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Artículos de revistas 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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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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3

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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4

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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5

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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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, 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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8

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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9

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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10

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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11

Sick, Julia, Rikke Højer, and Annemarie Olsen. "Children’s Self-Reported Reasons for Accepting and Rejecting Foods." Nutrients 11, no. 10 (October 14, 2019): 2455. http://dx.doi.org/10.3390/nu11102455.

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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

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12

Reeves, Janel, Sharon Thompson, and Alexandria Floyd. "Call a Vegetable a Vegetable: Perceptions and Taste Ratings." Open Public Health Journal 10, no. 1 (May 29, 2017): 52–56. http://dx.doi.org/10.2174/1874944501710010052.

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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 s

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13

Wardle, Jane, and Lucy Cooke. "Genetic and environmental determinants of children's food preferences." British Journal of Nutrition 99, S1 (February 2008): S15—S21. http://dx.doi.org/10.1017/s000711450889246x.

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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 st

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14

Monalisa, Nazratun, Edward Frongillo, Christine Blake, Susan Steck, and 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 (May 29, 2020): 720. http://dx.doi.org/10.1093/cdn/nzaa051_017.

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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. C

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15

Hendrie, Gilly A., Emily Brindal, Danielle Baird, and Claire Gardner. "Improving children's dairy food and calcium intake: can intervention work? A systematic review of the literature." Public Health Nutrition 16, no. 2 (May 22, 2012): 365–76. http://dx.doi.org/10.1017/s1368980012001322.

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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 behaviou

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16

Russell, Catherine G., Anthony Worsley, and Djin G. Liem. "Parents’ food choice motives and their associations with children’s food preferences." Public Health Nutrition 18, no. 6 (June 2, 2014): 1018–27. http://dx.doi.org/10.1017/s1368980014001128.

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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 r

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17

Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie, and Valérie L. Almli. "Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?" Open Research Europe 1 (October 20, 2021): 127. http://dx.doi.org/10.12688/openreseurope.14117.1.

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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 Que

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18

Kostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal, and Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, no. 9 (September 2, 2021): 774. http://dx.doi.org/10.3390/children8090774.

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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 condu

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19

Dazeley, Paul, Carmel Houston-Price, and Claire Hill. "Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence." British Journal of Nutrition 108, no. 5 (January 23, 2012): 769–77. http://dx.doi.org/10.1017/s0007114511007343.

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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 opportunit

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20

Jones, Sandra C., and Lisa Kervin. "An experimental study on the effects of exposure to magazine advertising on children's food choices." Public Health Nutrition 14, no. 8 (December 8, 2010): 1337–44. http://dx.doi.org/10.1017/s1368980010002983.

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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

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21

Elliott, Charlene. "Taste Rules!: Food Marketing, Food Law, and Childhood Obesity in Canada." Research papers 1, no. 1 (November 17, 2008): 0. http://dx.doi.org/10.7202/019371ar.

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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,

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22

Nguyen, Simone P., Helana Girgis, and 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 (March 2015): 106–9. http://dx.doi.org/10.1016/j.foodqual.2014.09.009.

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23

Kellershohn, Julie, Keith Walley, and Frank Vriesekoop. "Young children’s perceptions of branded healthy fast food." British Food Journal 120, no. 11 (November 5, 2018): 2569–81. http://dx.doi.org/10.1108/bfj-01-2018-0002.

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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.

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Patico, Jennifer. "“Of course we’ll like it, we’re kids!”: interrogating childhood and parenting through children’s food." Families, Relationships and Societies 9, no. 1 (March 1, 2020): 75–90. http://dx.doi.org/10.1332/204674319x15645387465947.

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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 consu

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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, no. 5 (May 9, 2019): 1040. http://dx.doi.org/10.3390/nu11051040.

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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 ana

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Robinson, Thomas N., Dina L. G. Borzekowski, Donna M. Matheson, and Helena C. Kraemer. "Effects of Fast Food Branding on Young Children's Taste Preferences." Archives of Pediatrics & Adolescent Medicine 161, no. 8 (August 1, 2007): 792. http://dx.doi.org/10.1001/archpedi.161.8.792.

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Elliott, Charlene D., Rebecca Carruthers Den Hoed, and Martin J. Conlon. "Food Branding and Young Children’s Taste Preferences: A Reassessment." Canadian Journal of Public Health 104, no. 5 (September 2013): e364-e368. http://dx.doi.org/10.17269/cjph.104.3957.

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Brug, Johannes, Nannah I. Tak, Saskia J. te Velde, Elling Bere, and 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 (February 2008): S7—S14. http://dx.doi.org/10.1017/s0007114508892458.

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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 mot

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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 (February 2008): S2—S6. http://dx.doi.org/10.1017/s0007114508892446.

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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 descr

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Soni, Pavleen, and Jyoti Vohra. "Advertising foods to Indian children: what is the appeal?" Young Consumers 15, no. 2 (June 10, 2014): 178–92. http://dx.doi.org/10.1108/yc-06-2013-00380.

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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

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Battjes-Fries, Marieke CE, Annemien Haveman-Nies, Reint-Jan Renes, Hante J. Meester, and 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, no. 12 (December 29, 2014): 2231–41. http://dx.doi.org/10.1017/s1368980014003012.

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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 assesse

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Jani, Rati, Rebecca Byrne, Penny Love, Cathy Agarwal, Fanke Peng, Yang Wai Yew, Demosthenes Panagiotakos, and 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, no. 5 (February 29, 2020): 1573. http://dx.doi.org/10.3390/ijerph17051573.

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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 cros

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McAlister, Anna, and Bettina Cornwell. "The Influence of Food Marketing on Preschool Children's Taste Preferences, Food Choices, and BMI." Canadian Journal of Diabetes 37 (April 2013): S271. http://dx.doi.org/10.1016/j.jcjd.2013.03.277.

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Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie, and Valérie L. Almli. "Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?" Open Research Europe 1 (August 1, 2022): 127. http://dx.doi.org/10.12688/openreseurope.14117.2.

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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

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Almeida, Luara Bellinghausen, Fernanda Baeza Scagliusi, Ana Clara Duran, and Patricia Constante Jaime. "Barriers to and facilitators of ultra-processed food consumption: perceptions of Brazilian adults." Public Health Nutrition 21, no. 1 (July 25, 2017): 68–76. http://dx.doi.org/10.1017/s1368980017001665.

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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

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Sandvik, Pernilla, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra, and 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, no. 1 (December 23, 2020): 21. http://dx.doi.org/10.3390/foods10010021.

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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 t

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Waddingham, Suzanne, Stella Stevens, Kate Macintyre, and Kelly Shaw. "“Most of them are junk food but we did put fruit on there and we have water”." Health Education 115, no. 2 (February 2, 2015): 126–40. http://dx.doi.org/10.1108/he-04-2014-0046.

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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

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Gaskin, Pamela S., Pamela Lai, Devon Guy, JaDon Knight, Maria Jackson, and 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.

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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 pre

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Banerjee, Swapan. "A Comprehensive Review on the Economic Status of the Global Convenience Food Industry." International Journal of Business, Management and Economics 2, no. 1 (June 17, 2021): 43–52. http://dx.doi.org/10.47747/ijbme.v2i1.236.

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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-cl

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Anundson, Katherine, Susan B. Sisson, Michael Anderson, Diane Horm, Jill Soto, and 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, no. 8 (August 2018): 1399–407. http://dx.doi.org/10.1016/j.jand.2017.07.023.

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Bobowski, Nuala, and 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, no. 5 (April 22, 2019): 870–76. http://dx.doi.org/10.1093/jn/nxz014.

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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 c

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Hémar-Nicolas, Valérie, and Pascale Ezan. "How do children make sense of food well-being? Food for thought for responsible retailers." International Journal of Retail & Distribution Management 47, no. 6 (June 10, 2019): 605–22. http://dx.doi.org/10.1108/ijrdm-08-2017-0181.

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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 th

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Blondin, Stacy A., Holly Carmichael Djang, Nesly Metayer, Stephanie Anzman-Frasca, and 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, no. 9 (December 29, 2014): 1565–77. http://dx.doi.org/10.1017/s1368980014002948.

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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 mod

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Freitas, Ana, Gabriela Albuquerque, Cláudia Silva, and Andreia Oliveira. "Appetite-Related Eating Behaviours: An Overview of Assessment Methods, Determinants and Effects on Children’s Weight." Annals of Nutrition and Metabolism 73, no. 1 (2018): 19–29. http://dx.doi.org/10.1159/000489824.

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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, in

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Pliner, Patricia, and Ruth Loewen. "The effects of manipulated arousal on children's willingness to taste novel foods." Physiology & Behavior 76, no. 4-5 (August 2002): 551–58. http://dx.doi.org/10.1016/s0031-9384(02)00782-5.

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Savin, Marijana, Aleksandra Vrkatić, Danijela Dedić, Tomislav Vlaški, Ivana Vorgučin, Jelena Bjelanović, and Marija Jevtic. "Additives in Children’s Nutrition—A Review of Current Events." International Journal of Environmental Research and Public Health 19, no. 20 (October 18, 2022): 13452. http://dx.doi.org/10.3390/ijerph192013452.

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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 grea

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Wistoft, Karen, and Lars Qvortrup. "When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen." Gastronomica 18, no. 4 (2018): 82–93. http://dx.doi.org/10.1525/gfc.2018.18.4.82.

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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 a

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Valencia Niño de Rivera, Andrea Doria, Carolina Mata Miranda, and 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, no. 2 (August 1, 2018): 250–63. http://dx.doi.org/10.22201/fesi.20071523e.2018.2.515.

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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

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Anliker, J. A., L. Bartoshuk, A. M. Ferris, and 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, no. 2 (August 1, 1991): 316–20. http://dx.doi.org/10.1093/ajcn/54.2.316.

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Gewa, Constance Awuor, Agatha Christine Onyango, Frederick Obondo Angano, Bonnie Stabile, Maction Komwa, Phil Thomas, and 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, no. 16 (August 27, 2019): 2950–61. http://dx.doi.org/10.1017/s1368980019001848.

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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 ch

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