinua para niños en edad escolar que asisten al Comedor Infantil Julia Mantilla de Corral. Periodo 2009

Abstract

This is a cross-descriptive desing investigation to implement gastronomy choises using quinoa in the daily menu to school kids who attend to the children’s soup kitchen Julia Mantilla de Corral, with a 60-children-study population; socio-demographic characteristics, knowledge and eating habits, quinoa acceptance level in eating recipes were identified. Socio-demographic characteristics 65% girls and 35% boys, ages from 5 to 7, 8 to 10 and 11 to 12; knowledge and eating habits, quinoa consumption in several recipes acceptance level 100% in desserts and drinks in different soups 100% and 87%; entrees 100% and salads 90%. It is recommended that the kitchen staff use the recipe book proposed in this investigation as a gastronomy choise in order to promote the quinoa use in the daily menus so that the school children eating habits can be improved.