Analysis of Marketing Potential of Bioactive Flour Products for School Meals
- 10.2991/aebmr.k.200730.002How to use a DOI?
- school meals, flour products, alimentary shunting, bioactive additives
A study was conducted to determine the preferences of 14–16 years old adolescents when visiting catering points in schools. The purpose of the research was to analyze the marketing potential of flour products with a bioactive additive for feeding schoolchildren of adolescence, identifying the causes of violations of their diet. The study program included questionnaires conducted after the informed consent of the parents or guardians. The questionnaire developed by us included 3 blocks of 5 questions. The first block contained questions designed to disclose information about the diet of schoolchildren aged 14–16 and their attitude to school nutrition. The second block contained questions about the volume and composition of food consumed by respondents during the day. The answers to the questions of the third block made it possible to give a tentative assessment of the demand for flour products of a functional orientation for the analyzed circle of people. After the survey, statistical data processing was carried out. It was found that modern adolescents prefer carbohydrate snacks; they are sorely lacking vitamins, macro-micronutrients, amino acids, polyunsaturated fatty acids and other nutritional food factors, the suppliers of which are bioactive components of animal and plant origin. We have proposed a component composition of a functional additive for the fortification of flour products, consisting of cake of wheat germ, animal albumin and alfalfa seeds. The research results showed that the use of an enriching additive for the production of bioactive flour products for school meals is cost-effective. Summarizing the data obtained during the study, we can conclude: because of their age views, instead of a full meal during their stay at school, adolescents prefer a snack; in connection with the irregular organization of the diet, adolescents 14–16 years old do not get the vital alimentary substances of animal and vegetable origin; the proposed bioactive flour products will correct violations in the diet and will be in demand among adolescents 14–16 years old; the price increase for developed finished products compared to traditional does not go beyond the purchasing power of the target audience.
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - T.V. Alekseeva AU - N.Y. Agaeva AU - I.V. Cheremucskina AU - L.V. Malakova AU - I.N. Vasilenko AU - E.O. Zdorovcev PY - 2020 DA - 2020/08/01 TI - Analysis of Marketing Potential of Bioactive Flour Products for School Meals BT - Proceedings of the Russian Conference on Digital Economy and Knowledge Management (RuDEcK 2020) PB - Atlantis Press SP - 7 EP - 11 SN - 2352-5428 UR - https://doi.org/10.2991/aebmr.k.200730.002 DO - 10.2991/aebmr.k.200730.002 ID - Alekseeva2020 ER -