APROVEITAMENTO INTEGRAL DE ALIMENTOS E ACEITABILIDADE DE PREPARAÇÕES POR CRIANÇAS EM ORGANIZAÇÃO NÃO GOVERNAMENTAL DE JOÃO PESSOA/PB

Abstract

This research took place in a project carried out in an NGO (Non-Governmental Organization) in the city of João Pessoa/PB, in which the issue of food waste, as well as food and nutrition security through parts of food that were normally addressed, was problematic. they are neglected during their preparation process, such as husks, stems and seeds. A total of 20 children participated in the research, who were enrolled and participated assiduously in the projects offered at the NGO, at a time opposite to the school. These children were introduced to the theme, made aware of the importance of healthy eating and the use of all parts of the food and then tasted preparations that had in their composition peels of foods that are commonly overlooked. The sensorial analysis carried out by the participants, shows that all the preparations had good acceptability, being the cake with carrot peel the most accepted. In this way, it is possible to sensitize parents through the reports of these children, making this practice part of the family's eating habits, presenting the potential to change the reality of food waste and the social and cultural values existing in practice and consumption. of food.