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Table 3 Sensory scores given by the children for both types of RUTF 1

From: Acceptability and impact on anthropometry of a locally developed Ready-to-use therapeutic food in pre-school children in Vietnam

   Smell Color Taste Palatability2 Hardness2
Plumpy’nut® Week 1 2.89 (0.41) 2.86 (0.40) 2.87 (0.38) 2.84 (0.41) 1.21 (0.57)
(N = 63)
Week 2 2.80 (0.48) 2.84 (0.44) 2.86 (0.43) 2.88 (0.42) 1.08 (0.37)
(N = 64)
HEBI Week 1 2.75 (0.59) 2.81 (0.53) 2.81 (0.53) 2.70 (0.61) 1.58 (0.90)
(N = 64)
Week 2 2.79 (0.57) 2.53 (0.77) 2.76 (0.58) 2.67 (0.64) 1.59 (0.82)
(N = 66)
  1. 1 Sensory qualities were scored on a range from 1 – 3 (bad, normal, good). Scores are given as mean (SD).
  2. 2 Plumpy’nut® scored significantly higher for overall palatability (week 1 + 2 combined, P < 0.05) as compared to HEBI, whereas HEBI scored significantly higher for overall hardness (but for not acceptability) of the product (week 1 + 2 combined, P < 0.01).