Reflections on current practice for taste learning in children

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Reflections on current practice for taste learning in children. / Olsen, Annemarie.

In: International Journal of Gastronomy and Food Science, Vol. 15, 2019, p. 26-29.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Olsen, A 2019, 'Reflections on current practice for taste learning in children', International Journal of Gastronomy and Food Science, vol. 15, pp. 26-29. https://doi.org/10.1016/j.ijgfs.2018.11.008

APA

Olsen, A. (2019). Reflections on current practice for taste learning in children. International Journal of Gastronomy and Food Science, 15, 26-29. https://doi.org/10.1016/j.ijgfs.2018.11.008

Vancouver

Olsen A. Reflections on current practice for taste learning in children. International Journal of Gastronomy and Food Science. 2019;15:26-29. https://doi.org/10.1016/j.ijgfs.2018.11.008

Author

Olsen, Annemarie. / Reflections on current practice for taste learning in children. In: International Journal of Gastronomy and Food Science. 2019 ; Vol. 15. pp. 26-29.

Bibtex

@article{7400816ff4e74a0c9c4f15fc7ae363b3,
title = "Reflections on current practice for taste learning in children",
abstract = "In this paper, an overview of current approaches to taste learning in children will be outlined. Based on a current review of these approaches (DeCosta et al., 2017) and practical experiences gained from the research project Taste for Life, weaknesses and knowledge gaps across current studies will be identified and discussed, and suggestions for future directions in the field will be proposed. In particular, it is discussed and recommended to: 1) prioritize and acknowledge the importance of pleasure, 2) to conduct studies using a wider range of target stimuli, 3) to develop interventions that engage entire families and make use of different settings, 4) to design future study protocols to be longer term and investigate transfer effects, and 5) to think outside the box and develop novel intervention strategies such as collaborations with chefs.",
keywords = "Children, Exposure, Neophobia, Pickiness, Preferences, Taste learning",
author = "Annemarie Olsen",
year = "2019",
doi = "10.1016/j.ijgfs.2018.11.008",
language = "English",
volume = "15",
pages = "26--29",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Reflections on current practice for taste learning in children

AU - Olsen, Annemarie

PY - 2019

Y1 - 2019

N2 - In this paper, an overview of current approaches to taste learning in children will be outlined. Based on a current review of these approaches (DeCosta et al., 2017) and practical experiences gained from the research project Taste for Life, weaknesses and knowledge gaps across current studies will be identified and discussed, and suggestions for future directions in the field will be proposed. In particular, it is discussed and recommended to: 1) prioritize and acknowledge the importance of pleasure, 2) to conduct studies using a wider range of target stimuli, 3) to develop interventions that engage entire families and make use of different settings, 4) to design future study protocols to be longer term and investigate transfer effects, and 5) to think outside the box and develop novel intervention strategies such as collaborations with chefs.

AB - In this paper, an overview of current approaches to taste learning in children will be outlined. Based on a current review of these approaches (DeCosta et al., 2017) and practical experiences gained from the research project Taste for Life, weaknesses and knowledge gaps across current studies will be identified and discussed, and suggestions for future directions in the field will be proposed. In particular, it is discussed and recommended to: 1) prioritize and acknowledge the importance of pleasure, 2) to conduct studies using a wider range of target stimuli, 3) to develop interventions that engage entire families and make use of different settings, 4) to design future study protocols to be longer term and investigate transfer effects, and 5) to think outside the box and develop novel intervention strategies such as collaborations with chefs.

KW - Children

KW - Exposure

KW - Neophobia

KW - Pickiness

KW - Preferences

KW - Taste learning

U2 - 10.1016/j.ijgfs.2018.11.008

DO - 10.1016/j.ijgfs.2018.11.008

M3 - Journal article

VL - 15

SP - 26

EP - 29

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -

ID: 212302847