Developing snack and beverage recipes for Fourth-Sixth Grade Students

Abstract

Thailand has malnutrition among 4 children of 10. Therefore, Thai children exhibit unhealthy eating behaviors, for example, consuming excessive snacks and sugar-sweetened beverages. The developing snack and drink recipes can make more healthy food choices in children. This research aimed to develop snack and beverage recipes for Fourth-Sixth Grade students. First, the researcher reviewed about snacks and beverages for children. Then, recipes were developed to provide appropriate energy and nutrients for fourth-sixth grade students by a guide of classifying foods, snacks, dairy and beverages according to nutritional standards for children 3-15 years. Next, recipes were evaluated to the comment of appropriate by 30 nutrition specialists in Bangkok. The energy and nutrient content of the recipes were calculated using INMUCAL-Nutrients V.4.0. Statistics used in data analysis were descriptive statistics. The results were snack and beverage recipes for fourth-sixth grade students comprising 3 categories: savory snacks, sweet snacks and beverages and a total of 20 dishes. The mean score of overall satisfaction was 4.40±0.62 marks of 5 marks and the results were interpreted as most satisfactory. The energy per serving of low-calorie savory snacks was from 63-90 Calories. The energy per serving of high-calorie savory snacks was from 122-140 Calories. All savory snacks were grade B. However, the crab sticks canapes was grade A. The energy per serving of low-calorie sweet snacks was from 41-96 Calories. The energy per serving of high-calorie sweet snacks was from 105-194 Calories. All sweet snacks were grade B. The energy per serving of beverages was from 54-102 Calories. All beverages were grade B. However, the honey syrup with ginger juice, and the sago with cantaloupe Singapore were grade A. The snack and beverage recipes were suitable for fourth-sixth grade students and available to encourage them for consuming healthy snacks and drinks.