Apprentissages et construction des préférences alimentaires dans la petite enfance

For French mothers complementary feeding is a “taste journey”

For French mothers complementary feeding is a “taste journey”. VIVA international workshop

La diversification alimentaire : the importance of "pleasure" and "taste education" during weaning of infants in France

La diversification alimentaire : the importance of "pleasure" and "taste education" during weaning of infants in France. Workshop OPALINE: Understanding the early development of food preferences and eating behaviour in children

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

Preferences for basic tastes in 6- and 12-month-old infants. 29. annual meeting - association for chemoreception sciences (AChemS)

Infant fat acceptance: role of milk feeding practices and links with saliva composition

Infant fat acceptance: role of milk feeding practices and links with saliva composition. Annual meeting of the Society for the Study of Ingestive Behavior (SSIB)

Comment faire aimer les légumes aux bébés ?

Comment faire aimer les légumes aux bébés ?

Modelling the early determinants of food preferences in the OPALINE cohort

Diaporama confidentielDiaporama confidentiel; The OPALINE project aimed at understanding the determining factors of the development of food preferences and eating behaviour up to the age of 2 years by following a cohort of children with a longitudinal recording of perinatal and postnatal feeding experiences, of children’s sensitivity to food tastes and odours and of parental feeding practices. The aim was to conjointly analyse the datasets to draw an overall picture of these potential determinants of food preferences and of their relative weight over the course of the first two years.The recruitment of a cohort of children (N=314) was conducted thanks to the help of local health and childho…

Acceptabilité des lipides dans les premières purées de légumes : impact du mode d’alimentation lactée

rechercher affiliation manquante; Acceptabilité des lipides dans les premières purées de légumes : impact du mode d’alimentation lactée. Journées francophones de nutrition (JFN 2016)