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 journal › Journal article › Research › peer-review
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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
AN - SCOPUS:85058212102
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