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Grönsaker som har beretts på olika sätt: en studie av grönsaksgillande hos barn
Kristianstad University, Faculty of Natural Science.
2019 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Vegetables that have been prepared in various ways : a study concerning vegetable liking in children (English)
Abstract [sv]

Inledning: Intaget av grönsaker är lågt hos barn i Sverige, vilket innebär att de inte når upp till rekommenderade intaget som är 500 gram per dag. Ur hållbarhets och hälsoperspektiv är det viktigt att ta reda på hur intaget av grönsaker skulle kunna ökas. Beredning och textur hos grönsaker är en viktig faktor som kan påverka intaget av grönsaker hos barn.

Syfte: Syftet med denna studie är att utvärdera om beredningssättet påverkar barns gillande av grönsaker. Med målsättningen hållbara matvanor, undersöks tre olika grönsaker som har beretts på fyra olika sätt.

Material och metod: Grönsakerna som användes var gurka, kålrabbi och rättika. För att ta reda på barns gillande av grönsakerna som har beretts på fyra olika sätt har ett sensorisk gillandetest använts. Gillandetestet gjordes av 120 elever mellan 10 till 15 år.

Resultat: Grönsaker som serverades råa var de grönsaker som respondenterna överlag tyckte mest om. Särskilt gillades de råa grönsakernas krispighet och många barn uttryckte en vilja äta dem igen. Barnen gillade rå gurka mest. Det fanns en signifikant skillnad mellan pojkar och flickor gällande grönsaksprodukterna som betydde att flickor hade en högre grad av gillande gällande grönsakernas krispighet och vilja äta dem igen. Majoriteten av barnen hade aldrig hört talas om varken kålrabbi eller rättika.

Slutsats: Denna studie visar att barn gillar grönsaker som är råa och krispiga. Icke-familjära grönsaker såsom kålrabbi och rättika gillas när de är råa, men inte om de bereddes med icke-familjära metoder. Att servera grönsakerna råa kan, i jämförelse med de andra beredningsmetoder som studerades öka gillandet, vilket kan leda till ett ökat intag av grönsaker och gynna hållbara matvanor.

Abstract [en]

Introduction: The intake of vegetables is low in children in Sweden, which means that they do not reach the recommended intake of 500 grams per day. From a sustainability and health perspective, it is important to find out how the intake of vegetables could be increased. Vegetable preparation and texture are important factors that can affect the intake of vegetables in children.

Aim: The aim of this study is to evaluate if the method of preparation affects children's liking of vegetables. With the goal of sustainable eating habits, three different vegetables are examined that have been prepared in four different ways.

Materials and methods: Vegetables that were used in this study were cucumber, kohlrabi and Chinese radish. In order to find out the children's liking for the vegetables that were prepared in four different ways, a sensory acceptance test was used. The test was performed by 120 students aged 10 to 15 years old.

Results: Vegetables that were prepared raw were the vegetables that the respondents generally liked the most. In particular, the crispiness of raw vegetables was well-liked, and many children expressed a desire to eat them again. The children liked raw cucumber the most. There was a significant difference between boys and girls regarding the vegetable products which meant that girls had a higher degree of liking regarding the crispness of the vegetables and more frequently stated that they wanted to eat them again. The majority of the children had never heard of kohlrabi or Chinese radish.

Conclusion: In this study, it has shown that children like raw and crispy vegetables. Non-familiar vegetables such as kohlrabi and radish are more liked when they are raw, but not if they are prepared with non-familiar methods. Preparing vegetables raw, in comparison with the other preparation methods studied, increased children’s liking, which can lead to an increased consumption of vegetables and increase sustainable eating habits and consumption.

Place, publisher, year, edition, pages
2019. , p. 39
Keywords [en]
Children, vegetables, preparations, sustainability
Keywords [sv]
Barn, grönsaker, beredning, hållbarhet
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-19770OAI: oai:DiVA.org:hkr-19770DiVA, id: diva2:1342888
Educational program
Culinary Arts and Food Sciences
Supervisors
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Projects
Smag for LivetAvailable from: 2019-08-16 Created: 2019-08-14 Last updated: 2019-08-16Bibliographically approved

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