Modifying the texture of foods for infants and young children

Nicklaus, Sophie; Demonteil, Lauriane; Tournier, Carole

doi:10.1016/b978-1-78242-334-8.00008-0

Cited by 37 publications

(55 citation statements)

References 112 publications

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“…It has been suggested that the period from 4 to 6 months of age is a favorable window for the introduction of foods with new flavors, while the period from 6 to 10 months is a favorable window for the introduction of complementary foods with more complex textures [28] . Due to limited oral skills at the onset of CF, texture is one of the sensory properties that requires the most adaptation to enable the infant to process and swallow the food [16] . About a quarter of infants experience difficulties with pieces in foods [29] , but such difficulties should not drive parents to delay introduction of more solid textures, since delaying introduction to lumpy foods beyond 10 months is associated with texture acceptance problems at later ages [30] .…”

Section: Effect Of Sensory Properties Of Foods On Their Acceptance Almentioning

confidence: 99%

The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life

Nicklaus¹

2017

Ann Nutr Metab

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Infants are born equipped to ingest nutrients, but because of the transitions in the mode of feeding in the first years (from “tube” feeding in utero to eating table foods with the family), they have to learn how, what and how much to eat. Eating behavior established during early years may follow throughout childhood; therefore, it is fundamental to understand the most important drivers of the early development of eating behavior. Beyond the first flavor discoveries during the gestational and lactation periods (through the infant's exposure to flavors from foods of the mother's diet), the most important phases for learning food preferences and appetite control may be the beginning of complementary feeding (CF). Infants discover the sensory (texture, taste and flavor) and nutritional properties (energy density) of foods that will ultimately compose their adult diet. This brief review shows that several feeding practices influence the development of eating behavior: breastfeeding; repeating the presentation of a food, even if it seems initially disliked; introducing a variety of different foods rapidly in the CF process; offering foods in an appropriate way to make their sensory characteristics appealing to infants. More research is needed to understand in a combined way the effectiveness and long-term effect of these practices to promote healthy eating behaviors.

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Section: Effect Of Sensory Properties Of Foods On Their Acceptance Almentioning

confidence: 99%

The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life

Nicklaus¹

2017

Ann Nutr Metab

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“…Due to the limited oral skills of the infant, texture is one of the properties that requires the most adaptation to enable the infant to ‘process’ and swallow the food [70]. A significant proportion of infants (23%) have difficulties with foods containing pieces [71].…”

Section: Impact Of the Sensory Properties Of Foods On Their Acceptmentioning

confidence: 99%

Complementary Feeding Strategies to Facilitate Acceptance of Fruits and Vegetables: A Narrative Review of the Literature

Nicklaus

2016

IJERPH

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Abstract:Complementary feeding (CF), which should begin after exclusive breastfeeding for six months, according to the World Health Organization (WHO), or after four months and before six months according to the European Society for Pediatric Gastroenterology Hepatology and Nutrition (ESPGHAN), is a period when the infant implicitly learns what, when, how, and how much to eat. At the onset of CF, the brain and the gut are still developing and maturing, and food experiences contribute to shaping brain connections involved in food hedonics and in the control of food intake. These learning processes are likely to have a long-term impact. Children's consumption of fruit and vegetables (FV) is below recommendations in many countries. Thus, it is crucial to establish preferences for FV early, when infants are learning to eat. The development of food preferences mainly starts when infants discover their first solid foods. This narrative review summarizes the factors that influence FV acceptance at the start of the CF period: previous milk feeding experience; timing of onset of CF; repeated exposures to the food; variety of foods offered as of the start of the CF period; quality and sensory properties of the complementary foods; quality of the meal time context; and parental responsive feeding.

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“…Children were also divided into three groups based on the age of introduction of complementary foods; the early introduction group consisted of children who received complementary foods before 4 months of age (n=70), typical group who began complementary feeding between 4-6 months of age (n=204), and late group, who were introduced to complementary foods after 6 months of age (n=70). Typical introduction was defined as 4-6 months of age as cross-sectional data suggests that the majority of infants world-wide are introduced to complementary foods between 4-6 months of age, despite WHO recommendations to begin complementary feeding at 6 months [38]. Children who began complementary feeding after the typical age of introduction were classified as a "late group".…”

mentioning

confidence: 99%

“…Similarly it is possible to change eating rate indirectly through the use of food textures that are equally liked, but require longer chewing [11,13,18,43,58]. Although many studies have focused on the impact of timing of introduction and food texture quality on the development of children's eating behaviour [38,64,65], to date the efficacy of using food texture to produce sustained reductions in children's eating rates, and subsequent reduction in energy intake has not been demonstrated.The current study surveyed a large multi-ethnic sample of young children using a comprehensive objective assessment of features of eating microstructure. However, despite the large sample size, there was an unbalanced comparison between children with healthy weight and overweight status, as there were only a small number of children with BMI in the overweight range in the cohort.…”

mentioning

confidence: 99%

A description of an ‘obesogenic’ eating style that promotes higher energy intake and is associated with greater adiposity in 4.5 year-old children: Results from the GUSTO cohort

Fogel

Goh

Fries

et al. 2017

Physiology & Behavior

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Recent findings confirm that faster eating rates support higher energy intakes within a meal and are associated with increased body weight and adiposity in children. The current study sought to * Author to whom correspondence should be addressed: Ciaran Gerard Forde; Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599; Tel: +65 64070104; ciaran_forde@sics.astar.edu.sg. Clinical Trial Registry Number: NCT01174875; https://clinicaltrials.gov/ Authors' Contributions: This study was conceived and designed by CGF, AF, MFFC and LRF. Clinical analyses were performed by SS, SV, AF, ATG, and CGF and data analysis and interpretation were carried out by AF and CGF. AF and CGF prepared the draft manuscript and all authors reviewed and approved the final draft. This study was given ethical approval by ethical review boards of the KK Women's and Children's Hospital and National University Hospital in Singapore.Author disclosures: Keith Godfrey, Lee Yung-Seng and Yap Seng Chong have received reimbursement for speaking at conferences sponsored by companies selling nutritional products. They are part of an academic consortium that has received research funding from Abbott Nutrition, Nestec and Danone. Lisa Fries is an employee of Nestec SA, working at the Nestlé Research Center. The other authors have no financial or personal conflict of interests. Europe PMC Funders GroupAuthor Manuscript Physiol Behav. Author manuscript; available in PMC 2018 January 01. Europe PMC Funders Author ManuscriptsEurope PMC Funders Author Manuscripts identify the eating behaviours that underpin faster eating rates and energy intake in children, and to investigate their variations by weight status and other individual differences. Children (N=386) from the Growing Up in Singapore towards Healthy Outcomes (GUSTO) cohort took part in a video-recorded ad libitum lunch at 4.5 years of age to measure acute energy intake. Videos were coded for three eating behaviours (bites, chews and swallows) to derive a measure of eating rate (g/min) and measures of eating microstructure: eating rate (g/min), total oral exposure (minutes), average bite size (g/bite), chews per gram, oral exposure per bite (seconds), total bites and proportion of active to total mealtime. Children's BMIs were calculated and a subset of children underwent MRI scanning to establish abdominal adiposity. Children were grouped into faster and slower eaters, and into healthy and overweight groups to compare their eating behaviours. Results demonstrate that faster eating rates were correlated with larger average bite size (r=0.55, p<0.001), fewer chews per gram (r=-0.71, p<0.001) and shorter oral exposure time per bite (r=-0.25, p<0.001), and with higher energy intakes (r=0.61, p<0.001). Children with overweight and higher adiposity had faster eating rates (p<0.01) and higher energy intakes (p<0.01), driven by larger bite sizes (p<0.05). Eating behaviours varied by sex, ethnicity and early feeding regimes, partial...

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Modifying the texture of foods for infants and young children

Cited by 37 publications

References 112 publications

The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life

The Role of Dietary Experience in the Development of Eating Behavior during the First Years of Life

Complementary Feeding Strategies to Facilitate Acceptance of Fruits and Vegetables: A Narrative Review of the Literature

A description of an ‘obesogenic’ eating style that promotes higher energy intake and is associated with greater adiposity in 4.5 year-old children: Results from the GUSTO cohort

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