Implementation of Healthy and Sustainable Dishes in a Multicultural University Cafeteria: A Pilot Study Using Sensory Science

Abstract

Food choices are closely linked to individual cultural factors. In university students of different nationalities, finding a balance so that their choices are healthy and sustainable is a challenge that can be addressed by working on consumer perception. The aim of this study proposes to evaluate the acceptance of dishes prepared based on the Mediterranean diet, in the student’s cafeteria of a university with students from all over Latin America. An on-place evaluation panel was carried out in the main cafeteria of the university with 71 students from 12 Latin-American countries for three sustainable lunch menus. In each menu evaluation, a six-compartment tray containing the source of carbohydrates, animal protein, plant-based protein, and vegetables was provided. The attributes evaluated for each food group were: appearance, color, odor, flavor, and overall liking, using a 9-point hedonic scale. Moreover, the overall liking, flavor intensity, and the general quality of the menu were evaluated. For overall liking and flavor intensity, a 9-point scale was used, and for quality a 10-point scale. In general, the dishes received fair acceptance, and participants stated they liked them; however, animal protein had a higher acceptance over carbohydrates and vegetables. Most participants would like these foods to be served in place of fast food in the student cafeteria.