Bits and pieces. Food texture influences food acceptance in young children

Werthmann, Jessica; Jansen, Anita; Havermans, Remco C.; Nederkoorn, Chantal; Kremers, Stef; Roefs, Anne

doi:10.1016/j.appet.2014.09.025

Cited by 107 publications

(100 citation statements)

References 43 publications

(71 reference statements)

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“…Extensive research has explored food texture preferences and the influence of age on these preferences. In yogurt, children between 30 and 48 months preferred a smooth yogurt over a lumpy texture with pieces (Werthmann et al, ). A similar result was found in carrots in that 12‐month infants consumed more pureed carrots than chopped carrots.…”

Section: Discussionmentioning

confidence: 99%

Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Ross

Bernhard

Smith‐Simpson

2019

Journal of Texture Studies

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Food texture has been identified as a significant contributor to feeding problems in children, particularly in children with Down syndrome (DS). This study examined the open‐ended survey responses of parents describing which food textures were “easy” or “difficult” for their child with DS. The open‐ended responses from the parents about textures and foods they considered “easy” or “difficult” for their child (n = 157) were coded into 26 texture categories. Chewy and firm were more frequently listed as “difficult” textures by parents. Textures found to be cited more frequently as “easy” textures included creamy, crispy/crunchy, dissolvable, mushy, puree, smooth, and soft. Age influenced the citation of specific textures. As age increased, crispy/crunchy, dry, and hard were more likely to be listed as “easy” while lumpy, mushy, and gooey/soggy/wet were less likely be listed as “easy.” For “difficult” textures, as age increased, juicy was more likely to be listed as “difficult” while the textures of creamy, dry, lumpy, and tender were less likely to be “difficult.” While this research provides information as to the food textures children with DS find “easy” or “difficult,” further research is needed to better understand how to expand the variety of textures in the diets of children with DS.

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Section: Discussionmentioning

confidence: 99%

Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Ross

Bernhard

Smith‐Simpson

2019

Journal of Texture Studies

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“…Not only taste and smell sensitivity, but also tactile sensitivity is associated with pickiness in children [49, 50]; we therefore included it in the overall sensory sensitivity variable in our study. It is well known that taste exposure increases acceptance and even liking of rejected food in children [35], but tactile exposure might add to this effect [49], as might visual exposure [51]. …”

Section: Discussionmentioning

confidence: 99%

Child and parent predictors of picky eating from preschool to school age

Steinsbekk

Bonneville‐Roussy

Fildes

et al. 2017

Int J Behav Nutr Phys Act

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BackgroundPicky eating is prevalent in childhood. Because pickiness concerns parents and is associated with nutrient deficiency and psychological problems, the antecedents of pickiness need to be identified. We propose an etiological model of picky eating involving child temperament, sensory sensitivity and parent-child interaction.MethodsTwo cohorts of 4-year olds (born 2003 or 2004) in Trondheim, Norway were invited to participate (97.2% attendance; 82.0% consent rate, n = 2475) and a screen-stratified subsample of 1250 children was recruited. We interviewed 997 parents about their child’s pickiness and sensory sensitivity using the Preschool Age Psychiatric Assessment (PAPA). Two years later, 795 of the parents completed the interview. The Children’s Behavior Questionnaire (CBQ) was used to assess children’s temperament. Parent- child interactions were videotaped and parental sensitivity (i.e., parental awareness and appropriate responsiveness to children’s verbal and nonverbal cues) and structuring were rated using the Emotional Availability Scales (EAS).ResultsAt both measurement times, 26% of the children were categorized as picky eaters. Pickiness was moderately stable from preschool to school age (OR = 5.92, CI = 3.95, 8.86), and about half of those who displayed pickiness at age 4 were also picky eaters two years later. While accounting for pickiness at age 4, sensory sensitivity at age 4 predicted pickiness at age 6 (OR = 1.25, CI = 1.08, 2.23), whereas temperamental surgency (OR = 0.88, CI = 0.64, 1.22) and negative affectivity (OR = 1.17, CI = 0.75, 1.84) did not. Parental structuring was found to reduce the risk of children’s picky eating two years later (OR = 0.90, CI = 0.82, 0.99), whereas parental sensitivity increased the odds for pickiness (OR = 1.10, CI = 1.00, 1.21).ConclusionsAlthough pickiness is stable from preschool to school age, children who are more sensory sensitive are at higher risk for pickiness two years later, as are children whose parents display relatively higher levels of sensitivity and lower levels of structuring. Our findings suggest that interventions targeting children’s sensory sensitivity, as well as parental sensitivity and structuring, might reduce the risk of childhood pickiness. Health care providers should support parents of picky eaters in repeatedly offering unfamiliar and rejected foods to their children without pressure and acknowledging child autonomy.Electronic supplementary materialThe online version of this article (doi:10.1186/s12966-017-0542-7) contains supplementary material, which is available to authorized users.

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“…For some picky eaters, the type and presentation of food are the strongest drivers of mealtime behavior and food consumption [53]. Children's food acceptance and dietary intake are influenced by sensory properties of food, such as odor [54], color [55], and texture [56,57,58]. Children who are picky eaters may be more sensitive to olfactory cues [54] and tactile stimuli [59], which could influence their intake and liking of foods.…”

Section: Discussionmentioning

confidence: 99%

Variants in Chemosensory Genes Are Associated with Picky Eating Behavior in Preschool-Age Children

et al. 2017

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Background/Aims: Picky eating is prevalent among preschoolers and is associated with risk of both underweight and overweight. Although differences in taste perception may be due to genetic variation, it is unclear whether these variations are related to picky eating behavior. The aim of this study was to investigate the association of 6 single nucleotide polymorphisms (SNPs) in 5 candidate genes related to chemosensory perception with picky eating behavior and adiposity in a cohort of preschool-aged children. Methods: Parents of 2- to 5-year-old non-Hispanic white preschoolers (n = 153) responded to survey questions on demographics, and information regarding their child's breastfeeding history and picky eating behavior. Height and weight were measured to calculate body mass index (BMI) z-scores using standard growth charts, and saliva was collected for genotyping. Generalized linear models were used to examine associations between picky eating behavior and BMI z-scores with genetic variation. Results: When controlling for child age, sex, breastfed status, and parent education level, SNPs in TAS2R38 (rs713598) and CA6 (rs2274327) were associated with picky eating behavior in children. There was no association between SNPs and BMI z-scores. Conclusion: Genes related to chemosensory perception may play a role in children's picky eating behavior.

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Bits and pieces. Food texture influences food acceptance in young children

Cited by 107 publications

References 43 publications

Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Child and parent predictors of picky eating from preschool to school age

Variants in Chemosensory Genes Are Associated with Picky Eating Behavior in Preschool-Age Children

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