Search results for "Digest"
showing 10 items of 3038 documents
The role of sensory pleasure in driving eating behaviour in infants and children
2015
Revue; Eating is essential for survival, and we are born well equipped to ensure proper food ingestion. However, learning to eat has to occur quickly, because the mode of feeding evolves dramatically during the first years of life, from tube feeding to family foods, through milk and complementary feeding. Moreover, food likes and dislikes are not inborn, except the enjoyment of the sweet taste: food preferences are learned, essentially during the first years of life. Eating habits established during early years will contribute to the development of subsequent eating habits. For this reason, it is fundamental to understand the most important early periods for the development of eating habits…
Effects of olfactory priming on food choices in children: development of a new paradigm suitable for 6 to 11 year-olds
2016
Introduction: The question of the sensory determinants of food choices remains an open question. A better understanding of non-conscious processes impacting food choices could enable to elaborate new strategies to guide eating behaviors towards healthier food choices. Recent studies in adults (Gaillet et al., 2014; Chambaron et al., 2015) showed that a non-attentively perceived olfactory stimulus can impact subsequent food choices. The present study aims at adapting an olfactory priming paradigm to investigate the effects of non-attentively perceived food odours evoking healthy vs. non-healthy foods on food choices in children. Material and method: Recruitment and experiment are currently i…
Development of a questionnaire to measure attraction toward sweet, salty, and fatty foods in children
2014
Childhood obesity may be responsible for a major alteration of life quality in children and in future adults. The causes of obesity are multiple and obesity results from a chronic imbalance between food intake and energy expenditure. The challenge is to understand the cause of this imbalance. In this context, this study aimed at evaluating the contribution of the attraction toward salty, sweet and fatty foods. Thus, the first aim of this study was to establish a tool to assess children’s attraction toward sweet, salty and fatty foods that could be used later in large-scale cohorts. The second objective was to compare this questionnaire to sensory tests measuring the overall liking for sweet…
FP6: Changes in salt or fat contents of model cheeses modify in vivo aroma release and eating
2012
National audience; Health authorities recommend food industries to reduce salt and fat in food products. But reducing such. components in food is a main challenge, particularly because of the interactions with other ingredients,. such as aroma compounds. Indeed, a change in salt or fat content can lead to a change in texture and. structure which can affect food oral processing, aroma release1 and thus perception. The aim of this. project was to study the consequences of a change in salt (NaCl) or fat contents on the aroma release. during eating (chewing behaviour, swallowing). Therefore, six model cheeses have been formulated. (three lipid/protein ratios, with and without salt added). They …
Localization of the binding site of different model tannins on the salivary PRP IB5
2014
Localization of the binding site of different model tannins on the salivary PRP IB5. 3. international conference on Food oral processing: physics, physiology and psychology of eating
Studying food oral processing in young infants: methods development
2014
key-note talk at final Habeat symposiumkey-note talk at final Habeat symposium; Studying food oral processing in young infants: methods development. Final Habeat symposium: Improving infant and child eating habits, encouraging fruit and vegetable intake
Périodes et facteurs sensibles pour la formation précoce des préférences alimentaires
2015
Eating behavior is a complex, essentially learned activity critical for development and survival. It can be broken down into several components: when, how, what and how much to eat.1,2 We will mainly describe in this chapter the important periods and factors associated with the development of “what” to eat, or in other words, food preferences and choice. Other aspects relevant to the early development of eating behavior have been previously reviewed.2,3 Although it has previously been shown that food and flavor preference may be influenced by flavor exposure during the prenatal period4-6, we will focus in this chapter on the acquisition of food preferences consecutive to direct exposure of …
Food diversification in pre-term infants
2011
Food diversification in pre-term infants. 15. european conference on developmental psychology
Food oral processing: a key step for food sensory perception
2014
Food oral processing: a key step for food sensory perception
The texture of food for infants and young children
2014
The weaning period is a transition from milk to family foods and is a critical phase for the development of food acceptance and eating habits of children. The texture of the complementary food introduced plays an important role in shaping preferences. It is known that early introduction of solid food and experience in difficult-to-chew textures could enhance later food acceptance. Texture acceptance follows the developmental sequence of oral functions and infants are more likely to accept texture they can manipulate in mouth. The development of these functions (mainly chewing) is thought to depend on the texture infants are exposed to. Infant refusing foods that require significant chewing …