Research challenges and methods to study food preferences in school-aged children: A review of the last 15years

Laureati, Monica; Pagliarini, E.; Toschi, Tullia Gallina; Monteleone, Erminio

doi:10.1016/j.foodqual.2015.07.010

Cited by 71 publications

(48 citation statements)

References 93 publications

(139 reference statements)

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“…Nevertheless, future research could opt for another research design. Furthermore, testing took place in a trusted environment, at school, which is an asset when conducting research with children and is also a more realistic consumption environment (De Pelsmaeker et al, 2013;Laureati et al, 2015). However, one need to bear in mind that the setting could influence the results (Edwards, Meiselman, Edwards, & Lesher, 2003;Piqueras-Fiszman & Jaeger, 2014;Schouteten et al, 2017).…”

Section: Abmentioning

confidence: 99%

“…Cardinal, Zamora, Chambers, Carbonell Barrachina, and Hough () compared the CATA responses for the sensory profiles of fruit‐flavored powdered juices, with three different consumer segments: (1) children (11–12 years old); (2) women; and (3) a convenience sample of food‐science‐related consumers but used sensory terms generated by the authors of the study. Although children's emotional responses have been assessed toward brand logos of flavored milk drinks (De Pelsmaeker et al, ) and sandwich bread pictures (Jervis, Jervis, Guthrie, & Drake, ), emotional profiling when children consume food products have not been reported according to a recent review of Laureati et al ().…”

Section: Introductionmentioning

confidence: 99%

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Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Schouteten

Steur

Lagast

et al. 2017

Journal of Sensory Studies

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Sensory and emotional profiling by consumers is gathering interest among scientists and companies as it could help to better understand the motives for food choice. Although children and teenagers are important food consumer groups, they are underrepresented in sensory research and little is known on how children and teenagers perform on these tasks. Therefore, this study investigates the emotional and sensory profiling of a traditional biscuit product among 122 children and teenagers (10–14 years old). The check‐all‐that‐apply (CATA) approach has been applied for conducting the emotional and sensory profiling task using an age‐appropriate protocol. Children and teenagers evaluated four different samples (market leader, store brand, small producer, and local bakery) and assessed their overall liking under three conditions: blind, expected (brand logo) and informed. Overall liking differed significantly among the samples and brand information influenced the informed liking scores. Samples were associated with different emotional profiles and sensory attributes by the children and teenagers. Practical applications This study illustrates the potential of using CATA questions for obtaining emotional connotations and sensory attributes of food products with children and teenagers. Together with the insights regarding their attitudes toward traditional food products and store brands, this could help producers when developing promotion initiatives to bring their traditional food products to a potential market of young consumers. Including both sensory and emotional measurements yield interesting insights for the product development if companies want to produce products in alignment with the brand message. Further, this study shows that branding influences not only the overall liking but also the sensory perception of the food products. Therefore, this study adds to the discussion on the need and importance of a more realistic product presentation during sensory testing.

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Section: Abmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Schouteten

Steur

Lagast

et al. 2017

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…Then children tasted the food and rated liking: "How much do you like this food? ", on a 7-point hedonic facial scale (Laureati, Pagliarini, Gallina Toschi, & Monteleone, 2015) with the descriptors: "really bad", "very bad", "bad", "okay", "good", "very good", and "really good". Finally, children assessed their frequency of consumption: "How often do you eat this food?"…”

Section: Pilot Studymentioning

confidence: 99%

“…For PV set an unexpected positive relation between liking scores and level of fussiness was shown. It could be due to the stimuli used for the three PV set levels, apple and carrot, as they are both very familiar to children, so they are liked even among fussy children (Laureati et al, 2015).…”

Section: Tablementioning

confidence: 99%

Variety in snack servings as determinant for acceptance in school children

et al. 2016

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“…Food preferences are recognized to play a central role in food choice and consumption, especially among children (Laureati, Pagliarini, Toschi, & Monteleone, ). Thus, understanding food preferences and the factors leading to the development of food likes and dislikes is important for enhancing nutritional healthy diets.…”

Section: Introductionmentioning

confidence: 99%

School children preferences for fish formulations: The impact of child and parental food neophobia

Laureati

Cattaneo

Bergamaschi

et al. 2016

Journal of Sensory Studies

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Child food preferences influence food choice and consumption. Thus, understanding the factors leading to the development of food likes and dislikes is important for enhancing nutritional healthy diets. This study was aimed to investigate children's acceptance of, and preferences for, three different trout formulations served at school lunch. Liking and preference were studied in relation to age, gender, and neophobic traits. Parental food neophobia, fish‐eating habits, and frequency of seafood consumption in family life conditions were also investigated. The results indicated that children's liking was strongly dependent on cooking methods, and the proper choice of recipes is likely able to minimize children neophobic attitudes. Parental food neophobia was related to child neophobic behavior and to how fish is prepared at home, with neophilic parents more prone to cook fish in healthy ways. Practical application Children fish liking is strongly dependent on product preparation and cooking methods, and the proper choice of recipes could minimize neophobic attitudes. Nutritionists, dieticians, and product developers should consider the sensory aspects to promote more sustainable and appealing refectory meals to increase acceptability and consumption at school and at home.

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Research challenges and methods to study food preferences in school-aged children: A review of the last 15years

Cited by 71 publications

References 93 publications

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Variety in snack servings as determinant for acceptance in school children

School children preferences for fish formulations: The impact of child and parental food neophobia

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