The objective of the research was to evaluate the knowledge, consumption and acceptance of children in relation to vegetables, especially the watercress, their participation in the preparation of meals and the degree of food neophobia of this public. Also, evaluate the effect of cooking workshops on the acceptability of watercress-added food products among children, in addition to analyzing the products physico-chemical composition. Twenty-three school-age children answered questionnaires and participated in cooking workshops for the preparation and sensory evaluation of cookie and cheese bread, added of watercress. The products were also evaluated in relation to the physico-chemical composition. Most children had low knowledge of vegetables and low acceptance of watercress. In general, the participation of children in the cooking workshops increased the products acceptability. The products presented a good nutritional profile and can be offered to school-age children, since they contain a better nutrient content than those traded without the addition of vegetables, especially for the contents of minerals and fibers. It was concluded that school-age children have low knowledge and acceptability of vegetables, among them the watercress. Cooking workshop is an effective educational strategy to improve the acceptability of food products added of watercress by this public. In addition, these products have a good nutritional profile, which promotes the supply of healthier foods, contributing to the reduction of the risk of future chronic non-communicable diseases
