Healthy and tasty school snacks: suggestions from Brazilian children consumers

• Published in: International journal of consumer studies Vol. 36; no. 1; pp. 38 - 43
• Main Authors: Kuntz, Marilyn G.F, Fiates, Giovanna M.R, Teixeira, Evanilda
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 2012
• Subjects: Brazil; carbohydrates; Child; Children; Children & youth; choice; consumer; Consumer behavior; Consumers; Consumption; Diet; focus groups; Food; Food consumption; Fruit juices; fruits; Fruits and vegetables; healthy diet; Healthy food; high energy foods; interviews; Meals; Nutrition; nutritive value; Private schools; Public health; Retail trade; school meals; schools; Snack foods; Snacks; sodium; Students; Studies; vegetables; Brazil
• ISSN: 1470-6423; 1470-6431
• DOI: 10.1111/j.1470-6431.2011.01012.x

Children do not choose what to eat based on health issues alone, and the high availability of non‐nutritious food in the environment can be a barrier to the consumption of healthy foods. Brazilian children are consuming processed, savoury, rich in fat, sodium and refined carbohydrates rather than more nutrient‐dense foods. Foods offered in public school meals and those sold in private school canteens in Brazil are subject to regulation, but not the snacks brought from home. This study identified the suggestions of public and private school students about the characteristics that a snack should present in order to be considered both healthy and palatable. A qualitative exploratory study using focus groups was conducted with 128 primary school students aged 7–10 years old. Interviews were transcribed and content analysis was conducted, generating three categories: (1) foods actually consumed during snack breaks; (2) examples of foods considered healthy and/or tasty for consumption during snack breaks; and (3) desired characteristics of a healthy and tasty snack. Foods of high energy density and low nutritional value were mentioned as the most consumed snacks, usually brought from home or purchased within/near the schools. Consumption of meals offered by the National School Meal Program was reported by only one‐third of the public school students. Fruits, natural juices and vegetables were considered healthy foods; sweet‐tasting preparations containing fruits were considered tasty; while fruits and natural fruit juices were considered both healthy and tasty. Sweet‐tasting preparations containing fruits were mentioned as examples of snacks with the desired healthy/tasty characteristics. The disparity between what was actually consumed and what was reported as ideal leads us to question the availability in retail stores of healthy yet palatable foods that meet this population's desires.