<abstract xmlns="http://www.w3.org/1999/xhtml"><sec id="j_sjph-2017-0006_s_101_w2aab3b8c11b1b7b1aab1c15b1Aa"><h3>Introduction</h3><p>The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children’s nutrition ware studied.</p></sec><sec id="j_sjph-2017-0006_s_102_w2aab3b8c11b1b7b1aab1c15b2Aa"><h3>Methods</h3><p>Using hedonic sensory evaluation in the case of bread, the perception of salty taste and responses of preschool children to salt reduction were observed. The combination of quantitative and qualitative data analysis obtained from the case study group, composed of 22 preschool children and 66 teachers and teacher assistants, was studied.</p></sec><sec id="j_sjph-2017-0006_s_103_w2aab3b8c11b1b7b1aab1c15b3Aa"><h3>Results</h3><p>The results show that a 30% salt reduction was not registered by the children, while a 50% reduction of the salt content, compared to the original recipe, though noted, was not disruptive. The perception of taste and development of good eating habits at an early age could be influenced by teachers and teacher assistants’ verbal and non-verbal communication.</p></sec><sec id="j_sjph-2017-0006_s_104_w2aab3b8c11b1b7b1aab1c15b4Aa"><h3>Conclusion</h3><p>Salt reduction does not significantly affect the rating of satisfaction with the tested product. Educational personnel must be aware of their decisive influence on children’s perception of new and less salty products. Such an approach could represent a basis for creating children’s eating habits, which will be of particular importance later in their lives. The findings may possibly result in an update of the national nutrition policy.</p></sec></abstract>

IntroductionThe purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children’s nutrition ware studied.MethodsUsing hedonic sensory evaluation in the case of bread, the perception of salty taste and responses of preschool children to salt reduction were observed. The combination of quantitative and qualitative data analysis obtained from the case study group, composed of 22 preschool children and 66 teachers and teacher assistants, was studied.ResultsThe results show that a 30% salt reduction was not registered by the children, while a 50% reduction of the salt content, compared to the original recipe, though noted, was not disruptive. The perception of taste and development of good eating habits at an early age could be influenced by teachers and teacher assistants’ verbal and non-verbal communication.ConclusionSalt reduction does not significantly affect the rating of satisfaction with the tested product. Educational personnel must be aware of their decisive influence on children’s perception of new and less salty products. Such an approach could represent a basis for creating children’s eating habits, which will be of particular importance later in their lives. The findings may possibly result in an update of the national nutrition policy.

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

University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola,

Vrtec Koper, Kettejeva ulica 13, 6000 Koper,

Slovenian Journal of Public Health

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

PERCEPCIJA MANJ SLANEGA KRUHA PRI PREDŠOLSKIH OTROCIH IN VLOGA VZGOJNEGA OSEBJA PRI KREIRANJU ODNOSA DO PREOBLIKOVANEGA ŽIVILA

IntroductionThe purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool...

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

	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

	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

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

Article Category: Original scientific article

Published Online: Nov 07, 2016

Page range: 39 - 46

Received: Mar 10, 2016

Accepted: Jul 07, 2016

DOI: https://doi.org/10.1515/sjph-2017-0006

Keywords
preschool children, hedonic sensory evaluation, salt reduction

© 2016 National Institute of Public Health, Slovenia

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

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.

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

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

Article Category: Original scientific article

Published Online: Nov 07, 2016

Page range: 39 - 46

Received: Mar 10, 2016

Accepted: Jul 07, 2016

DOI: https://doi.org/10.1515/sjph-2017-0006

Keywordspreschool children, hedonic sensory evaluation, salt reduction

© 2016 National Institute of Public Health, Slovenia

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

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.

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

Keywords
preschool children, hedonic sensory evaluation, salt reduction