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ACEPTABILIDAD Y CONSUMO DE UNA BEBIDA LáCTEA CON OMEGA-3 EN EMBARAZADAS Y NODRIZAS DEL PROGRAMA NACIONAL DE ALIMENTACIóN COMPLEMENTARIA

DOI: 10.4067/S0717-75182011000300007

Keywords: pregnant, nursing woman, food programs, milk based drink, evaluation.

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Abstract:

background: the ministry of health incorporated in 2008 in the national supplementary feeding program a milk based drink for pregnant and nursing women fortified with epa and dha. the product initially presented some degree of rejection in the population, which led to modify its organoleptic characteristics. objective: to evaluate in a national sample the acceptability and consumption of the modified product a year after starting distribution. methodology: random sample of1,272 beneficiaries in 62 clinics and 21 rural health posts across the country. a semistructured survey to assess withdrawal, acceptability and consumption by the beneficiary and other household members was applied. results: ninety point seven %% of mothers regularly withdrew the product. there were important problems in the preparation of "purita mama" by lower dilution (22%) or excessive concentration (50.8%). the overall assessment of the product showed an average of 3 (regular) on a scale of 1 to 5 in pregnant and lactating women, highlighting negative opinions about the excessive s weetness (19.2%) and strong aroma (49.9%). the median overall assessment of the mothers was 3 (regular) on a scale of 1 to 5, without significant differences between pregnant and lactating women. the median consumption of the beneficiaries was 250 ml/day, close to schedule and higher in the nursing women, although they receive more product. eighty % of mothers appreciate the nutritional benefits of the product to the mother or child. about 60% of mothers do not share the milk drink, which indicates a relatively low domestic dilution. conclusions: there was no significant change in the level of acceptability of the product and the consumption levels were relatively adequate. it is important to enhance information on how to prepare the product, to propose different alternatives for consumption and eventually to consider alternatives of flavor.

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