Evaluation of the acceptance of culinary recipes with ora-pro-nobis, by schoolchildren attended by the National School food program

• Grant number: 18/04418-3
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): March 01, 2019
• Effective date (End): December 31, 2019
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Semíramis Martins Álvares Domene
• Grantee: Sophia Izzo
• Home Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

The guidelines of the National School Food Program includes support for sustainable development through the acquisition of diversified and regional food. The consumption of unconventional food plants contributes to the valorization of Brazilian biodiversity, nutritional enrichment of the diet and incentive to family agriculture in rural and urban low income populations. Of great culinary application, the ora-pro-nóbis (Pereskia aculeata Miller) is a perennial cactus plant, with succulent leaves with high protein content and essential amino acids. This study aims to evaluate the possible introduction of biodiversity products in PNAE menus from the acceptability of culinary recipes with ora-pro-nóbis by schoolchildren. The study will be conducted in two municipal schools of Santos - SP localized in regions with different socio-demographic conditions. The facial hedonic scale will be used to evaluate the acceptability of the ora-pro-nóbis bread with saffron, zucchini lasagne with ora-pronóbis, salted pumpkin cake with ora-pro-nóbis and their respective control preparations. The data obtained will be processed by the SPSS Program. The evaluation of eventual differences according to sex and school unit will be performed by Analysis of Variance accepting alfa < 0.05 and Tukey test, when indicated. At the end of the study, it is hoped to contribute to the proposal of culinary recipes that can be incorporated into the menu of schools, as a way to promote food and nutritional security.