The Experts below are selected from a list of 24375 Experts worldwide ranked by ideXlab platform
S Nicklaus - One of the best experts on this subject based on the ideXlab platform.
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Fostering Infant Food texture acceptance: A pilot intervention promoting Food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy Infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured Food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on Food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 Food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small Food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to Food pieces but not to pureed Foods (either smooth or rough) and with children's eating behavioural traits (high Food enjoyment, high Food responsiveness and low Food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft Food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
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Development of a new in-home testing method to assess Infant Food liking
Appetite, 2017Co-Authors: J Madrelle, Christine Lange, Isabelle Boutrolle, O. Valade, Hugo Weenen, Sandrine Monnery-patris, Sylvie Issanchou, S NicklausAbstract:The objective of this study was to develop a new elaborate method to evaluate Infants' liking of Foods that could be applied at home and to compare the results of this elaborate method with those of a basic method. Mothers of Infants aged 4 to 7 (n = 44) and 12-15 months (n = 46) participated in this study. For the basic method, mothers were asked to assess their Infant's global liking at the end of a meal. Then, for the elaborate method, mothers received detailed instructions on how to feed their Infant, how Infants might express like/dislike and when to stop the meal. During the first nine spoons, they were asked to report the presence/absence of positive and negative behaviours after each spoon, and the Infant's initial liking was reported after each triplet of spoons. They also assessed their Infant's global liking at the end of the meal. Both methods were applied using three commercial familiar baby Foods adapted to each age range. In 4-7-month-olds, the elaborate method showed a significant difference across products for liking, whereas the basic method did not show any difference. In 12-15-month-olds, the elaborate method showed more differences across products for liking than the basic method. In both age groups, negative behaviours, despite being less frequently reported, provided better liking discrimination than positive behaviours. In conclusion, the elaborate method produced better product liking discrimination than the basic method by focusing maternal attention on Infants' eating behaviours since the first spoons.
C Tournier - One of the best experts on this subject based on the ideXlab platform.
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Fostering Infant Food texture acceptance: A pilot intervention promoting Food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy Infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured Food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on Food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 Food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small Food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to Food pieces but not to pureed Foods (either smooth or rough) and with children's eating behavioural traits (high Food enjoyment, high Food responsiveness and low Food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft Food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
J Madrelle - One of the best experts on this subject based on the ideXlab platform.
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Fostering Infant Food texture acceptance: A pilot intervention promoting Food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy Infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured Food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on Food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 Food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small Food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to Food pieces but not to pureed Foods (either smooth or rough) and with children's eating behavioural traits (high Food enjoyment, high Food responsiveness and low Food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft Food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
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Development of a new in-home testing method to assess Infant Food liking
Appetite, 2017Co-Authors: J Madrelle, Christine Lange, Isabelle Boutrolle, O. Valade, Hugo Weenen, Sandrine Monnery-patris, Sylvie Issanchou, S NicklausAbstract:The objective of this study was to develop a new elaborate method to evaluate Infants' liking of Foods that could be applied at home and to compare the results of this elaborate method with those of a basic method. Mothers of Infants aged 4 to 7 (n = 44) and 12-15 months (n = 46) participated in this study. For the basic method, mothers were asked to assess their Infant's global liking at the end of a meal. Then, for the elaborate method, mothers received detailed instructions on how to feed their Infant, how Infants might express like/dislike and when to stop the meal. During the first nine spoons, they were asked to report the presence/absence of positive and negative behaviours after each spoon, and the Infant's initial liking was reported after each triplet of spoons. They also assessed their Infant's global liking at the end of the meal. Both methods were applied using three commercial familiar baby Foods adapted to each age range. In 4-7-month-olds, the elaborate method showed a significant difference across products for liking, whereas the basic method did not show any difference. In 12-15-month-olds, the elaborate method showed more differences across products for liking than the basic method. In both age groups, negative behaviours, despite being less frequently reported, provided better liking discrimination than positive behaviours. In conclusion, the elaborate method produced better product liking discrimination than the basic method by focusing maternal attention on Infants' eating behaviours since the first spoons.
Wesley F. Zandberg - One of the best experts on this subject based on the ideXlab platform.
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quantitation of sialic acids in Infant formulas by liquid chromatography mass spectrometry an assessment of different protein sources and discovery of new analogues
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Aaron D Wylie, Wesley F. ZandbergAbstract:Glycosidically bound, but not free, dietary sialic acids are used for the biosynthesis of new glycoconjugates in humans, making the quantitation of these two forms in Infant Food sources important, as in neonates the demand for sialic acid may exceed the de novo biosynthetic supply. Here, a rapid high-performance liquid chromatography–mass spectrometry method was developed to identify and quantitate glycosidically bound and free sialic acids in Infant formulas. The sialic acid contents of eight commercially available Infant formulas with varying protein source or manufacturer were investigated. The formula protein sources (whey vs casein) did not have a large impact on the ratios of free to bound sialic acids, nor did protein hydrolysis or sample form (solid vs liquid). Hydrolyzed bovine whey protein-based formulas were found to contain the highest amount of the most abundant human sialic acid, 5-N-acetylneuraminic acid (Neu5Ac). O-Acetylated Neu5Ac was quantified in all formulas tested and, for the first...
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quantitation of sialic acids in Infant formulas by liquid chromatography mass spectrometry an assessment of different protein sources and discovery of new analogues
Journal of Agricultural and Food Chemistry, 2018Co-Authors: Aaron D Wylie, Wesley F. ZandbergAbstract:Glycosidically bound, but not free, dietary sialic acids are used for the biosynthesis of new glycoconjugates in humans, making the quantitation of these two forms in Infant Food sources important, as in neonates the demand for sialic acid may exceed the de novo biosynthetic supply. Here, a rapid high-performance liquid chromatography-mass spectrometry method was developed to identify and quantitate glycosidically bound and free sialic acids in Infant formulas. The sialic acid contents of eight commercially available Infant formulas with varying protein source or manufacturer were investigated. The formula protein sources (whey vs casein) did not have a large impact on the ratios of free to bound sialic acids, nor did protein hydrolysis or sample form (solid vs liquid). Hydrolyzed bovine whey protein-based formulas were found to contain the highest amount of the most abundant human sialic acid, 5- N-acetylneuraminic acid (Neu5Ac). O-Acetylated Neu5Ac was quantified in all formulas tested and, for the first time, 2-keto-3-deoxy-d-glycero-d-galacto-nononic acid (Kdn) was detected in several Infant formulas.
C Bernad - One of the best experts on this subject based on the ideXlab platform.
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Fostering Infant Food texture acceptance: A pilot intervention promoting Food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy Infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured Food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on Food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 Food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small Food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to Food pieces but not to pureed Foods (either smooth or rough) and with children's eating behavioural traits (high Food enjoyment, high Food responsiveness and low Food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft Food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.