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Taste the feeling or feel the tasting: Tactile exposure to food texture promotes food acceptance

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Taste the feeling or feel the tasting : Tactile exposure to food texture promotes food acceptance. / Nederkoorn, Chantal; Theiβen, Julia; Tummers, Michelle; Roefs, Anne.

In: Appetite, Vol. 120, 01.01.2018, p. 297-301.

Research output: Contribution to journalArticleAcademicpeer-review

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@article{55ff6924c6604db1a127d31a45b5c225,
title = "Taste the feeling or feel the tasting: Tactile exposure to food texture promotes food acceptance",
abstract = "The texture of food can be a reason why children reject it: It matters if food is crispy, slimy, smooth or has pips and bits in it. In general, mere exposure is the best method to increase acceptance of food: becoming more familiar with a food by repeated exposure increases liking for it. However, exposure to texture can be difficult, as children can be reluctant to try tasting it. In the current study, it is tested if acceptance of a food with a specific texture is improved after exposure to the feel of it, with hands only. Sixty-six children (between 3 and 10 years old) were randomly assigned to either the exposure or control condition. In the exposure condition, children played with an colourless and odourless jelly with their hands and in the control group, children played a board game. Afterwards, children were asked to taste 3 desserts (in balanced order): smooth strawberry yoghurt, strawberry yoghurt with pieces and strawberry jelly. Results showed that the children in the exposure condition ate specifically more of the jelly dessert - the texture of which they had been pre-exposed to - compared to the children in control condition. No group differences were found for the other two desserts. The results imply that feeling the texture of a food with hands increases the acceptance of food with the same texture. Playing with food with hands seems therefore be a first step in getting familiar with food and might help to increase variety of food intake.",
keywords = "PRESCHOOL-CHILDREN, YOUNG-CHILDREN, VEGETABLES, NEOPHOBIA, CHILDHOOD, PLAY, ASSOCIATIONS, ENJOYMENT, PRESSURE, VARIETY, Touch Perception, Humans, Taste Perception, Child, Preschool, Male, Food Preferences/psychology, Child Behavior, Female, Taste, Eating/psychology, Child",
author = "Chantal Nederkoorn and Julia Theiβen and Michelle Tummers and Anne Roefs",
note = "Copyright {\circledC} 2017 Elsevier Ltd. All rights reserved.",
year = "2018",
month = "1",
day = "1",
doi = "10.1016/j.appet.2017.09.010",
language = "English",
volume = "120",
pages = "297--301",
journal = "Appetite",
issn = "0195-6663",
publisher = "Elsevier Science",

}

RIS

TY - JOUR

T1 - Taste the feeling or feel the tasting

T2 - Appetite

AU - Nederkoorn, Chantal

AU - Theiβen, Julia

AU - Tummers, Michelle

AU - Roefs, Anne

N1 - Copyright © 2017 Elsevier Ltd. All rights reserved.

PY - 2018/1/1

Y1 - 2018/1/1

N2 - The texture of food can be a reason why children reject it: It matters if food is crispy, slimy, smooth or has pips and bits in it. In general, mere exposure is the best method to increase acceptance of food: becoming more familiar with a food by repeated exposure increases liking for it. However, exposure to texture can be difficult, as children can be reluctant to try tasting it. In the current study, it is tested if acceptance of a food with a specific texture is improved after exposure to the feel of it, with hands only. Sixty-six children (between 3 and 10 years old) were randomly assigned to either the exposure or control condition. In the exposure condition, children played with an colourless and odourless jelly with their hands and in the control group, children played a board game. Afterwards, children were asked to taste 3 desserts (in balanced order): smooth strawberry yoghurt, strawberry yoghurt with pieces and strawberry jelly. Results showed that the children in the exposure condition ate specifically more of the jelly dessert - the texture of which they had been pre-exposed to - compared to the children in control condition. No group differences were found for the other two desserts. The results imply that feeling the texture of a food with hands increases the acceptance of food with the same texture. Playing with food with hands seems therefore be a first step in getting familiar with food and might help to increase variety of food intake.

AB - The texture of food can be a reason why children reject it: It matters if food is crispy, slimy, smooth or has pips and bits in it. In general, mere exposure is the best method to increase acceptance of food: becoming more familiar with a food by repeated exposure increases liking for it. However, exposure to texture can be difficult, as children can be reluctant to try tasting it. In the current study, it is tested if acceptance of a food with a specific texture is improved after exposure to the feel of it, with hands only. Sixty-six children (between 3 and 10 years old) were randomly assigned to either the exposure or control condition. In the exposure condition, children played with an colourless and odourless jelly with their hands and in the control group, children played a board game. Afterwards, children were asked to taste 3 desserts (in balanced order): smooth strawberry yoghurt, strawberry yoghurt with pieces and strawberry jelly. Results showed that the children in the exposure condition ate specifically more of the jelly dessert - the texture of which they had been pre-exposed to - compared to the children in control condition. No group differences were found for the other two desserts. The results imply that feeling the texture of a food with hands increases the acceptance of food with the same texture. Playing with food with hands seems therefore be a first step in getting familiar with food and might help to increase variety of food intake.

KW - PRESCHOOL-CHILDREN

KW - YOUNG-CHILDREN

KW - VEGETABLES

KW - NEOPHOBIA

KW - CHILDHOOD

KW - PLAY

KW - ASSOCIATIONS

KW - ENJOYMENT

KW - PRESSURE

KW - VARIETY

KW - Touch Perception

KW - Humans

KW - Taste Perception

KW - Child, Preschool

KW - Male

KW - Food Preferences/psychology

KW - Child Behavior

KW - Female

KW - Taste

KW - Eating/psychology

KW - Child

U2 - 10.1016/j.appet.2017.09.010

DO - 10.1016/j.appet.2017.09.010

M3 - Article

VL - 120

SP - 297

EP - 301

JO - Appetite

JF - Appetite

SN - 0195-6663

ER -