This research aimed to evaluate the interdisciplinary educational intervention effects on knowledge of eating, nutrition, and physical activity in elementary-school students. Participants were 368 school children enrolled in public schools. The research was organized in three stages: pre-intervention, intervention and post-intervention. In pre-intervention, children were evaluated regarding their nutritional status. They also answered questionnaires related to eating and nutrition and physical activity. In the intervention stage, educational interventions were carried out on the same topics for a period of five months; in post-intervention, children answered the same questionnaires applied in pre-intervention. Despite most children having normal nutritional status (58.2%), a high number of students were overweight (38%). In the initial phase, it was found that most children had excellent knowledge of eating, nutrition, and good physical activity knowledge (p-value < 0.05). Educational health intervention significantly increased children’s knowledge of eating, nutrition, and physical activity, when evaluated in the post-intervention period. Both boys and girls increased their knowledge of eating, nutrition, and physical activity after the application of interdisciplinary interventions (p-value < 0.05). A similar effect was observed for children with different nutritional status. It is concluded that interdisciplinary educational interventions carried out for children in an elementary-school environment are effective for improving knowledge of eating, nutrition, and in physical activity, promoting healthier habits among children.

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Objetivo: Avaliar os fatores de prevalência sobre o estado nutricional de crianças em idade escolar. Método: Participaram da pesquisa 626 crianças de ambos os sexos, com idade entre 7 a 10 anos, matriculadas em 18 escolas municipais. Foram avaliadas as variáveis gênero, idade e escolaridade. O estado nutricional foi avaliado pelo Índice de Massa Corporal (IMC). Resultados: A média de idade, peso e altura foram de 8,49±0,79 anos, 33,58±9,32 kg e 1,34±0,07 metros, respectivamente. A maioria das crianças frequentava o 4° ano do ensino fundamental, com estado nutricional de eutrofia (58,31%), entretanto um grande número de alunos apresentou excesso de peso (40,73%). Não houve prevalência significativa (p>0,05) do estado nutricional sobre as variáveis gênero, idade e escolaridade. Apesar disso, uma maior frequência de obesidade foi observada em indivíduos do sexo masculino e com idade entre 9 e 10 anos e que frequentavam o 4° ano do ensino fundamental. Conclusão: O estado nutricional de crianças em idade escolar não apresenta influência sobre variáveis específicas de gênero, idade e escolaridade.

Anais do IX Coninter (2316-266X) - Influência Do Sexo Na Aceitação De Alimentos Por Crianças Em Idade Escolar

Anais do IX Coninter (2316-266X) - Entre Sabores E Saberes: Oficinas De Culinária Como Estratégia De Educação Alimentar Na Infância

Anais do IX Coninter (2316-266X) - Oficinas De Culinária: Ação Educativa Para Alimentação Saudável