Thèses sur le sujet « Children's food tastes »
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Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology et 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.
Texte intégralDoctor of Philosophy (PhD)
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.
Texte intégralIndividual 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.
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.
Texte intégralJames, 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.
Texte intégralSkolin, 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.
Texte intégralDial, 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.
Texte intégralTirelli, 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.
Texte intégralYabsley, 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.
Texte intégralDivert-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.
Texte intégralIt 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
Rose, Grenville John. « Sensory aspects of food preferences ». Thesis, 1999. http://handle.uws.edu.au:8081/1959.7/130.
Texte intégralVasques, Ana Luísa Freixial. « Packaging as a vehicle of nutritional information for children : Enhancing children’s perceptions of healthy food ». Master's thesis, 2013. http://hdl.handle.net/10362/17576.
Texte intégralThis research explores on-package nutrition claims as a way to transmit nutritional information and to promote children’s choice of healthy food. The influence of two formats of a nutrition claim - in verbal and visual form – and of a general claim assuring tastiness were analyzed on children and adults’ attention to the nutrition claim, attitude toward the product, perceived healthiness and purchase intention. A sample of 233 children aged between 7 and 11 years and 194 adults completed structured questionnaires. Results suggest that nutrition claims influence children’s perceptions but do not affect overall attitudes or behaviors. A visual nutrition claim grabs children’s attention and increases the perceived tastiness and healthiness, a perception that a claim assuring tastiness distorts. Regarding adults, the nutrition claim in verbal form, with or without the general claim, has negative effects on the purchase intention. Managerial contributions and implications for policy are discussed.
Fan, Shin-Wei, et 范芯瑋. « Effects of Cartoon Characters Food Package on Children''s Taste Preferences ». Thesis, 2013. http://ndltd.ncl.edu.tw/handle/34158374287056668916.
Texte intégral朝陽科技大學
幼兒保育系碩士班
101
Background:Research found that young children have different preferences with different food packaging. They like the food cartoon packaging more than the food packaging without cartoon pictures on. Research has also pointed out that the food packaging or appearance does not affect children''s food preferences. Therefore, this study aimed to investigate cartoon characters on children''s food preferences influence, cartoon characters and then discuss whether the packaging can enhance children''s food preferences. Methods:According to the public and private kindergartens in Taichung, their ages are from three to six. There are ninety children in total. Respectively cartoon character pattern transparent bags of food packaging and food packaging to wrap carrots, whole wheat oat biscuits, fried potato chips. After they tasted the food with cartoon character pattern bags, the young children answered the extent of food preferences and selected more inclined to liking food packaging. Results:The results showed that use of cartoon characters drawing-packaged food and whole wheat oatmeal cookies will affect children''s food preferences and choices, especially for the more significant transparent bag packing carrots, whole wheat oatmeal cookies preferences. However, fried potato chips with cartoon characters or transparent bag packing, there isn’t too different with children’s preference. The most of children think that have cartoon character pattern packaged food is more delicious than transparent bag packing food and children like the packaging carrot cartoon character with the original preference for carrots significant positive correlation. The packaging carrot cartoon characters can enhance children''s preference for the carrot. Conclusions:80% of the children felt cartoon character pattern packaged food is more delicious than transparent bag packing food. The results showed cartoon characters packaged foods help improve children''s preference for healthy food and it also can help children develop the habit of eating a healthy food.
Shankar, Poornima. « Study of taste genetics and maternal factors on weight status in preschool children ». 2009. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051978.
Texte intégralKorinek, Elizabeth Victoria. « Fruit and vegetable exposure in children is linked to the selection of a wider variety of healthy foods at school ». Thesis, 2011. http://hdl.handle.net/2152/ETD-UT-2011-12-4508.
Texte intégraltext
Yabsley, J., K. E. Gunnell, Eleanor J. Bryant, V. Drapeau, D. Thivel, K. B. Adamo et J.-P. Chaput. « Validation of a child version of the three-factor eating questionnaire in a Canadian sample - a psychometric tool for the evaluation of eating behaviour ». 2018. http://hdl.handle.net/10454/16688.
Texte intégralObjective: To examine score validity and reliability of a Child version of the 21-item Three-Factor Eating Questionnaire (CTFEQ-R21) in a sample of Canadian children and adolescents and its relationship with body mass index (BMI) z-scores and food/taste preferences. Design: Cross-sectional study. Setting: School-based. Subjects: 158 children, 63 boys (11.5±1.6 years) and 95 girls (11.9±1.9 years). Results: The exploratory factor analysis revealed that the CTFEQ-R21 was best represented by four factors with item 17 removed (CFFEQ-R20) representing Cognitive Restraint (CR), Cognitive Uncontrolled Eating (UE 1), External Uncontrolled Eating (UE 2), and Emotional Eating (EE) and accounted for 41.2% of the total common variance, with good scale reliability. ANOVAs revealed that younger children reported higher UE 1 scores and CR scores compared to older children, and boys who reported high UE 1 scores had significantly higher BMI Z-scores. Children with high UE 1 scores reported a greater preference for high protein and fat foods, and high-fat savoury (HFSA) and high-fat sweet (HFSW) foods. Higher preference for high protein, fat, and carbohydrate foods, and HFSA, HFSW, and low-fat savoury foods was found in children with high UE 2 scores. Conclusions: This study suggests that the CFFEQ-R20 can be used to measure eating behaviour traits and associations with BMI z-scores and food/taste preferences in Canadian children and adolescents. Future research is needed to examine the validity of the questionnaire in larger samples and in other geographical locations, as well as the inclusion of extraneous variables such as parental eating or socio-economic status.