Alternativas gastronómicas para la colación escolar de los niños de primer año de básica de la Escuela Fiscal Mixta Eduardo Reyes Naranjo en la cuidad de Ambato 2012

Abstract

This research aims to elaborate Gastronomic Choices served in the School Menu to the Children in the First Year of Basic Education at the “Eduardo Reyes Naranjo” Public Primary School. In order to measure the sociodemographic variable characteristics, the basic elements used to prepare the school menu and the level of acceptability; the transversal observational research method was used. Data were tabulated using Microsoft Excel program. Sociodemographic Characteristics: 5 years of age 36 percent of boys and 64 percent of girls. 90 percent of them come from the urban area and 10 percent of them come from the rural area. In order to measure the level of acceptabilitythe hedonic scale was used and the results were as follow: 100 percent of the children likes cassava croquettes, fruit salad and orange syrup, cheese- stuffed plantain mini balls served with passion fruit and oat drink, blackberry mousse and banana cake and lima bean croquettes breaded with quinoa flour served with a nutritious drink. 98 percent like congri rice and tuna rolls. 86 percent of them like sautéed vegetables and chicken with noodles. 88 percent of the children liked fruit tartles with whipped cream. 98 percent liked lupine beans and pork skin ceviche, and 90 percent like rice pudding. There is a large percentage of acceptability which is favorable to the proposal conducted to elaborate gastronomic choices offered as school lunches in order to have healthy an intelligent children.