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Manila Bulletin devider Philippines devider National devider Taste test: DOST-FNRI holds sensory evaluation of developed recipes among adolescents

Taste test: DOST-FNRI holds sensory evaluation of developed recipes among adolescents

Published Mar 31, 2021 08:54 am

The Department of Science and Technology- Food and Nutrition Research Institute (DOST-FNRI) held a consumer type sensory evaluation among adolescents to come up with nutrition intervention programs which seek to benefit public school students.

Department of Science and Technology Secretary Fortunato dela Peña (TOTO LOZANO/ Presidential Photo / MANILA BULLETIN FILE PHOTO)

DOST Secretary Fortunato “Boy” T. de la Peña said the FNRI conducted its "sensory evaluation plus incentive distribution" among adolescents students of Upper Bicutan Elementary School and High School (UBES.UBHS) in Taguig City in line with the implementation of Project on Supporting Adolescent Growth in the Philippines (Project SAGIP).

"All six meals provided to the participants received ratings between four and five on a scale of 1 to 5, with 5 being the highest. Majority responded that they can eat all the food provided to them with regards to serving size and positive feedbacks were recorded and that the participants found the meals tasty and nutritious in general,” he said in a report. 

He said the second round of recipe testing and standardization with consumer type meal evaluation among parents or guardians with children aged 10 to 14 years old was  held. 

A total of 24 recipes were prepared and evaluated for the recipe testing, the DOST chief said. 

"As the recipe testing nears its end, all results are currently being collated and rechecked. All developed recipes are also being updated and will be forwarded by batch to Chef Geraldine Cabello-Maglalang, the culinary expert consultant for the project,” de la Peña said. 

He noted that Project SAGIP sought to look into the impact of providing a school-based nutrition intervention program targeting normal and stunted adolescents enrolled in a public school in Marikina City and relate it to select nutrition and health outcomes. 

"The nutrition intervention program will provide one main meal for 160-school days alongside the provision of nutrition information materials to increase nutrition awareness among male and female students, 10 to 14 years old,” he said.  

"Phase 1 of the study is being implemented, which covers needs assessment, development of menu, recipes, and nutrition information materials to be incorporated in the nutrition intervention program for implementation in the second phase.”

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