Do children really eat what they like? Relationships between liking and intake across laboratory test-meals

Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans

“…Separately, our data also revealed that many extremely liked or strongly liked foods were still consumed just 1-3 times per month (see Figure S3), contradicting the prevailing but mistaken belief that greater liking drives greater food intake. This agrees with work from Keller et al (2022) showing the relationship between the food liking and subsequent intake in a meal (in children) was more driven by less liked foods instead of the highly-liked foods.…”

Parental intentions to implement vegetable feeding strategies at home: A cross sectional study

“…Parents that have children who express traits of food avoidance (food fussiness, slowness in eating and satiety responsiveness; Tharner et al, 2014) may experience the greatest benefit from employing vegetable feeding strategies, as food avoidant children often have lower intakes of vegetables than non-food avoidant children (Cardona Cano et al, 2015;Galloway, Fiorito, Lee, & Birch, 2005;Haszard, Skidmore, Williams, & Taylor, 2015;Taylor, Wernimont, Northstone, & Emmett, 2015). This has been attributed to food avoidance traits being underpinned by similar genetic mechanisms to liking of vegetables (Fildes, van Jaarsveld, Cooke, Wardle, & Llewellyn, 2016) and children tend not to eat foods that are disliked (Keller, Shehan, Cravener, Schlechter, & Hayes, 2022). Food fussy children therefore require many more exposures and experiences with new foods and disliked vegetables in order to accept or consume them (Caton et al, 2014;Dovey, Staples, Gibson, & Halford, 2008).…”

Passive overconsumption? Limited evidence of compensation in meal size when consuming foods high in energy density: Two randomised crossover experiments

“…fruits and vegetables) (Drewnowski, 2003) and these differences may indirectly affect energy intake through other mechanisms such as texture (Bolhuis & Forde, 2020). There may also be differences in food liking between consumed meals varying in ED that would contribute to differences in meal size patterns (Brunstrom & Rogers, 2009;Diktas et al, 2022;Keller et al, 2022), as research suggests that humans may show an innate preference for foods higher in ED (Stubbs and Whybrow, 2004). In the present experiments we addressed a number of these concerns by equivalising food types and serving sizes provided by ED, in addition to statistically (experiment 1) and experimentally (experiment 2) controlling for differences in sensory ratings between ED conditions.…”