Search results for "food acceptance"
showing 10 items of 16 documents
Maternal feeding practices during the first year and their impact on infants' acceptance of complementary food.
2013
Funding: Regional Council of Burgundy + Regional Council of IFR92 + Regional Council of PRNH-INRA-INSERM + Regional Council of the "ANR The French National Research Agency" under the Programme National de Recherche en Alimentation et nutrition humaine (ANR-06-PNRA-028 ) + Regional Council of Bledina, Nestle, Symrise, Cedus and Valrhona; International audience; The introduction of weaning foods is a major transition in the development of infants' eating behavior. Previous studies showed that greater variety at the beginning of the weaning period can later influence an infant's acceptance of new foods. The aim of the present study was to describe maternal feeding practices in the first year (…
Breastfeeding and experience with variety early in weaning increase infants' acceptance of new foods for up to two months.
2008
International audience; BACKGROUND & AIMS: Previous studies showed that (1) breastfeeding and (2) higher food variety early in weaning can increase acceptance of new foods for the next few days. Here we measure, in two European regions, effects of breast or formula feeding and experience with different levels of vegetable variety early in weaning on new food acceptance during two months following the start of weaning. METHODS: Breast- or formula-fed infants received their first vegetable (carrot pur? and, over the next 9 days, either carrots every day; 3 vegetables changed every 3 days; or 3 vegetables changed daily. On the 12th and 23rd days they received new vegetable pur?, zucchini-tomat…
Sensory & consumer studies with special populations: children and elderly
2015
revue créée en 2015; The need to adapt the usual sensory methods to face the particularities of children and elderly has been emphasized since many years. A diversity of methods that could be used with children according to their developmental stage, and to a lesser extent with elderly depending on their cognitive status, have been described. This review aims at underlining limits but also possibilities for measuring, in children and elderly, sensory reactions, food acceptance and also for exploring cognitive aspects of food perception. The main points to conduct successfully sensory and consumer studies with these populations are highlighted.
Influence des pratiques d’allaitement et de diversification sur l’acceptation de flaveurs nouvelles chez le jeune enfant : variabilité intra- et inte…
2007
This thesis covers three separate but related studies. The first, a questionnaire survey of infant feeding practices in two nearby European regions (Dijon, France and Aalen, Germany) reports between- and withinregion differences in breastfeeding duration and variety of vegetables offered early in weaning. This survey identified the level and rate of vegetable variety and the specific foods to use in a second study. The 2nd study examined the effects of breast- or formula-feeding and different levels of vegetable variety (no, low or high) early in weaning on acceptance (intake and liking) of new foods. The foods were: (1) a first new vegetable offered immediately after the intervention; (2) …
Salt content impacts food preferences and intake among children
2012
This work was supported by a PhD grant from the Nutrition, Chemical Food Safety and Consumer Behavior Division of INRA (French National Institute for Agronomical Research, France) and the Regional Council of Burgundy (France) received by SB; and by a research grant (Gustolf) from Regional Council of Burgundy (France) received by SN. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.; Decreasing dietary sodium intake, which can be achieved by reducing salt content in food, is recommended. Salt contributes to the taste of foods and makes them more enjoyable. Whether a food is liked or disliked is an important determina…
The role of taste in food acceptance at the beginning of complementary feeding
2011
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…
Utilization of muddy detritus as organic matter source by the fan mussel Pinna nobilis.
2014
The knowledge of the feeding habits in marine species is fundamental to better understand their relationship with the environment. Although phytoplankton has been traditionally reported as the main food source consumed by the Mediterranean fan mussel Pinna nobilis, recent studies have revealed that detritus represents an important food source for this species. We analysed the degree of acceptance of muddy detritus and the utilisation of its organic matter (OM) by P. nobilis on a group of 21 individuals (30.3-59.7 cm of total shell height (Ht)). The specimens were collected between July and September 2012 in two areas (43°04´25” N; 5°46´7” E and 43°04´34” N; 5°47´32” E) of the Embiez archipe…
The role of saliva in aroma release and perception
2017
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…
Children's acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties
2011
International audience; Weaning (i.e. introduction of complementary foods) is a transitional process between the consumption of a unique food, milk, and family foods. This review of existing literature regarding factors favouring the development of food acceptance at the beginning of weaning underlines in particular the roles of repeated exposure, of introduction of a variety of foods, of timing of introduction of weaning foods, and of food sensory properties (texture, taste and flavours). All factors appear to play a role in the acceptance of weaning foods. The efficiency, most favourable windows and long-term impact of each of these factors is not known accurately.
Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants
2007
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699; International audience; In the weeks following the start of weaning, 70 mothers were asked to identify a vegetable purée that their infant disliked and that they normally would not offer again. The 49 who did so were then asked to offer that vegetable on alternate days for 16 days, and to offer a well-liked one (carrot purée) on the other days. Amount eaten and acceptance were measured at each meal. On the first day of exposure, mean intake of the initially disliked vegetable was 39…