Literatura académica sobre el tema "Children's food tastes"
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Artículos de revistas sobre el tema "Children's food tastes"
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Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (June 9, 2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.
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Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants using observations based on ingestion and liking scored by the experimenter. For each taste, four bottles were presented (water, tastant, tastant, water). Acceptance of each taste relative to water was defined using proportional variables based on ingestion or liking. Acceptance over the first year only evolved for sweet taste (marginal decrease) and salty taste (clear increase). At each age, sweet and salty tastes were the most preferred tastes. Reactions to umami were neutral. Sour and bitter tastes were the least accepted ones but rejected only when considering liking data. Ingestion and liking were complementary to assess taste acceptance. However, congruency between these measures rose during the first year. Moreover, with increasing age, reactions were more and more contrasted across tastes. Finally, during the first year, inter-individual variability increased for all tastes except salty taste. By enhancing knowledge of the development of taste acceptance the present study contributes to understand better food behaviour in infancy, the foundation of food behaviour in adulthood.
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Birch, Leann L., and Jennifer O. Fisher. "Development of Eating Behaviors Among Children and Adolescents." Pediatrics 101, Supplement_2 (March 1, 1998): 539–49. http://dx.doi.org/10.1542/peds.101.s2.539.
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The prevalence of obesity among children is high and is increasing. We know that obesity runs in families, with children of obese parents at greater risk of developing obesity than children of thin parents. Research on genetic factors in obesity has provided us with estimates of the proportion of the variance in a population accounted for by genetic factors. However, this research does not provide information regarding individual development. To design effective preventive interventions, research is needed to delineate how genetics and environmental factors interact in the etiology of childhood obesity. Addressing this question is especially challenging because parents provide both genes and environment for children. An enormous amount of learning about food and eating occurs during the transition from the exclusive milk diet of infancy to the omnivore's diet consumed by early childhood. This early learning is constrained by children's genetic predispositions, which include the unlearned preference for sweet tastes, salty tastes, and the rejection of sour and bitter tastes. Children also are predisposed to reject new foods and to learn associations between foods' flavors and the postingestive consequences of eating. Evidence suggests that children can respond to the energy density of the diet and that although intake at individual meals is erratic, 24-hour energy intake is relatively well regulated. There are individual differences in the regulation of energy intake as early as the preschool period. These individual differences in self-regulation are associated with differences in child-feeding practices and with children's adiposity. This suggests that child-feeding practices have the potential to affect children's energy balance via altering patterns of intake. Initial evidence indicates that imposition of stringent parental controls can potentiate preferences for high-fat, energy-dense foods, limit children's acceptance of a variety of foods, and disrupt children's regulation of energy intake by altering children's responsiveness to internal cues of hunger and satiety. This can occur when well-intended but concerned parents assume that children need help in determining what, when, and how much to eat and when parents impose child-feeding practices that provide children with few opportunities for self-control. Implications of these findings for preventive interventions are discussed.
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Mennella, Julie A., and Alison K. Ventura. "Understanding the basic biology underlying the flavor world of children." Current Zoology 56, no. 6 (December 1, 2010): 834–41. http://dx.doi.org/10.1093/czoolo/56.6.834.
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Abstract Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes) and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter). Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children's basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet.
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Schor, Juliet B., and Margaret Ford. "From Tastes Great to Cool: Children's Food Marketing and the Rise of the Symbolic." Journal of Law, Medicine & Ethics 35, no. 1 (2007): 10–21. http://dx.doi.org/10.1111/j.1748-720x.2007.00110.x.
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It is now well recognized that the United States is a consumer-driven society. Private consumption comprises a rising fraction of GDP, advertising is proliferating, and consumerism, as an ideology and set of values, is widespread. Not surprisingly, those developments are not confined to adults; they also characterize what some have called the commercialization of childhood. Children are more involved than ever in media, celebrity, shopping, brand names, and other consumer practices. At the core of this change is children's growing role as independent consumers. In recent years, children's access to income has risen markedly, and they have gone from being purchasers of cheap plastic goods and a few select food items (e.g., candy) to being a major market for a diverse set of goods and services, including foodstuffs. Unofficial estimates suggest that children aged four to twelve spent a reported 6.1 billion in purchases from their own money in 1989, 23.4 billion in 1997, and 30 billion in 2002, for a total increase of four hundred percent.
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Scaglioni, Silvia, Michela Salvioni, and Cinzia Galimberti. "Influence of parental attitudes in the development of children eating behaviour." British Journal of Nutrition 99, S1 (February 2008): S22—S25. http://dx.doi.org/10.1017/s0007114508892471.
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The present paper is a review of available data on effects of parental feeding attitudes and styles on child nutritional behaviour. Food preferences develop from genetically determined predispositions to like sweet and salty flavours and to dislike bitter and sour tastes. There is evidence for existence of some innate, automatic mechanism that regulate appetite. However, from birth genetic predispositions are modified by experience. There are mechanisms of taste development: mere exposure, medicine effect, flavour learning, flavour nutrient learning. Parents play a pivotal role in the development of their child's food preferences and energy intake, with research indicating that certain child feeding practices, such as exerting excessive control over what and how much children eat, may contribute to childhood overweight. Mothers are of particular interest on children's eating behaviour, as they have been shown to spend significantly more time than fathers in direct interactions with their children across several familial situations.A recent paper describes two primary aspects of control: restriction, which involves restricting children's access to junk foods and restricting the total amount of food, and pressure, which involves pressuring children to eat healthy foods (usually fruits and vegetables) and pressuring to eat more in general.The results showed significant correlations between parent and child for reported nutritional behaviour like food intake, eating motivations, and body dis- and satisfaction. Parents create environments for children that may foster the development of healthy eating behaviours and weight, or that may promote overweight and aspects of disordered eating. In conclusion positive parental role model may be a better method for improving a child's diet than attempts at dietary control.
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Alim, Andi, Andi Agustang, and Arlin Adam. "Transformation of Consumption Behavior of the Poor in the Case of Malnutrition: Health Sociology Study with Participatory Approach in Makassar City, Indonesia." Open Access Macedonian Journal of Medical Sciences 9, E (August 8, 2021): 598–607. http://dx.doi.org/10.3889/oamjms.2021.6417.
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BACKGROUND: Poor families understand, interpret, and interpret the balanced nutritional content of food and drinks consumed daily according to their experiences and the environment that hits them. The assumption of this research assumes that there is a change in consumption behaviour due to the knowledge of the poor which is formed by advertisements with very high exposure and frequency every day.AIM: This study aims to explore the transformation of consumer behaviour that causes the process of malnutrition and the framework of capitalism in marginalizing the poor to fulfil their nutritional needs. METHODS: This study uses qualitative research methods with a critical approach paradigm. RESULTS: This study found that malnutrition among the poor in Makassar City is caused by the wrong knowledge of the community in understanding nutritious food. Meanwhile, children's tastes are formed based on environmental influences which are generally constructed by industrially processed foods. Another finding is that the framework of capitalism in marginalizing the poor to fulfil their nutritional needs operates in the form of massification of industrial processed food and beverage products; the intensity of advertising for nutritious food products, the presence of online food ordering technology; the construction of the lifestyle of the person who belongs; and the emergence of outlets/shops serving fast food. CONCLUSIONS: The critical paradigm used in this study produces sociological actions that need to be taken to avoid the trap of food capitalism for poor families through community empowerment movements towards healthy shopping behaviours.
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Ruis, A. R. "“The Penny Lunch has Spread Faster than the Measles”: Children's Health and the Debate over School Lunches in New York City, 1908–1930." History of Education Quarterly 55, no. 2 (May 2015): 190–217. http://dx.doi.org/10.1111/hoeq.12113.
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A few days before Thanksgiving in 1908, the home economist Mabel Hyde Kittredge initiated a school lunch program at an elementary school in Hell's Kitchen, serving soup and bread to hungry children in the infamous Manhattan neighborhood. The following year, she founded the School Lunch Committee (SLC), a voluntary organization composed of home economists, educators, physicians, and philanthropists dedicated to improving the nutritional health and educational prospects of schoolchildren. By 1915, just seven years after the initiative began, the SLC was serving 80,000 free or low-price lunches a year to children at nearly a quarter of the elementary schools in Manhattan and the Bronx. Most of the schools were located in the city's poorest districts, and experience showed that the lunches were reaching those most in need at minimal cost to the organization. All the food served was inspected by the Health Department, and the meals were nutritionally balanced and tailored to the ethnic tastes and religious requirements of different school populations. Sparse but compelling evidence indicated that the program had reduced malnourishment among the children who partook, and teachers and principals at participating schools reported reductions in behavioral problems, dyspepsia, inattentiveness, and lethargy.
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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
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The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
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Hegde, Amitha, and Akhilesh Sharma. "Genetic Sensitivity to 6-N-Propylthiouracil (PROP) As a Screening Tool for Obesity and Dental Caries in Children." Journal of Clinical Pediatric Dentistry 33, no. 2 (December 1, 2008): 107–12. http://dx.doi.org/10.17796/jcpd.33.2.d210j2631806121l.
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Purpose: Dental caries and childhood obesity epidemics are multifactorial complex disease and children's dietary pattern is a common underlying etiologic factor in their causation. Dietary preferences and taste are genetically determined. In the present study children were identified who are at greater risk for developing dental caries and obesity so as to institute preventive measures at an early stage. Materials: Among 500 children belonging to the age group of 8-12 years of both sexes PROP sensitivity test was carried out. Body mass index was determined and the caries experience was recorded. A Questionnaire was prepared and given to the parents of the children to evaluate their dietary habits. The results were subjected to statistical analysis using prevalence test, ANOVA test and chi-square test. Results: We found that the non taster children had higher caries experience and body weight respectively as compared to children who were supertasters and medium tasters. Super-tasters tended to be sweet and fatty food dislikers and non-tasters tended to be likers. Conclusions: The PROP test proved to be a useful tool in determining the genetic sensitivity levels of the bitter taste and could be used as a useful screening tool to identify children at risk of developing obesity and dental caries.
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Tauriello, Sara, Lily McGovern, Brianna Bartholomew, Leonard H. Epstein, Lucia A. Leone, Juliana Goldsmith, Elizabeth Kubiniec, and Stephanie Anzman-Frasca. "Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain." Nutrients 13, no. 2 (February 19, 2021): 673. http://dx.doi.org/10.3390/nu13020673.
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Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of restaurant meal choices, there is a lack of research considering children’s perspectives on the taste of different healthier kids’ meal options. The current study sought to examine, via objective taste testing, children’s liking of and preference for healthier kids’ meal options at a quick-service restaurant (QSR) and to describe bundled kids’ meals with evidence of both taste acceptability and consistency with nutrition guidelines. Thirty-seven 4-to-8-year-old children completed taste tests of ten healthier main and side dish options. Liking and preference were assessed using standard methods after children tasted each food. Children also reported their ideal kids’ meal. Results show the majority of children liked and preferred three main (turkey sandwich, chicken strips, peanut butter/banana sandwich) and side dishes (yogurt, applesauce, broccoli), with rank order differing slightly by age group. Accepted foods were combined into 11 bundles meeting nutritional criteria. Results highlight healthier kids’ meals with evidence of appeal among children in a QSR. Findings can inform future research and may increase the success of healthy eating interventions in these settings.
Tesis sobre el tema "Children's food tastes"
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Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.
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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several tests were conducted and results noted. Overall the results of this thesis show that it is possible to gather reliable hedonic data from young, even pre-school children, and that it is possible that very early feeding experience has some influence on adults' food preferences.<br>Doctor of Philosophy (PhD)
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Magnusson, Emma. "Grundsmaksperception hos 4-6-åriga förskolebarn : Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13994.
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Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)smaker, provsmakning av tio olika livsmedel med fortsatt samtal om vad dessa smakade. Tredje momentet var träning med grundsmaklösningar där barnen fick öva på att känna igen sött, surt, salt, bittert och umami. Sista momentet var ett grundsmaktest där barnen fick svara vilka grundsmaker de kunde identifiera i varje livsmedel. Resultaten visade på en signifikant skillnad förmåga att uppfatta salt jämfört med övriga grundsmaker, samt en markant ökad förmåga att både identifiera och verbalisera samtliga grundsmaker i livsmedel efter grundsmakträning. Från att ha benämnt ”gott” och ”äckligt” som smaker kunde barnen efter träning i större utsträckning sätta ord på och identifiera flera olika grundsmaker i livsmedlen de smakade. En kort grundsmakträning är en enkel metod som kan bidra till att få små barn att inta ett positivt, nyfiket förhållningssätt till nya smaker och mat i allmänhet.<br>Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general.
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Dial, Lauren Ann. "Healthy? Tasty? Children's Evaluative Categorization of Novel Foods." Bowling Green State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1518364823958472.
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James, Catherine Elizabeth. "Development of the sense of taste in 8-9 year old children /." View thesis View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.150905/index.html.
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Skolin, Inger. "Nutritional consequences in children undergoing chemotherapy for malignant disease." Doctoral thesis, Umeå : Klinisk vetenskap, pediatrik, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-617.
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Dial, Lauren Ann. "Are Fruit Snacks Like Fruit? Children's and Parents' Evaluations of Deceptive Packaged Foods." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617378849140852.
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Tirelli, Alessandro. "Effects of Health Claims on Consumption and Taste in Children: The Moderating Effects of Sex." Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/37194.
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Research on adults has shown that when certain energy dense foods (EDF) are marketed as ‘healthy’, consumption of these foods increases during a single eating occasion. However, the effect health claims can have on consumption and taste in pre-adolescent children is largely unknown. The main objective of this thesis was to examine how health claims influence energy intake (EI) and liking in pre-adolescent children. A between-subject experimental design was used, whereby 66 participants (34 girls and 32 boys, mean ± SD age: 10.5 ± 1.4 years), consumed a chocolate milkshake while watching specific videos on YouTube ® for 20 minutes. The participants were randomly assigned in equal numbers split into one of two groups. For one group (control), no label was added and nothing was said about the milkshake. In the experimental (health claim) group, the milkshakes were labeled and presented as “high in calcium, and healthy”. The primary outcomes were EI and liking of the milkshake, while appetite sensations were also assessed using visual analogue scales (VAS). Results from Analysis of Covariance (ANCOVA) indicate that compared to the same shake without a health claim, a chocolate milkshake that was advertised as healthy was perceived as healthier, although there was no effect on EI or taste. When sex was investigated, boys consumed significantly more calories than girls when the milkshake was advertised as healthy. The higher EI from boys in the ‘healthy’ condition suggests a health claim may elicit different food consumption behaviors between sexes. In addition, the participants from the experimental (healthy) group who rated the milkshake as highly healthy consumed significantly more calories than those from the same group who only rated the milkshake moderately healthy. Further research is needed to better determine the effects of different health claims on children’s taste and EI, and to corroborate these initial findings and examine the underlying reasons for the observed sex differences.
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Yabsley, Jaime-Lee. "Validation of a Child Version of the Three-Factor Eating Questionnaire – A Psychometric Tool for the Evaluation of Eating Behaviour." Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/37977.
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Introduction: Currently, 1 in 7 children are classified as obese, which represents an obesity rate two times higher than that of the last 25 years. Part of the solution to address the positive energy balance underlying weight gain is to target the specific eating behaviours and factors that lead to food intake. One widely used tool to measure eating behaviour is the Three-Factor Eating Questionnaire (TFEQ).
Objective: The primary objective of this study was to validate scores of the 21-item Child version of the Three-Factor Eating Questionnaire (TFEQ-R21 C), by examining validity evidence and reliability of TFEQ-R21 C responses in a sample of Canadian children and adolescents. The secondary aim was to examine the associations between the TFEQ-R21 C factors and body mass index (BMI) z-scores and food/taste preferences.
Methods: The participants consisted of a sample of 158 children, 63 boys (mean age: 11.5 ± 1.6 years) and 95 girls (mean age: 11.9 ± 1.9 years), recruited from English schools in the Ottawa area. To assess eating behaviour, participants filled out the TFEQ-R21 C, the Power of Food Scale, and the Leeds Food Preference Questionnaire. Height and weight measurements were taken using a stadiometer and a digital scale. An exploratory factor analysis with oblique rotation and an item analysis were conducted to determine the factor structure and validity of the questionnaire. A median split on Cognitive Restraint (CR), Internal Uncontrolled Eating (UE 1), External Uncontrolled Eating (UE 2), and Emotional Eating (EE) was used to dichotomize factor-based scores into high and low categories for each factor, to allow for group comparisons. Bivariate correlations explored relationships between weight, BMI and BMI z-score, and food and taste preference, by sex and age group. To determine if BMI, BMI z-scores, and food/taste preferences were associated with factor scores of the TFEQ-R21 C, two-way ANOVAs were conducted.
Results: The exploratory factor analysis replicated the Emotional Eating (EE) and Cognitive Restraint (CR) scales of the original TFEQ-R21, whereas the global factor of Uncontrolled Eating (UE) produced two subscales: Internal Uncontrolled Eating (UE 1) and External Uncontrolled Eating (UE 2). Item 17 did not load onto any of the factors and was subsequently removed. The four-factor model, with item 17 removed (FFEQ-R21 C: 20-item Child version Four-Factor Eating Questionnaire), accounted for 41.2% of the common variance in the data and showed good internal consistency (α= 0.81). The factors of UE 1 (r= 0.27, p<0.001), UE 2 (r= 0.36, p<0.0001), and CR (r= 0.20, p= 0.04) correlated significantly with EE. Younger children reported higher UE 1 scores [F(1,143)= 3.99, p=0.048, f2= 0.028] and CR scores [F(1,143)= 3.99, p= 0.001, f2= 0.089]. Boys who reported a high UE 1 scores had a significantly higher weight [F(1,58)= 6.44, p=0.014, f2= 0.117 ] and BMI z-scores [F(1,58)= 4.45, p=0.039, f2=0.083], compared to those who reported low UE 1 scores. Children with overweight or obesity [F(1,143)= 2.75, p<0.001. f2= 0.035] reported higher EE scores, compared to children of normal weight. Children with high UE 1 scores reported greater preference for high protein and fat foods, and high fat savoury (HFSA) and high fat sweet (HFSW) foods, compared to those with low UE 1 scores. Higher preference for high protein, fat, and carbohydrate foods, and HFSA, HFSW, and low fat savoury foods (LFSA) foods was found in children with high UE 2 scores, compared to those with low UR 2 scores. Children and adolescents with low CR scores reported greater preference for high protein, carbohydrate, and fat foods, compared to those who reported high CR scores.
Discussion: This study showed adequate reliability and validity evidence of the TFEQ-R21 C scores, and that the questionnaire is best represented by a 20-item four-factor model in our sample. The FFEQ-R21 C was able to identify relevant eating behaviour traits associated with higher BMI z-scores and food preferences in both sexes and age groups, which were mainly in accordance with previous findings in children and adolescents. These results support the utility of the questionnaire for the assessment and identification of problematic eating behaviour and food preferences in the Canadian pediatric population. Younger children reported higher influence of the psychological constructs of eating behaviour (CR, UE 1, UE 2, and EE), compared to older children. This study provides preliminary evidence that FFEQ-R20 is a reliable and valid self-report tool to measure eating behaviour in children and adolescents to characterize those at higher risk for excess weight. However, further research is needed to examine the validity of the questionnaire in larger samples and in other geographical locations across Canada, as well as the inclusion of extraneous variables such as parental eating behaviour, socioeconomic status, and physical activity levels.
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Divert-Henin, Camille. "Caractérisation de l'attirance des enfants pour la saveur sucrée : rôles des expériences alimentaires et apport de l'imagerie cérébrale." Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS082/document.
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Il a été largement démontré que la saveur sucrée était la saveur la plus appréciée chez les nouveau-nés et que cette attirance demeurait élevée tout au long de l’enfance et de l’adolescence. Il semble primordial de mieux caractériser le comportement alimentaire des enfants pour cette saveur en s’intéressant au rôle joué par les expériences alimentaires et aux apprentissages qui en découlent dans la mise en place de l’attirance pour les aliments et boissons sucrés. Pour répondre à cette problématique nous avons allié une approche comportementale et une approche en imagerie cérébrale (IRMf) chez les enfants de 7-12 ans afin de caractériser leur comportement alimentaire envers la saveur sucrée. Les résultats montrent peu de liens entre expositions à la saveur sucrée et attirance pour la saveur sucrée. Cependant, l’attirance pour la saveur sucrée est fortement associée à la quantité de glucides simples consommés en situation de libre choix. De plus, les sucres caloriques jouent un rôle renforçateur dans l’apprentissage de l’appréciation d’une flaveur nouvelle et l’exposition répétée à des boissons sucrées et édulcorées permet aux enfants d’apprendre à compenser l’énergie consommée aux repas suivants l’ingestion des boissons. La compensation n’est cependant que partielle. Enfin, les analyses en IRMf suggèrent que plus les enfants sont exposés aux boissons sucrées moins il y a d’activation en réponse aux sucres au niveau de régions du circuit de la récompense. Par une approche originale, ces travaux ont permis de mieux caractériser l’attirance des enfants pour la saveur sucrée et soulignent le rôle des apprentissages dans la mise en place des préférences alimentaires<br>It has been widely demonstrated that infants have a higher preference for sweetness than for any other tastes and that sweetness attraction remain high throughout childhood and adolescence. Therefore, better characterizing children’s eating behavior toward sweetness by evaluating the role of food experiences and learning in the development of children’s attraction toward sweet foods and drinks seems essential. To better address this issue behavioral and brain imaging (fMRI) protocols were combined in 7 to 12 year-old children in order to characterize in different ways their eating behavior toward sweetness. Results showed few links between early and current sweetness exposure and attraction toward sweet taste. However, attraction toward sweet taste is strongly associated with simple carbohydrate intake in a free choice buffet. Moreover, nutritive carbohydrates play a reinforcing role in food learning in terms of children’s food liking. Children’s capacities to compensate the calories consumed in a preload drink are learned after repeated exposures to caloric and non-caloric drinks. However, caloric compensation remains uncomplete. Furthermore, fMRI data suggest that sweet drink exposure could lead to decreased activations in regions involved in food reward. Using an original methodological approach, the present work resulted in a better characterization of children’s attraction toward sweetness. Moreover, these results give an interesting insight regarding the role of experiences with sweet foods and drinks during childhood in the development of children’s food preferences
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Rose, Grenville John. "Sensory aspects of food preferences." Thesis, 1999. http://handle.uws.edu.au:8081/1959.7/130.
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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several tests were conducted and results noted. Overall the results of this thesis show that it is possible to gather reliable hedonic data from young, even pre-school children, and that it is possible that very early feeding experience has some influence on adults' food preferences.
Libros sobre el tema "Children's food tastes"
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Oppel, Kenneth. The king's taster. New York, NY: HarperCollinsPublishers, 2008.
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Siniawer, Eiko Maruko. Discarding Cultures. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0017.
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This chapter analyzes the Japanese social critique of overconsumption by way of addressing how the issue of food waste was linked to broader concerns, such as environmental degradation and the low rate of national food self-sufficiency. It describes how bureaucrats, citizens, corporations, and social critics are mobilized to dissuade the consuming public from their tastes for convenience and disposability. Using examples from didactic materials, such as the conservationist cartoons of High Moon and children's books, the chapter reveals national anxieties around food issues and the recourse to nostalgia as a solution for contemporary waste. Critics sought to imbue consumers with the spirit of earlier times, when consumers respected whole foods, produced through the sweat of farmers and prepared with motherly love, rather than relying on processed convenience foods.
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Cinotto, Simone. The Contested Table. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037733.003.0001.
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This chapter examines the conflict over food that pitted New York-born Italians against their immigrant parents during the period 1920–1930. It begins with a discussion of how food became a symbol of both domesticity and ethnicity for Italian Americans in East Harlem by focusing on the domestic conflicts that arose between first- and second-generation Italian immigrants, and particularly the food conflicts in the immigrant home. It then explores the factors that fueled the clash of values and tastes between immigrant children and their parents, including the former's fascination for a modern popular culture that disregarded immigrant ways of life as backward and inferior, and the parents' desire to own a home—which meant mobilizing all of a family's resources, including children's paychecks—and sacrificing other investments in social mobility such as education. It also considers how food and food rituals were used in the construction of the Italian American family, with its emphasis on solidarity, strong gender roles, a commitment to work, suspicion toward abstract ideas, and an appreciation of the limits of happiness.
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Ilgım Veryeri Alaca. Consumable Reading and Children's Literature: Food, Taste and Material Interactions. Benjamins Publishing Company, John, 2022.
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Ilgım Veryeri Alaca. Consumable Reading and Children's Literature: Food, Taste and Material Interactions. Benjamins Publishing Company, John, 2022.
Buscar texto completoCapítulos de libros sobre el tema "Children's food tastes"
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Lang, S. "Why tastes change." In Children’s Food, 49–68. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1115-7_4.
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Birch, L. L. "The control of food intake by young children: The role of learning." In Taste, experience, and feeding., 116–35. Washington: American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-009.
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Probyn, Elspeth. "How Do Children Taste? Young People and the Production and Consumption of Food." In Contested Bodies of Childhood and Youth, 84–96. London: Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230274747_6.
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"3. Taste, Smell And Food Preferences." In The Yale Guide to Children's Nutrition, 16–24. Yale University Press, 2017. http://dx.doi.org/10.12987/9780300174892-006.
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Srivastava, Komal. "Autism and Diet." In Emerging Trends in the Diagnosis and Intervention of Neurodevelopmental Disorders, 194–210. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7004-2.ch010.
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The parents of children with autism spectrum disorder (ASD) often try alternative treatments to reduce their children's symptoms, and one of the alternatives is a specialized diet. This diet is called gluten-free casein-free or GFCF diet. The GFCF diet has grown popular over the years. These children may be sensitive to the taste, smell, color, and texture of foods. They may limit or totally avoid some foods and even whole food groups. They may have difficulty focusing on one task for an extended period of time. It may be hard for a child to sit down and eat a meal from start to finish. The chapter highlights the impact of maternal nutrition, nutritional deficiencies, and GFCF diet in ASD.
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Povitz, Lana Dee. "A Taste of What It Takes." In Stirrings, 26–54. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653013.003.0002.
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In the late 1960s, at the peak of the Puerto Rican- and Black-led community control movement, United Bronx Parents, an organization of mostly immigrant mothers, launched the city’s first sustained grassroots campaign to improve school lunch. This chapter explores the tenets of community control and the related movement of welfare rights to show how both informed the approach of parent organizers who staged the campaign and challenged New York City’s Board of Education to improve services to school-aged children. The chapter also shows how food became a tool of empowerment: the campaign helped parents move from blaming themselves to having a systemic understanding of their children’s disenfranchisement within a racist public school system. The campaign gave parent organizers the knowledge that they could solve problems more effectively than could school administrators.
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Pepino, M., and J. Mennella. "Children's liking of sweet tastes and its biological basis." In Optimizing sweet taste in foods. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824221.ch3.
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Højlund, Susanne. "The Sugar Devil: Demonizing the Taste of Sweetness in Denmark." In Modern Folk Devils: Contemporary Constructions of Evil, 81–96. Helsinki University Press, 2021. http://dx.doi.org/10.33134/hup-13-5.
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This chapter focuses on how a food item, namely sugar, suddenly emerged as devilish in Danish children’s institutions. How, the article asks, has it become possible within a relative short number of years to change the perceptions of sugar and agree on it as a dangerous foodstuff to an extent that there are written rules for its use for nearly all children in Denmark? The folk devil here is someone, or something, that has always been there but which suddenly (re)emerges as particularly evil.
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Keeling, Kara K., and Scott T. Pollard. "An Invitation to the Table." In Table Lands, 3–10. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0001.
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Children’s literature is filled with foods to eat, reflecting the pleasure humans take in taste, which occurs as much in the mind as in the body. Food studies as a field has grown since the 1990s, crossing boundaries from the social sciences into the sciences. Within literary studies, work has shifted from seeing food as a literary trope to using material culture as an approach to what food signifies in a socio-historical context. Table Lands is a broad survey of food’s function in children’s texts, showing how comprehending the socio-cultural contexts of food reveals fundamental understandings of the child and children’s agency and enriches the interpretation of such texts. In roughly chronological order, it examines a variety of texts from historical to contemporary, non-canonical to classics—many from the Anglo American tradition but enriched by several books from multicultural traditions (Native American, Jewish American, African American, and immigrant Vietnamese)—and including a variety of genres, formats, and age-group audiences. These include realism (both historical and contemporary), fantasy, cookbooks, picture books, chapter books, young adult novels, and film.
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Pepino, M. Y., and J. A. Mennella. "Children’s liking of sweet tastes and its biological basis." In Optimising Sweet Taste in Foods, 54–65. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691646.1.54.
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Setiyani, Solikhah Eli, and Fitria Siswi Utami. "Supplementary Food Therapy for the Recovery of Malnourished Children 0-59 Months: A Systematic Review." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.09.
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ABSTRACT Background: Acute malnutrition is the highest cause of death among children under five. This is because children are a group that is vulnerable to health problems, one of which is infection. In this phase there is a very rapid growth and development in children. This problem occurs in part in low- and middle-income countries. This study aimed to review the effect of supplementary food therapy for recovery among malnourished children aged 0-59 months. Subjects and Methods: This was a scoping review using the Arksey and O’Malley framework. The framework used to identify relevant studies is Population, Intervention, Comparison, and Outcome (PICO), with a search strategy using 5 databases, namely PubMed, Science Direct, Proquest, Wiley, and Google Scholar which match the inclusion and exclusion criteria. Results: Supplementary food therapy for recovery of malnourished children 0-59 months could be done with inpatient and outpatient care using Modified Dried Skilled Milk and Coconut Oil (Modisco), Ready to use Therapeutic Food (RUTF), Soy Maize Sorghum RUTF (SMS RUTF), F 75, and F 100. The most widely used recovery supplementary food therapies are Modisco, RUTF, SMS RUTF, F75 and F100. RUTF in Indonesia has not been widely used for the therapy of malnourished children, while for F75 and F100 it has been used as a treatment but not maximally because it tastes bad so it is not liked by children. Conclusion: Several studies have examined the effectiveness of these supplementary foods, apart from being used in the hospital, they can also be given on an outpatient basis with the supervision of related health workers. Keywords: children, malnutrition, therapy, supplementary food Correspondence: Solikhah Eli Setiyani. Universitas Aisyiyah Yogyakarta, Indonesia. Email: elisetiyani01@gmail.com DOI: https://doi.org/10.26911/the7thicph.03.09
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Kolpakova, D. E., Lyudmila Asyakina, A. S. Frolova, and T. Yu Mokrushina. "CHARACTERISTICS OF NON-TRADITIONAL RAW MATERIALS INCREASING THE NUTRITIONAL VALUE OF BREAD." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-59.
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Improving the nutrition of people has always been one of the main tasks of people. If a person eats junk food, then he has a metabolic disorder, the functional ability of the digestive, cardiovascular, nervous and other body systems. Demographic difficulties, frequent stresses, an increase in the number of people suffering from various diseases, deterioration in the health of children, etc., all these factors necessitate the introduction of additional raw materials that increase the nutritional and biological value of food products, in particular bread and bakery products.
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Melo Neto, Fernando de Paiva, Artêmio José Araruna Dias, Marinna Karla da Cunha Lima Viana, Maurício Vasconcelos Valadares Neto, Paulo Francisco Lucena de Araújo Espínola, Bruna Nadiely Victor da Silva, Isabella Araújo Mota Fernandes, and Rafael de Souza Andrade. "16p microtriplication case report associated with autistic spectrum disorder." In XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.540.
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Context: The literature on interstitial microtriplications at the 16p11.2 locus is scarce and unclear. We bring a rare case of microtriplications in the 16p11.2 locus associated with Syndromic Autistic Spectrum Disorder (ASD) and Intellectual Disability (ID) to stimulate discussion about this rare and complex condition. Case report: A.M.C., female, 10 years old, with history of agitation and aggression. Referred to neuropediatrician at 6 years old for behavioral change, socialization difficulties, agitation, heteroaggressiveness, developmental delay and school difficulty. She is not literate, has motor stereotypes when agitated, preferably plays with younger children, has tactile (water), taste (food) and sound sensory dysfunction, a low frustration threshold, difficulty in accepting routine changes and BMI of 14. Genetic evaluation showed interstitial triplication of 610Kb in the short arm of chromosome 16, raising diagnostic hypotheses of ASD and ID. Conclusions: Changes in microduplication in this locus are predisposing genetic factors for neurodevelopmental delays, ASD and ID. Changes in the number of 16p11.2 copies are believed to promote BMI index body change and brain changes in a dose-dependent manner on the phenotype. Brain changes include areas associated with reward, language and cognition. We bring this case to bring attention and discussion about to this rare condition.
Informes sobre el tema "Children's food tastes"
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Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.
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The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists, food manufacturers and food business operators. It affects around 5-8% of children and 2-3% of adults in the UK, and although rare, can be fatal. Public concern over FHS has grown in recent years. In the UK and elsewhere, food recalls due to the presence of undeclared allergens feature predominantly in food alerts; legislation over food labelling has become clearer, and consumers and producers are more aware of FHS. The FSA has been a major funder of research into FHS for over 2 decades, and the outputs of the research programme has had significant impacts at a national and global scale, most notably in the area of the prevention of FHS in children and the presence of declared and undeclared allergens in food products. Strengthening protections for consumers with FHS is a top priority for the FSA. The FSA has established a Food Hypersensitivity Programme Board to oversee and coordinate its work in this area. The working group was tasked with reviewing the research into FHS supported by the Food Standards Agency to date, and prioritising those priority areas where the current scientific evidence is limited and therefore should be a focus for future research investment. The aim –to make the UK the best country in the world for consumers with food hypersensitivity.
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In Conversation… Fussy Eating. ACAMH, July 2018. http://dx.doi.org/10.13056/acamh.4174.
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Many parents naturally worry whether their child is getting enough food if they refuse to eat sometimes. It would appear to be normal for young children to refuse to eat or even taste new foods but what is the science and evidence behind this? Are there interventions that parents can take?