Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents.

Maddalena Cappellotto,Annemarie Olsen

doi:10.3390/foods10102327

Abstract

This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.

Highlights

IntroductionSensory properties were highlighted as one of the most influential factors determining eating behavior and within these, texture was shown to be a major reason for rejecting or accepting food in children [4,5,6]
The results showed that children who differed in their texture-liker status differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains
Children were classified into four age groups: 6–7 years old children, n = 12; 8–9 years old children, n = 26; 10–11 years old children, n = 21; 12–13 years old children, n = 11

Summary

Introduction

Sensory properties were highlighted as one of the most influential factors determining eating behavior and within these, texture was shown to be a major reason for rejecting or accepting food in children [4,5,6]. A large European cross-cultural study recently showed that this trend may not be universal, but rather influenced by both cultural and individual differences [13]. These findings call for a further investigation of all possible factors contributing to the development of an individual’s texture acceptance and preferences

Objectives

Methods

Results

Conclusion