The perception of low-salt bread among preschool children and the role of educational personnel in creating a positive attitude towards reformulated food

TYPES OF BREAD 100% salt content								p-value
TYPES OF BREAD 100% salt content		n	%	n	%	n	%	p-value
wholegrain	children	15	100.0	0	0.0	0	0.0	0.2776
wholegrain	personnel	54	81.8	11	16.7	1	1.5	0.2776
white	children	15	100.0	0	0.0	0	0.0	0.0270
white	personnel	45	68.2	14	21.2	7	10.6	0.0270
semi-white	children	14	93.3	1	6.7	0	0.0	0.1918
semi-white	personnel	45	68.2	17	25.8	4	6.1	0.1918
oat	children	13	76.5	4	23.5	0	0.0	0.7250
oat	personnel	43	65.2	21	31.8	2	3.0	0.7250
rye	children	13	86.7	2	13.3	0	0.0	0.5571
rye	personnel	46	69.7	18	27.3	2	3.0	0.5571
brown	children	13	86.7	2	13.3	0	0.0	0.2772
brown	personnel	42	63.6	21	31.8	3	4.5	0.2772

Table 2

Hedonic evaluation of bread with normal salt content by children and educational personnel.

TYPES OF BREAD 100% salt content	Salt content							p-value
TYPES OF BREAD 100% salt content	Salt content	n	%	n	%	n	%	p-value
wholegrain	100	15	100.0	0	0.0	0	0.0	0.1060
	70	15	100.0	0	0.0	0	0.0
	50	13	86.7	2	13.3	0	0.0
white	100	15	100.0	0	0.0	0	0.0	0.6442
	70	14	93.3	1	6.7	0	0.0
	50	14	87.5	2	12.5	0	0.0
semi-white	100	14	93.3	1	6.7	0	0.0	0.8370
	70	14	87.5	2	12.5	0	0.0
	50	9	81.8	2	18.2	0	0.0
oat	100	13	76.5	4	23.5	0	0.0	0.8982
	70	12	85.7	2	14.3	0	0.0
	50	13	81.3	3	18.8	0	0.0
rye	100	13	86.7	2	13.3	0	0.0	0.7944
	70	12	80.0	3	20.0	0	0.0
	50	10	76.9	3	23.1	0	0.0
brown	100	13	86.7	2	13.3	0	0.0	0.3886
	70	12	80.0	1	6.7	2	13.3
	50	11	100.0	0	0.0	0	0.0

Table 3

Observations of educational personnel regarding the importance of specific characteristics for children’s acceptance of bread.

	important		less important
	n	%	n	%
taste	65	98.5	1	1.5
appearance	60	90.9	6	9.1
colour	55	83.3	11	16.7
smell	43	65.2	23	34.8
texture	41	62.1	25	37.9

Table 4

Observations of educational personnel regarding peer influence, and the effect of verbal and nonverbal communication of educational personnel on children’s acceptance of food products.

	n	%
Peer influence
strong influence	42	63.6
mild influence	15	22.7
no influence	9	13.6
Educational personnel influence
strong influence	52	78.8
mild influence	8	12.1
no influence	6	9.1

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DOI: https://doi.org/10.1515/sjph-2017-0006 | Journal eISSN: 1854-2476 | Journal ISSN: 0351-0026

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Language: English, Slovenian

Page range: 39 - 46

Submitted on: Mar 10, 2016

Accepted on: Jul 7, 2016

Published on: Nov 7, 2016

Published by: National Institute of Public Health, Slovenia

In partnership with: Paradigm Publishing Services

Keywords:

preschool children,

hedonic sensory evaluation,

salt reduction

Related subjects:

Medicine,

Clinical medicine,

Hygiene and environmental medicine

© 2016 Boris Kovac, Maja Knific, published by National Institute of Public Health, Slovenia
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 56 (2017): Issue 1 (March 2017)