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

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

		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)	2.89 (0.41)	2.86 (0.40)	2.87 (0.38)	2.84 (0.41)	1.21 (0.57)
	Week 2	2.80 (0.48)	2.84 (0.44)	2.86 (0.43)	2.88 (0.42)	1.08 (0.37)
	(N = 64)	2.80 (0.48)	2.84 (0.44)	2.86 (0.43)	2.88 (0.42)	1.08 (0.37)
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)	2.75 (0.59)	2.81 (0.53)	2.81 (0.53)	2.70 (0.61)	1.58 (0.90)
	Week 2	2.79 (0.57)	2.53 (0.77)	2.76 (0.58)	2.67 (0.64)	1.59 (0.82)
	(N = 66)	2.79 (0.57)	2.53 (0.77)	2.76 (0.58)	2.67 (0.64)	1.59 (0.82)

¹ Sensory qualities were scored on a range from 1 – 3 (bad, normal, good). Scores are given as mean (SD).
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).

ISSN: 1475-2891