Alternativas Gastronómicas Sensorialmente Agradables para Mejorar el Menú Escolar en los Centros de Sabiduría Infantil del MIESS- INNFA del Cantón Colta 2011

Abstract

This is a non-experimental-cross alternative-gastronomy investigation to improve the MIESS-INNFA daycare center menu from the Colta Canton. Children, cooks, and technicians were surveyed with a 149-children sample to identify socio - demographic features, food preferences, zone products and alternative- gastronomy acceptance. The results were as follow: socio-demographic features, boys 46% and girls 54% 30-42 month old children 38% 43-to – 54 month old children 41% and –to-66 month old children 41% and 44-to-66 month old children 21%. The zone products are wheat, melloco, potato, mashua and corn. Preferences for type of recipe: rice consumption 68% flour empanada 55% sandwiches 52% soups and drinks with 50%. The alternative- gastronomy acceptance determined the following preferences in order of acceptance: drinks 91% jams 89%, desserts 87%, salads 83% and finally soups and entrees with 81%. It is recommended to apply this gastronomy proposal for school children using the native zone products because a wide variety of dishes can be prepared to improve children nutrition especially children under five years old.