Sensory analysis of functional cooking recipes designed for students from 09 to 15 years from Campinas / SP

Not Applicable

• Conditions: utrition Programs and Policies; Pediatric Obesity.; SP6.051; C18.654.726.500.720

• Registration Number: RBR-537s3c
• Lead Sponsor: Rosana Gomes Arruda Leite Bueno

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2020-07-01
• Last Update Posted: 29 May 2023

Recruitment & Eligibility

• Status: Data analysis completed
• Sex: Not specified
• Target Recruitment: Not specified

Inclusion Criteria

Be a student enrolled in a municipal school; have between 9 and 15 years old.

Exclusion Criteria

Not having signed the consent or agreement term; have sensitivities, allergies or intolerance to any of the ingredients used in the preparations.

Study & Design

• Study Type: Observational
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
It is expected to find acceptance of functional preparations by students. To assess whether students approved the preparation, acceptability tests will be applied using the rest-ingestion method and the hedonic scale method. Preparations that obtains results above 90% for the Rest-ingestion method and 85% for the hedonic scale will be considered approved.

Secondary Outcome Measures

Name	Time	Method
ão são esperados desfechos secundários.