I Love Vegetables Initatives
“I Love
Vegetables”
Initiative
to Increase
Vegetable
Consumption
Among
Children
Novita Ika Putri
R. Probo Yulianto Nugrahedi
Ekawati Marhaenny Dukut
Soegijapranata Catholic Unniversity - Indonesia
Outline
Background
Aims
Current
condition
I Love Vegetables Initatives
Expected Outcome
Conclusion
Background
Background
consume
do not consume
23%
77%
Background
Background
Social Norm
and
Role Model
Background
Eating behavior interventions have primarily
focused
on
increasing
individual
knowledge
and
awareness
through
educational approaches using the mass
media in settings such as schools.
Aims
to
describe
knowledge,
consumption
behavior, and preferences on vegetables
among children and
to introduce an "I Love Vegetable" initiative
which may be a possible solution to increase
children’s vegetable consumption.
Current Condition
25% students could mention
the names of 5 vegetables introduced, i.e.
carrot, tomato, pak choy, spinach and
broccoli.
Knowledge
Most
student said they like vegetables.
But ….
Dietary recall 23% student eat
vegetables
Current Condition
Current Condition
Low Menu Variation
Current Condition
So,
the problems are :
low
children’s knowledge about
vegetables
low variation of vegetables menu
presented by the parents.
Also
…
Popular
culture’s media can easily
internalize children’s perception and
preferences.
Initiative
Educational
campaign moderately
succesfull
Intervention should be tailored to the most
important determinant, i.e environment and
personal.
Environment
Personal
Availability and accessibiliity
Taste preference
Parental behaviour
Outcome expectation
Peer influence
Self-efficacy and skill
Media
knowledge
Access to school snack bar
“I
Love Vegetables” initiatives was done on a
school level.
Kartini the Dancer Carrot,
Tommy the Actor Tomato
Rocco the Rockstar Broccoli
Spibam the Super Spinach
and Poki the Pak Choy Chef.
the ‘I Love Vegetable’ picturebook series,
limited words are used and the main
character of the book are made appealing
and memorable.
In
Expected Outcome
Changes
in OUTCOME EXPECTATION
The Power of MEDIA : Picturebooks
KNOWLEDGE Name of vegetables,
Nutrition (vitamin, mineral), name of dishes.
Gives
Give
parents some ALTERNATIVE MENU for
vegetables such as pok-choy ice cream,
carrot jelly candy, tomato pudding, breaded
broccoli, and spinach risoles.
Conclusion
Vegetable
consumption among children needs
to be improved by doing intervention in their
environment.
“I Love Vegetables” initiative which utilizes
picture books as media is proposed to be an
alternative solution to increase vegetable
consumption.
The
picture books are created to give
knowledge to children, change children
perception about vegetables consumption
outcome expectation and give menu variation
to parents.
References
Blanchette, L. & Brug, J. (2005). Determinants of Fruits and Vegetable
Consumption among 6-12-year-old Children and Effective
Interventions to Increase Consumption. Journal of Human Nutrition
and Dietetic 18 pp 431-443.
French, S.A. & Stables, Gloria. (2003). Environmental Interventions to
Promote Vegetable and Fruit Consumption among Youth in School
Setting. Journal of Preventive Medicine 37 pp 593-610
Khan, R.M & Iqbal, M.P. (2006). Deficiency of Vitamin C in South Asia.
Pakistan Journal of Medical Sciences Vol 22 No 3 pp 347-355
McNeal, J. U., & Ji, M. F. (2003). Childen's Visual Memory of
Packaging. Journal of Consumer Marketing , 20 (5), 400-427.
Hurhayati. (2013). Alternative Fruit and Vegetables Consumption for
1-3 year old Indonesian Children. Health Science Indonesia Vol 4, No
2, pp 74-77
Perry, C.L., D.B. Bishop, G. Taylor, D.M. Murray, R.W. Mays, B.S.
Dudovitz, M. Smyth, M. Story (1998) Changing fruit and vegetable
consumption among children: the 5-a-day power plus program in St.
Paul, Minnesota. American Journal of Public Health 88 pp 603 – 609
WHO. (2008). Worldwide Prevalence of Anaemia 1993-2005. WHO
Press. Geneva, Switzerland
WHO. (2009). Global Prevalence of Vitamin A Deficiency in
Population at Risk 1995-2005. WHO Press. Geneva, Switzerland
I nt e r nat iona l Confe re nc e on Sust a ina ble
Globa l Agric ult ure a nd Food Se c urit y
PROCEEDI N G
hosted by
S h l off Biotechnology,
School
Bi
h l
Assumption University of Thailand
@ ICSAF 2014 copyrights reserved
International Conference on Sustainable Global Agricultural and Food Security
www.icsaf.com
International Conference on Sustainable Global Agricultural and Food Security
www.icsaf.com
ICSAF 2014 Program
Wednesday, July 16, 2014
Time
8.30-9.00
9.00-9.15
9.15-9.30
9.30-10.10
10.10-10.40
10.40-11.20
11.20-12.00
12.00-13.00
13.00-15.00
Topic
Registration
Opening remarks
Rev. Bro. Dr. Bancha Sanghiran, Rector Magnificus, Assumption University
of Thailand
Welcome speech
Dr. Churdchai Cheowtirakul, Dean, School of Biotechnology, Assumption
University of Thailand
Keynote speaker 1:Professor Gary M. Smith, University of California at
Davis
Topic:“Food for sustainable population”
Refreshments
Keynote speaker 2: Professor Glenn M. Young, University of California at
Davis
Topic:“Building teams of researchers that facilitate disruptive innovation for
sustainable food security”
Keynote speaker 3: Professor Bhesh Bhandari, University of Queensland
Topic:“Ethylene powder: future alternative to fruit ripening agent”
Lunch
Oral session1:
Food Microbiology and Food Safety (Tabtim/Petairoom)
Assoc.Prof. Dr. Bernadeta Soedarini (invited speaker)
“Molecular technique for food safety assurance: between global discourse
and its application in Indonesia”
Bing Huei Chen (invited speaker)
“Occurrence and exposure to polycyclic aromatic hydrocarbons in kindlingfree-charcoal grilled meat products in Taiwan”
Oral Presentation (OF1)“Effect of extraction and shaking time on
antibacterial activity of dry Centellaasiatica againts food pathogenic
Microorganisms” by Dea Nathania Hendryanti
Oral Presentation (OF2)“Adsorption of Cadmium (Cd) by various cereals”
by Inneke Hantoro
Oral Presentation (OF3)“Effect of solvent extraction on Antioxidant
activity and Antibacterial activity against Salmonella enteric Enteritidis
(human)” by Supawan Rattanakom
Oral Presentation (OF4)“The antimicrobial, antioxidant activities and
chemical profile of Centellaasiatica” by Patchanee Yasurin
1
International Conference on Sustainable Global Agricultural and Food Security
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Time
13.00-15.00
Topic
Oral session2:
Industrial Biotechnology, Microbial Biotechnology and Molecular
(Petchchompoo room)
Dr. Churdchai Cheowtirakul (invited speaker)
“A study of lime beer formulation”
Oral Presentation(OB1)“Characteristics of activated carbon derived from
bacterial cellulose and its application as a catalyst support” by Lamphun
Phanthang
Oral Presentation (OB2) “Characterization and purification of cellulase
enzyme produced by BacillusMSB12” by Malinee Sriariyanun
Oral Presentation (OB3) “Development of bacterial cellulose as alumina
catalyst support for ethanol dehydration” by Miftahfarid Ibn Abdulwahab
Oral Presentation (OB4) “Site-specific mutagenesis study of the tomato
(Lycopersico nesculentum) polyphenol oxidase Cys-His thioether bond” by
Atittaya Tandhanskul
Oral session 3:Plant Biotechnology
13.00-15.00
15.00-15.20
15.20-16.00
18.00-20.00
Oral Presentation (OB5) “Adsorption of congored from aqueous solution
by adsorbent derived from bacterial cellulose” by Kantapong Lerdwitee
Oral Presentation (OB6) “Detection of Orcinol-O-methyl transferase
enzyme encoding gene in East Asian rose Rosa multiflora” by Yen Le
Refreshments
Poster session I (PF1-18)
Welcome dinner (cocktail)
Thursday,July17,2014
Time
8.30-9.00
9.00-9.45
9.45-10.15
10.15-10.30
10.30-12.00
12.00-13.00
13.00-15.00
Topic
Registration
Keynote speaker 4: Prof. Edgar Chambers, Kansas State University
Topic:“Food Security, Sustainability, and Consumer”
Poster session II (PB 1-11)
Refreshments
Panel discussion: Working for mutual benefit between university and
industry
Lunch
Oral session 4: Product Development and Sensory Evaluation
(Tabtim/Petairoom)
Oral Presentation (OF5)“Sensory profiles of commercial lotions in
Thailand and the effect of product information on consumer’s acceptance
scores” by Waruntorn Kaewkeeree
2
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G
Agricultu
ural and Food Seecurity
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T
Time
Topic
Oral Preseentation (OF6)“Banana peel powdder from tw
wo processin
ng
m
methods:
phhysico-chem
mical properties and appplication inn food produ
uct” by
H
Helen
Teh
Oral Preseentation (OF7)“Differeentiation off aromatic teea” by Kam
molphan
R
Ruengdej
Oral Preseentation (OF8)“Correlation betweeen childrenn’s snack preference
and parent’s income, education,
e
an
nd job in elementary scchool Slemaan
Y
Yogyakarta
a” by Fatmaa Zuhrotun Nisa
N
Oral Preseentation (OF9)“I Love Vegetabless ”initiate vein promotiing
v
vegetables
c
consumptio
on among ch
hildren” by Novita Ika Putri
scores as a norm for
Oral Preseentation (OF10) “Com
mparison of acceptance
a
food and noon-food prooduct: case study
s
of oraange juice annd body lottion” by
P
Paulina
Ganndhes Dian
Oral Preseentation (OF11) “Non--alcoholic beer”“Occur
b
rrence and exposure
e
t polycycliic aromatic hydrocarbo
to
ons in kindling-free-chaarcoal grilleed meat
p
products
in Taiwan” byy Catherinee Nabbala Ssepuuya
Oral sessioon 5: Bioenergy and Green
G
Technology (Petchchompo
oo room)
13.00-15.00
Oral Preseentation (OB7) “Effectt of diluted ionic liquidd on pretreattment of
r straw prior
rice
p
to enzyymatic sacch
harificationn” by Kraiw
wit Pranneau
u
Oral Preseentation (OB8) “The sccreening off cellulose prroducing baacteria
from Thailaand natural sourse for biofuel
b
prodduction” by Treuktongjjai
Saenghirunna
Oral Preseentation (OB9) “Optim
mization of screw
s
press and alkali soaking
s
p
pretreatmen
nt of wheat straw for ap
pplication inn bio fuel prroduction” by
b
W
Wawat
Roddiahwat
Oral Preseentation (OB10) “Rapiid and accurrate determiination of alkalinity
(NH3)in paara rubber laatex by FT-N
NIR spectrooscopy” by Sureeporn
N
Narongwon
ngwattana
15.00-15.20
15.20-16.30
Oral Preseentation (OB11) “Nitro
ogen footprint analysis of home-baased tofu
p
production
in West Kaalimantan, In
ndonesia” by
b Budi Widdianarko
R
Refreshme
ents
Oral sessioon 6: Food Chemistry
C
(Tabtim/P
Petai room))
Dr. Le Quaang Tri(invvited speakeer)
D
T
Topic:“Prod
ducing slow
wing digestible rices tarrch by maltogenic amy
ylase
m
modificatio
on”
3
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o Sustainable Global
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Agricultu
ural and Food Seecurity
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T
Time
Topic
Oral Preseentation (OF12) “Effecct of myrosiinase activitty on glucosinolates
c
content
alonng the produuction of Sa
ayur Asin” by
b Probo Y
Y. Nugrahed
di
Oral Preseentation (OF13) “Seleccted physicoochemical pproperties of
o pineapplee
j
juice
as affeected by eleectrodialysiss reduction of nitrate” bby Yuwadeee
A
Ackarabanp
pojoue
Oral Preseentation (OF14) “Evalu
uation of thhe effect of ddrying temp
perature on
t producttion of instaant low glyccemic index Garut (Marrantha arun
the
ndinacea)
p
porridge”
b Kartika Puspa
by
P
Dwian
na
Oral sessioon7: Food Processing
P
and Engineeering (Pettchchompoo room)
15.20-16.30
Oral Preseentation (OF15) “Micrroencapsulaation of freeze dried red
d beet
extract withh maltodexttrin” by Victoria Kristinna Ananinggsih
Oral Preseentation (OF16) “Effecct of nitrate on pink color defect in
n cooked
c
chicken
breeast” by Chuutinun Moo
oneewan
Oral Preseentation (O
OF17) “Effeect of ohmicc pretreatmeent at differrent
electrical field strengthhs on yield and
a quality of lime oil obtained frrom
h
hydrodistill
lation” by Netsai
N
Boon
nchoo
16.30-17.00
Oral Preseentation (OF18) “Effecct of tumbliing speed annd vacuum condition
o marinadde uptake off skinless bo
on
oneless chiccken breast”” by Suvaluk
k
A
Asavasanti
P
Poster
awaard and closing remarrks
4
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ural and Food Seecurity
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C
CONTENT
TS
Page
Confereence Prograam
1-4
Contentts
5-8
Organizzing Comm
mittee
Scientiffic Committtee
9
10-11
Full papper of Oral Presentationn
Session OF
F
12 – 66
Session OB
B
67
6 – 101
Full papper of Posteer Presentatiion
Session PF
102
1 – 153
Session PB
B
154
1 – 200
5
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CONTENTS
Coode
O
OF1
Title
T
E
Effect
of Exxtraction annd Shaking Time
T
on Anntibacterial Activity off
D Centelllaasiatica against
Dry
a
Food
d Pathogenic Microorgganisms
O
OF3
O
OF8
OF
F10
P
Parent’s
Inccome, Educcation, and Job
J in Elem
mentary Schoool
31
Sleman Yoggyakarta
D
Differentiat
tion of Arom
matic Tea
35
T Association betweeen Differen
The
nces of Heddonic Score and
OF
F16
E
Effect
of Niitrate on Pinnk Color Deefect in Coooked Chickeen Breast
OF
F17
E
Effect
of Ohhmic Pretreeatment at Different
D
Eleectrical Fielld Strengthss
o Yield annd Quality of
on
o Lime Oil obtained frrom Hydroddistillation
55
60
67
Characterizzation and Purification
P
of Cellulasee Enzyme pproduced by
y
B
Bacillus
MS
SB12
OB6
51
Characteristics of Activvated Carbo
on derived from
f
Bacterrial Cellulosse
and Its Appplication as A Catalyst Support
OB2
47
M
Microencap
psulation off Freeze Dried Red Beeet Extract w
with
M
Maltodextri
in
OB1
40
E
Effect
of Drrying Tempperature on Amylose annd Resistantt Starch
Content in Arrowroot
A
(
(Marantha
arundinaceea) Flour annd Starch
OF
F15
26
Correlationn between Children’s
C
Sn
nack Preferrence and
P
Preference
Choice: Stuudy of Oran
nge Juice annd Body Lottion
OF
F14
20
T Overvieew: the antiimicrobial, antioxidant
The
a
activities
a chemicaal profile off Centella assiatica
and
O
OF7
12
E
Effect
of Soolvent Extraaction on An
ntioxidant Activity
A
andd
A
Antibacteri
al Activity Against Sallmonella ennteric Enteriitidis
O
OF4
Page
D
Detection
o Orcinol-O
of
O-Methyl Trransferase Enzyme
E
Enccoding Gen
ne
77
82
i East Asiaan Rose Rossa Multiflorra
in
OB7
E
Effect
of Diluted Ionicc Liquid on Pretreatmennt of Rice S
Straw Prior to
t 88
E
Enzymatic
Saccharification
6
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Coode
OB8
Title
T
P
Purification
n and Identification of Bacterial
B
Ceellulase Acttivity of
Page
92
B
Bacillus
SubtilisW48 for
f Biofuel Production.
P
OB
B10
R
Rapid
and Accurate
A
Deetermination
n of Alkalinnity(NH3)inn Para
96
R
Rubber
Latex by FT-N
NIR Spectroscopy
PF1
Changes in Physicocheemical Prop
perties of Riice during S
Storage under 102
A
Accelerated
d Conditionn
PF3
P
Physical
Prroperties of Chitosan Fiilm Containning Titaniuum Dioxide
109
PF4
T Individdual Antibaccterial Activ
The
vity of Thaii Red Curryy Paste’s Drry
113
I
Ingredients
Against Lissteria Mono
ocytogenes Using diffeerent
E
Ethanolic
E
Extraction
PF5
T Fresh Thai
The
T Local Herbs
H
In Viitro Antibaccterial Activvity against
117
PF6
Listeria Moonocytogenees10403S
L
R Assesssment for Staphylococc
Risk
S
cus aureus in
i Home-M
Made
122
PF9
Frankfurterr Sausage Prroduction
F
M
Mechanical
l, Barrier annd Optical Properties
P
off Cellulosicc Fiber-
127
PF
F10
Reinforced Soy Proteinn Film
R
Comparativve Study onn Displacem
ment of Interrfacial Proteeins In
133
PF
F11
Coconut Milk Emulsioons by Sucro
ose Ester annd Tween
E
Encapsulati
ion of Orange Oil Flavor in Gel Matrix
M
136
PF
F12
E
Effect
of Oyyster Meat on Sensory Evaluationn Of Nam-Prik Phao (T
Thai 143
F
Fried
Chillii Paste)
PF
F15
P
Product
Development of Thai Sty
yle Curry Sccones
148
PB
B1
A Single-Chamber Miccrobial Fuel Cell with Cow Manurre and
154
M
Molasses
ass Energy Soource
PB
B2
E
Effect
of Nuutrients on The Mixturre of Coffeee Pulp And R
Rice
159
Straw(3:1) for Cultivattion of The Indian-Oysster Mushroom
(Pleurotus Sp.)
PB
B3
T Cultivaation of Oysster Mushro
The
oom on Diffferent Ratioo Of
165
Coffee Pulpp and Sawduust Substratte
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Coode
PB
B4
Title
T
Characterizzation of Enndophytic Bacteria Isolaated From R
Rice (Oryza
a
Page
170
S
Sativa)
andd Their Plantt Growth Prromotion
PB
B5
Screening of
o Lactic Accid Bacteriaa Produce Antimicrobia
A
al Compoun
nds
178
F
From
Chickken, Fish annd Piglet Inttestine
PB
B6
Screening and
a Primaryy Identificattion of Lipidd Degradatiion
186
M
Microorgan
nism from Local
L
Bioex
xtracts
PB
B9
I
Isolation
annd Characterrization of Anitibiotic
A
Producing aactinobacterria
193
,Streptomycces sp. AD551B-9-11, Issolated From
m The Roott of Oryza
s
sativa
PB
B10
D
Determinat
ions of Antioxidative Activity
A
andd Total Phennolic
198
Compoundss in Red Drragon Fruit (Hylocereus
(
s polyhizus)) Wine
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ICSA
AF 2014 Organizin
O
ng Comm
mittee
Name
Dr. Churdcchai Cheowttirakul
Prof. Dr. Bing Huei Chhen
Organizaation
AU
C
Chair
Fu
F Jen Catholic Univ. C
Committee
Prof. Dr. Duan
D
Luu
STU
U
C
Committee
Assoc. Proff. Dr. Bernaadeta Soedaarini
UNIKA
C
Committee
Dr. Kamolnnate Kitsaw
wad
AU
C
Co-Chair
Assist. Proff. Dr. Wunw
wisa Krasaeekoopt
AU
C
Committee
Assist. Proff. Dr. Tatsapporn Todhaanakasem
AU
C
Committee
Dr. Victoriaa Kristina Ananingsih
A
UNIKA
C
Committee
Dr. Le Quaang Tri
STU
U
C
Committee
Dr. Viyada Kunathigann
AU
C
Committee
Dr. Suwimoon Ariyapraakai
AU
C
Committee
Dr. Aussam
ma Soontrunnnarurungsi
AU
C
Committee
Dr. Tatsawan Tipvarakkarnkoon
AU
C
Committee
Dr. Patchannee Yasurinn
AU
C
Committee
Dr. Atittayaa Tandhanskkul
AU
C
Committee
Ms. Nootruudee Siribooon
AU
C
Committee
Ms. Pornpeen Panjapiyaakul
AU
C
Committee
Ms. Sireeraat Laodheerasiri
AU
C
Committee
Mr. TawatcchaiVibulchhan
AU
C
Committee
Ms. Suchaw
wadee Wiraatthigowit
AU
C
Committee
Ms. Roungdao Klinjappo
AU
C
Committee
Ms. Siripann Pochailertt
AU
C
Committee
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ICS
SAF 20144 Scientific Committee
1. Dr.
D Malinee Sriariyanunn
The Sirindhhorn Internaational Thaii-German Graduate
G
Schhool of Enggineering
King Monggkut's Univeersity of Technology North
N
Bangkkok, Thailannd
2. Assistant
A
Proofessor Dr. Sasithorn Kongruang
K
Departmentt of Biotechhnology, Faaculty of Ap
pplied Sciennce,
King Monggkut’s University of Teechnology North
N
Bangkkok, Thailannd
3. Dr.
D Bunpot Sirinutsomb
S
boon
Faculty of Engineering
E
g, Thammassat Universiity, Thailannd
4. Associate
A
Prrofessor. Drr. Panu Danwanichakull
Faculty of Engineering
E
g, Thammassat Universiity, Thailannd
5. Assistant
A
Proofessor Dr. Mallika Booonmee
Faculty of Technology
T
y, KhonKaeen Universitty, Thailandd
6. Associate
A
Prrofessor Dr. Pornthep Thanonkeo
T
Faculty of Technology
T
y, KhonKaeen Universitty, Thailandd
7. Dr.
D Patcharaavipa Chaijuuckam
Departmentt of Plant Pathology, Faculty
F
of Agriculture,
A
K
Kasetsart
U
University, Thailand
T
8. Dr.
D Alongkoorn Amnuayykanjanasin,
Biocontrol Research Laboratory,
L
B
Bioresource
es Technoloogy Unit Naational
G
Enggineering annd Biotechn
nology (BIO
OTEC), Nattional
Center for Genetic
Science andd Technologgy Developpment Agen
ncy (NSTDA
A), Thailandd
9. Assistant
A
Proofessor Dr. Suched Sam
muhasaneetto
Departmentt of Food Technology,
T
Faculty of Industrial Technology
T
y, Silapakorn
n
University, Thailand
10. Dr. Victoriaa Kristina Ananingsih
A
Food Technnology Deppartment, Faaculty of Ag
griculture, Soegijapran
S
ata Catholicc
University, Indonesia
11. Dr. Gavin Rintoul
R
Forensic Sccience Brannch, NT Poliice, Fireand
d Emergency Services, Australia
12. Dr. Chirat Sirimuangm
S
moon
Mae Fah Luuang Univeersity, Thailand
13. Dr. Ellen Menezes
M
Federal Unniversity of Rio
R de Janeeiro State (U
UNIRIO)
14. Dr. Bernadeta Soedarini
T
Soegijapraanata Cathollic Universiity, Semaran
ngDepartmentt of Food Technology,
Indonesia
15. Associate Professor
P
Drr. Suree Naanasombat
Departmentt of Biologyy, Faculty of
o Science, King
K
Mongkut’s Instituute of Techn
nology
Ladkrabangg, Thailand
10
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16. Dr. Pumnatt Chuenchomrat
Departmentt of Food Science and Technology
y,
Faculty of Science
S
andd Technologgy, Thammaasart University, Thailaand
17. Dr. Pornpong Suthirakk
Faculty of Sciences
S
annd Industriall Technolog
gy, Prince of
o Songkla U
University (Surat
(
Thani Cam
mpus), Thailaand
18. Dr. Somwaang Songsaeeng
Faculty of Science
S
andd Industrial Technology
y, Prince off Songkla U
University (S
Surat
Thani Cam
mpus), Thailaand
19. Dr. Parameee Noonim
Faculty of Science
S
andd Industrial Technology
y, Prince off Songkla U
University (S
Surat
Thani Cam
mpus), Thailaand
20. Dr. Pitipornn Ritthiruanngdej
Departmentt of Productt Developm
ment, Faculty
yofAgro-Inndustry, KassetsartUniveersity,
Thailand
21. Dr. Thunnoop Laokuldiilok
Faculty of Agro-Indus
A
stry, Chiangg Mai Univeersity, Thailland
Y
22. Dr. Renoo Yenket
Division off Food Industry, Mahiddol Universiity (Kanchaanaburi Cam
mpus), Thailland
23. Dr. Kittiponng Rattanapporn
Departmentt of Biotechhnology, Faaculty of Ag
gro-Industryy, Kasetsart University,,
Thailand
23. Dr. Nisanarrt Charoenlaap
Chulabhornn Research Institute,
I
Thhailand
P
Drr. Sompid Samipak
24. Assistant Professor
Departmentt of Geneticc Faculty off Science, Kasetsart
K
Unniversity (Bangkhencam
mpus),
Thailand
25. Dr. Le Quaang Tri
Vice Directtor of Tien Giang Depaartment of Science
S
andd Technologgy, Tien Giaang
province, Vietnam
V
Head of Biootechnologyy Laboratorry, Saigon Technology
T
University, Vietnam
26. Dr. Pattanoop Kanokrattana
BIOTEC Central
C
Research Uniit, Nationaal Center for
f Geneticc Engineerring and
Biotechnoloogy, Natioonal Sciennce and Technologgy
Deveelopment Agency,
Pathumthanni, Thailandd
11
International Conference on Sustainable
le Global Agricultural and Food Security
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“I Love Veegetables” Initiative to Increase
Vegetablee Consumption among Children
Novita I Putri1 , Probo Y Nugrahedi 1 , and Ekawati M Dukut 2
1
2
Departmentt of
o Food Technology, Soegijapranata Catholic University
Pawiy
iyatan Luhur IV/1, Semarang,50234, Indonesia
English Department,, Faculty
F
of Language & Arts,, Soegijapranata Catholic University
Pawiy
iyatan Luhur IV/1, Semarang,50234, Indonesia
Abstract
Vegetables are the main
in source of micronutrients such as vitamins and
nd minerals.
Intake of micronutrients is essential
es
especially for children. Unfortunately,
y, children’s
consumption of vegetables is
i low. This paper aims to (1) describe kknowledge,
consumption behavior, and preferences
pr
on vegetables among children, (2) to introduce
an "I love vegetable" initiative
ve for children by using picture books. The possib
sible motives
on vegetable consumption will
w also be discussed. A small survey was ddone to a
population of 4-8 years old children,
c
which shows that most children stated
ted they like
consuming vegetables. Howev
ever, the result of dietary recall shows that onlyy 8 out of 35
children did eat vegetables
es. The lack of vegetables consumption may
ay lead to
micronutrient deficiency whic
hich may cause growth disorder and health pr
problems in
children. Sensory preference
ces are believed to be the most determinant
nt factor of
vegetable consumption in cchildren. However, sensory preferences, esp
specially in
children, are not determined solely
so
by senses. Children sensory preferences ar
are strongly
affected by their knowledge and
a perception about the food and environmen
ental factors
such as social norm and role
le model. Some studies show that children prefer
ferences can
be altered through some socia
ial context. Popular culture is one of the mediaa which
w
may
be able to alter the sensory
ry preferences in children by educating the cchildren to
internalize the value or to cha
hange perception. One of the initiatives to interna
rnalize value
and change children perceptio
tion is reading bilingual “I Love Vegetables” pic
icture books
series.
Keywords:Vegetable Consump
mption, Children, picture books
Introduction
Low vegetable consumptio
tion among
children in South East Asia is becoming
b
a
concern tomost communities. Low
ow vegetable
consumption may lead to nutrition
on, especially
micronutrition, deficiency. Eve
ven worse,
micronutrition deficiency in childre
ren may lead
to some serious problems. Mic
icronutrients
deficiency in South East Asia, ass reported
r
by
WHO and other institution reflec
lects a low
vegetable consumption since the major
m
source
of micronutrients is fruits and vegetables.
South East Asia suffers from Vitam
min A and C
deficiency (WHO, 2009; Khan
n & Iqbal,
2006).WHO also estimates tha
hat one out of two
preschool children in developi
ping countries are
iron deficient. The greate
test number of
population with anemia ca
caused by iron
deficiency is in South East Asia
A
with a 315
million poputlation (WHO, 200
008).
Higher intake of vvegetables can
contribute improvement to nutr
utrients deficiency.
However, previous survey-bas
ased study shows
that children do not like to eat
ea vegetables. A
study done in Semarang, w
where “I Love
Vegetable” initiative started, shows
sh
that 76,6%
children were not consum
ming vegetables
everyday. Meanwhile, WHO
HO recommends
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consumption of vegetable and fuits
ts at least 400
gram per day (Nurhayati, 2003).
Low vegetables consumptionn in children
can be caused by many factors.
s. Children’s
consumptions of vegetables can be associated
with the child’s liking for vegetables
les or in other
words,
sensory
preferences
of
the
children.However, sensory prefe
eferences in
children may not be the result off sensing the
food only, but may also be caused by
children’s environment.
Many studies explain a strong
environmental influence on foodchoices.
fo
Environmental
influences
include
foodavailability, price, promotion,
n, and social
influences such as social norms
ms and role
models.
Therefore,
eating
behavior
interventions have primarily focused
fo
on
increasing individual knowledge and
nd awareness
through educational approaches usin
sing the mass
media in settings such as schools.. (French &
Stables, 2003).
A review by Blanchette & B
Brug (2005)
shows that television viewing/ad
advertisement
alsoinfluenced children’s food
od choices.
Television viewing was inversely
ly associated
with fruit and vegetable intakes. Th
hese may be
the result of thereplacement of fruit and
vegetables by foods advertised on television,
such as snack food. This shows the
th power of
media to influence children’s diett preferences.
p
Therefore, to do an intervention in order to
increase children’s vegetable cons
nsumption, a
popular culture media is believed
ed to be an
effective way.
This paper aims to describee knowledge,
consumption behavior, and prefe
eferences on
vegetables among children and to introduce
in
an
"I Love Vegetable" initiative forr children
c
by
using picture books which may be a possible
solution to increase children’s
’s vegetable
consumption.
Methodology
An interview was done as a pretest to
understand the knowledge and behavior
b
of
children regarding vegetable consum
umption. The
respondents were both the child
ildren and parents.
The interview was performed by
b using a simple
questionnaire. The question
ionnaire contains
questions about children knowledge on
vegetables, children preference
ces on vegetables,
and children behaviour. To el
elaborate the data
obtained from the interview,, lliterature review
was done. Based on the obt
btained result, an
initiative called “I Love Veggetables” in the
form of a series of picture boo
ooks were created.
Prior to these creation, ann interview was
performed to children age 44-7 years old to
acquire their preference onn the types and
characters of the picture book
oks. These picture
books were then published an
and socialized to
the children sample. A post-tes
test, in the form of
interview, will be done to see the result and
effectiveness of the picture bo
books as media to
internalize values and incre
crease vegetables
consumption of children.
Result and Discu
cussion
ey on 35 students
The result from a survey
at the age of 4-8 years old sshows children’s
knowledge about vegetables,, where
w
only 25%
of the student can mention tthe names of 5
vegetables introduced, i.e. car
arrot, tomato, pak
choy, spinach and broccoli.
li. Most of the
students were able to guess carrot
car and broccoli
because they have distinctive fe
features, however
most of them have difficulty in guessing which
vegetable is pak choy and spina
inach. Some of the
children do not even know th
the names of the
last two vegetables.
There were no indic
ication that the
children have knowledge regard
arding the name of
the vegetables with the consu
sumption of those
vegetables. Eventhough they kn
know the name of
vegetables, their favorite fo
food is still the
popular food such as fried chic
icken (in fast food
chain restaurant), pizza or japa
panese food found
from a fast food chain resta
staurant. Figure 1
shows the proportion of thee students which
favor popular culture food ty
types rather than
home made or restaurant food
od, which mainly
contain vegetables.
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Figure
F
1. Favorite Food of Children
However, when asked in the
he interview,
most of the children answered thatt they
t
do like
vegetables. But when a dietary recal
all was done,
only 23% student ate vegetables.
s.This might
indicate that the children actually
ly know that
they are expected to like vegeta
tables. They
understand that they need to eat veg
egetables but
children still prefer not to consumee vegetables.
This may be a result of environmeental factors
which may affect their sensory prefe
ferences.
A review by Blanchette & Brug
B
(2005)
stated that education campaign
gn is only
moderately successful in promoting
ng vegetables
consumption among children. In
Interventions
aiming to improve behaviourss should be
tailored to the most important dete
terminants or
mediators of these behaviours in order
o
to be
successful. Blanchette and Brug men
entioned two
determinants, i.e environment and
nd personal.
The possible environmental determ
minants most
frequently observed were availa
ilability and
accessibility of fruits and vegetabl
bles, parental
behaviour (parental consumption
ion/modelling
and child-feeding practices), peer
er influences,
media (television viewing/advertise
tisement) and
access to school snack bars. Fo
For personal
determinants, taste preference,
e, outcome
expectations, self-efficacy and skills, and
knowledge were examined. The creation
cre
of “I
Love Vegetables” picture books as initiatives
i
is
trying to do intervention in the aspec
pect of media,
outcome expectations and knowledg
dge.
Children sensory preferencess m
may also be
affected by the low variation of vegetables
menu provided by the parents. From
om the result
of survey to the parents shown by Figure 2,
menu variation provided by pare
arents in the
house is not many. Carrot is the veg
egetables that
parents usually cook in seve
veral forms,
including soup, stir-fried, or cap-cay
ay (a Chinese
food). Other vegetables like tom
omato even has as
low as 3 in the menu variation.
From the pre-test surveyy results above, it
can be concluded that there ar
are problems such
as low children’s knowledge about
a
vegetables,
low variation of vegetables meenu presented by
the parents. It also can bee concluded that
popular culture’s media can eeasily internalize
children’s perception and pre
references. Based
on these facts, an initiative w
were created to
solve the problem which caused
sed low vegetables
consumption in children.
“I Love Vegetables” initi
itiatives was done
on a school level. It was don
one by creating a
series of picturebooks featuring
ing five vegetables
as the main character, i.e. Kaartini the Dancer
Carrot, Tommy the Actor Tom
omato, Rocco the
Rockstar Broccoli, Spibam the
he Super Spinach,
and Poki the Pak Choy Che
hef. Perry et al.
(1998) reported that multicom
omponent schoolbased programs, including
ing intervention
program, conducted in 20 elem
lementary schools,
can increase fruit and vegetab
table consumption
among children.
Love Vegetables”
In the making of “I Lo
picturebooks, an interview with purposive
sampling of 35 children 3--6 year-old was
performed to gain insight about childrens
preferences in book reading. IIn the interview,
which also showed samples of book types and
features, it was found that thee children love to
read books that have more vis
visuals rather than
verbal texts in capturing in
information. This
result is the same with an expe
periment done by
McNeal & Ji (2003). Hencefort
orth, in the ‘I Love
Vegetable’ picturebook series
es, limited words
are used and the main character
ter of the book are
made appealing and memoorable. A page
sample of the carrot and sp
spinach series is
shown in Figure 3 below.
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Fig
igure 2. Menu Variation for Vegetables
Figure 3. Part of the
th Pages in “I Love Vegetables” Picturebooks S
Series
The picturebooks series aree intented to
change perception, inform children
n and parents
about vegetable nutritional valuee and
a how to
give more variation to vegetable
le menu. As
reviwed by Blanchette and Brug (2005),
(20
media
can have a big influence in childrens
behaviour. Television and adv
dvertisements
viewing snack foods can significa
cantly reduce
fruit and vegetables consumption and
a replaced
them with the snack food, which often
of
omit or
if any vegetables are used are ususa
usally in very
low usage. This, however, gives the
understanding that an interven
ention done
through correct media may also
o change the
behaviour of not wanting in w
wanting to
consume vegetables daily. The meedia used in
“I Love Vegetables” initiatives is picture
pi
books
which is believed to be popular amo
ong children
in the age of 4-8 years old.
“I Love Vegetables” picture bbooks series
are expected to adjust children’
n’s outcome
expectation
of
vegetables.
Outcome
expectation is the perceived
ed positive and
negative consequences of frui
ruit and vegetable
intake, which usually includee health, physical
and social outcome expe
pectancies. Most
children have a negative perce
rception for eating
vegetables. This may result fro
from the habit and
environmtal drives. For exam
ample, vegetables
are rarely being used as a rreward. Instead,
snack and sweets are often uused more as a
reward which will eventuall
ally increase the
liking of this type of food. Onn the other hand,
when children are given rreward if they
consume vegetables can re
result in further
decreased liking for the veg
egetable which a
reward is offered.
With “I Love Vege
getables” picture
books, children’s perception fo
for vegetables will
hopefully turn into a po
positive outcome
expectation. The desired outco
tcome expectation
is that vegetable consumptio
tion can lead to
healthy and strong body like pictured by the
characters in the picture book
oks. Through the
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picture books, the media also givee knowledge
to children about names of vegetabl
bles and their
nutrition contents, such as vitamin
in A, vitamin
C, magnesium, iron, etc. This knowledge
kn
is
given also to promote vegetable consumption
c
since knowledge is one of dete
terminant of
children consumption (Blanchette
tte & Brug,
2005).
The low consumption off vegetables
among children may also be caus
used by low
menu variation provided by the
th parents.
Therefore, a recipe is included att the
t back of
each picture books to give parents
ts alternatives
for the kinds of vegetable menuu to serve to
children. The menu provided is not
ot just a dish,
but creative menu which most children
ch
will
most likely prefer such as pok-choy
oy ice cream,
carrot jelly candy, tomato puddin
ing, breaded
broccoli, and spinach risoles.
In order to see how effectivee the “I Love
Vegetables” series books are in increasing
children’s vegetable consumption,
n, a post-test
will be conducted to study the
he behaviour
change towards vegetable consu
sumption in
children and their parents. The pos
ost-test study
will be used to analyze how pictureb
rebooks affect
children’s perception about vegetabl
bles and how
the recipe provided can give more
m
menu
variation for parents to eventu
tually affect
children’s vegetables consumption.
Conclusion
Vegetable consumption amon
ong children
needs to be improved by doing inte
ntervention in
their environment. “I Love Vegetables”
V
initiative which utilizes picture book
oks as media
is proposed to be an alternativee solution to
increase vegetable consumption. The
T
picture
books are created to give kno
nowledge to
children, change children percep
eption about
vegetables consumption outcomee expectation
and give menu variation to parents.
Acknowledgem
ment
“I Love Vegetables” initiativ
tives is a project
funded by the Ministry of High
igher Education in
Indonesia under the progra
ram of DIKTI’s
(Direktorat Jendral Pendidikan
an Tinggi) Ipteks
bagi Masyarakat
.
References
Blanchette, L. & Brug, J. (2005
05). Determinants
of Fruits and Vegetable
ble Consumption
among 6-12-year-old Childr
dren and Effective
Interventions to Increasee Consumption.
Journal of Human Nutrition
on and Dietetic 18
pp 431-443.
French, S.A. & Stables, Gloria. (2003).
Environmental Intervention
ions to Promote
Vegetable and Fruit Cons
nsumption among
Youth in School Settin
ting. Journal of
Preventive Medicine 37 ppp 5593-610
Khan, R.M & Iqbal, M.P. (20
2006). Deficiency
of Vitamin C in Southh Asia. Pakistan
Journal of Medical Sciences
es Vol 22 No 3 pp
347-355
McNeal, J. U., & Ji, M. F. (2
(2003). Childen's
Visual Memory of Packag
aging. Journal of
Consumer Marketing , 20 (5
(5), 400-427.
Hurhayati. (2013). Alternat
ative Fruit and
Vegetables Consumption fo
for 1-3 year old
Indonesian Children. H
Health Science
Indonesia Vol 4, No 2, pp 74-77
74
Perry, C.L., D.B. Bishop, G
G. Taylor, D.M.
Murray, R.W. Mays, B.S
.S. Dudovitz, M.
Smyth, M. Story (1998) Chhanging fruit and
vegetable consumption amoong children: the
5-a-day power plus progra
gram in St. Paul,
Minnesota. American Jou
ournal of Public
Health 88 pp 603 – 609
WHO. (2008). Worldwidee Prevalence of
Anaemia 1993-2005. WHO
O Press. Geneva,
Switzerland
WHO. (2009). Global Prevalen
ence of Vitamin A
Deficiency in Population at Risk 1995-2005.
WHO Press. Geneva, Switze
tzerland
Vegetables”
Initiative
to Increase
Vegetable
Consumption
Among
Children
Novita Ika Putri
R. Probo Yulianto Nugrahedi
Ekawati Marhaenny Dukut
Soegijapranata Catholic Unniversity - Indonesia
Outline
Background
Aims
Current
condition
I Love Vegetables Initatives
Expected Outcome
Conclusion
Background
Background
consume
do not consume
23%
77%
Background
Background
Social Norm
and
Role Model
Background
Eating behavior interventions have primarily
focused
on
increasing
individual
knowledge
and
awareness
through
educational approaches using the mass
media in settings such as schools.
Aims
to
describe
knowledge,
consumption
behavior, and preferences on vegetables
among children and
to introduce an "I Love Vegetable" initiative
which may be a possible solution to increase
children’s vegetable consumption.
Current Condition
25% students could mention
the names of 5 vegetables introduced, i.e.
carrot, tomato, pak choy, spinach and
broccoli.
Knowledge
Most
student said they like vegetables.
But ….
Dietary recall 23% student eat
vegetables
Current Condition
Current Condition
Low Menu Variation
Current Condition
So,
the problems are :
low
children’s knowledge about
vegetables
low variation of vegetables menu
presented by the parents.
Also
…
Popular
culture’s media can easily
internalize children’s perception and
preferences.
Initiative
Educational
campaign moderately
succesfull
Intervention should be tailored to the most
important determinant, i.e environment and
personal.
Environment
Personal
Availability and accessibiliity
Taste preference
Parental behaviour
Outcome expectation
Peer influence
Self-efficacy and skill
Media
knowledge
Access to school snack bar
“I
Love Vegetables” initiatives was done on a
school level.
Kartini the Dancer Carrot,
Tommy the Actor Tomato
Rocco the Rockstar Broccoli
Spibam the Super Spinach
and Poki the Pak Choy Chef.
the ‘I Love Vegetable’ picturebook series,
limited words are used and the main
character of the book are made appealing
and memorable.
In
Expected Outcome
Changes
in OUTCOME EXPECTATION
The Power of MEDIA : Picturebooks
KNOWLEDGE Name of vegetables,
Nutrition (vitamin, mineral), name of dishes.
Gives
Give
parents some ALTERNATIVE MENU for
vegetables such as pok-choy ice cream,
carrot jelly candy, tomato pudding, breaded
broccoli, and spinach risoles.
Conclusion
Vegetable
consumption among children needs
to be improved by doing intervention in their
environment.
“I Love Vegetables” initiative which utilizes
picture books as media is proposed to be an
alternative solution to increase vegetable
consumption.
The
picture books are created to give
knowledge to children, change children
perception about vegetables consumption
outcome expectation and give menu variation
to parents.
References
Blanchette, L. & Brug, J. (2005). Determinants of Fruits and Vegetable
Consumption among 6-12-year-old Children and Effective
Interventions to Increase Consumption. Journal of Human Nutrition
and Dietetic 18 pp 431-443.
French, S.A. & Stables, Gloria. (2003). Environmental Interventions to
Promote Vegetable and Fruit Consumption among Youth in School
Setting. Journal of Preventive Medicine 37 pp 593-610
Khan, R.M & Iqbal, M.P. (2006). Deficiency of Vitamin C in South Asia.
Pakistan Journal of Medical Sciences Vol 22 No 3 pp 347-355
McNeal, J. U., & Ji, M. F. (2003). Childen's Visual Memory of
Packaging. Journal of Consumer Marketing , 20 (5), 400-427.
Hurhayati. (2013). Alternative Fruit and Vegetables Consumption for
1-3 year old Indonesian Children. Health Science Indonesia Vol 4, No
2, pp 74-77
Perry, C.L., D.B. Bishop, G. Taylor, D.M. Murray, R.W. Mays, B.S.
Dudovitz, M. Smyth, M. Story (1998) Changing fruit and vegetable
consumption among children: the 5-a-day power plus program in St.
Paul, Minnesota. American Journal of Public Health 88 pp 603 – 609
WHO. (2008). Worldwide Prevalence of Anaemia 1993-2005. WHO
Press. Geneva, Switzerland
WHO. (2009). Global Prevalence of Vitamin A Deficiency in
Population at Risk 1995-2005. WHO Press. Geneva, Switzerland
I nt e r nat iona l Confe re nc e on Sust a ina ble
Globa l Agric ult ure a nd Food Se c urit y
PROCEEDI N G
hosted by
S h l off Biotechnology,
School
Bi
h l
Assumption University of Thailand
@ ICSAF 2014 copyrights reserved
International Conference on Sustainable Global Agricultural and Food Security
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International Conference on Sustainable Global Agricultural and Food Security
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ICSAF 2014 Program
Wednesday, July 16, 2014
Time
8.30-9.00
9.00-9.15
9.15-9.30
9.30-10.10
10.10-10.40
10.40-11.20
11.20-12.00
12.00-13.00
13.00-15.00
Topic
Registration
Opening remarks
Rev. Bro. Dr. Bancha Sanghiran, Rector Magnificus, Assumption University
of Thailand
Welcome speech
Dr. Churdchai Cheowtirakul, Dean, School of Biotechnology, Assumption
University of Thailand
Keynote speaker 1:Professor Gary M. Smith, University of California at
Davis
Topic:“Food for sustainable population”
Refreshments
Keynote speaker 2: Professor Glenn M. Young, University of California at
Davis
Topic:“Building teams of researchers that facilitate disruptive innovation for
sustainable food security”
Keynote speaker 3: Professor Bhesh Bhandari, University of Queensland
Topic:“Ethylene powder: future alternative to fruit ripening agent”
Lunch
Oral session1:
Food Microbiology and Food Safety (Tabtim/Petairoom)
Assoc.Prof. Dr. Bernadeta Soedarini (invited speaker)
“Molecular technique for food safety assurance: between global discourse
and its application in Indonesia”
Bing Huei Chen (invited speaker)
“Occurrence and exposure to polycyclic aromatic hydrocarbons in kindlingfree-charcoal grilled meat products in Taiwan”
Oral Presentation (OF1)“Effect of extraction and shaking time on
antibacterial activity of dry Centellaasiatica againts food pathogenic
Microorganisms” by Dea Nathania Hendryanti
Oral Presentation (OF2)“Adsorption of Cadmium (Cd) by various cereals”
by Inneke Hantoro
Oral Presentation (OF3)“Effect of solvent extraction on Antioxidant
activity and Antibacterial activity against Salmonella enteric Enteritidis
(human)” by Supawan Rattanakom
Oral Presentation (OF4)“The antimicrobial, antioxidant activities and
chemical profile of Centellaasiatica” by Patchanee Yasurin
1
International Conference on Sustainable Global Agricultural and Food Security
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Time
13.00-15.00
Topic
Oral session2:
Industrial Biotechnology, Microbial Biotechnology and Molecular
(Petchchompoo room)
Dr. Churdchai Cheowtirakul (invited speaker)
“A study of lime beer formulation”
Oral Presentation(OB1)“Characteristics of activated carbon derived from
bacterial cellulose and its application as a catalyst support” by Lamphun
Phanthang
Oral Presentation (OB2) “Characterization and purification of cellulase
enzyme produced by BacillusMSB12” by Malinee Sriariyanun
Oral Presentation (OB3) “Development of bacterial cellulose as alumina
catalyst support for ethanol dehydration” by Miftahfarid Ibn Abdulwahab
Oral Presentation (OB4) “Site-specific mutagenesis study of the tomato
(Lycopersico nesculentum) polyphenol oxidase Cys-His thioether bond” by
Atittaya Tandhanskul
Oral session 3:Plant Biotechnology
13.00-15.00
15.00-15.20
15.20-16.00
18.00-20.00
Oral Presentation (OB5) “Adsorption of congored from aqueous solution
by adsorbent derived from bacterial cellulose” by Kantapong Lerdwitee
Oral Presentation (OB6) “Detection of Orcinol-O-methyl transferase
enzyme encoding gene in East Asian rose Rosa multiflora” by Yen Le
Refreshments
Poster session I (PF1-18)
Welcome dinner (cocktail)
Thursday,July17,2014
Time
8.30-9.00
9.00-9.45
9.45-10.15
10.15-10.30
10.30-12.00
12.00-13.00
13.00-15.00
Topic
Registration
Keynote speaker 4: Prof. Edgar Chambers, Kansas State University
Topic:“Food Security, Sustainability, and Consumer”
Poster session II (PB 1-11)
Refreshments
Panel discussion: Working for mutual benefit between university and
industry
Lunch
Oral session 4: Product Development and Sensory Evaluation
(Tabtim/Petairoom)
Oral Presentation (OF5)“Sensory profiles of commercial lotions in
Thailand and the effect of product information on consumer’s acceptance
scores” by Waruntorn Kaewkeeree
2
Internation
nal Conference on
o Sustainable Global
G
Agricultu
ural and Food Seecurity
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T
Time
Topic
Oral Preseentation (OF6)“Banana peel powdder from tw
wo processin
ng
m
methods:
phhysico-chem
mical properties and appplication inn food produ
uct” by
H
Helen
Teh
Oral Preseentation (OF7)“Differeentiation off aromatic teea” by Kam
molphan
R
Ruengdej
Oral Preseentation (OF8)“Correlation betweeen childrenn’s snack preference
and parent’s income, education,
e
an
nd job in elementary scchool Slemaan
Y
Yogyakarta
a” by Fatmaa Zuhrotun Nisa
N
Oral Preseentation (OF9)“I Love Vegetabless ”initiate vein promotiing
v
vegetables
c
consumptio
on among ch
hildren” by Novita Ika Putri
scores as a norm for
Oral Preseentation (OF10) “Com
mparison of acceptance
a
food and noon-food prooduct: case study
s
of oraange juice annd body lottion” by
P
Paulina
Ganndhes Dian
Oral Preseentation (OF11) “Non--alcoholic beer”“Occur
b
rrence and exposure
e
t polycycliic aromatic hydrocarbo
to
ons in kindling-free-chaarcoal grilleed meat
p
products
in Taiwan” byy Catherinee Nabbala Ssepuuya
Oral sessioon 5: Bioenergy and Green
G
Technology (Petchchompo
oo room)
13.00-15.00
Oral Preseentation (OB7) “Effectt of diluted ionic liquidd on pretreattment of
r straw prior
rice
p
to enzyymatic sacch
harificationn” by Kraiw
wit Pranneau
u
Oral Preseentation (OB8) “The sccreening off cellulose prroducing baacteria
from Thailaand natural sourse for biofuel
b
prodduction” by Treuktongjjai
Saenghirunna
Oral Preseentation (OB9) “Optim
mization of screw
s
press and alkali soaking
s
p
pretreatmen
nt of wheat straw for ap
pplication inn bio fuel prroduction” by
b
W
Wawat
Roddiahwat
Oral Preseentation (OB10) “Rapiid and accurrate determiination of alkalinity
(NH3)in paara rubber laatex by FT-N
NIR spectrooscopy” by Sureeporn
N
Narongwon
ngwattana
15.00-15.20
15.20-16.30
Oral Preseentation (OB11) “Nitro
ogen footprint analysis of home-baased tofu
p
production
in West Kaalimantan, In
ndonesia” by
b Budi Widdianarko
R
Refreshme
ents
Oral sessioon 6: Food Chemistry
C
(Tabtim/P
Petai room))
Dr. Le Quaang Tri(invvited speakeer)
D
T
Topic:“Prod
ducing slow
wing digestible rices tarrch by maltogenic amy
ylase
m
modificatio
on”
3
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ural and Food Seecurity
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T
Time
Topic
Oral Preseentation (OF12) “Effecct of myrosiinase activitty on glucosinolates
c
content
alonng the produuction of Sa
ayur Asin” by
b Probo Y
Y. Nugrahed
di
Oral Preseentation (OF13) “Seleccted physicoochemical pproperties of
o pineapplee
j
juice
as affeected by eleectrodialysiss reduction of nitrate” bby Yuwadeee
A
Ackarabanp
pojoue
Oral Preseentation (OF14) “Evalu
uation of thhe effect of ddrying temp
perature on
t producttion of instaant low glyccemic index Garut (Marrantha arun
the
ndinacea)
p
porridge”
b Kartika Puspa
by
P
Dwian
na
Oral sessioon7: Food Processing
P
and Engineeering (Pettchchompoo room)
15.20-16.30
Oral Preseentation (OF15) “Micrroencapsulaation of freeze dried red
d beet
extract withh maltodexttrin” by Victoria Kristinna Ananinggsih
Oral Preseentation (OF16) “Effecct of nitrate on pink color defect in
n cooked
c
chicken
breeast” by Chuutinun Moo
oneewan
Oral Preseentation (O
OF17) “Effeect of ohmicc pretreatmeent at differrent
electrical field strengthhs on yield and
a quality of lime oil obtained frrom
h
hydrodistill
lation” by Netsai
N
Boon
nchoo
16.30-17.00
Oral Preseentation (OF18) “Effecct of tumbliing speed annd vacuum condition
o marinadde uptake off skinless bo
on
oneless chiccken breast”” by Suvaluk
k
A
Asavasanti
P
Poster
awaard and closing remarrks
4
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C
CONTENT
TS
Page
Confereence Prograam
1-4
Contentts
5-8
Organizzing Comm
mittee
Scientiffic Committtee
9
10-11
Full papper of Oral Presentationn
Session OF
F
12 – 66
Session OB
B
67
6 – 101
Full papper of Posteer Presentatiion
Session PF
102
1 – 153
Session PB
B
154
1 – 200
5
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CONTENTS
Coode
O
OF1
Title
T
E
Effect
of Exxtraction annd Shaking Time
T
on Anntibacterial Activity off
D Centelllaasiatica against
Dry
a
Food
d Pathogenic Microorgganisms
O
OF3
O
OF8
OF
F10
P
Parent’s
Inccome, Educcation, and Job
J in Elem
mentary Schoool
31
Sleman Yoggyakarta
D
Differentiat
tion of Arom
matic Tea
35
T Association betweeen Differen
The
nces of Heddonic Score and
OF
F16
E
Effect
of Niitrate on Pinnk Color Deefect in Coooked Chickeen Breast
OF
F17
E
Effect
of Ohhmic Pretreeatment at Different
D
Eleectrical Fielld Strengthss
o Yield annd Quality of
on
o Lime Oil obtained frrom Hydroddistillation
55
60
67
Characterizzation and Purification
P
of Cellulasee Enzyme pproduced by
y
B
Bacillus
MS
SB12
OB6
51
Characteristics of Activvated Carbo
on derived from
f
Bacterrial Cellulosse
and Its Appplication as A Catalyst Support
OB2
47
M
Microencap
psulation off Freeze Dried Red Beeet Extract w
with
M
Maltodextri
in
OB1
40
E
Effect
of Drrying Tempperature on Amylose annd Resistantt Starch
Content in Arrowroot
A
(
(Marantha
arundinaceea) Flour annd Starch
OF
F15
26
Correlationn between Children’s
C
Sn
nack Preferrence and
P
Preference
Choice: Stuudy of Oran
nge Juice annd Body Lottion
OF
F14
20
T Overvieew: the antiimicrobial, antioxidant
The
a
activities
a chemicaal profile off Centella assiatica
and
O
OF7
12
E
Effect
of Soolvent Extraaction on An
ntioxidant Activity
A
andd
A
Antibacteri
al Activity Against Sallmonella ennteric Enteriitidis
O
OF4
Page
D
Detection
o Orcinol-O
of
O-Methyl Trransferase Enzyme
E
Enccoding Gen
ne
77
82
i East Asiaan Rose Rossa Multiflorra
in
OB7
E
Effect
of Diluted Ionicc Liquid on Pretreatmennt of Rice S
Straw Prior to
t 88
E
Enzymatic
Saccharification
6
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Coode
OB8
Title
T
P
Purification
n and Identification of Bacterial
B
Ceellulase Acttivity of
Page
92
B
Bacillus
SubtilisW48 for
f Biofuel Production.
P
OB
B10
R
Rapid
and Accurate
A
Deetermination
n of Alkalinnity(NH3)inn Para
96
R
Rubber
Latex by FT-N
NIR Spectroscopy
PF1
Changes in Physicocheemical Prop
perties of Riice during S
Storage under 102
A
Accelerated
d Conditionn
PF3
P
Physical
Prroperties of Chitosan Fiilm Containning Titaniuum Dioxide
109
PF4
T Individdual Antibaccterial Activ
The
vity of Thaii Red Curryy Paste’s Drry
113
I
Ingredients
Against Lissteria Mono
ocytogenes Using diffeerent
E
Ethanolic
E
Extraction
PF5
T Fresh Thai
The
T Local Herbs
H
In Viitro Antibaccterial Activvity against
117
PF6
Listeria Moonocytogenees10403S
L
R Assesssment for Staphylococc
Risk
S
cus aureus in
i Home-M
Made
122
PF9
Frankfurterr Sausage Prroduction
F
M
Mechanical
l, Barrier annd Optical Properties
P
off Cellulosicc Fiber-
127
PF
F10
Reinforced Soy Proteinn Film
R
Comparativve Study onn Displacem
ment of Interrfacial Proteeins In
133
PF
F11
Coconut Milk Emulsioons by Sucro
ose Ester annd Tween
E
Encapsulati
ion of Orange Oil Flavor in Gel Matrix
M
136
PF
F12
E
Effect
of Oyyster Meat on Sensory Evaluationn Of Nam-Prik Phao (T
Thai 143
F
Fried
Chillii Paste)
PF
F15
P
Product
Development of Thai Sty
yle Curry Sccones
148
PB
B1
A Single-Chamber Miccrobial Fuel Cell with Cow Manurre and
154
M
Molasses
ass Energy Soource
PB
B2
E
Effect
of Nuutrients on The Mixturre of Coffeee Pulp And R
Rice
159
Straw(3:1) for Cultivattion of The Indian-Oysster Mushroom
(Pleurotus Sp.)
PB
B3
T Cultivaation of Oysster Mushro
The
oom on Diffferent Ratioo Of
165
Coffee Pulpp and Sawduust Substratte
7
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Coode
PB
B4
Title
T
Characterizzation of Enndophytic Bacteria Isolaated From R
Rice (Oryza
a
Page
170
S
Sativa)
andd Their Plantt Growth Prromotion
PB
B5
Screening of
o Lactic Accid Bacteriaa Produce Antimicrobia
A
al Compoun
nds
178
F
From
Chickken, Fish annd Piglet Inttestine
PB
B6
Screening and
a Primaryy Identificattion of Lipidd Degradatiion
186
M
Microorgan
nism from Local
L
Bioex
xtracts
PB
B9
I
Isolation
annd Characterrization of Anitibiotic
A
Producing aactinobacterria
193
,Streptomycces sp. AD551B-9-11, Issolated From
m The Roott of Oryza
s
sativa
PB
B10
D
Determinat
ions of Antioxidative Activity
A
andd Total Phennolic
198
Compoundss in Red Drragon Fruit (Hylocereus
(
s polyhizus)) Wine
8
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ICSA
AF 2014 Organizin
O
ng Comm
mittee
Name
Dr. Churdcchai Cheowttirakul
Prof. Dr. Bing Huei Chhen
Organizaation
AU
C
Chair
Fu
F Jen Catholic Univ. C
Committee
Prof. Dr. Duan
D
Luu
STU
U
C
Committee
Assoc. Proff. Dr. Bernaadeta Soedaarini
UNIKA
C
Committee
Dr. Kamolnnate Kitsaw
wad
AU
C
Co-Chair
Assist. Proff. Dr. Wunw
wisa Krasaeekoopt
AU
C
Committee
Assist. Proff. Dr. Tatsapporn Todhaanakasem
AU
C
Committee
Dr. Victoriaa Kristina Ananingsih
A
UNIKA
C
Committee
Dr. Le Quaang Tri
STU
U
C
Committee
Dr. Viyada Kunathigann
AU
C
Committee
Dr. Suwimoon Ariyapraakai
AU
C
Committee
Dr. Aussam
ma Soontrunnnarurungsi
AU
C
Committee
Dr. Tatsawan Tipvarakkarnkoon
AU
C
Committee
Dr. Patchannee Yasurinn
AU
C
Committee
Dr. Atittayaa Tandhanskkul
AU
C
Committee
Ms. Nootruudee Siribooon
AU
C
Committee
Ms. Pornpeen Panjapiyaakul
AU
C
Committee
Ms. Sireeraat Laodheerasiri
AU
C
Committee
Mr. TawatcchaiVibulchhan
AU
C
Committee
Ms. Suchaw
wadee Wiraatthigowit
AU
C
Committee
Ms. Roungdao Klinjappo
AU
C
Committee
Ms. Siripann Pochailertt
AU
C
Committee
9
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ICS
SAF 20144 Scientific Committee
1. Dr.
D Malinee Sriariyanunn
The Sirindhhorn Internaational Thaii-German Graduate
G
Schhool of Enggineering
King Monggkut's Univeersity of Technology North
N
Bangkkok, Thailannd
2. Assistant
A
Proofessor Dr. Sasithorn Kongruang
K
Departmentt of Biotechhnology, Faaculty of Ap
pplied Sciennce,
King Monggkut’s University of Teechnology North
N
Bangkkok, Thailannd
3. Dr.
D Bunpot Sirinutsomb
S
boon
Faculty of Engineering
E
g, Thammassat Universiity, Thailannd
4. Associate
A
Prrofessor. Drr. Panu Danwanichakull
Faculty of Engineering
E
g, Thammassat Universiity, Thailannd
5. Assistant
A
Proofessor Dr. Mallika Booonmee
Faculty of Technology
T
y, KhonKaeen Universitty, Thailandd
6. Associate
A
Prrofessor Dr. Pornthep Thanonkeo
T
Faculty of Technology
T
y, KhonKaeen Universitty, Thailandd
7. Dr.
D Patcharaavipa Chaijuuckam
Departmentt of Plant Pathology, Faculty
F
of Agriculture,
A
K
Kasetsart
U
University, Thailand
T
8. Dr.
D Alongkoorn Amnuayykanjanasin,
Biocontrol Research Laboratory,
L
B
Bioresource
es Technoloogy Unit Naational
G
Enggineering annd Biotechn
nology (BIO
OTEC), Nattional
Center for Genetic
Science andd Technologgy Developpment Agen
ncy (NSTDA
A), Thailandd
9. Assistant
A
Proofessor Dr. Suched Sam
muhasaneetto
Departmentt of Food Technology,
T
Faculty of Industrial Technology
T
y, Silapakorn
n
University, Thailand
10. Dr. Victoriaa Kristina Ananingsih
A
Food Technnology Deppartment, Faaculty of Ag
griculture, Soegijapran
S
ata Catholicc
University, Indonesia
11. Dr. Gavin Rintoul
R
Forensic Sccience Brannch, NT Poliice, Fireand
d Emergency Services, Australia
12. Dr. Chirat Sirimuangm
S
moon
Mae Fah Luuang Univeersity, Thailand
13. Dr. Ellen Menezes
M
Federal Unniversity of Rio
R de Janeeiro State (U
UNIRIO)
14. Dr. Bernadeta Soedarini
T
Soegijapraanata Cathollic Universiity, Semaran
ngDepartmentt of Food Technology,
Indonesia
15. Associate Professor
P
Drr. Suree Naanasombat
Departmentt of Biologyy, Faculty of
o Science, King
K
Mongkut’s Instituute of Techn
nology
Ladkrabangg, Thailand
10
Internation
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16. Dr. Pumnatt Chuenchomrat
Departmentt of Food Science and Technology
y,
Faculty of Science
S
andd Technologgy, Thammaasart University, Thailaand
17. Dr. Pornpong Suthirakk
Faculty of Sciences
S
annd Industriall Technolog
gy, Prince of
o Songkla U
University (Surat
(
Thani Cam
mpus), Thailaand
18. Dr. Somwaang Songsaeeng
Faculty of Science
S
andd Industrial Technology
y, Prince off Songkla U
University (S
Surat
Thani Cam
mpus), Thailaand
19. Dr. Parameee Noonim
Faculty of Science
S
andd Industrial Technology
y, Prince off Songkla U
University (S
Surat
Thani Cam
mpus), Thailaand
20. Dr. Pitipornn Ritthiruanngdej
Departmentt of Productt Developm
ment, Faculty
yofAgro-Inndustry, KassetsartUniveersity,
Thailand
21. Dr. Thunnoop Laokuldiilok
Faculty of Agro-Indus
A
stry, Chiangg Mai Univeersity, Thailland
Y
22. Dr. Renoo Yenket
Division off Food Industry, Mahiddol Universiity (Kanchaanaburi Cam
mpus), Thailland
23. Dr. Kittiponng Rattanapporn
Departmentt of Biotechhnology, Faaculty of Ag
gro-Industryy, Kasetsart University,,
Thailand
23. Dr. Nisanarrt Charoenlaap
Chulabhornn Research Institute,
I
Thhailand
P
Drr. Sompid Samipak
24. Assistant Professor
Departmentt of Geneticc Faculty off Science, Kasetsart
K
Unniversity (Bangkhencam
mpus),
Thailand
25. Dr. Le Quaang Tri
Vice Directtor of Tien Giang Depaartment of Science
S
andd Technologgy, Tien Giaang
province, Vietnam
V
Head of Biootechnologyy Laboratorry, Saigon Technology
T
University, Vietnam
26. Dr. Pattanoop Kanokrattana
BIOTEC Central
C
Research Uniit, Nationaal Center for
f Geneticc Engineerring and
Biotechnoloogy, Natioonal Sciennce and Technologgy
Deveelopment Agency,
Pathumthanni, Thailandd
11
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“I Love Veegetables” Initiative to Increase
Vegetablee Consumption among Children
Novita I Putri1 , Probo Y Nugrahedi 1 , and Ekawati M Dukut 2
1
2
Departmentt of
o Food Technology, Soegijapranata Catholic University
Pawiy
iyatan Luhur IV/1, Semarang,50234, Indonesia
English Department,, Faculty
F
of Language & Arts,, Soegijapranata Catholic University
Pawiy
iyatan Luhur IV/1, Semarang,50234, Indonesia
Abstract
Vegetables are the main
in source of micronutrients such as vitamins and
nd minerals.
Intake of micronutrients is essential
es
especially for children. Unfortunately,
y, children’s
consumption of vegetables is
i low. This paper aims to (1) describe kknowledge,
consumption behavior, and preferences
pr
on vegetables among children, (2) to introduce
an "I love vegetable" initiative
ve for children by using picture books. The possib
sible motives
on vegetable consumption will
w also be discussed. A small survey was ddone to a
population of 4-8 years old children,
c
which shows that most children stated
ted they like
consuming vegetables. Howev
ever, the result of dietary recall shows that onlyy 8 out of 35
children did eat vegetables
es. The lack of vegetables consumption may
ay lead to
micronutrient deficiency whic
hich may cause growth disorder and health pr
problems in
children. Sensory preference
ces are believed to be the most determinant
nt factor of
vegetable consumption in cchildren. However, sensory preferences, esp
specially in
children, are not determined solely
so
by senses. Children sensory preferences ar
are strongly
affected by their knowledge and
a perception about the food and environmen
ental factors
such as social norm and role
le model. Some studies show that children prefer
ferences can
be altered through some socia
ial context. Popular culture is one of the mediaa which
w
may
be able to alter the sensory
ry preferences in children by educating the cchildren to
internalize the value or to cha
hange perception. One of the initiatives to interna
rnalize value
and change children perceptio
tion is reading bilingual “I Love Vegetables” pic
icture books
series.
Keywords:Vegetable Consump
mption, Children, picture books
Introduction
Low vegetable consumptio
tion among
children in South East Asia is becoming
b
a
concern tomost communities. Low
ow vegetable
consumption may lead to nutrition
on, especially
micronutrition, deficiency. Eve
ven worse,
micronutrition deficiency in childre
ren may lead
to some serious problems. Mic
icronutrients
deficiency in South East Asia, ass reported
r
by
WHO and other institution reflec
lects a low
vegetable consumption since the major
m
source
of micronutrients is fruits and vegetables.
South East Asia suffers from Vitam
min A and C
deficiency (WHO, 2009; Khan
n & Iqbal,
2006).WHO also estimates tha
hat one out of two
preschool children in developi
ping countries are
iron deficient. The greate
test number of
population with anemia ca
caused by iron
deficiency is in South East Asia
A
with a 315
million poputlation (WHO, 200
008).
Higher intake of vvegetables can
contribute improvement to nutr
utrients deficiency.
However, previous survey-bas
ased study shows
that children do not like to eat
ea vegetables. A
study done in Semarang, w
where “I Love
Vegetable” initiative started, shows
sh
that 76,6%
children were not consum
ming vegetables
everyday. Meanwhile, WHO
HO recommends
International Conference on Sustainable
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consumption of vegetable and fuits
ts at least 400
gram per day (Nurhayati, 2003).
Low vegetables consumptionn in children
can be caused by many factors.
s. Children’s
consumptions of vegetables can be associated
with the child’s liking for vegetables
les or in other
words,
sensory
preferences
of
the
children.However, sensory prefe
eferences in
children may not be the result off sensing the
food only, but may also be caused by
children’s environment.
Many studies explain a strong
environmental influence on foodchoices.
fo
Environmental
influences
include
foodavailability, price, promotion,
n, and social
influences such as social norms
ms and role
models.
Therefore,
eating
behavior
interventions have primarily focused
fo
on
increasing individual knowledge and
nd awareness
through educational approaches usin
sing the mass
media in settings such as schools.. (French &
Stables, 2003).
A review by Blanchette & B
Brug (2005)
shows that television viewing/ad
advertisement
alsoinfluenced children’s food
od choices.
Television viewing was inversely
ly associated
with fruit and vegetable intakes. Th
hese may be
the result of thereplacement of fruit and
vegetables by foods advertised on television,
such as snack food. This shows the
th power of
media to influence children’s diett preferences.
p
Therefore, to do an intervention in order to
increase children’s vegetable cons
nsumption, a
popular culture media is believed
ed to be an
effective way.
This paper aims to describee knowledge,
consumption behavior, and prefe
eferences on
vegetables among children and to introduce
in
an
"I Love Vegetable" initiative forr children
c
by
using picture books which may be a possible
solution to increase children’s
’s vegetable
consumption.
Methodology
An interview was done as a pretest to
understand the knowledge and behavior
b
of
children regarding vegetable consum
umption. The
respondents were both the child
ildren and parents.
The interview was performed by
b using a simple
questionnaire. The question
ionnaire contains
questions about children knowledge on
vegetables, children preference
ces on vegetables,
and children behaviour. To el
elaborate the data
obtained from the interview,, lliterature review
was done. Based on the obt
btained result, an
initiative called “I Love Veggetables” in the
form of a series of picture boo
ooks were created.
Prior to these creation, ann interview was
performed to children age 44-7 years old to
acquire their preference onn the types and
characters of the picture book
oks. These picture
books were then published an
and socialized to
the children sample. A post-tes
test, in the form of
interview, will be done to see the result and
effectiveness of the picture bo
books as media to
internalize values and incre
crease vegetables
consumption of children.
Result and Discu
cussion
ey on 35 students
The result from a survey
at the age of 4-8 years old sshows children’s
knowledge about vegetables,, where
w
only 25%
of the student can mention tthe names of 5
vegetables introduced, i.e. car
arrot, tomato, pak
choy, spinach and broccoli.
li. Most of the
students were able to guess carrot
car and broccoli
because they have distinctive fe
features, however
most of them have difficulty in guessing which
vegetable is pak choy and spina
inach. Some of the
children do not even know th
the names of the
last two vegetables.
There were no indic
ication that the
children have knowledge regard
arding the name of
the vegetables with the consu
sumption of those
vegetables. Eventhough they kn
know the name of
vegetables, their favorite fo
food is still the
popular food such as fried chic
icken (in fast food
chain restaurant), pizza or japa
panese food found
from a fast food chain resta
staurant. Figure 1
shows the proportion of thee students which
favor popular culture food ty
types rather than
home made or restaurant food
od, which mainly
contain vegetables.
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le Global Agricultural and Food Security
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Figure
F
1. Favorite Food of Children
However, when asked in the
he interview,
most of the children answered thatt they
t
do like
vegetables. But when a dietary recal
all was done,
only 23% student ate vegetables.
s.This might
indicate that the children actually
ly know that
they are expected to like vegeta
tables. They
understand that they need to eat veg
egetables but
children still prefer not to consumee vegetables.
This may be a result of environmeental factors
which may affect their sensory prefe
ferences.
A review by Blanchette & Brug
B
(2005)
stated that education campaign
gn is only
moderately successful in promoting
ng vegetables
consumption among children. In
Interventions
aiming to improve behaviourss should be
tailored to the most important dete
terminants or
mediators of these behaviours in order
o
to be
successful. Blanchette and Brug men
entioned two
determinants, i.e environment and
nd personal.
The possible environmental determ
minants most
frequently observed were availa
ilability and
accessibility of fruits and vegetabl
bles, parental
behaviour (parental consumption
ion/modelling
and child-feeding practices), peer
er influences,
media (television viewing/advertise
tisement) and
access to school snack bars. Fo
For personal
determinants, taste preference,
e, outcome
expectations, self-efficacy and skills, and
knowledge were examined. The creation
cre
of “I
Love Vegetables” picture books as initiatives
i
is
trying to do intervention in the aspec
pect of media,
outcome expectations and knowledg
dge.
Children sensory preferencess m
may also be
affected by the low variation of vegetables
menu provided by the parents. From
om the result
of survey to the parents shown by Figure 2,
menu variation provided by pare
arents in the
house is not many. Carrot is the veg
egetables that
parents usually cook in seve
veral forms,
including soup, stir-fried, or cap-cay
ay (a Chinese
food). Other vegetables like tom
omato even has as
low as 3 in the menu variation.
From the pre-test surveyy results above, it
can be concluded that there ar
are problems such
as low children’s knowledge about
a
vegetables,
low variation of vegetables meenu presented by
the parents. It also can bee concluded that
popular culture’s media can eeasily internalize
children’s perception and pre
references. Based
on these facts, an initiative w
were created to
solve the problem which caused
sed low vegetables
consumption in children.
“I Love Vegetables” initi
itiatives was done
on a school level. It was don
one by creating a
series of picturebooks featuring
ing five vegetables
as the main character, i.e. Kaartini the Dancer
Carrot, Tommy the Actor Tom
omato, Rocco the
Rockstar Broccoli, Spibam the
he Super Spinach,
and Poki the Pak Choy Che
hef. Perry et al.
(1998) reported that multicom
omponent schoolbased programs, including
ing intervention
program, conducted in 20 elem
lementary schools,
can increase fruit and vegetab
table consumption
among children.
Love Vegetables”
In the making of “I Lo
picturebooks, an interview with purposive
sampling of 35 children 3--6 year-old was
performed to gain insight about childrens
preferences in book reading. IIn the interview,
which also showed samples of book types and
features, it was found that thee children love to
read books that have more vis
visuals rather than
verbal texts in capturing in
information. This
result is the same with an expe
periment done by
McNeal & Ji (2003). Hencefort
orth, in the ‘I Love
Vegetable’ picturebook series
es, limited words
are used and the main character
ter of the book are
made appealing and memoorable. A page
sample of the carrot and sp
spinach series is
shown in Figure 3 below.
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le Global Agricultural and Food Security
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Fig
igure 2. Menu Variation for Vegetables
Figure 3. Part of the
th Pages in “I Love Vegetables” Picturebooks S
Series
The picturebooks series aree intented to
change perception, inform children
n and parents
about vegetable nutritional valuee and
a how to
give more variation to vegetable
le menu. As
reviwed by Blanchette and Brug (2005),
(20
media
can have a big influence in childrens
behaviour. Television and adv
dvertisements
viewing snack foods can significa
cantly reduce
fruit and vegetables consumption and
a replaced
them with the snack food, which often
of
omit or
if any vegetables are used are ususa
usally in very
low usage. This, however, gives the
understanding that an interven
ention done
through correct media may also
o change the
behaviour of not wanting in w
wanting to
consume vegetables daily. The meedia used in
“I Love Vegetables” initiatives is picture
pi
books
which is believed to be popular amo
ong children
in the age of 4-8 years old.
“I Love Vegetables” picture bbooks series
are expected to adjust children’
n’s outcome
expectation
of
vegetables.
Outcome
expectation is the perceived
ed positive and
negative consequences of frui
ruit and vegetable
intake, which usually includee health, physical
and social outcome expe
pectancies. Most
children have a negative perce
rception for eating
vegetables. This may result fro
from the habit and
environmtal drives. For exam
ample, vegetables
are rarely being used as a rreward. Instead,
snack and sweets are often uused more as a
reward which will eventuall
ally increase the
liking of this type of food. Onn the other hand,
when children are given rreward if they
consume vegetables can re
result in further
decreased liking for the veg
egetable which a
reward is offered.
With “I Love Vege
getables” picture
books, children’s perception fo
for vegetables will
hopefully turn into a po
positive outcome
expectation. The desired outco
tcome expectation
is that vegetable consumptio
tion can lead to
healthy and strong body like pictured by the
characters in the picture book
oks. Through the
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le Global Agricultural and Food Security
http://www.icsaf.com
picture books, the media also givee knowledge
to children about names of vegetabl
bles and their
nutrition contents, such as vitamin
in A, vitamin
C, magnesium, iron, etc. This knowledge
kn
is
given also to promote vegetable consumption
c
since knowledge is one of dete
terminant of
children consumption (Blanchette
tte & Brug,
2005).
The low consumption off vegetables
among children may also be caus
used by low
menu variation provided by the
th parents.
Therefore, a recipe is included att the
t back of
each picture books to give parents
ts alternatives
for the kinds of vegetable menuu to serve to
children. The menu provided is not
ot just a dish,
but creative menu which most children
ch
will
most likely prefer such as pok-choy
oy ice cream,
carrot jelly candy, tomato puddin
ing, breaded
broccoli, and spinach risoles.
In order to see how effectivee the “I Love
Vegetables” series books are in increasing
children’s vegetable consumption,
n, a post-test
will be conducted to study the
he behaviour
change towards vegetable consu
sumption in
children and their parents. The pos
ost-test study
will be used to analyze how pictureb
rebooks affect
children’s perception about vegetabl
bles and how
the recipe provided can give more
m
menu
variation for parents to eventu
tually affect
children’s vegetables consumption.
Conclusion
Vegetable consumption amon
ong children
needs to be improved by doing inte
ntervention in
their environment. “I Love Vegetables”
V
initiative which utilizes picture book
oks as media
is proposed to be an alternativee solution to
increase vegetable consumption. The
T
picture
books are created to give kno
nowledge to
children, change children percep
eption about
vegetables consumption outcomee expectation
and give menu variation to parents.
Acknowledgem
ment
“I Love Vegetables” initiativ
tives is a project
funded by the Ministry of High
igher Education in
Indonesia under the progra
ram of DIKTI’s
(Direktorat Jendral Pendidikan
an Tinggi) Ipteks
bagi Masyarakat
.
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