Development of three microbiologically safe, sensory acceptable food products as possible supplements to the diet of undernourished children (5 – 6 years)

[摘要] The physical and mental development of underprivileged children, living indeveloping countries, is detrimentally affected by the exposure to poverty,malnutrition and poor health. The aim of the present study was to determinethe possible risk of nutritional deficiencies of children (aged 5 – 6 years) in alow socio-economic community in the Grabouw area of the Western Cape,South Africa. The nutritional status of the children was evaluated by usinganthropometric measurements (weight and height). Furthermore, the dietaryintake provided by the meals offered at the schools they attended (Agapé 1and Agapé 2), was assessed using the school menus. The latter wereanalysed using the FoodFinder3® computer programme (Medical ResearchCouncil of SA, Tygerberg, South Africa). Three supplementary food products(biscuit, health bar and soy milk-based drink) were subsequently developed toaddress possible nutritional deficiencies. The microbial stability of theproducts was determined, after which sensory acceptability of all threeproducts was determined using a consumer panel consisting of children (n =51; M:F = 27:24; 5 – 6 years) from the mentioned schools within the lowsocio-economic community.Anthropometric results were in agreement with those found by theNational Food Consumption Survey (NFCS) (1999) and the South AfricanVitamin A Consultative Group (SAVACG) (1995), with stunting found to bemost prevalent (16%). Only 5% of the children were found to be underweightand none were found to be wasted.The developed biscuit and health bar was found to be microbiologicallysafe when stored for at least 30 d at 25° and 35°C respectively, and the soymilk-based drink for 7 d if stored at refrigeration temperatures (5°C).Concerning the sensory preference, no significant difference was foundbetween the preference for any of the developed products by the males andthe females. For the specific products the preference for the biscuit did notdiffer significantly from the health bar, nor did the health bar differ significantlyfrom the soy milk-based drink, but the biscuit did differ significantly (p = 0.006)from the soy milk-based drink for preference. The biscuit was found to be themost preferred of the three products and the soy milk-based drink the least. The majority of the juvenile consumer panel (95%) found all three developedfood products acceptable and could, therefore, be considered possiblesupplementary foods in a school nutrition programme.The aim of nutritional supplementation is to supplement the existingdiet and in doing so ensuring a more ideal nutrient intake closer to what isrecommended by the recommended dietary allowance (RDA). It is proposedthat nutritional deficiencies should, however, not only be addressed by meansof nutritional supplementation, but should also be assisted by the nutritioneducation of the parent/guardian so as help them to make informed nutritionalchoices and in doing so providing their children with the nutrients necessaryfor optimal mental and physical development.

[发布机构] Stellenbosch University