Preschoolers Are More Likely to Eat Foods They Know: A Cross-sectional Analysis of Willingness to Try New Foods and Children’s Food Knowledge (P11-047-19)

Abstract

ObjectivesTo examine if food neophobia (willingness to try new foods) is associated with children’s weight status, and to assess the association between children’s food knowledge and number of foods tried among preschoolers attending childcare centers in low-income communities. MethodsChildren (n = 222) ages 3–5 were recruited from23 childcare centers participating in a randomized controlled trial to promote healthy dietary habits. Children’s willingness to try new foods was observed at baseline in a food tasting assessment administered by research staff. The taste panel included 9 foods: grapes, cheese, crackers, chickpeas, edamame, water chestnut, kidney bean, papaya, and olives. Prior to trying, children were asked to name each food. Correctly named foods were classified as known, unnamed or incorrectly named foods as novel. Willingness to try new foods was defined as the number of novel foods tried (ratio of novel foods tried/total foods tried). Measured weight and height were converted to body mass index z-scores (BMIz) based on CDC references. Linear regression models assessed the association between willingness to try new foods and BMIz. Poisson regression assessed the association between tried foods (both known and novel) and food knowledge. All analyses were adjusted for age, sex, clustering within centers. ResultsChildren were on average age 3.6 years (SD 0.6), female 47%, and BMIz 0.4 (+ 1.0). The most novel foods were papaya (99%), edamame (97%), and water chestnut (97%). The most known foods were whole wheat cracker (73%), grapes (65%), and string cheese (55%), and were the foods most tried (73-79%). Papaya was the novel food most tried (42%). Willingness to try new foods was independent of children’s age, sex, or BMIz. For each additional food known there was a 47% increased rate of trying familiar foods (IRR: 1.473; P < 0.001). ConclusionsChildren were more likely to try foods they reported knowing. Food neophobia was not related to children’s weight status. Food neophobia is a normal developmental phase among preschoolers. Early and frequent exposure to novel foods may increase children’s familiarity and willingness to try foods. Creating Healthy Habits Among Maryland Preschoolers (CHAMP) is an ongoing trial that aims to improve dietary intake by exposing children to novel foods. Funding SourcesNational Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).