Siga este enlace para ver otros tipos de publicaciones sobre el tema: Children's food tastes.
Artículos de revistas sobre el tema "Children's food tastes"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Children's food tastes".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
1
Schwartz, Camille, Sylvie Issanchou y Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life". British Journal of Nutrition 102, n.º 9 (9 de junio de 2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.
Texto completoResumen
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.
2
Birch, Leann L. y Jennifer O. Fisher. "Development of Eating Behaviors Among Children and Adolescents". Pediatrics 101, Supplement_2 (1 de marzo de 1998): 539–49. http://dx.doi.org/10.1542/peds.101.s2.539.
Texto completoResumen
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.
3
Mennella, Julie A. y Alison K. Ventura. "Understanding the basic biology underlying the flavor world of children". Current Zoology 56, n.º 6 (1 de diciembre de 2010): 834–41. http://dx.doi.org/10.1093/czoolo/56.6.834.
Texto completoResumen
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.
4
Schor, Juliet B. y Margaret Ford. "From Tastes Great to Cool: Children's Food Marketing and the Rise of the Symbolic". Journal of Law, Medicine & Ethics 35, n.º 1 (2007): 10–21. http://dx.doi.org/10.1111/j.1748-720x.2007.00110.x.
Texto completoResumen
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.
5
Scaglioni, Silvia, Michela Salvioni y Cinzia Galimberti. "Influence of parental attitudes in the development of children eating behaviour". British Journal of Nutrition 99, S1 (febrero de 2008): S22—S25. http://dx.doi.org/10.1017/s0007114508892471.
Texto completoResumen
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.
6
Alim, Andi, Andi Agustang y 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 (8 de agosto de 2021): 598–607. http://dx.doi.org/10.3889/oamjms.2021.6417.
Texto completoResumen
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.
7
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, n.º 2 (mayo de 2015): 190–217. http://dx.doi.org/10.1111/hoeq.12113.
Texto completoResumen
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.
8
Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski y Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study". Pediatric Reports 13, n.º 2 (18 de mayo de 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
Texto completoResumen
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.
9
Hegde, Amitha y 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, n.º 2 (1 de diciembre de 2008): 107–12. http://dx.doi.org/10.17796/jcpd.33.2.d210j2631806121l.
Texto completoResumen
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.
10
Tauriello, Sara, Lily McGovern, Brianna Bartholomew, Leonard H. Epstein, Lucia A. Leone, Juliana Goldsmith, Elizabeth Kubiniec y 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, n.º 2 (19 de febrero de 2021): 673. http://dx.doi.org/10.3390/nu13020673.
Texto completoResumen
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.
11
Sick, Julia, Rikke Højer y Annemarie Olsen. "Children’s Self-Reported Reasons for Accepting and Rejecting Foods". Nutrients 11, n.º 10 (14 de octubre de 2019): 2455. http://dx.doi.org/10.3390/nu11102455.
Texto completoResumen
Children’s eating behavior does not necessarily align with dietary recommendations, and there is a need for better understanding the factors underlying their food choices. The aim of this study was to investigate children’s self-reported reasons for accepting and rejecting foods. A questionnaire was developed with reasons based on prior research and in-depth interviews. A set of various food stimuli covering different types was evaluated by 106 girls and 99 boys aged 10–13 years by checking all reasons that apply (CATA) for either accepting or rejecting them. Results showed gender differences among reasons for both food acceptance and rejection, but also in liking and willingness to re-taste the stimuli. The most common reason for food acceptance was good taste in boys and curiosity in girls; for food rejection they were bad taste, bad smell and dislike of appearance in boys and bad taste, bad smell, dislike of appearance and texture in girls. Overall, boys liked the food stimuli more than girls and were more willing to re-taste them. Future research should focus more on the role of sensory properties in both acceptance and rejection, and the potential of children’s curiosity as a driver in tasting foods should be further explored.
12
Reeves, Janel, Sharon Thompson y Alexandria Floyd. "Call a Vegetable a Vegetable: Perceptions and Taste Ratings". Open Public Health Journal 10, n.º 1 (29 de mayo de 2017): 52–56. http://dx.doi.org/10.2174/1874944501710010052.
Texto completoResumen
Background: Research is mixed regarding how nutritional value of food can influence perceptions about taste, particularly among children. This study examined children’s perceptions of vegetable-enhanced snacks and milk substitutes prior to and after tasting. Methods: Two taste tests were performed with two groups of elementary age children (n = 29 and n=22). Prior to each tasting, they were made aware of the food being tasted. Participants provided perceptions of taste prior to sampling and also after tasting. Data were analyzed with paired two sample t-tests. In Taste Test #1, children gave spinach brownies higher ratings after tasting (prior: M=2.24; after: M = 2.86, p < .05) and rated cheesy sweet potato crisps lower after tasting (prior: M = 2.45, after: M = 1.48, p < .05). In Taste Test #2, children rated both vanilla soymilk (prior: M = 1.91, after: M = 2.64, p < .05) and zucchini oatmeal cookies (prior: M = 1.73, after: M = 2.46, p < .05) higher after tasting. Conclusion: Consumption of vegetable enhanced foods or milk substitutes may be encouraged without deception in order to promote a more nutrient dense diet among elementary-aged children.
13
Wardle, Jane y Lucy Cooke. "Genetic and environmental determinants of children's food preferences". British Journal of Nutrition 99, S1 (febrero de 2008): S15—S21. http://dx.doi.org/10.1017/s000711450889246x.
Texto completoResumen
Omnivores have the advantage of a variety of food options but face a challenge in identifying foods that are safe to eat. Not surprisingly, therefore, children show a relative aversion to new foods (neophobia) and a relative preference for familiar, bland, sweet foods. While this may in the past have promoted survival, in the modern food environment it could have an adverse effect on dietary quality. This review examines the evidence for genetic and environmental factors underlying individual differences in children's food preferences and neophobia. Twin studies indicate that neophobia is a strongly heritable characteristic, while specific food preferences show some genetic influence and are also influenced by the family environment. The advantage of the malleability of human food preferences is that dislike of a food can be reduced or even reversed by a combination of modelling and taste exposure. The need for effective guidance for parents who may be seeking to improve the range or nutritional value of foods accepted by their children is highlighted.
14
Monalisa, Nazratun, Edward Frongillo, Christine Blake, Susan Steck y Robin DiPietro. "Food-Choice Values of Elementary School Children and Strategies Used to Influence Mothers’ Food Purchasing Decisions". Current Developments in Nutrition 4, Supplement_2 (29 de mayo de 2020): 720. http://dx.doi.org/10.1093/cdn/nzaa051_017.
Texto completoResumen
Abstract Objectives This study aimed to understand the values held by elementary school children in constructing food choices and the strategies they used to influence their mothers’ food purchasing decisions. Methods Semi-structured qualitative interviews were conducted with 40 elementary school children (aged 6–11 years) and their mothers living in South Carolina. Food choice information was collected only from children and strategies to influence mothers’ food purchases were collected from both children and mothers. The interviews were audio-recorded, transcribed verbatim, and open-coded. Coding matrices were used to compare children's and mothers’ responses on the children's strategies to influence mothers’ food purchasing decisions. Results Children most valued taste, texture, and flavor of the food items, followed by perceived benefits, happiness, craving, following family and friends, the items’ healthfulness, preparation, and presentation when they made food choice decisions. Children reported 157 strategies that they used to influence mothers’ purchasing decisions. Mothers had concordance with 80 strategies that children mentioned. In mother-child dyads, more concordance was observed between mothers and sons than between mothers and daughters. The most common and successful strategies from both the children's and mothers’ perspectives were reasoned requests, repeated polite requests, and referencing friends. Other strategies included offers to contribute money or service, teaming up with siblings, writing a shopping list, and grabbing desired items. Mothers perceived that children had a lot of influence on their food purchasing decisions. Conclusions Children were aware of the strategies that would get positive reactions from their mothers. Mothers’ acknowledgement of children's influence on their food purchase decisions suggests that children can serve as change agents for improving mothers’ food purchases if children prefer healthy foods. Interventions are needed for mothers to help address children's strategies to influence mothers to purchase unhealthy foods and make healthy foods more appealing to children instead of yielding to children's requests for unhealthy items. Funding Sources SPARC grant and Ogoussan Doctoral Research Award from the University of South Carolina.
15
Hendrie, Gilly A., Emily Brindal, Danielle Baird y Claire Gardner. "Improving children's dairy food and calcium intake: can intervention work? A systematic review of the literature". Public Health Nutrition 16, n.º 2 (22 de mayo de 2012): 365–76. http://dx.doi.org/10.1017/s1368980012001322.
Texto completoResumen
AbstractObjectiveStrategies are needed to address the shortfall in children's dairy food and Ca intakes. The present review identified interventions targeting an increase in children's dairy food or Ca intakes, and determined characteristics associated with successful intervention.DesignA systematic literature search identified fourteen intervention studies, published in English, between 1990 and 2010. Studies were evaluated for study population, setting and mode of delivery, dietary targets and outcome measures, measures of intervention intensity, intervention description, the use of behaviour change techniques and intervention effectiveness.SettingInterventions targeting an increase in dairy food or Ca intake.SubjectsChildren aged 5–12 years.ResultsTen of the fourteen studies were considered to be effective. Studies focusing on encouraging intake of dairy foods or Ca alone were all effective, compared with 55 % of studies promoting dairy within the context of a healthy diet. Effective interventions tended to be higher in intensity, provide dairy foods and were delivered across a variety of settings to a range of primary targets. The number of behaviour change techniques used did not differentiate effective and ineffective interventions, but the use of taste exposure and prompting practice appeared to be important for effective intervention.ConclusionsInterventions that target an increase in children's dairy food or Ca intake could potentially increase children's dairy food intake by about one serving daily. Research conducted outside the USA is needed. The review has identified some promising strategies likely to be part of effective interventions for improving dairy and Ca intakes in countries where children's intake is insufficient.
16
Russell, Catherine G., Anthony Worsley y Djin G. Liem. "Parents’ food choice motives and their associations with children’s food preferences". Public Health Nutrition 18, n.º 6 (2 de junio de 2014): 1018–27. http://dx.doi.org/10.1017/s1368980014001128.
Texto completoResumen
AbstractObjectiveThe objective was to investigate parents’ motives for selecting foods for their children and the associations between these motives and children’s food preferences.DesignCross-sectional survey. A modified version of the Food Choice Questionnaire was used to assess parents’ food choice motives. Parents also reported children’s liking/disliking of 176 food and beverage items on 5-point Likert scales. Patterns of food choice motives were examined with exploratory principal component analysis. Associations between motives and children’s food preferences were assessed with linear regression while one-way and two-way ANOVA were used to test for sociodemographic differences.SettingTwo Australian cities.SubjectsParents (n 371) of 2–5-year-old children.ResultsHealth, nutrition and taste were key motivators for parents, whereas price, political concerns and advertising were among the motives considered least important. The more parents’ food choice for their children was driven by what their children wanted, the less children liked vegetables (β =−0·27, P<0·01), fruit (β=−0·19, P<0·01) and cereals (β=−0·28, P<0·01) and the higher the number of untried foods (r=0·17, P<0·01). The reverse was found for parents’ focus on natural/ethical motives (vegetables β=0·17, P<0·01; fruit β=0·17, P<0·01; cereals β=0·14, P=0·01). Health and nutrition motives bordered on statistical significance as predictors of children’s fruit and vegetable preferences.ConclusionsAlthough parents appear well intentioned in their motives for selecting children’s foods, there are gaps to be addressed in the nature of such motives (e.g. selecting foods in line with the child’s desires) or the translation of health motives into healthy food choices.
17
Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie y Valérie L. Almli. "Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?" Open Research Europe 1 (20 de octubre de 2021): 127. http://dx.doi.org/10.12688/openreseurope.14117.1.
Texto completoResumen
Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity and eating behaviour in preadolescents. Methods: Children’s taste sensitivity was measured by detection threshold with five different concentration levels of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ), and the children’s body weight and height were completed by the parents. Children conducted the sensory evaluation test at schools while parents completed the questionnaires online. Results: A total of 69 child-parent dyads participated. Taste sensitivity was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. Children who were less sensitive to caffeine bitterness (higher detection threshold) had higher food responsiveness scores, while those who were less sensitive to sweetness and caffeine bitterness had higher emotional overeating scores. In addition, children who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across children’s body mass index (BMI) regarding their FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Children’s eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. Conclusions: This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents which could be used to develop effective strategies to promote healthy eating practices in children by considering their taste sensitivity.
18
Kostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal y Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, n.º 9 (2 de septiembre de 2021): 774. http://dx.doi.org/10.3390/children8090774.
Texto completoResumen
Children develop food preferences by coming into direct contact with various food products through the senses of taste, touch, sight and smell. The aim of this study was to analyze the food preferences of children aged 4 to 6 years and to determine whether age and gender influence children’s food preferences and whether the preference for sweet taste changes with age. The study involved a paper questionnaire containing images of 115 different food products and dishes. The respondents expressed their preferences by choosing the appropriate emoji (happy, sad or neutral face). The study was conducted between 2018 and 2020, and it involved 684 children from 10 kindergartens. Girls chose a significantly higher number of foods and dishes they liked than boys (p = 0.002), and 4-year-olds gave a higher number of “neutral” responses than 5- and 6-year-olds (p = 0.001). Dietary diversity increased with age, and younger children were familiar with fewer foods than 6-year-olds (p = 0.002). Children had a clear preference for sweet taste, regardless of age and gender. Young children (4-year-olds) were more likely to accept healthy foods despite the fact that they were familiar with fewer products and dishes.
19
Dazeley, Paul, Carmel Houston-Price y Claire Hill. "Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence". British Journal of Nutrition 108, n.º 5 (23 de enero de 2012): 769–77. http://dx.doi.org/10.1017/s0007114511007343.
Texto completoResumen
Commercial interventions seeking to promote fruit and vegetable consumption by encouraging preschool- and school-aged children to engage with foods with ‘all their senses’ are increasing in number. We review the efficacy of such sensory interaction programmes and consider the components of these that are likely to encourage food acceptance. Repeated exposure to a food's flavour has robust empirical support in terms of its potential to increase food intake. However, children are naturally reluctant to taste new or disliked foods, and parents often struggle to provide sufficient taste opportunities for these foods to be adopted into the child's diet. We therefore explore whether prior exposure to a new food's non-taste sensory properties, such as its smell, sound, appearance or texture, might facilitate the food's introduction into the child's diet, by providing the child with an opportunity to become partially familiar with the food without invoking the distress associated with tasting it. We review the literature pertaining to the benefits associated with exposure to foods through each of the five sensory modalities in turn. We conclude by calling for further research into the potential for familiarisation with the visual, olfactory, somaesthetic and auditory properties of foods to enhance children's willingness to consume a variety of fruits and vegetables.
20
Jones, Sandra C. y Lisa Kervin. "An experimental study on the effects of exposure to magazine advertising on children's food choices". Public Health Nutrition 14, n.º 8 (8 de diciembre de 2010): 1337–44. http://dx.doi.org/10.1017/s1368980010002983.
Texto completoResumen
AbstractObjectiveThe present study sought to determine the feasibility of an experimental research design to investigate the effects of exposure to magazine advertising on children's food choices.DesignChildren were randomized to read either a magazine with food advertisements or a magazine with no food advertisements. They then chose two food items from the intervention ‘store’ to eat after the session. Data were also collected on attitudes to advertising and snack food preferences. Finally, participants’ parents were provided with a self-completion survey on food choices and other variables (n24).SettingThree vacation care centres in regional New South Wales, Australia.SubjectsChildren aged 5–12 years (n47).ResultsChildren in the experimental condition were more likely to choose advertised foods than those in the control group. Interestingly, the majority reported taste and healthiness as the most important factors in snack food choices; however, when faced with the actual food choice, they predominantly chose unhealthy foods (eighty-two unhealthy and only twelve healthy items were chosen).ConclusionsThis was the first study to assess the effects on children of exposure to food advertising within the context of reading a child-targeted magazine. Importantly, even with the small sample size and venue limitations, we found that exposure to magazine advertising influenced food choices. Children's magazines are an under-researched and poorly regulated medium, with considerable potential to influence children's food choices. The present study shows that the methodology is feasible, and future studies could replicate this with larger samples.
21
Elliott, Charlene. "Taste Rules!: Food Marketing, Food Law, and Childhood Obesity in Canada". Research papers 1, n.º 1 (17 de noviembre de 2008): 0. http://dx.doi.org/10.7202/019371ar.
Texto completoResumen
Abstract Food marketing comprises a core part of the current food environment and is routinely identified as a main contributor to childhood obesity. Excess body weight affects over 26% of children in Canada—prompting a range of interventions to address the problem. Food policy and regulation form a key strategy in current attempts to combat the toxic environment, and this paper outlines the various modes of regulation that work to govern children’s “taste” in Canada. In particular, it details some of the promising, and problematic, aspects of seeking legal solutions to public health problems, especially when it comes to children and children’s food marketing.
22
Nguyen, Simone P., Helana Girgis y Julia Robinson. "Predictors of children’s food selection: The role of children’s perceptions of the health and taste of foods". Food Quality and Preference 40 (marzo de 2015): 106–9. http://dx.doi.org/10.1016/j.foodqual.2014.09.009.
Texto completo
23
Kellershohn, Julie, Keith Walley y Frank Vriesekoop. "Young children’s perceptions of branded healthy fast food". British Food Journal 120, n.º 11 (5 de noviembre de 2018): 2569–81. http://dx.doi.org/10.1108/bfj-01-2018-0002.
Texto completoResumen
Purpose The purpose of this paper is to examine the role of branding on healthy fast food items. Design/methodology/approach A total of 20 children (age 4–6) performed one open sort and four closed card sorts about food preferences, perceived healthiness and perceived parental preferences using branded and non-branded food image cards. Descriptive statistics were calculated and major themes were identified from the verbatim transcripts. Findings The children chose whole fruit over branded and bagged apple slices, stating whole fruit would be tastier, healthier and more likely parent approved. When apples were sliced and bagged, perceived taste and healthiness perceptions were variable. Packaged foods were more challenging for the children to conceptualize. Presented with eight options, french fries were the favorite choice as the children did not believe fruit or vegetable side dishes should accompany a cheeseburger. Research limitations/implications Only children’s perceptions and not actual eating behaviors were measured. It was a small sample (n=20) with limited sample diversity that would not be representative of all children. Practical implications Packaging and branding a healthy food item with a fast food logo did not increase the item’s appeal to the children. Branding healthy foods in this manner may not lead to increased consumption. Originality/value The impact of branding healthy items on very young children’s perceptions has rarely been examined. Most of the research on branded food items has focused on high calorie processed foods. Using a card sort exercise allowed children, too young to read and write, to articulate similarities, differences and motivations around food preferences.
24
Patico, Jennifer. "“Of course we’ll like it, we’re kids!”: interrogating childhood and parenting through children’s food". Families, Relationships and Societies 9, n.º 1 (1 de marzo de 2020): 75–90. http://dx.doi.org/10.1332/204674319x15645387465947.
Texto completoResumen
The notion that children naturally gravitate towards sugary, starchy, packaged foods ‐ and that carefully regulating their consumption is integral to good parenting ‐ seems common sense to many in the USA and beyond. Yet such facts are not universal, but part of how childhood is being constructed in a particular moment. Drawing on in-depth ethnographic research in Atlanta among adults and children, this article examines how visions of childhood were reproduced through food practices and discourses in one school community. Here, parenting was understood to involve monitoring what children consumed, to some extent working against children’s perceived natures; at the same time, parents hesitated to overly control or limit childhood pleasures, indicating tensions in neoliberal imperatives towards self-management (to which children’s putatively unmeasured and unsophisticated tastes presented both challenges and imaginative contrast). Ultimately, the study interrogates the sociopolitical effects of such discourses about the tastes of the ‘typical child’, which can elide and obscure dynamics of class.
25
Sina, Elida, Christoph Buck, Hannah Jilani, Michael Tornaritis, Toomas Veidebaum, Paola Russo, Luis A. Moreno et al. "Association of Infant Feeding Patterns with Taste Preferences in European Children and Adolescents: A Retrospective Latent Profile Analysis". Nutrients 11, n.º 5 (9 de mayo de 2019): 1040. http://dx.doi.org/10.3390/nu11051040.
Texto completoResumen
The aim was to investigate associations between the duration of infant feeding practices (FP) and taste preferences (TP) in European children and adolescents. A total of 5526 children (6–16 years old) of the I.Family study completed a Food and Beverage Preference Questionnaire to measure their preferences for sweet, fatty and bitter tastes. Mothers retrospectively reported the FPs duration in months: exclusive breastfeeding (EBF), exclusive formula milk feeding (EFMF), combined breastfeeding (BF&FMF) and the age at the introduction of complementary foods (CF). Using logistic regression analyses and latent class analysis (latent profiles of FP and CF were identified), we explored associations between profiles and TP, adjusting for various covariates, including the Healthy Diet Adherence Score (HDAS). A total of 48% of children had short durations of EBF (≤4 months) and BF&FMF (≤6 months) and were introduced to CF early (<6 months). No significant relationship was observed between the single FPs and TP, even when considering common profiles of FP. HDAS was inversely associated with sweet and fatty TP, but positively with bitter TP. Contrary to our hypotheses, we did not observe associations between FP and children’s TP later in life. Further studies with higher FP variation and longitudinal design are needed to investigate the causal associations between infant FP and taste preferences later in life.
26
Robinson, Thomas N., Dina L. G. Borzekowski, Donna M. Matheson y Helena C. Kraemer. "Effects of Fast Food Branding on Young Children's Taste Preferences". Archives of Pediatrics & Adolescent Medicine 161, n.º 8 (1 de agosto de 2007): 792. http://dx.doi.org/10.1001/archpedi.161.8.792.
Texto completo
27
Elliott, Charlene D., Rebecca Carruthers Den Hoed y Martin J. Conlon. "Food Branding and Young Children’s Taste Preferences: A Reassessment". Canadian Journal of Public Health 104, n.º 5 (septiembre de 2013): e364-e368. http://dx.doi.org/10.17269/cjph.104.3957.
Texto completo
28
Brug, Johannes, Nannah I. Tak, Saskia J. te Velde, Elling Bere y Ilse de Bourdeaudhuij. "Taste preferences, liking and other factors related to fruit and vegetable intakes among schoolchildren: results from observational studies". British Journal of Nutrition 99, S1 (febrero de 2008): S7—S14. http://dx.doi.org/10.1017/s0007114508892458.
Texto completoResumen
The present paper explores the relative importance of liking and taste preferences as correlates of fruit and vegetable (FV) intakes among schoolchildren in Europe. The paper first provides an overview of potential determinants of food choice among children and subsequently summarizes the results of two recent observational studies on determinants of FV intakes among school-aged children. It is proposed that taste preferences and liking are important for children's food choices as part of a broader spectrum of nutrition behaviour determinants. Taste preferences and liking are important for motivation to eat certain foods, but social-cultural and physical environmental factors that determine availability and accessibility of foods, as well as nutrition knowledge and abilities should also be considered.Study 1 shows that children with a positive liking for FV have a greater likelihood to eat fruits (odds ratio (OR) = 1·97) or vegetables (OR = 1·60) every day, while ability and opportunity related factors such as knowledge, self-efficacy, parental influences and accessibility of FV were also associated with likelihood of daily intakes (ORs between 1·16 and 2·75). These results were consistent across different countries in Europe. Study 2 shows that taste prerences were the stongest mediator of gender differences in FV intakes among children; the fact that girls eat more could for a large extend be explained by there stronger taste preferences.
29
Pliner, Patricia. "Cognitive schemas: how can we use them to improve children's acceptance of diverse and unfamiliar foods?" British Journal of Nutrition 99, S1 (febrero de 2008): S2—S6. http://dx.doi.org/10.1017/s0007114508892446.
Texto completoResumen
Foods represent important stimuli for humans, especially for human children. After weaning, it is important that children quickly acquire knowledge about their food environment to avoid ingesting potentially dangerous substances. This paper discusses this process and its implications in terms of schemas. The effects of providing positive taste information to novel foods and of adding familiar flavors to novel foods are interpreted by means of the schema construct. A means of changing schemas through exposure to schema-inconsistent information is presented and evidence for its efficacy is described. Finally, the effect of early variety on subsequent willingness to eat unfamiliar foods is described and once again interpreted by means of the schema construct.
30
Soni, Pavleen y Jyoti Vohra. "Advertising foods to Indian children: what is the appeal?" Young Consumers 15, n.º 2 (10 de junio de 2014): 178–92. http://dx.doi.org/10.1108/yc-06-2013-00380.
Texto completoResumen
Purpose – This paper aims to identify the nature of themes/appeals used in food commercials shown on children’s networks in India. Marketers use various themes/appeals in TV advertisements to influence food consumption habits of children. Children are also found to focus on these appeals while selecting foods rather than using nutritional value as a criteria to select foods. Design/methodology/approach – For the present study, a content analysis of 114 discrete food commercials broadcast on children’s networks was done. These were further analysed to collect data on themes/appeals used in them. SPSS 19.0 was used to record the data and descriptive statistics were used for data analysis. Findings – A majority of food advertisements which were broadcast during children’s programmes included confectionery, ice creams and dairy products, baked products and ready-to-cook food items. Grazing was found to be the most frequently used appeal in these food advertisements. This was followed by taste/flavour/smell/texture, fun/happiness, being “cool”, adult approval/disapproval, family ties and so on. However, a majority of these advertisements did not feature any health-related message. Practical implications – The study highlights the need for strategic actions by all stakeholders interested in protecting well-being of children. Taking account of the promotional tactics used by food marketers, parents as well as governmental agencies must strongly take steps to check these practices. Originality/value – As no such study has already been conducted in India (to the best of researcher’s knowledge), this study potentially helps in abridging gaps in literature.
31
Battjes-Fries, Marieke CE, Annemien Haveman-Nies, Reint-Jan Renes, Hante J. Meester y Pieter van ’t Veer. "Effect of the Dutch school-based education programme ‘Taste Lessons’ on behavioural determinants of taste acceptance and healthy eating: a quasi-experimental study". Public Health Nutrition 18, n.º 12 (29 de diciembre de 2014): 2231–41. http://dx.doi.org/10.1017/s1368980014003012.
Texto completoResumen
AbstractObjectiveTo assess the effect of the Dutch school-based education programme ‘Taste Lessons’ on children’s behavioural determinants towards tasting unfamiliar foods and eating healthy and a variety of foods.DesignIn a quasi-experimental study design, data on behavioural determinants were collected at baseline, four weeks and six months after the intervention in both the intervention and control group. Children completed consecutively three questionnaires in which knowledge, awareness, skills, attitude, emotion, subjective norm and intention towards the two target behaviours were assessed. Teachers implemented on average a third of the programme activities. Multilevel regression analyses were conducted to compare individual changes in the determinants in the intervention group with those in the control group, corrected for children’s gender and age. Effect sizes were expressed as Cohen’s d.SettingDutch elementary schools.SubjectsForty-nine classes (1183 children, 9–12 years old) in grades 5–8 of twenty-one elementary schools.ResultsThe intervention group showed a higher increase in knowledge (d=0·26, P<0·01), which persisted after six months (d=0·23, P<0·05). After four weeks, the intervention group showed a higher increase in number of foods known (d=0·22, P<0·05) and tasted (d=0·21, P<0·05), subjective norm of the teacher (d=0·17, P<0·05) and intention (d=0·16, P<0·05) towards the target behaviours.ConclusionsPartial implementation of Taste Lessons during one school year showed small short-term effects on increasing behavioural determinants in relation to tasting unfamiliar foods and eating healthy and a variety of foods. Full and repeated implementation of Taste Lessons in subsequent years might result in larger effects.
32
Jani, Rati, Rebecca Byrne, Penny Love, Cathy Agarwal, Fanke Peng, Yang Wai Yew, Demosthenes Panagiotakos y Nenad Naumovski. "The Environmental and Bitter Taste Endophenotype Determinants of Picky Eating in Australian School-Aged Children 7–12 years—A Cross-Sectional Pilot Study Protocol". International Journal of Environmental Research and Public Health 17, n.º 5 (29 de febrero de 2020): 1573. http://dx.doi.org/10.3390/ijerph17051573.
Texto completoResumen
Caregivers’ perceptions of children’s pickiness are relatively scarce in relation to the five core food groups and their importance in providing a nutritionally balanced diet. Furthermore, there is no validated questionnaire that examines child-reported food preferences in an age-appropriate manner, and the use of terms such as a “picky eater” can be attributed to environmental and genetic factors. Despite potential links between children’s food preferences and endophenotype bitter taste, associations between bitter taste sensitivity and picky eating is relatively unexplored. The proposed cross-sectional study aims to develop and validate a parent-reported core-food Picky Eating Questionnaire (PEQ) and child-reported Food Preference Questionnaire (C-FPQ) and simultaneously investigate environmental and phenotype determinants of picky eating. The study will be conducted in three stages: Phase 1, piloting PEQ and C-FPQ questionnaires (15–20 primary caregivers and their children aged 7–12 years); Phase 2 and 3, validating the revised questionnaires and evaluating the 6-n-propylthiouracil (PROP) bitter taste sensitivity to examine perception to bitter taste (369 primary caregivers and their children). Study findings will generate new validated tools (PEQ, C-FPQ) for use in evidence-based practice and research and explore picky eating as a behavioural issue via the potential genetic-phenotype basis of bitter taste sensitivity.
33
McAlister, Anna y Bettina Cornwell. "The Influence of Food Marketing on Preschool Children's Taste Preferences, Food Choices, and BMI". Canadian Journal of Diabetes 37 (abril de 2013): S271. http://dx.doi.org/10.1016/j.jcjd.2013.03.277.
Texto completo
34
Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie y Valérie L. Almli. "Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?" Open Research Europe 1 (1 de agosto de 2022): 127. http://dx.doi.org/10.12688/openreseurope.14117.2.
Texto completoResumen
Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity, eating behaviour, food propensity and BMI (Body Mass Index) in preadolescents. Methods: Preadolescents’ taste sensitivity was measured by detection threshold of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ), and the children’s body weight and height were completed by the parents. A total of 69 child-parent dyads participated (preadolescents mean age =10.9 years). Results: Taste sensitivity to caffeine bitterness was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. The preadolescents who were less sensitive to caffeine bitterness had higher food responsiveness scores. Those who were less sensitive to caffeine bitterness and to sweetness had higher emotional overeating scores. In addition, preadolescents who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across preadolescents’ BMI for FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Preadolescents’ eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. Conclusions: This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents. The results may be used to develop effective strategies to promote healthy eating practices by considering
35
Almeida, Luara Bellinghausen, Fernanda Baeza Scagliusi, Ana Clara Duran y Patricia Constante Jaime. "Barriers to and facilitators of ultra-processed food consumption: perceptions of Brazilian adults". Public Health Nutrition 21, n.º 1 (25 de julio de 2017): 68–76. http://dx.doi.org/10.1017/s1368980017001665.
Texto completoResumen
AbstractObjectiveTo explore how individuals perceive the availability of ultra-processed foods in their neighbourhoods and the barriers to and facilitators of consumption of such foods.DesignA qualitative design was chosen. In-depth, face-to-face semi-structured interviews were conducted and a content analysis was performed.SettingSão Paulo, Brazil.SubjectsA purposeful sample of adults (n 48), stratified by sex and age group (20–39 years and 40–59 years).ResultsAll participants perceived their neighbourhoods as favourable regarding the availability of ultra-processed foods. Three barriers were identified: health concerns, not appreciating the taste of these foods and not being used to eating them. Five facilitators, however, were identified: appreciating the taste of these foods, their children’s preference, convenience, addiction and cost.ConclusionsParticipants perceived their neighbourhoods as favourable to the consumption of ultra-processed foods and reported more facilitators than barriers to their consumption. Reported barriers point to the need to include measures promoting a healthy food system and traditional eating practices. The facilitators reinforce the idea that these foods are habit-forming and that regulatory measures to offset the exposure to ultra-processed foods are necessary.
36
Sandvik, Pernilla, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra y Valérie L. Almli. "Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits". Foods 10, n.º 1 (23 de diciembre de 2020): 21. http://dx.doi.org/10.3390/foods10010021.
Texto completoResumen
Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.
37
Waddingham, Suzanne, Stella Stevens, Kate Macintyre y Kelly Shaw. "“Most of them are junk food but we did put fruit on there and we have water”". Health Education 115, n.º 2 (2 de febrero de 2015): 126–40. http://dx.doi.org/10.1108/he-04-2014-0046.
Texto completoResumen
Purpose – The Australian Dietary Guidelines support good health and disease prevention. Children with healthy eating habits established early in life have been shown to continue these habits into adulthood compared with those children who have poor eating habits in their younger years. The nutritional intake of many Australian children is not in accordance with the national guidelines. The reasons children make the food choices they do are unclear from the literature. The paper aims to discuss these issues. Design/methodology/approach – This study used participatory action research methods to explore why primary school-aged children make the food choices that they do. A non-government primary school requested assistance in encouraging their children to make healthier choices from the school canteen menu. The authors gathered opinions from the children in two different ways; a group discussion during class and a “discovery day” that involved four class grades. The authors identified children’s food preferences and food availability in canteens. The authors explored how the children perceived healthy foods, the importance of a healthy food environment and what criteria children use to decide what foods to buy. Findings – Children’s food preferences were mostly for unhealthy foods, and these were readily available in the canteen. The perception about what foods were healthy was limited. Despite being asked to develop a “healthy” menu, the majority of choices made by the children were not healthy. Children described unhealthy choices as preferable because of taste of the food, if it was sugary, if it was quick to eat, available and cheap, the relationship of food and weather, the connection to health conditions and peer dominance. Practical implications – This study suggests that children make their food choices based on simple concepts. The challenge lies around producing healthy options in collaboration with the school community that match the children’s food choice criteria. Originality/value – This paper provides a modern and inspiring whole school approach based on equity and empowerment of the children. Discovering why children make food choices from the children’s perspective will help to present healthy options that will be more appealing for children. The methodology used to uncover why children make their food choices has also provided valuable insight into a study design that could be used to address other childhood research questions. The methodology offers an educative experience while gathering rich information directly from the children. This information can be used by the school to support children to have more control over their health and to develop behaviours to increase their health for the rest of their lives.
38
Gaskin, Pamela S., Pamela Lai, Devon Guy, JaDon Knight, Maria Jackson y Anders L. Nielsen. "Diet, Physical Activity, Weight Status, and Culture in a Sample of Children from the Developing World". Journal of Nutrition and Metabolism 2012 (2012): 1–8. http://dx.doi.org/10.1155/2012/242875.
Texto completoResumen
Objective. Barbados, a small developing state at the end of the nutrition transition, faces an obesity epidemic. Although there is hope of stemming the epidemic in childhood, no descriptions of children's dietary and physical activity (PA) patterns are available for planning purposes. We describe the food and activity preferences and adult encouragement of active and sedentary behaviors for children 9–11 years in relation to weight status and the cultural context.Design. We used data from a pilot study preceding a large-scale ongoing study on the local drivers of the obesity epidemic among preadolescent children. PA, sedentary activity, and dietary intakes were assessed from recalls. Weight and height were measured.Setting. Barbados.Subjects. Sixty-two (62), 9–11-year-old school children.Results. Sugar-sweetened beverages provided 21% of energy consumed. Energy intake significantly explained BMI. Parents selected significantly more of children’s sedentary activities and encouraged mostly homework and chores (59%). Children’s self-selected school-based activity was significantly related to BMI.Conclusions. Childhood obesity prevention recommendations and research should focus on culture-specific practices that promote acquired taste for excess sugar and parent-child interactions regarding PA. Child influenced by school-based activity intervention may an important area for preventive intervention research.
39
Banerjee, Swapan. "A Comprehensive Review on the Economic Status of the Global Convenience Food Industry". International Journal of Business, Management and Economics 2, n.º 1 (17 de junio de 2021): 43–52. http://dx.doi.org/10.47747/ijbme.v2i1.236.
Texto completoResumen
Nowadays, people worldwide are leading to fast lifestyles due to their official work and childrens’ education. The situations compel almost every earning member who does not have enough time to buy fresh vegetables and other essential food ingredients for cooking good foods both in the lunch and dinner at home. For the last two decades, mainly office goers are dependent on convenience foods called ready-to-eat foods. Disposable income, taste preferences, working stress, and psychological tenacity are the significant factors of the growing demand for fast food or ready meals among the middle-class urban population. Recent trend shows that the global convenience food market is expected to reach a 4.4% compound annual growth rate at the end of 2025. India is also supposed to be a significant contributor among other developed countries. The country is expected to reach the compound annual growth rate (CAGR) tentatively 17%-19% (approximately $655 million) by 2025. Small-scale industries (SSI) play significant roles by engaging themselves with excellent investment in the convenience food market. The increasing demand for food products is the main reason sourced from the millions of consumers worldwide. Hence
40
Anundson, Katherine, Susan B. Sisson, Michael Anderson, Diane Horm, Jill Soto y Leah Hoffman. "Staff Food-Related Behaviors and Children’s Tastes of Food Groups during Lunch at Child Care in Oklahoma". Journal of the Academy of Nutrition and Dietetics 118, n.º 8 (agosto de 2018): 1399–407. http://dx.doi.org/10.1016/j.jand.2017.07.023.
Texto completo
41
Bobowski, Nuala y Julie A. Mennella. "Repeated Exposure to Low-Sodium Cereal Affects Acceptance but Does not Shift Taste Preferences or Detection Thresholds of Children in a Randomized Clinical Trial". Journal of Nutrition 149, n.º 5 (22 de abril de 2019): 870–76. http://dx.doi.org/10.1093/jn/nxz014.
Texto completoResumen
ABSTRACT Background Although salt taste preference is malleable in adults, no research to date has focused on children, whose dietary sodium intake exceeds recommended intake and whose salt taste preferences are elevated. Objective This proof-of-principle trial determined whether 8-wk exposure to low-sodium cereal (LSC) increased children's acceptance of its taste and changed their salty and sweet taste preferences. Methods Children (n = 39; ages 6–14 y; 67% female) were randomly assigned to ingest LSC or regular-sodium cereal (RSC) 4 times/wk for 8 wk. The cereals, similar in sugar (3 g/cup compared with 2 g/cup) and energy content (100 kcal/cup) yet different in sodium content (200 mg sodium/cup compared with 64 mg sodium/cup), were chosen based on taste evaluation by a panel of children. Mothers completed daily logs on children's cereal intake. At baseline and after the exposure period, taste tests determined which cereal children preferred and measured children's most preferred amount of salt (primary outcomes), and most preferred amount of sucrose and salt taste detection thresholds (secondary outcomes). Repeated measures ANOVAs were conducted on primary and secondary outcomes, and generalized estimating equations were conducted on amount of cereal ingested at home over time. Results Both treatment groups accepted and ate the assigned cereal throughout the 8-wk exposure. There were no group × time interactions in salt detection thresholds (P = 0.32) or amount of salt (P = 0.30) and sucrose (P = 0.77) most preferred, which were positively correlated (P = 0.001). At baseline and after the exposure, the majority in both groups preferred the taste of the RSC relative to LSC (P > 0.40). Conclusions Children showed no change in salt preference but readily ate the LSC for 8 consecutive weeks. Findings highlight the potential for reducing children's dietary salt intake by incorporating low-sodium foods in the home environment without more preferred higher-salt versions of these foods. This trial was registered at clinicaltrials.gov as NCT02909764.
42
Hémar-Nicolas, Valérie y Pascale Ezan. "How do children make sense of food well-being? Food for thought for responsible retailers". International Journal of Retail & Distribution Management 47, n.º 6 (10 de junio de 2019): 605–22. http://dx.doi.org/10.1108/ijrdm-08-2017-0181.
Texto completoResumen
Purpose The purpose of this paper is to provide a better understanding of what well-being means to children in the food context and to formulate recommendations about the way food retailers may take actions to promote children’s food well-being (FWB). Design/methodology/approach A qualitative study based on a child-centric perspective is conducted with 25 French children aged 6–11 years. The data collection and analysis use both verbal and graphic data methods including focus groups and drawings in order to help children express their feelings and thoughts. Findings The findings put forward that according to children, the concept of FWB relies on five dimensions: sensory taste, health, commensality, empowerment and altruistic behaviours. Their discourses suggest that food practices contributes to objective, hedonic, eudaemonic and social well-being on the short and long term. Practical implications Based on children’s intrinsic needs for pleasure and empowerment, our recommendations highlight how food retailers might rethink their own-label offering, retail environment and communication to take into account young consumers’ FWB. Originality/value Drawing upon the concept of FWB and positive psychology, the authors do not only examine children’s food representations through a nutritional lens, but enlarge the scope to show how physical, emotional, psychological and social factors, involved in food context, contribute to different aspects of well-being.
43
Blondin, Stacy A., Holly Carmichael Djang, Nesly Metayer, Stephanie Anzman-Frasca y Christina D. Economos. "‘It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program". Public Health Nutrition 18, n.º 9 (29 de diciembre de 2014): 1565–77. http://dx.doi.org/10.1017/s1368980014002948.
Texto completoResumen
AbstractObjectiveTo understand stakeholders’ perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model.DesignSemi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders’ perspectives on food waste in the School Breakfast Program.SettingTen elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program.SubjectsElementary-school students (n85), parents (n86), teachers (n44), cafeteria managers (n10) and school principals (n10).ResultsStakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children’s consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food.ConclusionsStakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program’s economic, environmental and nutritional impact.
44
Freitas, Ana, Gabriela Albuquerque, Cláudia Silva y Andreia Oliveira. "Appetite-Related Eating Behaviours: An Overview of Assessment Methods, Determinants and Effects on Children’s Weight". Annals of Nutrition and Metabolism 73, n.º 1 (2018): 19–29. http://dx.doi.org/10.1159/000489824.
Texto completoResumen
Identifying the underlying child-eating behaviours that contribute to weight differences across growth has been a constant challenge. This report reviews the various literature approaches for assessing appetite regulation. In doing so, it attempts to understand how appetite control develops and determines the eating habits in early childhood, and its effects on children’s weight status. The interaction between homeostatic and hedonic mechanisms largely explains the appetite regulation process. Homeostatic mechanisms are mediated by the biological need to maintain the body’s energy reserves, increasing the motivation to eat. On the contrary, the hedonic mechanisms are mediated by food reward, increasing the craving for high-palatable foods and triggering the release of dopamine and serotonin. There are many biological methods (plasma measurements of hormones, like leptin, ghrelin and insulin) and behavioural evaluation methods of appetite. The Children’s Eating Behaviour Questionnaire is most commonly used, due to its adequate psychometric properties tested in several population settings. The development of eating behaviours begins in utero, and several determinants may contribute to a decrease in the ability to self-regulate dietary intake. Examples include genetic predisposition, the first taste experiences and the family environment, a key determinant in this process. Several eating behaviours contribute most to childhood obesity. Among them, are the external eating (eating by external stimuli, such as the mere presence of the food or its smell), food restriction (which may potentiate the uninhibited increased intake of the restricted foods) and emotional eating (intake due to emotional variations, especially negative feelings). These eating behaviours have been linked to childhood obesity.
45
Pliner, Patricia y Ruth Loewen. "The effects of manipulated arousal on children's willingness to taste novel foods". Physiology & Behavior 76, n.º 4-5 (agosto de 2002): 551–58. http://dx.doi.org/10.1016/s0031-9384(02)00782-5.
Texto completo
46
Savin, Marijana, Aleksandra Vrkatić, Danijela Dedić, Tomislav Vlaški, Ivana Vorgučin, Jelena Bjelanović y Marija Jevtic. "Additives in Children’s Nutrition—A Review of Current Events". International Journal of Environmental Research and Public Health 19, n.º 20 (18 de octubre de 2022): 13452. http://dx.doi.org/10.3390/ijerph192013452.
Texto completoResumen
Additives are defined as substances added to food with the aim of preserving and improving safety, freshness, taste, texture, or appearance. While indirect additives can be found in traces in food and come from materials used for packaging, storage, and technological processing of food, direct additives are added to food with a special purpose (canning). The use of additives is justified if it is in accordance with legal regulations and does not pose a health or danger to consumers in the prescribed concentration. However, due to the specificity of the child’s metabolic system, there is a greater risk that the negative effects of the additive will manifest. Considering the importance of the potential negative impact of additives on children’s health and the increased interest in the control and monitoring of additives in food for children, we have reviewed the latest available literature available through PubMed, Scopus, and Google Scholar. Expert data were taken from publicly available documents published from January 2010 to April 2022 by internationally recognized professional organizations. It was found that the most frequently present additives in the food consumed by children are bisphenols, phthalates, perfluoroalkyl chemicals, perchlorates, pesticides, nitrates and nitrites, artificial food colors, monosodium glutamate, and aspartame. Increasing literacy about the presence and potential risk through continuous education of parents and young people as well as active monitoring of newly registered additives and harmonization of existing legal regulations by competent authorities can significantly prevent the unwanted effects of additives on children’s health.
47
Wistoft, Karen y Lars Qvortrup. "When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen". Gastronomica 18, n.º 4 (2018): 82–93. http://dx.doi.org/10.1525/gfc.2018.18.4.82.
Texto completoResumen
The New Nordic Kitchen has conquered the world, Agern and the Nordic Food Hall at Grand Central Station in New York City and Noma in Copenhagen serving as notable examples. Normally this development is perceived as something that came out of nowhere, or as the result of the initiatives of specific individuals such as René Redzepi, chef at Noma. In this article, we will argue that it is part of a much broader cultural movement replacing precision, nutrition, and hygiene with pleasure, taste, and creativity as the center of kitchen culture, food education, and child upbringing. We support this argument by focusing on children's cookbooks published in Denmark during the period 1971–2016.
48
Valencia Niño de Rivera, Andrea Doria, Carolina Mata Miranda y Cynthia De Lira García. "Food preferences during lunch break: Elementary school children from 9 to 10 years / Preferencias alimentarias durante el recreo escolar: Niños de primaria de 9 a 10 años". Revista Mexicana de Trastornos Alimentarios/Mexican Journal of Eating Disorders 9, n.º 2 (1 de agosto de 2018): 250–63. http://dx.doi.org/10.22201/fesi.20071523e.2018.2.515.
Texto completoResumen
Abstract Feeding children during school hours is essential, so to adapt the food supply, it is necessary to know what are students' food preferences. Thus, the purpose of this study was to identify the reasons for preferences and food consumption during school breaks. Thirty-eight children with an age range of 9 to 10 years (55% girls and 45% boys), from a full-time public primary school participated. This ethnographic study comprised the recording of commonly consumed and preferred foods, as well as children's narratives, through directed observation, unstructured interviews and drawings. It was found that children's food preferences are closely linked to the family context and the feelings linked to them. However, these preferences also influence the food education received (school and extra-school), as well as the availability-restriction of food within the school. In conclusion, although children could not consume their favorite food at school, they adapted their preferences according to the foods available at school, so the selection varied based on the perception and weighting of the organoleptic properties of the food (e.g., taste, consistency, temperature).Resumen La alimentación de los niños durante el horario escolar es fundamental, por lo que a fin de adecuar la oferta alimentaria, es indispensable conocer cuáles son las preferencias alimentarias del alumnado. Así, el propósito de este estudio fue identificar los motivos de las preferencias y el consumo de alimentos durante el recreo escolar. Participaron 38 niños de 9-10 años de edad (55% niñas y 45% niños), alumnos de una escuela primaria pública de tiempo completo. Este estudio etnográfico comprendió el registro de alimentos consumidos y preferidos habitualmente, así como las narrativas de los niños, a través de observación dirigida, entrevistas no estructuradas y elaboración de dibujos. Se encontró que las preferencias alimentarias de los niños están estrechamente vinculadas al contexto familiar y los sentimientos ligados a éste. No obstante, en dichas preferencias influyen también la educación alimentaria recibida (escolar y extra-escolar), así como la disponibilidad-restricción de alimentos dentro de la escuela. En conclusión, aunque las y los niños podían no consumir en el recreo escolar su alimento favorito, adaptaban sus preferencias en función de los alimentos disponibles en la escuela, de modo que la selección variaba en función de la percepción y ponderación de las propiedades organolépticas del alimento (e.g., sabor, consistencia, temperatura).
49
Anliker, J. A., L. Bartoshuk, A. M. Ferris y L. D. Hooks. "Children's food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP)". American Journal of Clinical Nutrition 54, n.º 2 (1 de agosto de 1991): 316–20. http://dx.doi.org/10.1093/ajcn/54.2.316.
Texto completo
50
Gewa, Constance Awuor, Agatha Christine Onyango, Frederick Obondo Angano, Bonnie Stabile, Maction Komwa, Phil Thomas y Jenna Krall. "Mothers’ beliefs about indigenous and traditional food affordability, availability and taste are significant predictors of indigenous and traditional food consumption among mothers and young children in rural Kenya". Public Health Nutrition 22, n.º 16 (27 de agosto de 2019): 2950–61. http://dx.doi.org/10.1017/s1368980019001848.
Texto completoResumen
AbstractObjective:To examine mothers’ and young children’s consumption of indigenous and traditional foods (ITF), assess mothers’ perception of factors that influence ITF consumption, and examine the relationship between perceived factors and ITF consumption.Design:Longitudinal study design across two agricultural seasons. Seven-day FFQ utilized to assess dietary intake. Mothers interviewed to assess their beliefs about amounts of ITF that they or their young children consumed and on factors that influence ITF consumption levels.Setting:Seme sub-County, Kenya.Participants:Mothers with young children.Results:Less than 60 % of mothers and children consumed ITF at time of assessment. Over 50 % of the mothers reported that their ITF consumption amounts and those of their children were below levels that mothers would have liked for themselves or for their young children. High cost, non-availability and poor taste were top three reasons for low ITF consumption levels. Mothers who identified high cost or non-availability as a reason for low levels of ITF consumption had significantly lower odds of consuming all ITF except amaranth leaves. Mothers who identified poor taste had significantly lower odds of consuming all ITF except green grams and groundnuts. Similar relationships were noted for young children’s ITF consumption levels.Conclusions:A majority of the mothers reported that they and their children did not consume as much ITF as the mothers would have liked. Further studies should examine strategies to improve availability and affordability of ITF, as well as develop recipes that are acceptable to mothers and children.