Hedonic evaluation of bread with normal salt content by children and educational personnel_
| TYPES OF BREAD 100% salt content | Salt content | p-value | ||||||
|---|---|---|---|---|---|---|---|---|
| n | % | n | % | n | % | |||
| 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 | ||
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 |
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 |