• acceptance
• co-design
• consumer study
• emojis
• sensory properties

• 2131 PRIMA programme supported by the European Union

• children
• pediatric food neophobia
• pickiness
• risk factors for picky eating

• CIBEROBN CB12/03/30038 instituto de salud carlos III
• N/A European Regional Development Fund

• Autism spectrum disorder
• Behavioral interventions
• Children
• Feeding therapy
• High-dose methyl cobalamine
• Mealtime practices

• Culinary nutritional intervention
• Feasibility study
• Mediterranean diet
• Parent–child dyad
• Plant-based foods

• Humans
• Child
• Cooking/methods
• Feasibility Studies
• Male
• Female
• Adolescent
• Diet, Mediterranean
• Spain
• Feeding Behavior/psychology
• Adult
• Parents/psychology
• Health Promotion/methods
• Middle Aged

• Children
• Focus groups
• Nutrition education
• Qualitative research
• School
• Vegetable consumption

• Child
• Male
• Adult
• Adolescent
• Humans
• Vegetables
• Australia
• Diet
• Fruit
• Qualitative Research
• Feeding Behavior

• APP1191162 National Health and Medical Research Council

• Children
• Cluster non-randomized controlled trial
• Education
• Food
• Fruit
• Impact evaluation
• Nutrition
• Process evaluation
• School
• Sustainability
• Vegetable

• Child
• Humans
• Food
• Australia
• Refuse Disposal
• Schools
• COVID-19/prevention & control

• APP1191162 National Health and Medical Research Council

• Eating behaviour
• Feeding practices
• Food insecurity
• Holiday clubs
• Modelling

• Child
• Humans
• Adolescent
• Diet, Healthy
• Holidays
• Feasibility Studies
• Obesity
• Parents
• Feeding Behavior

• child cooking and food preparation
• cooking curriculum
• experiential intervention
• parent–child intervention
• rural populations
• vegetable exposure
• vegetable preference

• Humans
• Vegetables
• Seasons
• Washington
• Cooking
• Parents/education
• Parent-Child Relations
• Fruit

• 2017-46100-27193 United States Department of Agriculture

• disliked vegetables
• family
• father
• self-efficacy
• sensory play
• vegetable exposure

• Humans
• Child
• Child, Preschool
• Male
• Spices
• Pediatric Obesity/prevention & control
• Feeding Behavior
• Health Education
• Vegetables
• Fathers

• Children
• Cooking
• Food acceptance
• Food intake
• Liking
• Meal preparation
• Vegetable intake

• Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung

• Dietary diversity score
• Nepal
• Nutrition
• Qualitative
• Quantitative
• School and home garden

• animalness
• children
• food acceptance
• food behavior
• food categorization
• food literacy
• food rejection
• hands-on strategy
• health promotion
• tactility

• o University College Absalon

• children
• cooking
• culinary nutrition
• experiment
• intervention
• review

• Children
• Cooking
• Home economics
• Intervention
• Parent
• Perceived competence

• COVID-19 restrictions
• Italy
• children
• eating habits
• neophobia

“Picky eating” is a common behaviour seen in childhood in both clinical and nonclinical populations. Sensory processing difficulties have been repeatedly associated with food refusal and picky eating behaviours. The aim of this study was to explore the lived experiences of parents/caregivers who have a child displaying both sensory processing differences and picky eating behaviours utilising Interpretative Phenomenological Analysis (IPA). Participants were recruited from social media support groups for parents of picky eating children. Pre‐selection criteria utilised an adapted short sensory profile questionnaire to ensure the children displayed probable/definite taste‐smell, audio‐visual and tactile sensory sensitivities. Twelve participants fulfilling the required criteria were interviewed face to face utilising a semi‐structured interview schedule. Interviews were transcribed and analysed following IPA guidelines and three common themes are presented here: Battling for control of the sensory environment, Living with stigma and, disapproval, and Staying positive and moving forward. The findings show the very considerable day‐to‐day challenges of parenting a child with sensory issues with food, including a lack of support and criticism from others. It was apparent that the parents in our study gradually adopted a positive and accepting attitude to their child's eating. This acceptance allowed them to have positive interactions around food with their child such as cooking and playing with food, suggesting that experiential activities serve an important purpose in this population. Further research should examine whether parental interventions based on acceptance of child eating behaviour, and commitment to gradual positive food interactions would be the best strategy to support parents and children.

Picky eating in children with sensory processing difference led to specific behaviours around food, for example, the identification of very small sensory differences in foods, and between different brands of the same foods. This caused disruption at family mealtimes, extra food preparation work, and judgement from others.

• Behaviour
• Food waste
• Households
• Intervention
• Multi-level
• Schools

• Australia
• Family Characteristics
• Food
• Humans
• Refuse Disposal
• Schools

• children
• cooking
• hands-on
• meal preparation
• nutrition
• scoping review

• Child
• Child, Preschool
• Diet
• Eating
• Humans
• Meals
• Nutritional Status

The Farmers’ Market Nutrition Program (FMNP) in the U.S. provides coupons for the purchase of fruit and vegetables (FV) to pregnant women and children enrolled in the Special Supplemental Nutrition Program for Women, Infants and Children (WIC), and to income-eligible adults 60+ years of age. The New York State FMNP Education Event Guide was developed to support cooperative extension educators in providing information, food tastings, and cooking demonstrations at farmers’ markets (FM) to encourage consumption of FV. This paper describes implementation at seven FM in New York City, and shopping and eating behaviors in a cross-sectional survey of FM shoppers (n = 377). Three of nine lessons were implemented more than once, typically with food sampling (78.9%). FM shoppers were primarily women (81.5%), racially diverse (30.5% Black, 23.1% White), frequent shoppers (2.4 times/month), and had high FV consumption (2.24 cups fruit; 2.44 cups vegetables daily). Most FM shoppers participated in the FM education event (84%), and participants and non-participants had equivalent shopping and eating behaviors. More than 70% of FM education participants believed that the event positively impacted their knowledge, self-efficacy, and behavioral intentions. FMNP education events at FM were broadly accepted by FM shoppers of all characteristics, and may improve knowledge, self-efficacy, and behavioral intention.

• Adult
• Child
• Cross-Sectional Studies
• Farmers
• Female
• Food Assistance
• Food Supply
• Humans
• Infant
• Intention
• New York City
• Pregnancy
• Self Efficacy

• children
• healthy eating
• intervention
• nutrition
• preschool
• primary school
• systematic review

• Child
• Child, Preschool
• Diet
• Diet, Healthy
• Educational Status
• Humans
• Problem-Based Learning
• Schools

• children
• cooking
• diet quality
• gardening
• low-income
• nutrition
• nutrition education
• school-based intervention

• alimentation difficile
• caprice alimentaire
• child food involvement
• comportements alimentaires
• eating behaviours
• food fussiness
• food parenting practices
• fussy eating
• implication alimentaire des enfants
• pratiques parentales alimentaires
• preschool
• préscolaire
• toddler
• tout-petit

• children’s eating behavior
• food intake
• food preferences
• meal observation
• online research

Children’s reasoning on food properties and health relationships can contribute to healthier food choices. Food properties can either be positive (“gives strength”) or negative (“gives nausea”). One of the main challenges in public health is to foster children’s dietary variety, which contributes to a normal and healthy development. To face this challenge, it is essential to investigate how children generalize these positive and negative properties to other foods, including familiar and unfamiliar ones. In the present experiment, we hypothesized that children might rely on cues of food processing (e.g., signs of human intervention such as slicing) to convey information about item edibility. Furthermore, capitalizing on previous results showing that food rejections (i.e., food neophobia and picky eating) are a significant source of inter-individual variability to children’s inferences in the food domain, we followed an individual approach. We expected that children would generalize the positive properties to familiar foods and, in contrast, that they would generalize more often the negative properties to unfamiliar foods. However, we expected that children would generalize more positive and less negative properties to unfamiliar sliced foods than to whole unfamiliar foods. Finally, we expected that children displaying higher levels of food rejections would generalize more negative properties than children displaying lower levels of food rejections. One-hundred and twenty-six children, aged 3–6 years, performed an induction task in which they had to generalize positive or negative health-related properties to familiar or unfamiliar foods, whole or sliced. We measured children’s probability of generalization for positive and negative properties. The children’s food rejection score was assessed on a standardized scale. Results indicated that children evaluated positively familiar foods (regardless of processing), whereas they tend to view unfamiliar food negatively. In contrast, children were at chance for processed unfamiliar foods. Furthermore, children displaying higher levels of food rejections were more likely to generalize the negative properties to all kinds of foods than children displaying lower levels of food rejections. These findings entitle us to hypothesize that knowledge-based food education programs should take into account the valence of the properties taught to children, as well as the state of processing of the food presented. Furthermore, one should take children’s interindividual differences into account because they influence how the knowledge gained through these programs may be generalized.

• cognition
• food familiarity
• food processing
• food rejection
• inductive reasoning
• neophobia

• Covid-19
• Feeding goal
• Food choice
• Priority
• Shopping

• children food neophobia
• cooking
• ingredients purchasing
• recipe choice
• vegetable intake

• Avoidant Restrictive Food Intake Disorder
• Child
• Cooking
• Food Preferences
• Humans
• Schools
• Vegetables

• Behaviour
• Blogs
• Change
• Child feeding
• Engagement
• Healthy eating
• Maternal behaviour
• Process evaluation

Despite a tradition of consuming fish in Denmark and despite the health benefits of eating fish, Danish children consume only one-third of the officially recommended amount of fish. The objective of this study was to explore an experiential and sensory-based exercise in a school setting with focus on tactile play and cooking as a way of promoting 11- to 13-year-old children’s acceptance of fish. The design was a qualitative exploratory multiple-case design using participant observation in a school setting. Six classes were recruited from the Eastern part of Denmark (n = 132). Based on an exercise with cooking fish and gyotaku (fish print), four meta-themes were identified by applying applied thematic analysis: rejection, acceptance, craftsmanship, and interaction. Rejection and acceptance appeared along a rejection–acceptance continuum related to how the fish was categorised (animal, non-animal, food) in different phases of the experiment. Rejection was promoted by mucus, smell, animalness, and texture, whereas helping each other, tactile play, and craftsmanship promoted acceptance. In conclusion, this study found that tactile play combined with cooking could be a way of promoting acceptance of fish. The findings also support a school setting as a potential gateway in promoting healthy food behaviour.

• children
• cooking
• fish
• food acceptance
• health promotion
• tactile play

• child nutrition
• community
• parenting

• RL5 GM118978 NIGMS NIH HHS
• TL4 GM118980 NIGMS NIH HHS
• UL1 GM118979 NIGMS NIH HHS

• cooking skills
• eating behaviour
• parent
• preschool child
• repeated exposure
• sensory learning
• vegetables

• Child Behavior/psychology
• Child Nutritional Physiological Phenomena
• Child, Preschool
• Cooking
• Female
• Food Fussiness
• Food Preferences/psychology
• Humans
• Male
• Parents
• Program Evaluation/statistics & numerical data
• Scotland
• Surveys and Questionnaires
• Vegetables

• Cooking
• Grounded theory
• Parenting
• Qualitative research
• Socialization
• Theoretical model

Knowing which barriers to buying and preparing/cooking vegetables at home are linked with the home availability of vegetables and how food-security status impacts this relationship will facilitate the tailoring of future public health interventions. Baseline data were used from an elementary-school-based intervention. Data on household food-security status, availability of vegetables at home, and barriers to buying and preparing/cooking vegetables were collected from 1942 parents. Differences between food-secure and food-insecure households were examined for barriers to buying and preparing/cooking vegetables. Mixed-effects linear regression was used to estimate the associations between barriers to buying and preparing/cooking vegetables and food-security status on the home availability of vegetables. Food insecurity was reported in 27% of households. Food-insecure households were significantly more likely to report barriers to buying and preparing/cooking vegetables. The barriers to purchasing/cooking vegetables score was associated with a decrease in the home availability of vegetables score (β = −0.77; 95% CI: −0.88, −0.65; p < 0.001). Compared to food-secure households, food-insecure households were 15% less likely to have home vegetable availability (β = −1.18; 95% CI: −1.45, −0.92; p < 0.001). Although home availability of vegetables does not guarantee consumption, this study identified specific barriers that were associated with availability that can be targeted in future interventions seeking to improve vegetable consumption in the homes of low-income families.

• barriers
• food insecurity
• food security
• low-income
• vegetable availability

• Eating behavior
• Life course
• Parents
• Qualitative methodology
• Self-efficacy
• Transition

• Child, Preschool
• Cross-Cultural Comparison
• Denmark
• Diet, Healthy/psychology
• Feeding Behavior/psychology
• Female
• France
• Human Development
• Humans
• Male
• Meals/psychology
• Parenting/psychology
• Parents/psychology

• Child
• Child, Preschool
• Diet, Healthy
• Health Promotion
• Humans
• Meals
• Nutritional Status
• Research Design
• Scoping Reviews As Topic

This study was conducted to develop and verify the effects of a garden-based integrated intervention for improving children’s eating behavior for vegetables. A pre-post-test experimental design was employed. The participants were 202 elementary school students (average age: 11.6 ± 1.5 years). The garden-based integrated intervention program was conducted during regular school hours for a total of 12 weeks. The program, based on a mediator model for improving children’s eating behavior, included gardening, nutritional education, and cooking activities utilizing harvests. In order to examine effects of the program, the mediating factors related to children’s eating behavior were evaluated using pre-post questionnaires. As a result of the program, dietary self-efficacy, outcome expectancies, gardening knowledge, nutrition knowledge, vegetable preference, and vegetable consumption were significantly increased, and food neophobia was significantly decreased. In addition, there were positive correlations between most mediating factors. Thus, the garden-based integrated intervention developed in this study was effective in improving children’s eating behavior for vegetables.

• eating habits
• gardening
• horticultural therapy
• mediating factors
• urban agriculture

• Adolescents
• Children
• Food preparation
• Latinx
• Qualitative
• Youth

• Adolescent
• Child
• Cooking
• Diet, Healthy/ethnology
• Family Relations/ethnology
• Feeding Behavior/ethnology
• Female
• Focus Groups
• Hispanic or Latino/psychology
• Humans
• Male
• Qualitative Research

• T32 HD007376 NICHD NIH HHS

• Blood pressure
• Childhood obesity
• Family meals
• Food preparation skills
• Racial minority

• Child
• Child, Preschool
• Diet/statistics & numerical data
• Family
• Female
• Follow-Up Studies
• Humans
• Male
• Meals
• Pediatric Obesity/epidemiology
• Pediatric Obesity/prevention & control
• Program Evaluation
• Risk Factors

• GRT00033612 Cardinal Health Foundation

• Child
• Cooking together
• Eating too much
• Parent
• Picky eating
• Playing with food/utensils while eating

• IKEA effect
• actor-partner interdependence model
• cooking
• parent-child dyads
• vegetables

• attitudes
• contextual nutrition education program
• impact evaluation
• learners
• nutrition knowledge
• practices
• teachers