Nutrition Awareness Project for Children from BUBFA
“Nutrition Awareness Project for Children from BUBFA”
Nutrition Awareness for Young Children from Burhaniye Faculty of Applied Sciences: “Taste, Discover, Grow” Project Implemented in Kindergarten
As part of a social responsibility project by Burhaniye Faculty of Applied Sciences (BUBFA), the “Food Neophobia Awareness” event—aimed at reducing preschool children’s fear of trying new foods—was successfully held at Burhaniye Emine Akel Kindergarten with great interest.
Social Responsibility Project to Reduce Food Neophobia in Children
Burhaniye Faculty of Applied Sciences carried out an important project aimed at reducing fear and prejudice toward new foods among preschool-aged children. The project, prepared with the motto “Taste, Discover, Grow with BUBFA,” was implemented at Burhaniye Emine Akel Kindergarten.
The event was attended by Burhaniye District Governor Cumali Atilla, Faculty Dean Prof. Dr. M. Oğuzhan İlban, Burhaniye District Director of National Education Bora Zihni, Kindergarten Principal Oğuzhan Öztürk, and Research Assistant Setenay Melek Yurttabir, who met with the children during the activity.
The project was carried out under the supervision of Faculty Dean Prof. Dr. M. Oğuzhan İlban by 3rd-year Gastronomy and Culinary Arts students Azra Güldiken, Zehra Dinçer, Buse Kutlu, Müşkünaz Ateş, and Rana Yüncü. As part of the project, informative brochures explaining the causes of food neophobia and methods to reduce it were distributed to parents.
Children Met New Flavors
During the tasting workshop organized for the children, the project team prepared healthy foods for them to try. It was observed that the children enjoyed experiencing new foods in a fun environment and were more willing to accept them when presented in an engaging way.
“We Will Continue Supporting Projects that Contribute to Society”
At the end of the event, Faculty Dean Prof. Dr. M. Oğuzhan İlban stated:
“Our faculty always supports social responsibility projects that contribute to society. I congratulate our students and all institutions we collaborated with for their valuable work in helping children develop a positive attitude toward food diversity.”
