Research report Effect of sensory education on willingness to taste novel food in children
01 Jan 2008-
TL;DR: In this article, the effect of a sensory education program developed in France on the food behavior of school children was evaluated and the results showed that sensory education can influence children's food neophobia, but does so only temporarily.
Abstract: As part of 'EduSens', a project aiming to measure the effect of a sensory education program developed in France on the food behaviour of school children, the present paper shows the results regarding neophobia. One hundred and eighty children (8-10 years old) were involved in the study. Half of them (experimental group) were educated during school-time with the 12 sessions of taste lessons ''Les classes du gout'' by J. Puisais. The others served as a control group. Food neophobia was evaluated before and after the education period of the experimental group and once again 10 months later. An adapted food neophobia scale was used (AFNS) and the willingness to taste novel food (WTNF) was evaluated by the presentation of eight unknown foods. To improve involvement in the expressed willingness to taste new foods, the children were told that they would have to eat one of the not rejected unknown foods afterwards. Results revealed that, at the end of the education period, in the educated group, declarative food neophobia decreased significantly and participants' willingness to taste novel food seemed to increase compared to the control group. Nevertheless, these effects had disappeared 10 months later. Thus, we have shown that sensory education can influence childrens' food neophobia, but does so only temporarily. This is especially true for the WTNF test, which measures the expression of neophobia in concrete situations, whereas neophobia measured as a psychological trait by the AFNS test hardly changes. # 2008 Elsevier Ltd. All rights reserved.
Citations
More filters
Journal Article•
TL;DR: This article found that Epicurean eating pleasure is associated with a preference for smaller food portions and higher wellbeing, and not associated with higher body mass index (BMI), while the tendency to experience visceral pleasure is independent of age, income and education.
Abstract: Research on overeating and self-regulation has associated eating pleasure with short-term visceral impulses triggered by hunger, external cues, or internal emotional urges. Drawing on research on the social and cultural dimensions of eating, we contrast this approach with what we call "Epicurean" eating pleasure, which is the enduring pleasure derived from the aesthetic appreciation of the sensory and symbolic value of the food. To contrast both approaches, we develop and test a scale measuring Epicurean eating pleasure tendencies and show that they are distinct from the tendency to experience visceral pleasure (measured using the external eating and emotional eating scales). We find that Epicurean eating pleasure is more prevalent among women than men but is independent of age, income and education. Unlike visceral eating pleasure tendencies, Epicurean eating tendencies are associated with a preference for smaller food portions and higher wellbeing, and not associated with higher BMI. Overall, we argue that the moralizing approach equating the pleasure of eating with 'low-level' visceral urges should give way to a more holistic approach which recognizes the positive role of Epicurean eating pleasure in healthy eating and wellbeing.
70 citations
26 May 2017
TL;DR: In this article, a combined sensory and instrumental approach, in which the aromatic profile of different products was studied (olive oil, olive oil enriched in lycopene from tomato byproduct, fresh cheese, salami, cooked ham, faba bean, chocolate and pear juice models), is applied.
Abstract: The detection of the aromatic profile of a food is relevant for the comprehension and the definition of the volatile fraction of product. Additionally, the identification of the molecules responsible for the sensory, specifically olfactory (direct and indirect), food perception is relevant to define its acceptability and, in some cases (e.g. olive oil), its quality. Combining data obtained from sensory evaluation and volatile compounds analysis is relevant for the definition of a product fingerprint, useful to describe the product itself but also to highlight its strengths and to emphasize many characteristics like a certain level of typicality (e.g. products defined by a strong connection with a geographical area) or novelty (products containing food waste or by-products). To this aim, a combined sensory and instrumental approach, in which the aromatic profile of different products was studied (olive oil, olive oil enriched in lycopene from tomato by-product, fresh cheese, salami, cooked ham, faba bean, chocolate and pear juice models), is applied. The sensory evaluation of different food samples was paired with the volatile compounds analysis, to define if any correlation exists among what human being can perceive and detectable volatile molecules of a product. Additionally, this approach was supported by the application of other instrumental techniques, like texture measurement or electronic eye evaluation. Even if characterization was done using several methodologies, sensory studies were always included as the most important means to evaluate the products, and other methods were to support and/or relate to them. Finally, this thesis put on evidence how relevant the development of quality indicators using modern research methods could be. The new knowledge could be used to promote these products to Italian and/or European consumers, as well as to better understand the characters of food matrices, which helps in developing new products and creating innovations.
7 citations
Dissertation•
18 Dec 2018
TL;DR: In this article, the authors propose a developpemental model of the neophobie alimentaire, a reticence a gouter and/or rejet des aliments inconnus.
Abstract: La neophobie alimentaire est une reticence a gouter et/ou le rejet des aliments inconnus. Elle a une incidence negative sur la variete du repertoire alimentaire de l’enfant et sur le climat familial lors des repas. L’objectif de notre etude, qui se situe dans une perspective developpementale, est de repondre a trois questions concernant cette conduite qui demeurent insuffisamment traitees dans la litterature scientifique : 1/ la neophobie alimentaire emerge-t-elle brusquement a 2 ans ; 2/ si oui, quels sont les processus developpementaux a l’origine de cette evolution ? ; 3/ quels liens la neophobie alimentaire entretient-elle avec la selectivite alimentaire (reticence a gouter des aliments familiers) et l’alimentation difficile (rejet d’aliments inconnus et familiers, assorti de fortes preferences alimentaires) ?Via l’utilisation de questionnaires, nous avons evalue : 1/ la neophobie alimentaire en termes de prevalence et d’intensite ; 2/ les competences developpementales susceptibles d’expliquer son evolution dans les spheres motrice, praxique, linguistique et psycho-affective ; ces competences ont ete selectionnees sur la base d’arguments temporel (evolution synchrone) et fonctionnel (liens theorique et psychologique) ; 3/ les conduites avec lesquelles elle est frequemment confondue, a savoir la selectivite alimentaire et l’alimentation difficile. Notre echantillon principal s’est trouve compose de 432 sujets âges de 3 a 60 mois. Nos resultats ont indique que la neophobie alimentaire constituait une periode normale du developpement de l’enfant. La prevalence de la neophobie alimentaire etait de 57 % et associee a une intensitee moderee entre 3 et 6 mois ; elle augmentait de maniere importante en termes de prevalence et d’intensite entre 19 et 36 mois, concernant 90 % des enfants a cet âge, puis elle se stabilisait jusqu’a 60 mois. Suivant cette evolution, nous avons propose un modele developpemental de la neophobie alimentaire comprenant deux phases : 1/ une neophobie primaire commune aux nourrissons et aux animaux, liee a la perception de la nouveaute d’une texture ou d’une flaveur et sous-tendue par des processus de pensee intuitifs ; 2/ une neophobie secondaire, liee aux acquisitions realisees par les enfants aux alentours de 2 ans, reposant largement sur l’aspect visuel des aliments et impliquant des traitements cognitifs plus elabores. Nous n’avons pas identifie les processus developpementaux a l’origine de son evolution entre 19 et 36 mois. Plusieurs explications methodologiques et theoriques ont ete envisagees pour expliquer cette absence de resultat telles que l’existence d’une phase intermediaire dans l’acquisition des competences ou l’implication d’autres mecanismes psychologiques ou neurobiologiques non mesures dans cette recherche. De plus, nous avons constate une intrication des processus developpementaux mesures aux alentours de 2 ans. Tous les progres realises par l’enfant sur une courte periode semblent converger dans une meme direction, celle de l’autonomie : une autonomie a la fois motrice, avec l’acquisition de la marche et de la capacite a se nourrir seul, et une autonomie psychique, avec l’acquisition de la conscience de soi et l’entree en phase d’opposition. Dans ce cadre, le developpement du langage permettrait a l’enfant d’exprimer son individualite a travers l’affirmation de ses gouts et de ses besoins. La capacite a exprimer des demandes verbales et l’acquisition de la conscience de soi ont d’ailleurs ete les competences approchant le plus des criteres de validation d’hypothese. De ce fait, nous pouvons nous demander si l’augmentation de la neophobie alimentaire aux alentours de 2 ans vise a proteger l’enfant d’un eventuel empoisonnement a un moment ou il devient de plus en plus autonome et/ou si elle reflete simplement des tentatives d’individuation.
5 citations
Dissertation•
17 Nov 2017
TL;DR: In this article, a questionnaire developpe dans cette these est un outil efficace pour etudier les rejets chez cette population, i.e., les enfants francais des l'âge de 2 ans.
Abstract: La neophobie et la selectivite alimentaire des jeunes enfants ont des consequences preoccupantes sur la sante notamment parce qu’elles concernent les fruits et les legumes. Il est donc essentiel de promouvoir l’adoption de comportements alimentaires sains chez le jeune enfant. Dans ce contexte, le premier objectif de la these etait de developper un questionnaire pour mesurer efficacement la neophobie et la selectivite alimentaire chez les enfants francais des l'âge de 2 ans. Le questionnaire developpe dans cette these est un outil efficace pour etudier les rejets chez cette population. Le deuxieme objectif etait de mieux definir le concept de selectivite alimentaire et d’etudier la relation entre neophobie et selectivite. Les resultats ont montre que la neophobie et la selectivite capturent un meme type de peur pour les aliments nouveaux et potentiellement toxiques. Le troisieme objectif etait d'etudier directement la relation entre le developpement de la categorisation des aliments chez les jeunes enfants et leur niveau de neophobie et selectivite alimentaire. Les resultats ont montre des liens negatifs entre developpement cognitif et rejets alimentaires. L'acceptation des aliments depend probablement de la maturite du systeme de categorisation alimentaire. Enfin, le quatrieme objectif etait de concevoir une intervention, en exploitant les donnees empiriques sur la relation entre developpement cognitif et rejets alimentaires, afin d'influencer positivement ces derniers chez les enfants. Les resultats montrent que l'exposition visuelle est efficace pour diminuer les comportements de rejets alimentaires.
5 citations
References
More filters
TL;DR: Determinants and consequences of accessibility help explain the central results of prospect theory, framing effects, the heuristic process of attribute substitution, and the characteristic biases that result from the substitution of nonextensional for extensional attributes.
Abstract: Early studies of intuitive judgment and decision making conducted with the late Amos Tversky are reviewed in the context of two related concepts: an analysis of accessibility, the ease with which thoughts come to mind; a distinction between effortless intuition and deliberate reasoning. Intuitive thoughts, like percepts, are highly accessible. Determinants and consequences of accessibility help explain the central results of prospect theory, framing effects, the heuristic process of attribute substitution, and the characteristic biases that result from the substitution of nonextensional for extensional attributes. Variations in the accessibility of rules explain the occasional corrections of intuitive judgments. The study of biases is compatible with a view of intuitive thinking and decision making as generally skilled and successful.
4,802 citations
TL;DR: A paper and pencil measure of the trait of food neophobia, which was defined as a reluctance to eat and/or avoidance of novel foods, was found to have satisfactory test-retest reliability and internal consistency.
1,490 citations
TL;DR: Results indicate that preference is an increasing function of exposure frequency, consistent with the mere exposure hypothesis as well as with the literature on the role of neophobia in food selection of animals other than man.
831 citations
TL;DR: The results showed a strong exposure effect such that the more frequently a juice had been tasted, the better it was liked, suggesting that the mere exposure effect may play a role in the acquisition of food preferences.
544 citations
TL;DR: The results indicate that to obtain significant positive changes in preference, experience with the food must include experience in the modality that is relevant for the judgments, and that experiences with novel tastes that are not followed by negative gastrointestinal consequences can produce enhanced taste preference.
525 citations