{"id":116214,"date":"2018-03-11T10:45:12","date_gmt":"2018-03-11T10:45:12","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aceptacion-sensorial-de-alimentos-ofertados-en-comedores-escolares-con-servicio-de-catering-y-habitos-alimentarios-asociados-al-estilo-de-dieta-mediterranea-de-la-ciudad-de-murcia\/"},"modified":"2018-03-11T10:45:12","modified_gmt":"2018-03-11T10:45:12","slug":"aceptacion-sensorial-de-alimentos-ofertados-en-comedores-escolares-con-servicio-de-catering-y-habitos-alimentarios-asociados-al-estilo-de-dieta-mediterranea-de-la-ciudad-de-murcia","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-nutricion\/aceptacion-sensorial-de-alimentos-ofertados-en-comedores-escolares-con-servicio-de-catering-y-habitos-alimentarios-asociados-al-estilo-de-dieta-mediterranea-de-la-ciudad-de-murcia\/","title":{"rendered":"Aceptaci\u00f3n sensorial de alimentos ofertados en comedores escolares con servicio de catering y h\u00e1bitos alimentarios asociados al estilo de dieta mediterr\u00e1nea de la ciudad de murcia."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Alejandra Rodriguez Tadeo <\/strong><\/h2>\n<p>Resumen en la \u00faltima d\u00e9cada se han realizado estudios para conocer la situaci\u00f3n de los men\u00fas y otros aspectos relacionados a los h\u00e1bitos alimentarios de la poblaci\u00f3n infantil escolarizada. Sin embargo, poco se sabe sobre la aceptaci\u00f3n sensorial de esos platos y su impacto en el consumo y\/o los residuos. Tampoco se ha explorado la presencia de neofobia alimentaria en este grupo de poblaci\u00f3n aun y cuando las evidencias previas en otros pa\u00edses indican que puede afectar negativamente la aceptaci\u00f3n de alimentos, sobre todo los saludables.  se realiz\u00f3 el dise\u00f1o experimental y la ejecuci\u00f3n de pruebas hed\u00f3nicas con panel de ni\u00f1os consumidores, para la valoraci\u00f3n del grado de aceptaci\u00f3n sobre los men\u00fas ofertados, en condiciones reales de consumo de los alimentos en el comedor escolar. Adem\u00e1s se aplicaron encuestas de preferencias y h\u00e1bitos alimentarios, aspectos ambientales durante la comida y an\u00e1lisis nutricional de los men\u00fas mediante pesado de alimentos. Tambi\u00e9n se realiz\u00f3 registro de los residuos individuales y se prob\u00f3 una herramienta para evaluaci\u00f3n visual de los mismos en ambiente real del comedor escolar. Asimismo, se determin\u00f3 la presencia de neofobia alimentaria y el nivel de aceptaci\u00f3n de alimentos dentro del comedor y de forma habitual en los hogares. Por \u00faltimo, se explor\u00f3 en una prueba experimental las reacciones de tipo emocional asociadas a la presentaci\u00f3n de 5 verduras (lechuga, tomate, zanahoria, pepino y pimiento). Se identificaron las expresiones faciales de 6 emociones b\u00e1sicas (felicidad, tristeza, enfado, sorpresa, miedo y asco) y una neutral. Adem\u00e1s se midieron variables fisiol\u00f3gicas de respuesta del sistema nervioso aut\u00f3nomo asociadas a las emociones como la actividad electrod\u00e9rmica y la frecuencia cardiaca.  los resultados indicaron que la escala hed\u00f3nica de 7 puntos permite apreciar diferencias por edad similar a otras investigaciones de pa\u00edses europeos. Tambi\u00e9n que los ni\u00f1os mayores (? 8 a\u00f1os) son m\u00e1s cr\u00edticos al evaluar los alimentos sobre todo los primeros y segundos platos. Asimismo, que la valoraci\u00f3n sensorial de los alimentos ofertados en el comedor escolar es adecuada para determinar las preferencias alimentarias en los usuarios del servicio, sin embargo no predice la cantidad consumida de vegetales y frutas. Se identificaron gran cantidad de residuos de alimentos sobre todo ensaladas y frutas.   los men\u00fas fueron -salvo algunas excepciones- cualitativamente correctos y podr\u00edan mejorarse con recomendaciones simples, ya que cumplen con la mayor\u00eda de los est\u00e1ndares de calidad. Sin embargo, en algunos men\u00fas las porciones consumida est\u00e1 por debajo de la servida afectando con esto el aporte de energ\u00eda y nutrientes. Adem\u00e1s que la aceptaci\u00f3n de alimentos depende del tipo de men\u00fa y que los segundos platos son mejor valorados que los primeros platos. Un hallazgo importante fue que la valoraci\u00f3n hed\u00f3nica predijo la cantidad consumida de algunos platos, -sobre todo las ensaladas- ya que existe una relaci\u00f3n directa con los residuos. Desafortunadamente, la valoraci\u00f3n hed\u00f3nica no predijo la cantidad consumida en alimentos bien aceptados como frutas y pan. La herramienta probada -escala visual con 4 puntos de corte-, es fiable para medir la aceptaci\u00f3n de forma indirecta, sobre todo de alimentos saludables como ensaladas, legumbres y pescado.  otro hallazgo importante fue la preValencia de neofobia alimentaria de un 16% sin diferencias entre sexo, ciclo escolar, origen de los padres, tiempo de uso del comedor y estado nutricio. Los datos indican no se encontr\u00f3 asociaci\u00f3n de la neofobia alimentaria en la valoraci\u00f3n hed\u00f3nica de ensaladas y frutas ofertadas durante una semana lectiva en el comedor escolar, ni en el consumo de ensaladas. Aunque si parece afectar las preferencias alimentarias, sobre todo de alimentos saludables como frutas, vegetales y legumbres.  en la cuarta experiencia se identific\u00f3 que ante est\u00edmulos visuales y reales de verduras, los usuarios otorgan valoraciones similares, lo cual puede favorecer las aplicaciones de encuestas por esta v\u00eda. Durante esta fase se encontr\u00f3 que las expresiones faciales de las reacciones emocionales pueden ser m\u00e1s \u00fatiles en la tipificaci\u00f3n de desagrado que de agrado en vegetales. Aunque no se encontraron diferencias significativas, se observ\u00f3 que los usuarios con alg\u00fan grado de neofobia eval\u00faan peor las 5 verduras ofrecidas. La presencia de alg\u00fan grado de neofobia parece no afectar las mediciones fisiol\u00f3gicas como actividad electrod\u00e9rmica y frecuencia cardiaca. Se requiere de estudios adicionales para conocer las reacciones emocionales en el consumo de otros alimentos, sobre todo los considerados como desagradables. Consideramos que es una herramienta innovadora que puede ser \u00fatil para la identificaci\u00f3n de aversiones de otros alimentos con el objetivo de potenciar su consumo, y mejorar la adherencia al patr\u00f3n de la dieta mediterr\u00e1nea.    sumary in the last decade have been conducted to determine the status of the menus and other aspects related to food habits schooled children. However, little is known about the sensory acceptance of those dishes and their impact on consumption and \/ or waste. Not has explored the presence of food neophobia in this population even when previous evidence in other countries indicate that may adversely affect the acceptance especially healthy food,  the experimental design and implementation of hedonic consumer panel testing children for assessing the acceptability of the menus offered in real conditions of consumption of food in the cafeteria was performed. Further surveys of preferences and eating habits, environmental aspects were applied for the food and nutritional analysis of menus using heavy food. Registration of individual residues of food was also performed and a tool for visual assessment of the same real environment cafeteria was tested. Also, the presence of food neophobia and the level of acceptance of food in the dining room and regularly in the household was determined. Finally, we explored in an experimental test of emotional reactions associated with the presentation of 5 vegetables (lettuce, tomato, carrot, cucumber and pepper). Facial expressions of six basic emotions (happiness, sadness, anger, surprise, fear and disgust) and neutral, were identified. Besides physiological response variables of the autonomic nervous system associated with emotions such as electrodermal activity and heart rate were measured.  the results indicated that the 7-point hedonic scale to appreciate differences similar to other studies of european countries old. Also older children (? 8 years) are more critical in assessing food especially the first and second courses. Furthermore, the sensory evaluation of food offered in the cafeteria is adequate to identify food preferences of service users, however does not predict the consumed amount of vegetables and fruits. Lot of waste food especially salads and fruits were identified.  the menus were, with few exceptions, qualitatively correct and could be improved with simple recommendations, because they meet most standards. However, in some menus the portions consumed is below served with this affecting the supply of energy and nutrients. In addition to the acceptance of food depends on the type of menu and main courses are better valued than the starters. An important finding was that hedonic ratings predicted the amount consumed of some dishes, especially salads, since there is a direct relation to waste. Unfortunately, hedonic ratings did not predict the amount consumed in food well accepted as fruit and bread. The proven 4-scale visual cut-points, is reliable tool to measure acceptance indirectly, especially healthy foods, salads, vegetables and fish. another important finding was the prevalence of food neophobia than 16% with no differences between gender, school year, parental origin, usage time dining and nutritional status. The data indicate no association of food neophobia was found in hedonic ratings of salads and fruits offered during a school week in the cafeteria, or on salad consumption. Even if it seems to affect food preferences, especially healthy foods like fruits, vegetables and legumes.  the fourth experience was identified that to visual stimuli and real vegetables, users provide similar ratings, which may favor surveys applications this way. During this phase it was found that facial expressions of emotional reactions may be more useful in the characterization of distaste of pleasure in vegetables. Although no significant differences were found, it was observed that users with some degree of neophobia worst evaluated 5 vegetables offered. The presence of some degree of neophobia seems not to affect physiological measures such as heart rate and electrodermal activity. Further studies are required to understand the emotional reactions in the consumption of other foods, especially those considered unpleasant. We believe it is an innovative tool that can be useful for identifying other food aversions in order to boost consumption, and improve adherence to the mediterranean diet pattern.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aceptaci\u00f3n sensorial de alimentos ofertados en comedores escolares con servicio de catering y h\u00e1bitos alimentarios asociados al estilo de dieta mediterr\u00e1nea de la ciudad de murcia.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aceptaci\u00f3n sensorial de alimentos ofertados en comedores escolares con servicio de catering y h\u00e1bitos alimentarios asociados al estilo de dieta mediterr\u00e1nea de la ciudad de murcia. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Alejandra Rodriguez Tadeo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 25\/07\/2014<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda  Jes\u00fas Periago Caston<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: angel Gil de Miguel <\/li>\n<li>Rafael Moreno rojas (vocal)<\/li>\n<li>joaquin Rodrigo garcia (vocal)<\/li>\n<li>Juan a Mar\u00eda Morillas ruiz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Alejandra Rodriguez Tadeo Resumen en la \u00faltima d\u00e9cada se han realizado estudios para conocer la situaci\u00f3n de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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