Children's Snack Research Articles

The kids are not all the same – Heterogeneity in children’s snack purchase behavior

The objective of the present study is to investigate the impact of brand and price on children’s purchase decisions in the snack market. It examines the role of nutritious snacks in children’s autonomous snack purchases and determines whether fast food branding can motivate the perception of rather nutritious snacks. It also considers child-specific characteristics to analyze the impact of brand and price on children’s purchase decisions. The study included an incentive-compatible purchase experiment with primary school children aged 7 to 10 years, a questionnaire, and a cognitive test measuring children’s context-related understanding of quantities. Three different food attributes were considered: snacks differing in healthiness, brand, and price. In the final analysis, 123 children were included. Data were analyzed using multinomial logit model, mixed logit model, and latent class analysis. The study highlights the heterogeneity of children as autonomous consumers in the snack market. Our results show that some children’s snack choice is positively influenced by their overall preferences for a snack option, and children’s price responsiveness is moderated by their cognitive abilities and age, while branding of a popular fast food brand has no positive influence on children’s (healthier) snack choices. We conclude that a multifaceted approach is required to encourage children to choose healthier snack options, including targeted price interventions (e.g. for older children) as well as measures that improve the quality and variety of healthier choices.

Associated substitution and complementation patterns of processed discretionary foods and drinks on total energy and added sugar intake.

Processed discretionary foods and drinks (industrialised sugary drinks, sweet and savoury snacks, and grain-based sweets) are often target of policies aimed at regulating the food environment. We aimed to understand if a lower intake of processed foods or drinks is associated with substitution or complementation patterns and overall intake. We analysed a subsample with two 24-h dietary recalls of the Mexican National Health and Nutrition Survey 2012 (358 children, 253 adolescents and 278 adults). We compared within-person, energy and added sugar intakes between days with and without consumption of each food group with fixed-effects regressions. We estimated the relative change (change in intake when not consumed/average intake when consumed × 100). Processed discretionary foods were not fully substituted, as total energy was 200-400 kcal/day lower when these foods were not consumed. The change in total intake was larger than the intake when consumed (i.e., complemented) for industrialised sugary drinks in adolescents (-136%) and adults (-215%), and sweet, savoury snacks for children (-141%). The change was lower (i.e., partially substituted) for grain-based sweets among children (-78%) and adolescents (-73%). For added sugars, most processed discretionary groups were complemented. Days without intake of processed discretionary foods were associated with lower total energy and lower added sugar intake compared to days when those foods were consumed. This suggests that regulatory policies to reduce the intake of processed foods could have a meaningful impact on improving the overall diet.

PERILAKU HYGIENE SANITASI PEDAGANG MAKANAN JAJANAN DAN PERILAKU JAJAN SISWA DENGAN KEJADIAN DIARE DI SEKOLAH DASAR

ABSTRACT
 Food sanitation is an effort to secure and save food to keep it clean, and healthy. Hygiene of food handlers is the key to success in food processing that is healthy and safe Children's snack behavior will be influenced by children's knowledge, attitudes, and actions regarding the selection of healthy snacks.The food that is very liked by elementary school aged children is street food. Reflection of childrens habits is In consuming snack that are not good can affect children nutrition. The cleanliness of snacks can affect the incidence of diarrhea due to the use of hazardous substances and can result in food poisoning. This research was a quantitative study with a cross-sectional study design, the sample taken was 10 vendors and 51 student respondents. The sampling technique used was non-probability sampling where the researcher took data using a questionnaire which was filled in directly by the respondent. The results showed that from 10 respondents the sanitation hygiene behavior of street food vendors in 101799 was still said to be not good, because there were found some street food vendors who had poor food sanitation hygiene behavior. Then the results of the bivariate analysis of 51 elementary school students showed that there was a correlation between knowledge of snacking and the incidence of diarrhea (p value 0.000), attitudes to the incidence of diarrhea (p value 0.000), actions with the incidence of diarrhea (p value 0.012).

Pengetahuan, Sikap, Zat Pengawet, Pewarna Berbahaya Terhadap Tindakan Siswa dalam Pemilihan Jajanan di SMP

Snacks for school children are very diverse, can be in the form of food and drinks. The habit of parents not providing provisions and giving pocket money to their children has been going on for a long time. Even though the school has a school canteen, many school children eat snacks carelessly and buy food and drink snacks from food vendors selling their wares around the school. Until now, the safety level of snacks for school children is apprehensive. Misuse of hazardous chemicals such as formalin, borax, rhodamine B, and methanil yellow. This study aims to determine the relationship between knowledge and attitudes about harmful preservatives and dyes towards the actions of class VIII students in choosing snacks at Tanjung Morawa Methodist Middle School, 2016. This type of research was observational with a cross-sectional design and a sample technique used in the study with a total a sample of 51 students were selected by means of systematic sampling. Data was collected through interviews using a questionnaire. Data analysis used included univariate analysis and bivariate analysis using the Chi Square test. The results of this study indicate that there is a relationship between knowledge about harmful preservatives and dyes towards the actions of class VIII students in choosing snacks at Tanjung Morawa Methodist Middle School, 2016 with a p value of 0.024 and there is an attitude about harmful preservatives and dyes towards the actions of class VIII students in choosing food. snacks at Tanjung Morawa Methodist Middle School, 2016 with a p value of 0.002.

Caregiver feeding decisions and sociodemographic characteristics are associated with snack food intake during infancy and toddlerhood

Snacking starts early in childhood, yet little is known about child versus family influences on snacking during infancy and toddlerhood. This secondary analysis of baseline data examined associations of child characteristics (e.g., appetitive traits, temperament), caregiver feeding decisions, and sociodemographic characteristics with the mean frequency of (times/day) and mean energy from (kcal/day) child snack food intake. Caregivers and their children (ages 9–15 months) were recruited in Buffalo, NY from 2017 to 2019. Caregivers reported on sociodemographics, child appetitive traits (Baby Eating Behaviour Questionnaire), and child temperament (Infant Behavior Questionnaire-Revised). Three 24-h dietary recalls were collected, and USDA food categories were used to categorize snack foods (e.g., cookies, chips, and puffs). Hierarchical multiple linear regression models examined associations of child characteristics (Step 1: age, sex, baseline weight-for-length z-score, appetitive traits, and temperament), caregiver feeding decisions (Step 2: breastfeeding duration and age of solid food introduction), and caregiver sociodemographic characteristics (Step 3: caregiver age, prepregnancy BMI, education, and household size) with mean child snack food intake. Caregivers (n = 141) were on average 32.6 years of age, predominantly white (89.1%), and college-educated (84.2%). Age of solid food introduction (B = −0.21, p = 0.03), prepregnancy BMI (B = 0.03, p = 0.04), and household size (B = 0.23, p = 0.02) were significantly associated with the mean frequency of (times/day) snack food intake, over and above other variables of interest. Child age (B = 15.96, p = 0.002) was significantly associated with mean energy from (kcal/day) snack food intake. Household size (B = 28.51, p = 0.006) was significantly associated with mean energy from (kcal/day) snack food intake, over and above other variables of interest. There were no significant associations of other child characteristics with snack food intake. Findings show that child snack food intake is more closely associated with caregiver feeding decisions and sociodemographic characteristics than child characteristics. Trial registrationNational Institute on Child Health and Human Development, Grant/Award Number R01HD087082-01.

Detection of borax on snacks for school children (cilok and siomay) in subang district

Cilok and siomay are popular snacks for primary to high school students. However, there have been many findings on the addition of harmful additives in these snacks. The aim of this study was identify borax on cilok and siomay qualitatively and quantitatively. The research was conducted using a survey method with a purposive sample. A total of 6 samples of cilok and 8 samples of siomay were obtained from merchants in various schools in Subang district. The detection of borax was carried out by qualitative tests (turmeric paper test, AgNO3 solution test, decay test), quantitative test (titration), texture analysis and color analysis. Based on turmeric paper and AgNO3 solution test, all samples showed positive results. Based on decay test, the cilok and siomay samples could only be stored at room temperature (28°C) for 24 hours. Titration analysis showed that the range of borax content in cilok 0.0907 to 0.5393 % and in siomay from 0.2906 to 1.0550 %. Based on the texture and color analysis, it was found that there was a change in the texture and color of the sample during storage.

Evaluasi Keamanan Makanan Jajanan Cilok Bakso Ditinjau dari Kandungan Boraks dan Formalin di Beberapa Sekolah Menengah Pertama (SMP) Wilayah Kabupaten Sukoharjo

This study aims to determine the presence of borax and formalin in snacks for junior high school children in Sukoharjo Regency, namely cilok and meatballs. The method used in this study uses a qualitative purposive method. This research consists of 2 stages. First, sampling and determination of the sample was carried out using a stratified survey method with 3 levels, the first level was to determine the sub-district, the second level was to determine the number of junior high schools and the third level was to determine the sample of cilok and meatballs. Sampling was determined in 6 selected sub-districts from the 12 sub-districts, 4 junior high schools were selected. There were 24 samples of snacks, consisting of 13 samples of cilok and 11 samples of meatballs. The results showed that there was no borax in the meatball or cilok samples. There were 9 out of 13 samples of cilok indicated containing formalin, while in meatballs there were 7 out of 11 samples indicated containing formalin. The second stage is testing samples with laboratory tests using turmeric extract for the borax test and KMnO4 for the formalin test. The conclusion of this study, there are still some meatball and cilok traders using hazardous materials such as formalin to preserve their wares.

Feeding practices, dietary adequacy, and dietary diversities among caregivers with under-five children: A descriptive cross-section study in Dodoma region, Tanzania.

Suboptimal feeding practices among caregivers contribute to nutritional-related health problems in children in low and middle-income countries, such as Tanzania. The continuum of the recommended feeding practices has been an utmost challenge among caregivers during the transition from health facilities to homes for improved under-five children's health. This study assessed feeding practices, dietary diversities, and dietary adequacy among caregivers with under-five children in the Dodoma region, Tanzania. A community-based descriptive cross-sectional study in a quantitative research approach was adopted to study 289 randomly selected caregivers of under-five children in Dodoma region, Tanzania from March to August 2022. The World Health Organization Infant and Young Children Feeding Guidelines was the main data collection tool. Data were analyzed descriptively using a Statistical Package for Social Sciences computer software program version 25. Statistical limits were set at a 95% confidence interval and a 5% significance level. Mean age was 26±6.47 of which 68.2% (n = 197) were females. Findings revealed 66.1% of caregivers had unsatisfactory feeding practices. It was observed that 67.8% of the caregivers fed their under-five children inadequately. Only 32.2% of them attained the minimum dietary diversity while 35.3% and 31.5% of caregivers demonstrated feeding practices < and > the recommended minimum Dietary diversity respectively. Moreover, 90.7% of caregivers fed their children group one food while 59.1% of them did not practice feeding the children snacks between meals. Feeding practice, dietary diversity, and dietary adequacy were significantly related to the caregiver's sex, education level, and socioeconomic status (p<0.05). Under-five children are at serious risk of nutritional problems as most caregivers in this study demonstrated unsatisfactory feeding practices on dietary diversities for dietary adequacy below the world health organization recommended Minimum Dietary diversity and Minimum Meal Frequency. Community-based nutritional education programs for caregivers need to be disseminated to the community level to address the problem accordingly.

The effects of snack foods of different energy density on self-served portions and consumption in preschool children

It is recommended that preschoolers serve themselves their own food portions; however, it is unclear what factors influence the amount they select for consumption, and particularly how their selected portions are influenced by food properties such as energy density, volume, and weight. We offered preschool children snacks differing in energy density (ED) and investigated the effects on the amounts they served and then consumed. In a crossover design, 52 children aged 4–6 y (46% girls; 21% overweight) ate an afternoon snack on 2 days in their childcare classrooms. Before each snack time, children served the amount they would like to eat of 4 snacks presented in equal volumes but differing in ED (higher-ED: pretzels, cookies; lower-ED: strawberries, carrots). Across the 2 sessions, children were given their self-served amount of either pretzels (3.9 kcal/g) or strawberries (0.3 kcal/g) and intake was measured. Later, children tasted all 4 snacks and rated liking. Results showed that the portions children served themselves were influenced by their liking ratings (p = 0.0006), but after accounting for liking, the volumes they served were similar for all 4 foods (p = 0.27). At snack time, children ate a greater proportion of self-served strawberries (92 ± 4%) than pretzels (73 ± 4%; p = 0.0003), but because of the ED difference they consumed 55 ± 4 kcal more from pretzels than strawberries (p < 0.0001). The difference in snack intake by volume was not attributable to liking ratings (p = 0.87). That children served a consistent volume of similarly-liked snacks suggests that their portions were affected more by visual cues than by weight or energy content. Despite eating a greater volume of lower-ED strawberries, children consumed more energy from the higher-ED pretzels, highlighting the contribution of energy density to children's energy intake.

Pelatihan Pemberdayaan Kantin Sekolah BERHAZI (Beragam, Halal, Bergizi) di Sekolah Menengah Pertama Kota Parepare

The school canteen is one of the important school facilities in supporting the teaching and learning process. However, a number of schools in Indonesia do not have canteens and a number of other schools have canteens of substandard quality. In order to grow and develop optimally, students must consume food that is safe, healthy, halal and nutritious. Therefore, schools play a role in providing quality food and drinks for students in their environment. Parepare City as a child-friendly city with the nindya category, the local government has the responsibility to fulfill children's rights and protect, one of which is the fulfillment of school children's snack food according to nutritional, halal and clean standards. The activities carried out are conducting training to the school's academic community, which includes food handlers and teachers. The training material provided covers the concept of the BERHAZI canteen (diverse, halal and nutritious), balanced nutrition and indicators of the BERHAZI canteen. Participants who take part in the training become working group teams (Pokja) for the management of BERHAZI canteens in their respective schools. Schools are expected to apply the BERHAZI canteen concept in their respective schools so that they can become a pilot canteen in Parepare City.

The Knowledge Enhancement of Stunted Children’s Parentals Through Training on Processing Additional Foods with White Oyster Mushroom, Taro Flour, and Fish Raw Materials

The problem of malnutrition that has received much attention recently is the problem of chronic nutrition in the form of stunting. One of the factors that cause stunting in toddlers is food intake. The provision of supplementary food containing complete nutrition can be used as an effort to prevent stunting in children. This community service was carried out in Bangun Rejo Village, Tanjung Morawa District, Deli Serdang Regency with the target community being the PKK Cadre group and mothers with stunting children. The purpose of this community service activity is to convey information about stunting children and how to prevent it, as well as train the target community to utilize and process food ingredients such as white oyster mushrooms, taro flour, catfish, rebon shrimp and lemuru fish into nuggets as a snack for children. stunting. The results of community service activities showed an increase in the participants' knowledge about stunting and how to prevent it, as well as skills to make catfish, rebon shrimp, lemuru fish, and oyster mushroom nuggets as snacks for stunted children.

EDUKASI “HOMEMADE HEALTHY FOOD” PADA IBU TENTANG PEMANFAATAN BISKUIT DARI TEPUNG BIJI NANGKA UNTUK MENGATASI MASALAH GIZI PADA ANAK USIA DINI DI PAUD TERPADU AISYIYAH BUSTANUL ATHFAL-27

Early childhood nutritional problems have an impact on growth and development delays that are difficult to cure. Therefore children who have nutritional problems have limited abilities to learn and work and behave compared to normal children and have quite a large potential if they grow into adults who are less healthy. The problem of undernutrition or stunting in Indonesia is still a concern for the government. The prevalence of malnutrition and undernutrition, as much as 3.9% with malnutrition and 13.8% with undernutrition. The prevalence is related to height, there are 11.5% very short and 19.3% short toddlers. The incidence of undernutrition or stunting at the Amplas Health Center in Medan city in August 2022 was 10 people occurring in early childhood. In general, the feeding schedule for early childhood is 3 main meals and 2 side dishes, by providing side dishes in the form of snacks/snacks or healthy snacks that can help meet their nutritional needs. These children's snacks can use local food ingredients because of the affordability of prices and the availability of these ingredients in the surrounding environment. Aisyiyah Integrated PAUD Medan Amplas District is one of the early childhood education centers that carries out learning in an educative and interesting way. In addition, the implementation of monitoring from health workers includes body weight, height and head circumference periodically once a month, but this examination is not balanced with the mother's knowledge about the causes of undernutrition, and complementary food given to children to improve the child's nutritional status to be good To help Aisyiyah Early Childhood Education in increasing knowledge of overcoming the problem of malnutrition in early childhood, it is necessary to socialize education about the use of food from jackfruit seed flour to make biscuits. Utilization Jackfruit seed is a non-economic material and as a waste product for jackfruit consumers. Based on the description above, the problems that can be formulated include how to increase the knowledge of mothers who have early childhood at PAUD Aisyiyah in Medan Amplas about preventing nutritional problems and using jackfruit seeds to make biscuits as a snack. The target of this community service activity is mothers who have early childhood. The purpose of this activity is for mothers with young children to know how to prevent nutritional problems, know the content of jackfruit seeds to prevent nutritional problems and can use jackfruit seed biscuits to prevent nutritional problems in children. The method of implementing the community service which was carried out on January 6, 2023 included delivering community service materials, direct practice (learning by doing) making biscuits from jackfruit seed flour, and providing assistance.

PELATIHAN PEMBUATAN JAJANAN SEHAT PADA IBU PKK DI KEDUNGJAMBE SINGGAHAN

Snacks are a type of food that is often consumed and known by the general public, including school children. The Food and Drug Monitoring Agency (BPOM) noted that 14.7% of snacks in the school environment contained hazardous materials such as borax, rhodamine B, formalin and methanyl yellow. Unhealthy snacks are caused by a lack of understanding in managing and maintaining the cleanliness and hygiene of the food to be sold. Snacks for school children whose health and hygiene are not guaranteed can potentially cause poisoning, digestive disorders and if it lasts for a long time will lead to poor nutritional status, therefore education about healthy snacks is needed and training in making healthy snacks&#x0D; Keywords : Healthy Snack, Nutrition, School Children

Pembinaan Peningkatan Kualitas Jajanan Anak Sekolah Dasar di SDN Tenggilis Mejoyo 1 Kota Surabaya

The consumption of children's snack foods is expected to be able to contribute energy and other nutrients that are useful for children's growth. Snacks for schoolchildren with poorly guaranteed food safety have the potential to cause poisoning and indigestion. The design used is descriptive obtained from data on the results of testing food additives in an effort to improve food safety supervision, interviews using questionnaires with food vendors. The results obtained that the knowledge of school food vendors has excellent knowledge as many as 5 people and 1 person with sufficient knowledge of food additives. Sanitary hygiene for the manufacture of tofu contents is good enough but when waiting for the frying process the ingredients are not closed. No addition of borax or dyes was found that was prohibited in snack foods at SDN Tenggilis Mejoyo 1 Surabaya City. Education about healthy snack food needs to be carried out frequently by the school in collaboration with the health office. Food and hazardous materials security monitoring activities must be carried out periodically to reduce the amount of misuse of harmful food additives

Faktor-Faktor yang Mempengaruhi Keputusan Jajan Sembarangan pada Anak di Sekolah Dasar Negeri Tengket 1 Kabupaten Bangkalan

Abstract – Maintaining health from an early age is important to do. Nutrition has an important role in the growth and development of a child. The habit of eating snacks at school is a habit that almost all students do at school. However, the importance of children's snacks at school is not supported by the nutritional content in the food consumed by students. Objective: to find out the factors that influence the habit of random snacks in children. Methods: This research method uses descriptive quantitative research methods, using a cross section study research design with data collection techniques carried out using a random survey of 20 elementary school children. Results: (1) The breakfast variable has a positive and insignificant relationship, (2) the variable knowledge of nutrition in food and (3) bringing supplies to school has a negative and significant relationship to the decision to consume random snacks, (4) the influence of variables X1, X2 , and X3 to Y of 42.32% while 57.68% is influenced by other variables outside the model. Conclusion: The variables of knowledge (X2) and carrying provisions (X3) have a significant influence on reducing students' decisions to consume random snacks at school.

The Impact of Misleading Visual Elements on Children’s Food Packaging Design in Retailing Process

In recent years, foods which are mainly consumed by children have sprung up. The cost of children's snacks has become one of the important expenditure items of families, and children's snacks have an increasing proportion of children's meals. The food safety problem has been paid more and more attention by the media and the common people. In an interview with China Press and Publication News, the vice president and secretary-general of the International Food Packaging Association said: "With the deepening of the concept of 'food packaging is equal to food', the safety of food packaging has gradually been paid attention. However, the safety problems of food packaging materials for children are ignored by regulations, standards and the market.” In addition to the packaging materials, the graphic design elements on the packaging are also an important part. Because the design elements on the packaging are the language of communication with consumers, when consumers buy food, they learn about the product through the packaging first, and check the ingredient list or not after. Since Neeley and Petricone studied that Most children do not read products’ nutritional information (unless they are bored while eating them) and do not make choices based on this information (Neeley & Petricone, 2006). Therefore, it is important to generalize which factors are misleading for children.

UJI LABORATORIUM DAN ORGANOLEPTIK STIK DAUN KELOR (MORINGA OLEIFERA) SEBAGAI PRODUK INOVASI CEMILAN SEHAT PADA ANAK PRA SEKOLAH

&lt;p&gt;&lt;strong&gt;&lt;em&gt;Moringa is a magical plant that has rich nutrient. It is expected to help overcome nutritional problems of children in Indonesia Indonesia still had nutritional problems in children, namely in 2018 there were 3.9% malnutrition and 13.8% malnutrition. This study aimed to determine the laboratory and organoleptic aspects of Moringa leaf sticks as a healthy snack innovation in pre-school children. This type of this study was descriptive analytic with the population was all school-age children in early childhood (PAUD) Nagari Durian Gadang with 72 people. By using purposive sampling, 20 respondents were chosen as the samples. The data were collected through a questionnaires and laboratory test results of Moringa leaf sticks. It was analyzed by univariate analysis. The results showed that 100 grams of Moringa leaf stick samples contained 43.5% carbohydrates, 23.5% total fat, 9.69% protein, 424 Kcal calories, 25.4 mg/kg iron, 912 mg/kg calcium. While the organoleptic test results showed that 70% of respondents liked the sticks of Moringa leaf powder, 75% did not like the color, 50% liked the aroma, 85% liked the texture and 65% liked the taste of healthy snacks from the Moringa leaf sticks. It can be concluded that Moringa leaf sticks was healthy snacks that can help meet the nutritional and nutritional needs of pre-school age children. It is hoped that all parties, especially people who have school-age children can take advantage of processed foods from Moringa leaf sticks as healthy snacks for children.&lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords : Laboratory, organoleptic, Moringa leaf sticks&lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;References : 29 (2010-2020)&lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;

QUANTIFICATION OF LEAD CONTAMINATION IN DIFFERENT SAUDI CHOCOLATE BRANDS USING ATOMIC ABSORPTION TECHNIQUE

Introduction: Although chocolate and candies are widely preferred snacks for children and adults, they can carry a risk of lead (Pb) contamination. The lead is considered as a toxic heavy metal that can cause many diseases to adults, including renal, reproductive, nervous, immune, and cardiovascular systems diseases. In children, lead can cause behavioral, developmental diseases and learning deficits. Aim and objectives:Our aim in this study is to measure the lead concentrations in different Saudi chocolate brands from different Saudi cities in order to compare it to the American FDA recommended levels of lead.Secondary objective: to assess if chocolate lead contamination contributes to the high blood lead levels that was found in our pediatric population. Methods: Ten different chocolate brands products were brought from different Saudi cities markets these samples were digested using (MARS 6) Microwave Digestion system. The clear digested samples were diluted to 50 ml and subjected for the trace elements determination by Flame atomic absorption spectrometry using AAS-7000. Results:All chocolate products that we investigated have shown lead levels between (0.00006 to 0.00654 ppm) which are below the recommended levels. Conclusion:Depending on our findings, the different chocolate brands that we have studied are within the acceptable ranges of lead contamination, as recommended by the American FDA. Further studies should focus on other causes of lead exposure as we have a high blood lead levels in our pediatric population.

Daya Terima dan Kadar Protein Serta Kalsium Snack Bar Substitusi Tepung Ikan Teri Serta Tepung Kacang Merah

Snack bar is a snack in the form of bars using the basic ingredients of cereal and nuts. Snack bar is an option as a snack for children and teenagers because it has a soft texture and sweet taste and is not hard following children's tastes today. This study aimed to determine the receivability and content of protein and calcium snack bar substitution of anchovies and red bean flour. This study was apre-experimental study with the design of research making snack bar products with formulas of 10%, 15%, and 20% and red bean flour 20%, 30%, and 40%. The results of the hedonic test against the receiving power were analyzed using the Kruskal-Wallis test. Analysis of protein and calcium content is carried out on the best formula by the micro Kjeldahl method and the volumetric method. The receiving test showed that the most preferred anchovies and red bean flour substitution snack bar were Formula F1. Kruskal-Walis test results on aspects of colour, aroma, texture, and taste show a value of p = 0.00 (p&lt;0.05), which means that there is a difference in preference for aspects of colour, aroma, texture and taste in snack bar substitution of anchovies and red bean flour. Based on the results of laboratory tests using the micro Kjeldahl method obtained the results of snack bar protein content substitution of anchovies and red bean flour 14.54 g/100 g and calcium content based on the results of laboratory tests using the volumetric method containing 561.5 mg/100g. Snack bar substitution of anchovies and red bean flour is most preferred by panelists from the aspect of colour, smell, texture and taste are the formula of F1. The protein content in the snack bar with the substitution of anchovies and red bean flour in formula F1 is 14.54g/100g, and calcium content is 561.5 mg/100g.

Acceptability of nutritious children’s foods developed for markets in Sierra Leone

Sierra Leone has one of the highest levels of malnutrition and child mortality worldwide due, in part, to the micronutrient deficiencies that result from a lack of diet diversity and food accessibility. To address these challenges, nutrient-dense, affordable snack foods are being developed for children in Sierra Leone. The products in development are similar to foods that are currently eaten in the region, such that they could easily be integrated into children’s diets. The two lead products are a groundnut butter pudding for children six months to two years of age and a sweet potato based muffin for children two to five years of age. The objectives of this study are (1) to determine the dietary habits of children in Sierra Leone between six months and five years of age, and (2) to perform acceptability testing with the pudding and the muffins. In total, 428 mother-child pairs participated in the study, which was performed in 2019 in multiple locations in the vicinity of Makeni, Sierra Leone. The mothers reported that the most common snacks for children six months to two years of age were porridge and rice, while the most common snacks for two to five year olds were rice and biscuits. These findings confirmed that the pudding and muffins would be familiar and appealing to young children. Moreover, the test results demonstrated that both the pudding and the muffins were acceptable in terms of taste and texture. Based upon these findings, the best formulations were selected, then further modified to reach the target levels of each micronutrient (vitamin A, iron, and zinc) in a single serving size. The estimated cost of each product is 1500 leones ($0.15 USD), making it affordable for Sierra Leoneans. Future steps are to collaborate with local entrepreneurs to sell these products in the markets where people normally shop. This study was approved by the District Medical Officer of Health in Sierra Leone and performed in collaboration with World Hope International, an NGO with a facility in Makeni, Sierra Leone. Key words: acceptability testing, malnutrition, micronutrient deficiencies, nutrition, sensory testing, Sierra Leone