用于与营养教育计划的同行教育工作者一起使用的感官信息评估方法
Melanie K Ng1, Koushik Adhikari2, Elizabeth L Andress1
1Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA.
Journal of nutrition education and behavior
|November 10, 2023
概括
一种混合食谱评价方法被证明对同行教育者来说很实用,在品尝不熟悉的食谱之前或之后的接受度没有显著差异. 当资源有限时,这种方法是有用的.
科学领域:
- 营养教育 营养教育
- 食品科学 食品科学 食品科学
背景情况:
- 评估不熟悉的食谱对于营养计划至关重要.
- 传统的方法可能是资源密集的.
研究的目的:
- 为了确定对不熟悉的食谱的接受.
- 调查混合 (远程和办公室) 配方评估方法的实用性.
主要方法:
- 同龄教育者使用混合家庭使用测试来评估8种食谱.
- 配方的接受度是通过准备和品尝前后的感知和实际措施来衡量的.
- 非参数方法分析了整体喜欢和准备行为.
主要成果:
- 在准备前和后的整体喜欢或准备行为中没有发现显著差异 (P > 0.05).
- 对食谱准备的喜好超过了所有食谱的9分之7以上.
- 准备的意愿和感知到的参与者评分在品尝后下降.
结论:
- 混合食谱评价格式对于向同行教育者介绍新食谱非常实用,特别是对资源有限的同行教育者.
- 品尝对于特定的食谱修改是必不可少的.
- 这种方法支持远程和办公室配方测试的可行性.
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