Acceptability of a Micronutrient Gel among Elementary School Children in Haiti
Robert Hackman *
Department of Nutrition, University of California, Davis, Davis, CA, USA.
Keith Fair
VMP Nutrition, LLC, Farmers Branch, TX, USA.
Kaleab Baye
Center for Food Science and Nutrition, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Objectives: School-aged children in Haiti consume a diet primarily of rice and beans, with limited sources of micronutrient-rich foods. Edible forms of micronutrient supplements must be considered, since children may not be able to safely swallow pills or capsules, and taste preferences must therefore be evaluated.
Methods: This study assessed the acceptability of a ready-to-eat micronutrient gel among 4-to 8-year old children at four school locations (two urban and two rural) in Haiti. The gels were provided in single serving stick packs. Two flavors of gel, orange or mango, were tested among 400 children. The gels were randomly assigned daily for two school weeks as a mid-morning snack, and consumption rates, hedonic ratings and safety were monitored.
Results: The gels were widely accepted. Both the orange and mango flavors were fully consumed by over 90 percent of 6- to 8-year olds at the urban and rural locations. Intakes of 50 percent or greater were noted among 4- and 5-year olds in both locations, with the mango-flavored gel preferred in the rural locations. Hedonic ratings closely followed consumption data, and no adverse events were reported. Teachers reported that the gel was easy to dispense, and that the children thought the gel was a treat. Some teachers reported subjective improvement in attention and alertness among some of their students.
Conclusions: The sensory acceptability of a micronutrient gel that tastes good and is easy to transport, store and dispense offers a way to integrate a micronutrient intervention into elementary schools in Haiti and other countries.