Bibliografías temáticas / Children's food tastes

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Literatura académica sobre el tema "Children's food tastes"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 21 de febrero de 2023

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Artículos de revistas sobre el tema "Children's food tastes"

1

Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (June 9, 2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.

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Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants usi
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2

Birch, Leann L., and Jennifer O. Fisher. "Development of Eating Behaviors Among Children and Adolescents." Pediatrics 101, Supplement_2 (March 1, 1998): 539–49. http://dx.doi.org/10.1542/peds.101.s2.539.

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The prevalence of obesity among children is high and is increasing. We know that obesity runs in families, with children of obese parents at greater risk of developing obesity than children of thin parents. Research on genetic factors in obesity has provided us with estimates of the proportion of the variance in a population accounted for by genetic factors. However, this research does not provide information regarding individual development. To design effective preventive interventions, research is needed to delineate how genetics and environmental factors interact in the etiology of childhoo
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Mennella, Julie A., and Alison K. Ventura. "Understanding the basic biology underlying the flavor world of children." Current Zoology 56, no. 6 (December 1, 2010): 834–41. http://dx.doi.org/10.1093/czoolo/56.6.834.

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Abstract Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes) and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter). Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods
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Schor, Juliet B., and Margaret Ford. "From Tastes Great to Cool: Children's Food Marketing and the Rise of the Symbolic." Journal of Law, Medicine & Ethics 35, no. 1 (2007): 10–21. http://dx.doi.org/10.1111/j.1748-720x.2007.00110.x.

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It is now well recognized that the United States is a consumer-driven society. Private consumption comprises a rising fraction of GDP, advertising is proliferating, and consumerism, as an ideology and set of values, is widespread. Not surprisingly, those developments are not confined to adults; they also characterize what some have called the commercialization of childhood. Children are more involved than ever in media, celebrity, shopping, brand names, and other consumer practices. At the core of this change is children's growing role as independent consumers. In recent years, children's acce
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Scaglioni, Silvia, Michela Salvioni, and Cinzia Galimberti. "Influence of parental attitudes in the development of children eating behaviour." British Journal of Nutrition 99, S1 (February 2008): S22—S25. http://dx.doi.org/10.1017/s0007114508892471.

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The present paper is a review of available data on effects of parental feeding attitudes and styles on child nutritional behaviour. Food preferences develop from genetically determined predispositions to like sweet and salty flavours and to dislike bitter and sour tastes. There is evidence for existence of some innate, automatic mechanism that regulate appetite. However, from birth genetic predispositions are modified by experience. There are mechanisms of taste development: mere exposure, medicine effect, flavour learning, flavour nutrient learning. Parents play a pivotal role in the developm
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Alim, Andi, Andi Agustang, and Arlin Adam. "Transformation of Consumption Behavior of the Poor in the Case of Malnutrition: Health Sociology Study with Participatory Approach in Makassar City, Indonesia." Open Access Macedonian Journal of Medical Sciences 9, E (August 8, 2021): 598–607. http://dx.doi.org/10.3889/oamjms.2021.6417.

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BACKGROUND: Poor families understand, interpret, and interpret the balanced nutritional content of food and drinks consumed daily according to their experiences and the environment that hits them. The assumption of this research assumes that there is a change in consumption behaviour due to the knowledge of the poor which is formed by advertisements with very high exposure and frequency every day.AIM: This study aims to explore the transformation of consumer behaviour that causes the process of malnutrition and the framework of capitalism in marginalizing the poor to fulfil their nutritional n
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Ruis, A. R. "“The Penny Lunch has Spread Faster than the Measles”: Children's Health and the Debate over School Lunches in New York City, 1908–1930." History of Education Quarterly 55, no. 2 (May 2015): 190–217. http://dx.doi.org/10.1111/hoeq.12113.

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A few days before Thanksgiving in 1908, the home economist Mabel Hyde Kittredge initiated a school lunch program at an elementary school in Hell's Kitchen, serving soup and bread to hungry children in the infamous Manhattan neighborhood. The following year, she founded the School Lunch Committee (SLC), a voluntary organization composed of home economists, educators, physicians, and philanthropists dedicated to improving the nutritional health and educational prospects of schoolchildren. By 1915, just seven years after the initiative began, the SLC was serving 80,000 free or low-price lunches a
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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.

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The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respective
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Hegde, Amitha, and Akhilesh Sharma. "Genetic Sensitivity to 6-N-Propylthiouracil (PROP) As a Screening Tool for Obesity and Dental Caries in Children." Journal of Clinical Pediatric Dentistry 33, no. 2 (December 1, 2008): 107–12. http://dx.doi.org/10.17796/jcpd.33.2.d210j2631806121l.

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Purpose: Dental caries and childhood obesity epidemics are multifactorial complex disease and children's dietary pattern is a common underlying etiologic factor in their causation. Dietary preferences and taste are genetically determined. In the present study children were identified who are at greater risk for developing dental caries and obesity so as to institute preventive measures at an early stage. Materials: Among 500 children belonging to the age group of 8-12 years of both sexes PROP sensitivity test was carried out. Body mass index was determined and the caries experience was recorde
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Tauriello, Sara, Lily McGovern, Brianna Bartholomew, Leonard H. Epstein, Lucia A. Leone, Juliana Goldsmith, Elizabeth Kubiniec, and Stephanie Anzman-Frasca. "Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain." Nutrients 13, no. 2 (February 19, 2021): 673. http://dx.doi.org/10.3390/nu13020673.

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Restaurants are regular eating environments for many families. Children’s consumption of restaurant foods has been linked with poorer diet quality, prompting emerging research examining strategies to encourage healthier eating among children in restaurants. Although taste is a primary determinant of restaurant meal choices, there is a lack of research considering children’s perspectives on the taste of different healthier kids’ meal options. The current study sought to examine, via objective taste testing, children’s liking of and preference for healthier kids’ meal options at a quick-service
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Tesis sobre el tema "Children's food tastes"

1

Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several
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2

Magnusson, Emma. "Grundsmaksperception hos 4-6-åriga förskolebarn : Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13994.

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Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)s
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3

Dial, Lauren Ann. "Healthy? Tasty? Children's Evaluative Categorization of Novel Foods." Bowling Green State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1518364823958472.

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James, Catherine Elizabeth. "Development of the sense of taste in 8-9 year old children /." View thesis View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.150905/index.html.

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Skolin, Inger. "Nutritional consequences in children undergoing chemotherapy for malignant disease." Doctoral thesis, Umeå : Klinisk vetenskap, pediatrik, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-617.

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Dial, Lauren Ann. "Are Fruit Snacks Like Fruit? Children's and Parents' Evaluations of Deceptive Packaged Foods." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617378849140852.

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Tirelli, Alessandro. "Effects of Health Claims on Consumption and Taste in Children: The Moderating Effects of Sex." Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/37194.

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Research on adults has shown that when certain energy dense foods (EDF) are marketed as ‘healthy’, consumption of these foods increases during a single eating occasion. However, the effect health claims can have on consumption and taste in pre-adolescent children is largely unknown. The main objective of this thesis was to examine how health claims influence energy intake (EI) and liking in pre-adolescent children. A between-subject experimental design was used, whereby 66 participants (34 girls and 32 boys, mean ± SD age: 10.5 ± 1.4 years), consumed a chocolate milkshake while watching specif
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Yabsley, Jaime-Lee. "Validation of a Child Version of the Three-Factor Eating Questionnaire – A Psychometric Tool for the Evaluation of Eating Behaviour." Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/37977.

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Introduction: Currently, 1 in 7 children are classified as obese, which represents an obesity rate two times higher than that of the last 25 years. Part of the solution to address the positive energy balance underlying weight gain is to target the specific eating behaviours and factors that lead to food intake. One widely used tool to measure eating behaviour is the Three-Factor Eating Questionnaire (TFEQ). Objective: The primary objective of this study was to validate scores of the 21-item Child version of the Three-Factor Eating Questionnaire (TFEQ-R21 C), by examining validity evidence a
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Divert-Henin, Camille. "Caractérisation de l'attirance des enfants pour la saveur sucrée : rôles des expériences alimentaires et apport de l'imagerie cérébrale." Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS082/document.

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Il a été largement démontré que la saveur sucrée était la saveur la plus appréciée chez les nouveau-nés et que cette attirance demeurait élevée tout au long de l’enfance et de l’adolescence. Il semble primordial de mieux caractériser le comportement alimentaire des enfants pour cette saveur en s’intéressant au rôle joué par les expériences alimentaires et aux apprentissages qui en découlent dans la mise en place de l’attirance pour les aliments et boissons sucrés. Pour répondre à cette problématique nous avons allié une approche comportementale et une approche en imagerie cérébrale (IRMf) chez
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Rose, Grenville John. "Sensory aspects of food preferences." Thesis, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several
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Libros sobre el tema "Children's food tastes"

1

Smith, Doris Buchanan. A taste of blackberries. London: Heinemann, 1986.

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Mike, Wimmer, ed. A taste of blackberries. New York: HarperCollins, 1988.

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3

Oppel, Kenneth. The king's taster. New York, NY: HarperCollinsPublishers, 2008.

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Tales for Very Picky Eaters. New York, USA: Clarion Books, 2011.

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Siniawer, Eiko Maruko. Discarding Cultures. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0017.

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This chapter analyzes the Japanese social critique of overconsumption by way of addressing how the issue of food waste was linked to broader concerns, such as environmental degradation and the low rate of national food self-sufficiency. It describes how bureaucrats, citizens, corporations, and social critics are mobilized to dissuade the consuming public from their tastes for convenience and disposability. Using examples from didactic materials, such as the conservationist cartoons of High Moon and children's books, the chapter reveals national anxieties around food issues and the recourse to
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Cinotto, Simone. The Contested Table. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037733.003.0001.

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This chapter examines the conflict over food that pitted New York-born Italians against their immigrant parents during the period 1920–1930. It begins with a discussion of how food became a symbol of both domesticity and ethnicity for Italian Americans in East Harlem by focusing on the domestic conflicts that arose between first- and second-generation Italian immigrants, and particularly the food conflicts in the immigrant home. It then explores the factors that fueled the clash of values and tastes between immigrant children and their parents, including the former's fascination for a modern p
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Ilgım Veryeri Alaca. Consumable Reading and Children's Literature: Food, Taste and Material Interactions. Benjamins Publishing Company, John, 2022.

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Ilgım Veryeri Alaca. Consumable Reading and Children's Literature: Food, Taste and Material Interactions. Benjamins Publishing Company, John, 2022.

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Smith, Doris Buchanan. A Taste of Blackberries. HarperTrophy, 2004.

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Smith, Doris Buchanan. A Taste of Blackberries. Tandem Library, 1999.

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Capítulos de libros sobre el tema "Children's food tastes"

1

Lang, S. "Why tastes change." In Children’s Food, 49–68. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1115-7_4.

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Birch, L. L. "The control of food intake by young children: The role of learning." In Taste, experience, and feeding., 116–35. Washington: American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-009.

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Probyn, Elspeth. "How Do Children Taste? Young People and the Production and Consumption of Food." In Contested Bodies of Childhood and Youth, 84–96. London: Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230274747_6.

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"3. Taste, Smell And Food Preferences." In The Yale Guide to Children's Nutrition, 16–24. Yale University Press, 2017. http://dx.doi.org/10.12987/9780300174892-006.

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Srivastava, Komal. "Autism and Diet." In Emerging Trends in the Diagnosis and Intervention of Neurodevelopmental Disorders, 194–210. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7004-2.ch010.

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The parents of children with autism spectrum disorder (ASD) often try alternative treatments to reduce their children's symptoms, and one of the alternatives is a specialized diet. This diet is called gluten-free casein-free or GFCF diet. The GFCF diet has grown popular over the years. These children may be sensitive to the taste, smell, color, and texture of foods. They may limit or totally avoid some foods and even whole food groups. They may have difficulty focusing on one task for an extended period of time. It may be hard for a child to sit down and eat a meal from start to finish. The chapter highlights the impact of maternal nutrition, nutritional deficiencies, and GFCF diet in ASD.
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Povitz, Lana Dee. "A Taste of What It Takes." In Stirrings, 26–54. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653013.003.0002.

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In the late 1960s, at the peak of the Puerto Rican- and Black-led community control movement, United Bronx Parents, an organization of mostly immigrant mothers, launched the city’s first sustained grassroots campaign to improve school lunch. This chapter explores the tenets of community control and the related movement of welfare rights to show how both informed the approach of parent organizers who staged the campaign and challenged New York City’s Board of Education to improve services to school-aged children. The chapter also shows how food became a tool of empowerment: the campaign helped parents move from blaming themselves to having a systemic understanding of their children’s disenfranchisement within a racist public school system. The campaign gave parent organizers the knowledge that they could solve problems more effectively than could school administrators.
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Pepino, M., and J. Mennella. "Children's liking of sweet tastes and its biological basis." In Optimizing sweet taste in foods. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824221.ch3.

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Højlund, Susanne. "The Sugar Devil: Demonizing the Taste of Sweetness in Denmark." In Modern Folk Devils: Contemporary Constructions of Evil, 81–96. Helsinki University Press, 2021. http://dx.doi.org/10.33134/hup-13-5.

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This chapter focuses on how a food item, namely sugar, suddenly emerged as devilish in Danish children’s institutions. How, the article asks, has it become possible within a relative short number of years to change the perceptions of sugar and agree on it as a dangerous foodstuff to an extent that there are written rules for its use for nearly all children in Denmark? The folk devil here is someone, or something, that has always been there but which suddenly (re)emerges as particularly evil.
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Keeling, Kara K., and Scott T. Pollard. "An Invitation to the Table." In Table Lands, 3–10. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0001.

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Children’s literature is filled with foods to eat, reflecting the pleasure humans take in taste, which occurs as much in the mind as in the body. Food studies as a field has grown since the 1990s, crossing boundaries from the social sciences into the sciences. Within literary studies, work has shifted from seeing food as a literary trope to using material culture as an approach to what food signifies in a socio-historical context. Table Lands is a broad survey of food’s function in children’s texts, showing how comprehending the socio-cultural contexts of food reveals fundamental understandings of the child and children’s agency and enriches the interpretation of such texts. In roughly chronological order, it examines a variety of texts from historical to contemporary, non-canonical to classics—many from the Anglo American tradition but enriched by several books from multicultural traditions (Native American, Jewish American, African American, and immigrant Vietnamese)—and including a variety of genres, formats, and age-group audiences. These include realism (both historical and contemporary), fantasy, cookbooks, picture books, chapter books, young adult novels, and film.
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Pepino, M. Y., and J. A. Mennella. "Children’s liking of sweet tastes and its biological basis." In Optimising Sweet Taste in Foods, 54–65. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691646.1.54.

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Actas de conferencias sobre el tema "Children's food tastes"

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Setiyani, Solikhah Eli, and Fitria Siswi Utami. "Supplementary Food Therapy for the Recovery of Malnourished Children 0-59 Months: A Systematic Review." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.09.

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ABSTRACT Background: Acute malnutrition is the highest cause of death among children under five. This is because children are a group that is vulnerable to health problems, one of which is infection. In this phase there is a very rapid growth and development in children. This problem occurs in part in low- and middle-income countries. This study aimed to review the effect of supplementary food therapy for recovery among malnourished children aged 0-59 months. Subjects and Methods: This was a scoping review using the Arksey and O’Malley framework. The framework used to identify relevant studies
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Kolpakova, D. E., Lyudmila Asyakina, A. S. Frolova, and T. Yu Mokrushina. "CHARACTERISTICS OF NON-TRADITIONAL RAW MATERIALS INCREASING THE NUTRITIONAL VALUE OF BREAD." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-59.

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Improving the nutrition of people has always been one of the main tasks of people. If a person eats junk food, then he has a metabolic disorder, the functional ability of the digestive, cardiovascular, nervous and other body systems. Demographic difficulties, frequent stresses, an increase in the number of people suffering from various diseases, deterioration in the health of children, etc., all these factors necessitate the introduction of additional raw materials that increase the nutritional and biological value of food products, in particular bread and bakery products.
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Melo Neto, Fernando de Paiva, Artêmio José Araruna Dias, Marinna Karla da Cunha Lima Viana, Maurício Vasconcelos Valadares Neto, Paulo Francisco Lucena de Araújo Espínola, Bruna Nadiely Victor da Silva, Isabella Araújo Mota Fernandes, and Rafael de Souza Andrade. "16p microtriplication case report associated with autistic spectrum disorder." In XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.540.

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Context: The literature on interstitial microtriplications at the 16p11.2 locus is scarce and unclear. We bring a rare case of microtriplications in the 16p11.2 locus associated with Syndromic Autistic Spectrum Disorder (ASD) and Intellectual Disability (ID) to stimulate discussion about this rare and complex condition. Case report: A.M.C., female, 10 years old, with history of agitation and aggression. Referred to neuropediatrician at 6 years old for behavioral change, socialization difficulties, agitation, heteroaggressiveness, developmental delay and school difficulty. She is not literate,
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Informes sobre el tema "Children's food tastes"

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Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.

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The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists,
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In Conversation… Fussy Eating. ACAMH, July 2018. http://dx.doi.org/10.13056/acamh.4174.

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Many parents naturally worry whether their child is getting enough food if they refuse to eat sometimes. It would appear to be normal for young children to refuse to eat or even taste new foods but what is the science and evidence behind this? Are there interventions that parents can take?
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Artículos de revistas Tesis Libros
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