1. The role of taste in food acceptance at the beginning of complementary feeding
- Author
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Sophie Nicklaus, Sylvie Issanchou, Camille Schwartz, Claire Chabanet, Christine Lange, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS )
- Subjects
Male ,Taste ,MESH: Infant Nutritional Physiological Phenomena ,MESH : Infant Nutritional Physiological Phenomena ,[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition ,Umami ,MESH : Taste ,MESH: Eating ,Food group ,Eating ,Behavioral Neuroscience ,Ingredient ,Medicine ,Ingestion ,MESH : Female ,Food science ,Infant Nutritional Physiological Phenomena ,MESH : Food Preferences ,digestive, oral, and skin physiology ,MESH : Infant ,MESH : Feeding Behavior ,MESH: Infant ,nutrition ,MESH: Feeding Behavior ,Eating behavior ,Female ,MESH : Eating ,MESH : Male ,food acceptance ,Experimental and Cognitive Psychology ,Weaning ,Affect (psychology) ,complementary feeding ,Food Preferences ,MESH: Weaning ,Humans ,MESH: Food Preferences ,MESH: Humans ,behavior ,business.industry ,MESH : Humans ,Infant ,Food acceptance ,Feeding Behavior ,MESH : Weaning ,MESH: Male ,taste preference ,MESH: Taste ,business ,MESH: Female ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
article présenté lors du 18. Annual Meeting of the Society-for-the-Study-of-Ingestive-Behavior ; Pittsburgh, Pennsylvanie (Etats-Unis) - (2010-07-13 - 2010-07-17) / Rencontres; International audience; Introduction of solid foods is a major step in the establishment of eating behavior and is likely to affect children's health. However, the role of taste in acceptance of new foods, in particular in the first months of complementary feeding, is not fully understood and was the aim of the present study. Infants had to be in good health to participate (N=74). First, the infants' reactions to new foods were recorded by their parents between the ages of 5 and 7 months using a 4-point-scale ranging from very negative to very positive. Taste intensities of infant foods were scored by a trained panel and foods were clustered into groups showing similar taste profiles. Infants' reactions were used to calculate new food acceptance (NFA) defined as the average reaction towards a group of foods showing a similar taste profile. Second, preferences for the five basic tastes over water were measured using a 4-bottle test at 6 months old comparing intake of tastant solutions to water. Taste acceptance was evaluated through ingestion ratio (IR=intake of tastant solutions/intake of tastant solutions and water). NFAs were compared across food groups. Kendall correlations were calculated between NFA and IR. Most reactions (88%) to new foods were positive. However, NFA varied according to the taste profile of the foods: vegetables in which salt or a salty ingredient was added were more accepted than plain vegetables (P
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- 2011
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