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H M Hendy - One of the best experts on this subject based on the ideXlab platform.
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effectiveness of trained peer models to encourage Food Acceptance in preschool children
Appetite, 2002Co-Authors: H M HendyAbstract:The present study examined the effectiveness of trained peer models to encourage Food Acceptance in children during preschool meals, and one month later. It also considered whether trained peer models risk the over-justification effects proposed to reduce later Food Acceptance after reinforcement has been offered for eating a specific Food. Three novel Foods were presented to eight tables of 38 children during five preschool meals. After three baseline meals, 16 children were trained to serve as peer models of Food Acceptance for one of the Foods in exchange for small toy reinforcements, with each Food assigned to either no model, girl model, or boy model conditions during the next two meals. The remaining 22 children served as observers whose Food bites were recorded during baseline and modeled meals. Girl models were more effective than boy models to increase Food Acceptance from baseline to modeled meals for children of either gender. One month later, child interviews measured delayed Food Acceptance using Food preference ratings and number of bites consumed. For observers, delayed Food Acceptance did not differ according to the Food's previous modeling condition, suggesting that effectiveness of trained peer models does not last beyond the modeled meals. Trained peer models gave the highest preference ratings to the specific Food they had eaten in exchange for toy reinforcements one month before, and they ate as much of this Food as other Foods, offering no evidence for detrimental over-justification effects on Food Acceptance as a result of serving as peer models.
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effectiveness of teacher modeling to encourage Food Acceptance in preschool children
Appetite, 2000Co-Authors: H M Hendy, Bryan RaudenbushAbstract:Although Social Cognitive Theory (Bandura, 1997) suggests that teacher modeling would be one of the most effective methods to encourage Food Acceptance by preschool children, opinions of experienced teachers have not yet been sampled, teacher modeling has rarely been examined experimentally, and it has produced inconsistent results. The present study considers opinions of teachers and conditions under which teacher modeling is effective. Study 1 was a questionnaire in which preschool teachers (N=58) were found to rate modeling as the most effective of five teacher actions to encourage children's Food Acceptance. Study 2 and Study 3 were quasi-experiments that found silent teacher modeling ineffective to encourage either familiar Food Acceptance (N=34; 18 boys, 16 girls) or new Food Acceptance (N=23; 13 boys, 10 girls). Children's new Food Acceptance was greatest in the first meal and then rapidly dropped, suggesting a “novelty response” rather than the expected neophobia. No gender differences were found in response to silent teacher modeling. Study 4 was a repeated-measures quasi-experiment that found enthusiastic teacher modeling (“Mmm! I love mangos!”) could maintain new Food Acceptance across five meals, again with no gender differences in response to teacher modeling (N=26; 12 boys, 14 girls). Study 5 found that with the addition of a competing peer model, however, even enthusiastic teacher modeling was no longer effective to encourage new Food Acceptance and gender differences appeared, with girls more responsive to the peer model (N=14; 6 boys, 8 girls). Thus, to encourage children's new Food Acceptance, present results suggest that teachers provide enthusiastic modeling rather than silent modeling, apply such enthusiastic modeling during the first five meals before children's “novelty response” to new Foods drops, and avoid placing competing peer models at the same table with picky eaters, especially girls.
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comparison of five teacher actions to encourage children s new Food Acceptance
Annals of Behavioral Medicine, 1999Co-Authors: H M HendyAbstract:How can teachers encourage children to accept new fruits and vegetables? A quasi-experimental study with 64 preschool children (32 boys, 32 girls) compared the effectiveness of five teacher actions to encourage children's Acceptance of four new fruits and vegetables presented during three preschool lunches. The five teacher actions included reward (special dessert), modeling, insisting children try one bite, choice-offering (“Do you want any of this?”), and a control condition of simple exposure.
Deirdre Muldoon - One of the best experts on this subject based on the ideXlab platform.
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EAT-UP™ Family-Centered Feeding Intervention to Promote Food Acceptance and Decrease Challenging Behaviors: A Single-Case Experimental Design Replicated Across Three Families of Children with Autism Spectrum Disorder
Journal of Autism and Developmental Disorders, 2017Co-Authors: Joanna Cosbey, Deirdre MuldoonAbstract:This study evaluated the effectiveness of a family-centered feeding intervention, Easing Anxiety Together with Understanding and Perseverance (EAT-UP™), for promoting Food Acceptance of children with autism spectrum disorder at home. A concurrent multiple-baseline design was used with systematic replication across three families. Baseline was followed by an ‘Intervention-Coaching’ phase and then an ‘Intervention-Independent’ phase. Using direct observation and pre- and post-intervention questionnaires, data on Acceptance of less preferred Foods and challenging mealtime behaviors were collected. Procedural fidelity was monitored throughout all study phases. Data were analyzed using visual analysis and measures of effect size. All children demonstrated increases in Food Acceptance (effect size >0.90) and dietary diversity and decreased challenging behaviors. Implications for practice and research are discussed.
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eat up family centered feeding intervention to promote Food Acceptance and decrease challenging behaviors a single case experimental design replicated across three families of children with autism spectrum disorder
Journal of Autism and Developmental Disorders, 2017Co-Authors: Joanna Cosbey, Deirdre MuldoonAbstract:This study evaluated the effectiveness of a family-centered feeding intervention, Easing Anxiety Together with Understanding and Perseverance (EAT-UP™), for promoting Food Acceptance of children with autism spectrum disorder at home. A concurrent multiple-baseline design was used with systematic replication across three families. Baseline was followed by an ‘Intervention-Coaching’ phase and then an ‘Intervention-Independent’ phase. Using direct observation and pre- and post-intervention questionnaires, data on Acceptance of less preferred Foods and challenging mealtime behaviors were collected. Procedural fidelity was monitored throughout all study phases. Data were analyzed using visual analysis and measures of effect size. All children demonstrated increases in Food Acceptance (effect size >0.90) and dietary diversity and decreased challenging behaviors. Implications for practice and research are discussed.
Leann L. Birch - One of the best experts on this subject based on the ideXlab platform.
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Specific social influences on the Acceptance of novel Foods in 2-5-year-old children.
Appetite, 2005Co-Authors: Elsa Addessi, Amy T. Galloway, Elisabetta Visalberghi, Leann L. BirchAbstract:Social influences have been shown to be very important to overcome Food neophobia in young children. However, there is no experimental evidence about whether social influences on Food Acceptance are specific, that is if models eating the same Food as the child are more effective in promoting Food Acceptance than models eating a different Food. We assessed children's behavior towards novel Foods when an adult model (a) was not eating (Presence condition), (b) was eating a Food of a Different color (Different color condition), and (c) was eating a Food of the Same color (Same color condition). We tested 27 children (ages 2- to 5-years-old) recruited from The Pennsylvania State University day-care facilities. Results show that children accepted and ate their novel Food more in the Same color condition than in the Different color and in the Presence conditions. Therefore, in young children Food Acceptance is promoted by specific social influences. These data indicate that children are more likely to eat new Food if others are eating the same type of Food than when others are merely present or eating another kind of Food.
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development of Food Acceptance patterns in the first years of life
The Proceedings of the Nutrition Society, 1998Co-Authors: Leann L. BirchAbstract:: As young omnivores, children make the transition from the exclusive milk diet of infancy to consuming a variety of Foods. They must learn to accept a set of the Foods available in their environmental niche, and they 'come equipped' with a set of predispositions that facilitate the development of Food Acceptance patterns, constrained by predisposition and limited by what is offered to them. While children are predisposed to like sweet or salty Foods and to avoid sour or bitter Foods, their preferences for the majority of Foods are shaped by repeated experience. The predispositions that shape Food Acceptance patterns also include neophobia and the predisposition to learn to prefer and accept new Foods when they are offered repeatedly. In addition, the predisposition for associative conditioning affects children's developing Food Acceptance patterns, resulting in preferences for Foods offered in positive contexts, while Foods presented in negative contexts will become more disliked via the learning of associations with the social and environmental contexts. Children also learn to prefer energy-dense Foods when consumption of those Foods is followed by positive post-ingestive consequences, such as those produced when high-energy-density Foods are eaten when hungry. Although children are predisposed to be responsive to the energy content of Foods in controlling their intake, they are also responsive to parents' control attempts. We have seen that these parental control attempts can refocus the child away from responsiveness to internal cues of hunger and satiety and towards external factors such as the presence of palatable Foods. This analysis suggests that taking a closer look at what children are learning about Food and eating may provide clues regarding the formation of children's Food Acceptance patterns, and that this approach also suggests potential causative factors implicated in the aetiology of obesity and the emergence of weight concerns. Current data, although limited, suggest that child-feeding practices play a causal role in the development of individual difference in the controls of Food intake, and perhaps in the aetiology of problems of energy balance, especially childhood obesity. These relationships should be pursued in future research.
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Children's Food Acceptance Patterns
Nutrition Today, 1996Co-Authors: Leann L. BirchAbstract:Although all infants begin life on a milk diet, the diets of adults differ dramatically. These differences are well established by 5 or 6 years of age. This paper focuses on the contribution of early learning and experiences to the development of Food Acceptance patterns, some of which have been lin
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Development of Food Acceptance Patterns.
Developmental Psychology, 1990Co-Authors: Leann L. BirchAbstract:Suckling and feeding are central to the child's health and development. In addition, feeding provides a context for early parent–child interaction. Despite the centrality of feeding to the child's development, it has been largely neglected by developmental psychologists as an area of study. To interest the developmental researcher in the acquisition of Food Acceptance patterns, this article provides a rationale for the significance of the study of early feeding and delineates major questions and issues that require investigation.
Sylvie Issanchou - One of the best experts on this subject based on the ideXlab platform.
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Critical periods, feeding practices, lifestyle and environmental influences on young children's Food Acceptance, intake patterns and future eating habits
2013Co-Authors: Sylvie IssanchouAbstract:Vegetable is the Food category which is the least liked by children. As liking is the main determinant of Food consumption in children and as early eating habits track on during childhood and up to adulthood, it is particularly important to identify the early determinants of vegetable Acceptance. During this presentation, results of studies based on experimental and/or observational approaches and exploring the impact of breastfeeding, timing of introduction, variety of complementary Foods, and parental practices on vegetable Acceptance or intake will be presented. Experimental approaches have shown that breastfeeding facilitates the initial Acceptance of new Foods introduced in the infants’ diet1,2. Two mechanisms could explain this higher initial Acceptance by breastfed infants compared to formula fed infants. The first one is flavour learning due to maternal dietary intake, and thus to the exposure via mother’s milk3. The second one is variety learning due to the daily variation of mother’s milk flavour compared to the stable flavour of formula milks4. In the Opaline* cohort of more than 300 mother-infant pairs recruited in the Dijon area (France), no effect of breastfeeding was observed on the Acceptance of novel vegetables offered during the first months of introduction of complementary Foods5. Within the HabEat project* data from four European cohorts, the British Avon Longitudinal Study of Parents and Children (ALSPAC), the French EDEN study, the Portuguese Generation XXI Birth Cohort, and the Greek EUROPREVALL study, were analysed. Breastfeeding duration was positively associated with later vegetable intake during childhood. This relationship between breastfeeding and later vegetable intake was observed even when the model was adjusted for maternal age, maternal education, and maternal own fruit and vegetables intake6. Analyses conducted on the same data revealed that association with the age of introduction to vegetables was less consistent across the cohorts than the association with breastfeeding. Within the Opaline cohort no significant difference in Acceptance of new vegetables was observed between the infants weaned before 6 months and those weaned after 6 months5. Concerning texture, children introduced to lumpy solids after the age of 9 months ate, at seven years, less of many of the Food groups, including fruits and vegetables, than those introduced to lumpy Foods between 6 and 9 months7. Moreover, it was found that familiarity with different textures, especially chopped Foods, was the strongest predictor of intake and liking of chopped carrots for 12-month old infants8. Different experimental studies revealed that early exposure to a variety of vegetables induces a higher Acceptance of the new vegetables presented to the infants1,9. This positive association between early variety and vegetable Acceptance during the first months of complementary feeding was also observed within Opaline5. At the weaning stage, an intervention aiming at offering infants a variety of vegetables was most effective in the UK, a country where mothers rarely offer vegetables as a first Food10. Some parental feeding practices were found to be associated with vegetable liking at 2 years within the Opaline cohort11: the more the mothers were permissive the lower the children’s vegetable liking, and the more the mothers used reward, the higher the children’s vegetable Acceptance. A permissive style and practices to fulfil child’s desires, as well as an authoritarian style, contingent (i.e. use of reward) and coercive practices aimed at forcing children to taste rejected Foods, were associated positively with children’s eating difficulties12. Thus, these results on using rewards are contradictory as those from other studies which have shown either a positive or a negative association on Food Acceptance. However, recent studies suggest that the use of non-Food rewards or praise can be effective in encouraging children to taste new or less liked Foods13,14. This is quite important to initiate tasting as many studies have shown the effectiveness of repeated exposure for increasing vegetable intake15-19 even for a disliked vegetable. In infants, it was observed that after 7 exposures a vegetable, initially considered by mothers as disliked by their infant, was consumed as much as an initially liked vegetable20. However, a survey conducted in one French city and in one German city indicated that most mothers offered a Food that they considered as disliked by their infant no more than at three meals before giving up and deciding not to offer it again21. To conclude some early determinants of healthy eating habits such as vegetable intake have been clearly identified. On the basis of these results it should be possible to give some recommendations concerning in particular weaning practices. References 1Maier, A., Chabanet, C., Schaal, B., Leathwood, P. & Issanchou, S. Breastfeeding and experience with variety early in weaning increase infants’ Acceptance of new Foods for up to two months. Clin. Nutr. 27, 849-57 (2008). 2Sullivan, S. & Birch, L. Infant dietary experience and Acceptance of solid Foods. Pediatrics 93, 271-7 (1994). 3Mennella, J., Jagnow, C. & Beauchamp, G. Prenatal and postnatal flavor learning by human infants. Pediatrics 107, e88 (2001). 4Hausner, H., Nicklaus, S., Issanchou, S., Mølgaard, C. & Møller, P. Breastfeeding facilitates Acceptance of a novel dietary flavour compound. Clin. Nutr. 29, 141-8 (2010). 5Lange, C. et al. Maternal feeding practices during the first year and their impact on infants’ Acceptance of complementary Food. Food Qual. Pref. 29, 89-98 (2013). 6de Lauzon-Guillain, B. et al. The influence of early feeding practices on fruit and vegetable intake among preschool children in four European birth cohorts. Am. J. Clin. Nutr. (in revision). 7Coulthard, H., Harris, G. & Emmett, P. Delayed introduction of lumpy Foods to children during the complementary feeding period affects child's Food Acceptance and feeding at 7 years of age. Matern. Child Nutr. 5, 75-85 (2009). 8Blossfeld, I., Collins, A., Kiely, M. & Delahunty, C. Texture preferences of 12-month-old infants and the role of early experiences. Food Qual. Pref. 18, 396-404 (2007). 9Gerrish, C. & Mennella, J. Flavor variety enhances Food Acceptance in formula-fed infants. Am. J. Clin. Nutr. 73, 1080-85 (2001). 10Fildes, A. & Cooke, L. In Feeding Disorders Conference, UCL Institute of Child Health, London (UK), 6-7 November 2012. 11Nicklaus, S. et al. In Workshop Opaline: Understanding the early development of Food preferences and eating behaviour in children, Dijon (FR), 18-19 October 2012. 12Rigal, N., Chabanet, C., Issanchou, S. & Monnery-Patris, S. Links between maternal feeding practices and children’s eating difficulties. Validation of French tools. Appetite 58, 629–37 (2012). 13Cooke, L. et al. Eating for pleasure or profit. Psychol. Sci. 22, 190-6 (2011). 14Remington, A., Anez, E., Croker, H., Wardle, J. & Cooke, L. Increasing Food Acceptance in the home setting: a randomized controlled trial of parent-administered taste exposure with incentives. Am. J. Clin. Nutr. 95, 72-77 (2012). 15Anzman-Frasca, S., Savage, J., Marini, M., Fisher, J. & Birch, L. Repeated exposure and associative conditioning promote preschool children’s liking of vegetables. Appetite 58, 543-53 (2012). 16Caton, S. et al. Repetition counts: repeated exposure increases intake of a novel vegetable in UK pre-school children compared to flavour–flavour and flavour–nutrient learning. Br J Nutr FirstView, 1-9, doi:10.1017/S0007114512004126 (2012). 17de Wild, V., de Graaf, C. & Jager, G. Effectiveness of flavour nutrient learning and mere exposure as mechanisms to increase toddler’s intake and preference for green vegetables. Appetite 64, 89-96 (2013). 18Hausner, H., Olsen, A. & Møller, P. Mere exposure and flavour–flavour learning increase 2–3 year-old children’s Acceptance of a novel vegetable. Appetite 58, 1152-9 (2012). 19Remy, E., Issanchou, S., Chabanet, C. & Nicklaus, S. Repeated exposure of infants at complementary feeding to a vegetable purée increases Acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning. J. Nutr. (in press). 20Maier, A., Chabanet, C., Schaal, B., Issanchou, S. & Leathwood, P. Effects of repeated exposure on Acceptance of initially disliked vegetables in 7-month old infants. Food Qual. Pref. 18, 1023-32 (2007). 21Maier, A., Chabanet, C., Schaal, B., Leathwood, P. & Issanchou, S. Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions. Appetite 49, 429-40 (2007).
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The role of taste in Food Acceptance at the beginning of complementary feeding.
Physiology and Behavior, 2011Co-Authors: Camille Schwartz, Sylvie Issanchou, Claire Chabanet, Christine Lange, Sophie NicklausAbstract:Introduction of solid Foods is a major step in the establishment of eating behavior and is likely to affect children's health. However, the role of taste in Acceptance of new Foods, in particular in the first months of complementary feeding, is not fully understood and was the aim of the present study. Infants had to be in good health to participate (N=74). First, the infants' reactions to new Foods were recorded by their parents between the ages of 5 and 7 months using a 4-point-scale ranging from very negative to very positive. Taste intensities of infant Foods were scored by a trained panel and Foods were clustered into groups showing similar taste profiles. Infants' reactions were used to calculate new Food Acceptance (NFA) defined as the average reaction towards a group of Foods showing a similar taste profile. Second, preferences for the five basic tastes over water were measured using a 4-bottle test at 6 months old comparing intake of tastant solutions to water. Taste Acceptance was evaluated through ingestion ratio (IR=intake of tastant solutions/intake of tastant solutions and water). NFAs were compared across Food groups. Kendall correlations were calculated between NFA and IR. Most reactions (88%) to new Foods were positive. However, NFA varied according to the taste profile of the Foods: vegetables in which salt or a salty ingredient was added were more accepted than plain vegetables (P
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Breastfeeding and experience with variety early in weaning increase infants' Acceptance of new Foods for up to two months.
Clinical Nutrition, 2008Co-Authors: Andrea Maier, Peter Leathwood, Claire Chabanet, Benoist Schaal, Sylvie IssanchouAbstract:BACKGROUND & AIMS: Previous studies showed that (1) breastfeeding and (2) higher Food variety early in weaning can increase Acceptance of new Foods for the next few days. Here we measure, in two European regions, effects of breast or formula feeding and experience with different levels of vegetable variety early in weaning on new Food Acceptance during two months following the start of weaning. METHODS: Breast- or formula-fed infants received their first vegetable (carrot pur? and, over the next 9 days, either carrots every day; 3 vegetables changed every 3 days; or 3 vegetables changed daily. On the 12th and 23rd days they received new vegetable pur?, zucchini-tomato then peas. Several weeks later, they received 2 more new Foods, meat and fish. Acceptance of new Foods was measured by quantities eaten and by liking ratings. RESULTS: Breastfeeding and variety early in weaning increased new Food Acceptance. Frequency of change was more effective than number of vegetables fed. The combination of breastfeeding and high variety produced greatest new Food intake. This effect persisted 2 months later. CONCLUSIONS: These interventions correspond to differences in milk and vegetable feeding observed in the regions studiedsuggesting that the results have practical consequences for Acceptance of new Foods.
Kathleen L Keller - One of the best experts on this subject based on the ideXlab platform.
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prop taster status interacts with the built environment to influence children s Food Acceptance and body weight status
Obesity, 2013Co-Authors: Carlye Burd, Araliya Senerat, Earle C Chambers, Kathleen L KellerAbstract:Objectives: Eating behaviors and obesity are complex phenotypes influenced by genes and the environment, but few studies have investigated the interaction of these two variables. The purpose of this study was to use a gene-environment interaction model to test for differences in children's Food Acceptance and body weights. Design and Methods: Inherited ability to taste 6-n-propylthiouracil (PROP) was assessed as a marker of oral taste responsiveness. Food environment was classified as “healthy” or “unhealthy” based on proximity to outlets that sell fruits/vegetables and fast Foods using Geographic Information Systems (GIS). The cohort consisted of 120 children, ages 4-6 years, recruited from New York City over 2005-2010. Home address and other demographic variables were reported by parents and PROP status, Food Acceptance, and anthropometrics were assessed in the laboratory. Based on a screening test, children were classified as PROP tasters or non-tasters. Hierarchical linear models analysis of variance was performed to examine differences in Food Acceptance and body mass index (BMI) z-scores as a function of PROP status, the Food environment (“healthy” vs. “unhealthy”), and their interaction. Results and Conclusion: Results showed an interaction between taster status and the Food environment on BMI z-score and Food Acceptance. Non-taster children living in healthy Food environments had greater Acceptance of vegetables than taster children living in healthy Food environments (P ≤ 0.005). Moreover, non-tasters from unhealthy Food environments had higher BMI z-scores than all other groups (P ≤ 0.005). Incorporating genetic markers of taste into studies that assess the built environment may improve the ability of these measures to predict risk for obesity and eating behaviors. Obesity (2012)