Acceptance of bitter and sour tastes in 6-month-old infants: what can we learn from their facial mimics?

Acceptance of bitter and sour tastes in 6-month-old infants: what can we learn from their facial mimics?. 14. european conference on developmental psychology

How do infants react to sweetness before the age of two? How is it different for the other primary tastes?

How do infants react to sweetness before the age of two? How is it different for the other primary tastes?. ILSI Europe Workshop “Dietary Sweetness, is it an issue"

Preferences for basic tastes in 6-, 12- and 20-month-old infants

Preferences for basic tastes in 6-, 12- and 20-month-old infants. 7. Pangborn sensory science symposium

11 and 15-month-old infants do not compensate immediately for energy variation, and no further adjustment occurs 12 or 24 hours later

International audience; Previously, we demonstrated that, in the short term, infants undercompensated for the energy from a preload given 25 min before an ad libitum meal. However, although not consistent, there is evidence in young children that caloric adjustment may occur over longer periods. We investigated the extent to which further energy adjustment occurs up to 24 h after a single meal preceded by preloads of varying energy density (ED) in infants that are 11 and 15 months old. Short-term caloric adjustment was measured in 11- and 15-month-old infants through a preload paradigm meal in the laboratory. To assess their caloric adjustment over longer periods (12 and 24 h), we used 24 h…

Le développement de la gustation chez l'enfant

National audience

Reactivity to basic tastes in 6-month-old infants: Comparison of intake and Baby FACS data

Reactivity to basic tastes in 6-month-old infants: Comparison of intake and Baby FACS data. 12. European conference on facial expression

Développement du comportement alimentaire de l’enfant : de la recherche à la pratique

Développement du comportement alimentaire de l’enfant : de la recherche à la pratique. Démarche de recherche en promotion de la santé, rencontre entre professionnels et chercheurs

Chemosensory reactivity and food neophobia in preschool children: impact of smell, but not of taste

Context and objective: Recent studies suggested that sensory sensitivity could be linked to food neophobia, described as the reluctance to eat, or the avoidance of, new foods. The objective of the present study was twofold. Firstly, this study aimed at assessing the links between smell reactivity and taste reactivity in children. Secondly, this study assessed the links between children’s smell/taste reactivity and food neophobia. The hypothesis was that the higher the chemosensory reactivity of the child, the more the child is neophobic. Method: One hundred and three dyads of mother-child, from the Opaline cohort, were involved. The child’s food neophobia was assessed using a validated pare…

Developmental changes in acceptance of primary tastes and of fat emulsion before two years old

Developmental changes in acceptance of primary tastes and of fat emulsion before two years old. Mini seminar: Children and food

A quelles saveurs les nourrissons sont-ils exposés dans la première année de vie ?

International audience; Résumé Les consommations alimentaires des jeunes enfants sont influencées par leurs préférences alimentaires, lesquelles sont en partie déterminées par l'attirance pour les différentes saveurs (sucrée, salée, acide, amère et umami). Les expériences alimentaires précoces pourraient moduler cette attraction. Or aucun travail n'avait jusqu'à présent décrit les saveurs de l'alimentation des nourrissons au cours de la première année. Tel est l'objectif de cette étude. Les caractéristiques de l'alimentation de 76 nourrissons ont été consignées par leurs parents pendant une semaine par mois au cours de la première année. Ce suivi a conduit à recenser 2902 aliments a priori …

A path analysis model: how liking for vegetables emerges in children

A path analysis model is used to explain how preference for vegetables emerges before 2 years. It takes into account several determinants such as the child exposition, the child preferences for odors and flavors, as well as the parental behavior.

A web-based and mobile intervention with brochure support providing complementary feeding guidelines to first-time parents in France: Randomized Controlled Trial (NutrienT trial)

Purpose: In light of the latest epidemiological and nutritional knowledge and scientific evidence supporting responsive feeding, the French feeding guidelines for 0-3 years were recently updated and nationally disseminated through a brochure and media campaign by Santé publique France. Moreover, smartphone apps become increasingly popular and is likely relevant to provide timely information across development to inform parents about child feeding practices but their effect is seldom evaluated. This randomized controlled trial (RCT) aims to investigate whether the provision of guidelines through an app and a brochure (vs. brochure alone, usual service) results in healthier parental feeding p…

Salivary lipolysis Infant’s saliva lipolysis: relationships with age, milk and complementary feeding history

Salivary lipolysis Infant’s saliva lipolysis: relationships with age, milk and complementary feeding history. 5. international conference on food digestion

Développement des préférences pour les légumes dans la cohorte OPALINE : un modèle SEM pour intégrer les différents déterminants des préférences de la période intra utérine à l'âge de 2 ans (SESSION 1 : Comportement du consommateur : analyse et modélisation)

Présentation orale ; https://intranet.inra.fr/alimh/vie_scientifique/did_it/seminaire_modelisation

Adapting the spoonful pace to the spoonful weight: a favourable practice linked to the infant caloric compensation ability?

Preferences for fat and basic tastes and in 3-, 6- and 12-month-old infants

Fat perception received recent interest, but fat preference in human infants is a matter of debate. The objective here was to investigate fat and taste preferences in the same infants (N= 66) at 3, 6 and 12 months. Preference for a fat solution (sunflower and rapeseed oils mixed with soy lecithin) and for taste solutions (sweet, lactose; salty, NaCl; bitter, urea; sour, citric acid; umami, sodium glutamate) was evaluated. The same method was applied at each age. Mothers and their infant participated in 2 videotaped sessions, during which the 5 taste and fat solutions were assessed in a balanced order. For each taste, 4 bottles (water, tastant, tastant and water) were presented by the experi…

Complementary feeding: comparison and evaluation of national and international guidelines

Complementary feeding: comparison and evaluation of national and international guidelines. Nutrition and nurture in infancy and childhood: Bio-cultural perspectives

Portion size selection in children: Effect of sensory imagery for snacks varying in energy density

Food sensory imagery - creating a vivid mental image of the sensory experience of eating - can lead to the selection of smaller portions because it serves as a reminder that eating enjoyment does not necessarily increase with portion size. The evidence is mostly limited to adults and to energy-dense foods for which it is particularly difficult to predict the satiating effects of consumption quantity. The objective was to study how food sensory imagery influences portion size selection of foods varying in energy density (brownie and applesauce) by 7- to 11-year-old children. During after-school time, 171 children were randomized into two conditions. Children in the food sensory imagery condi…

Preference for astringent foods in children: no link with oral parameters

International audience

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference. 3. international symposium of delivery of functionality in complex food systems

Associations between caloric compensation ability and eating behaviour in infants

Capacité d'ajustement énergétique à court terme chez le nourrisson : évolution autour de 1 an

Combining two observational methods to describe mealtime episodes in mother-infant dyads during complementary feeding

Use of sensory food imagery to drive children to choose smaller portions of healthy and unhealthy snacks

International audience

Bébé compense-t-il la consommation d'un aliment plus ou moins énergétique juste avant le repas ? (ANR PUNCH)

Lien entre fonctionnement de la dyade mère-nourrisson au cours du repas et capacités d'ajustement énergétique autour de 11 mois

Predicting sensory characteristics of complex dishes based on a formal model of culinary expert knowledge

Predicting sensory characteristics of complex dishes based on a formal model of culinary expert knowledge. 11. Pangborn sensory science symposium

Salivary protein profiles are linked to bitter taste acceptance in infants

Salivary protein profiles are linked to bitter taste acceptance in infants. Séminaire final du projet européen HabEat

Determinants of infant sweetness exposure. Results from the OPALINE mother-child cohort

Determinants of infant sweetness exposure. Results from the OPALINE mother-child cohort. 39. annual meeting of the british feeding and drinking group

Smell but not taste reactivity is related to food food neophobia in toddlers: results from the Opaline cohort

The relationship between sweetness exposure and sweetness liking in infants 3-12 months of age

Infants are increasingly exposed to sweet-tasting foods in their first year of life but it is still unclear whether repeated exposure to those is related to sweetness liking during this period. The study aimed to use the OPALINE cohort to examine the influence of sweetness exposure on liking during two important changes in early infant feeding: at the start of complementary feeding (3-6 months) and the transition to the family table (10-12 months). Infants' sweetness exposure was assessed using monthly 7-day food records completed by mothers (n=312), indicating the number and timing of each feeding of breast/formula milk or complementary foods. Infants' sweetness liking was studied in the l…

Encourager la mise en place de comportements alimentaires sains au travers d'actions de communication : le temps du changement !

Bébé a du goût !

L'acquisition des préférences alimentaires: le cas du goût sucré

Review; National audience

Short-term caloric adjustment ability in milk-fed infants

Variability of human saliva composition: possible relationships with fat perception and liking

International audience; Saliva is the medium that bathes the taste receptors in the oral cavity and in which aroma and taste compounds are released when food is eaten. Moreover saliva contains enzymes and molecules that can interact with food. To date, little research has been devoted to the intra- and inter-individual variabilities of these components and their inter-relationships. The first aim of this work was to study intra- and inter-individual variabilities over time in the composition of molecules likely to interact with food in the mouth, with particular focus on molecules that might interact with fat. The second aim was to try to relate this composition to a liking for fat and its …

Dynamique des préférences gustatives chez le nourrisson : effet des expériences alimentaires et impact sur l’appréciation des aliments

French health care professionals and communication on complementary feeding: exploration of their needs and attitudes

Comprendre la formation précoce des préférences alimentaires : l'étude OPALINE.

www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de Dijon - Université de Bourgogne (V. Boggio) + Université de Paris X (N. Rigal) + Centre d'études de Physiologie Appliquée (L. Marlier) + Unité de sociologie rurale (C. Wisner-Bourgeois) + Unité de Neurobiologie de l'olfaction et de le prise alimentaire (M. Taouis, D. Gripois)

Saliva peptidome and taste preferences in infants: preliminary tests

Saliva peptidome and taste preferences in infants: preliminary tests. Congrès français de spectrométrie de masse et d'analyse protéomique (SMAP 2007)

Culinary choices: A sociopsychological perspective based on the concept of distance to the object

Culinary choices are a dynamic process that involves many considerations, including individual, contextual, cultural, and social factors. This study provides a better understanding of how culinary socialization along with food neophobia, culinary decisions and culinary habits, underlie culinary choices, measured by the concept of Distance to the Object (DO). This concept is useful in exploring the role of some psychosocial factors: knowledge (real and perceived), involvement (importance, personal identification, perceived ability), and level of practices (behaviors) associated with the social object under study, here, cooking. In this study, the DO concept measures the relationships of an i…

Are reactions to new foods at weaning related to infants’ taste reactivity at the age of 6 months?

Are reactions to new foods at weaning related to infants’ taste reactivity at the age of 6 months?. 3. european conference on sensory and consumer research (eurosense)

The role of taste in food acceptance at the beginning of complementary feeding

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…

Les bébés face aux saveurs : préférences ou rejets ?

Les bébés face aux saveurs : préférences ou rejets ?. « Parlons sensoriel », dietician training session

Salivary cathepsin L content differs between breastfed and formula-fed human infants

Qualitative Evaluation, with French Healthcare and Childcare Professionals, of a Brochure Containing the Latest Official Child Feeding Recommendations to Help Prevent Childhood Obesity

Meeting abstract number 4 in the 30. Annual Congress of European Chilhood Obesity Group (ECOG), 2021/11/10-13, Budapest (Hungary).

Salivary protein profiles and taste acceptance in infants

Salivary protein profiles and taste acceptance in infants. 88. General Session & Exhibition of the IADR

Associations between mother-infant dyadic functioning during mealtimes and infant's caloric compensation ability

Snack portion size choice, expectations and actual experiences in children: the interplay of healthiness, hunger, and sensory food imagery

International audience

Les préférences gustatives d’enfants de 3, 6, 12 et 20 mois

Les préférences gustatives d’enfants de 3, 6, 12 et 20 mois. Journée scientifique de l'IFR 92 " Enfant et Sensorialité"

Can sensory food imagery lead children to choose and eat smaller portions of healthy and unhealthy snacks?

Salivary proteins and bitterness acceptance in infants: an intringuing link

Salivary proteins and bitterness acceptance in infants: an intringuing link[u][/u]. 9. European symposium on saliva

L’acquisition des préférences alimentaires : le cas du goût sucré

Resume A la difference des autres saveurs (amere, acide, salee), la saveur du sucre est appreciee par le nouveau-ne. Cette appreciation est appliquee en pediatrie, car des solutions sucrees reduisent les pleurs des nourrissons lors d’interventions benignes. La preference pour le gout sucre observee a la naissance s’estompe relativement dans la petite enfance, mais reste forte dans l’enfance et l’adolescence, puis elle diminue a l’âge adulte. Des la petite enfance, des experiences repetees avec des aliments sucres renforcent leur attractivite. Le contexte affectif de la consommation des aliments sucres peut moduler l’effet des expositions : les pratiques parentales visant soit a controler la…

Complementary feeding and "donner les bases du goût" (providing the foundation of taste). A qualitative approach to understand weaning practices, attitudes and experiences by French mothers

http://www.sciencedirect.com/science/article/pii/S0195666313003814; International audience; Complementary feeding (CF) practices vary within and across cultures but have been investigated only to a very limited extent. It is however important to understand CF practices and how they differ, as CF sets the foundation for children's later food choices. The present study was set out to examine practices, attitudes and experiences of CF including the introduction of vegetables amongst French mothers (n = 18, 25-39 years). Thematic analysis of transcribed focus groups and interviews revealed the perceived importance of the weaning period, as a critical milestone for infants' development but with …

Capacités d'ajustement énergétique à court terme chez le nourrisson entre 10 et 15 mois : premiers résultats (prix SFN 2015)

Introduction et but de l’etude L’equilibre de la balance energetique est maintenu soit par l’ajustement des depenses energetiques soit par l’ajustement des apports energetiques. L’enquete americaine « 2002 Feeding infants and toddlers » laisse penser qu’une diminution des capacites d’ajustement energetique se produirait autour de 11 mois. Ces capacites se deterioreraient sous l’effet des pratiques de nourrissage notamment au cours de la diversification alimentaire. Aucune etude n’a mesure les capacites d’ajustement energetique a court terme chez des nourrissons entre 10 et 15 mois. L’objectif principal de ce projet etait donc d’evaluer les capacites d’ajustement energetique a court terme a …

Taste acceptance: evolution in the 1st year and influence on food acceptance.

www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de Dijon - Université de Bourgogne (V. Boggio) + Université de Paris X (N. Rigal) + Centre d'études de Physiologie Appliquée (L. Marlier) + Unité de sociologie rurale (C. Wisner-Bourgeois) + Unité de Neurobiologie de l'olfaction et de le prise alimentaire (M. Taouis, D. Gripois)

L'imagerie sensorielle : Un nudge pour inciter les enfants à mieux manger à l'heure du goûter

For French mothers complementary feeding is a “taste journey"

Expert panel; International audience

Short-term caloric compensation ability in infants below 15 months old

International audience; Background and aims In infancy, a too rapid weight gain is a risk factor associated with overweight. Growth is linked to the infant's ability to adjust energy intake depending on the energy density of foods. Evidence regarding the behavioral aspects of appetite control ability in infancy is sparse. The objective was to study the short-term energy adjustment ability of, first, exclusively milk fed infants before the onset of complementary feeding (CF) and, second, of infants at 11 mo and 15 mo. Methods Caloric compensation ability was assessed in infants by adapting a preload paradigm. Before CF, the ‘preload' was a feed with formula made more or less caloric by conce…

The taste of infants’ diet: from formula milks to baby fruits & vegetables

The taste of infants’ diet: from formula milks to baby fruits & vegetables. 8. Pangborn sensory science symposium

Le fromage entre appréciation et dégoût : de l'enfance à l'âge adulte

« Le fromage constitue, avec le pain et le vin, la trinité de la table européenne » (M. Tournier). Bien que la consommation de fromage décroisse chez les 3-17 ans comme chez les adultes, les Français comptent parmi les gros consommateurs mondiaux. Dès l'âge de 2-3 ans, l'observation des choix alimentaires d'enfants dans un contexte de libre-service indique qu'une majorité apprécie les fromages contrairement à d'autres enfants (7%) qui les rejettent fortement – notamment les fromages affinés. Ces tendances vont perdurer jusqu'à l'âge adulte. Ce résultat a été corroboré récemment : 6% des adultes déclarent une aversion pour le fromage. Quelles sont les raisons qui expliquent le développement …

Promouvoir l'introduction d'une alimentation diversifiée en morceaux : étude qualitative de l'effet d'une intervention

La diversification alimentaire, période clé de formation des habitudes alimentaires, permet à l'enfant de découvrir de nouveaux goûts et textures. L'introduction d'aliments texturés est recommandée entre 8 et 10 mois pour tendre vers l'alimentation familiale. Des données récentes montrent qu'en France une majorité d'enfants reçoit une alimentation principalement mixée jusqu'à 12 mois. Cette étude qualitative vise à comprendre les effets d'une étude interventionnelle favorisant l'introduction des textures dans l'alimentation des enfants entre 8 et 15 mois. Soixante enfants ont participé à cette étude. Leur comportement envers différentes textures a été évalué au laboratoire à 8 et 15 mois. L…

Smell but not taste reactivity is related to food neophobia in toddlers: results from the Opaline cohort

National audience; Context and objective: Research has previously identified relationships between chemosensory reactivity and food neophobia in toddlers. However, most studies have addressed this question using declarative data, and without analyzing separately smell and taste. The objective of the present study was twofold. The first objective was to assess the relationships between olfactory reactivity and taste reactivity in toddlers, using experimental designs with different tastants and odorants. The second objective was to determine the relationships between olfactory /taste reactivity and food neophobia in toddlers. The hypothesis was that the higher the chemosensory reactivity of t…

Predicting liking from consumption measurements based on camera recording. Application to the study of food preferences in children in a school restaurant

Predicting liking from consumption measurements based on camera recording. Application to the study of food preferences in children in a school restaurant. 1. Granqvist Culinary Arts & Meal Science Symposium

Reading a brochure containing infant feeding recommendations, a way to improve the level and quality of knowledge in French parents?

Effects of portion size on expected and experienced eating enjoyment, hunger, and healthiness ratings among children

Dietary variety in infants by the end of the 1st year: insights from a new questionnaire

There are data on the nutritional composition of foods dedicated to infants but descriptions of the infant's diet in terms of energy density (ED) are sparse. Besides, around the age of 1 year, the infant's diet shifts from foods specifically dedicated to infants to a diet composed of adult foods making this time period of interest. Our objective was to describe the ED of the consumed vegetable, the infants' exposure to dietary ED variability for vegetable-based recipes and whether this was linked to individual characteristics like sex, z-BMI or duration of breastfeeding and the age at the onset of complementary feeding. When their infant was 11 months old, parents completed a 3-month retros…

Evaluation de l’effet de recommandations sur l’introduction de textures dans les premiers mois de diversification alimentaire sur les pratiques parentales et l’acceptabilité des aliments par le jeune enfant

National audience; Introduction et but de l’étude : Proposer des aliments texturés aux nourrissons rapidement après l’initiation de la diversification alimentaire est essentiel pour leur apprendre à bien mastiquer et développer un répertoire alimentaire sain. Le comité d’experts en nutrition de l’ESPGHAN recommande d’introduire les aliments texturés entre 8 et 10 mois au plus tard. Or, des travaux ont montré qu’en France, les purées restent privilégiées par de nombreux parents pendant la première année et que les enfants sont capables de manger des textures plus complexes d’après une étude comportementale. La question de la texture n’étant pas abordée en détail dans les recommandations de s…

Recent evidence on the development of eating habits until 3 years of age: food for thoughts

Recent evidence on the development of eating habits until 3 years of age: food for thoughts. 9. Pangborn sensory science symposium

Taste acceptance: interplay with the setting up of early eating behavior

Taste acceptance: interplay with the setting up of early eating behavior. Annual meeting of the Society for the Study of Ingestive Behavior (SSIB)

Development of healthy eating habits early in life. Review of recent evidence and selected guidelines

Encouraging healthy eating habit development early in life is a way to prevent the onset of diet-related diseases. This review focuses on the period ranging from the beginning of complementary feeding until the age of 3 years. Its first objective was to review relevant themes in the most recent literature on the development of healthy eating habits in this period. Its second objective was to evaluate to what extent international and national feeding guidelines cover these themes. Analysed guidelines included WHO, European Network for Public Health Nutrition, US and two European national guidelines (UK and France). They were evaluated using a 4-pt scale and compared. Well-covered themes in c…

Les préférences alimentaires

National audience

Comment libeller des questions ouvertes ? Quelle place leur donner dans le questionnaire ? Comment exploiter et interpréter les réponses ?

Comment libeller des questions ouvertes ? Quelle place leur donner dans le questionnaire ? Comment exploiter et interpréter les réponses ?. Matinée ADRIANT