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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).