Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents. / Cappellotto, Maddalena; Olsen, Annemarie.

In: Foods, Vol. 10, No. 10, 2327, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Cappellotto, M & Olsen, A 2021, 'Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents', Foods, vol. 10, no. 10, 2327. https://doi.org/10.3390/foods10102327

APA

Cappellotto, M., & Olsen, A. (2021). Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents. Foods, 10(10), [2327]. https://doi.org/10.3390/foods10102327

Vancouver

Cappellotto M, Olsen A. Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents. Foods. 2021;10(10). 2327. https://doi.org/10.3390/foods10102327

Author

Cappellotto, Maddalena ; Olsen, Annemarie. / Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents. In: Foods. 2021 ; Vol. 10, No. 10.

Bibtex

@article{42681f3d3776419aa05d46ec55fbeebd,
title = "Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents",
abstract = "This study aims to explore whether children{\textquoteright}s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children{\textquoteright}s texture preferences.",
keywords = "Children, Neophobia, Preferences, Tactile, Texture",
author = "Maddalena Cappellotto and Annemarie Olsen",
note = "Funding Information: Funding: The study was financed by the Nordea-fonden through the project “Taste for Life”. This article belongs to the Special Issue Determinants of Preference and Consumption of Healthy Food in Children.",
year = "2021",
doi = "10.3390/foods10102327",
language = "English",
volume = "10",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "10",

}

RIS

TY - JOUR

T1 - Food texture acceptance, sensory sensitivity, and food neophobia in children and their parents

AU - Cappellotto, Maddalena

AU - Olsen, Annemarie

N1 - Funding Information: Funding: The study was financed by the Nordea-fonden through the project “Taste for Life”. This article belongs to the Special Issue Determinants of Preference and Consumption of Healthy Food in Children.

PY - 2021

Y1 - 2021

N2 - This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.

AB - This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.

KW - Children

KW - Neophobia

KW - Preferences

KW - Tactile

KW - Texture

U2 - 10.3390/foods10102327

DO - 10.3390/foods10102327

M3 - Journal article

C2 - 34681376

AN - SCOPUS:85116351308

VL - 10

JO - Foods

JF - Foods

SN - 2304-8158

IS - 10

M1 - 2327

ER -

ID: 282527212