A higher consumption of vegetables can be more readily
achieved by research into the diversity and variety of tastes, out of which emerges the importance of encouraging this consumption in children who are in the full throes of developing their food preferences.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Eating constitutes the first pleasure of the newborn. This act can remain a pleasure until the end of life provided that particular attention is paid to the quality of the meal and the environment in which it is eaten. »
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Understanding the evolution of our dietary behaviour to improve that of the f...Louis Bonduelle Foundation
Within the space of just two generations, society has swept away thousands of years' worth of cultural evolution regarding the understanding of vegetable and animal food resources.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Eating constitutes the first pleasure of the newborn. This act can remain a pleasure until the end of life provided that particular attention is paid to the quality of the meal and the environment in which it is eaten. »
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Understanding the evolution of our dietary behaviour to improve that of the f...Louis Bonduelle Foundation
Within the space of just two generations, society has swept away thousands of years' worth of cultural evolution regarding the understanding of vegetable and animal food resources.
More cases studies on :
http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
http://www.unileverhealth.co.za/about | There are 195 million children in the world who have not developed adequately and are too short for their age. There are also 42 million children below the age of five who are obese. What all these children have in common is that they have not received the right nutrition growing up. That is why Unilever Health has made child nutrition one of its main focus points. Unilever prides itself on producing products that are conducive to a child’s development and educating people on the nutrition needs of children.
Hunger, malnutrition, and undernutrition are pressing issues in India. While hunger manages to get decent attention, malnutrition and undernutrition are often ignored, which are more serious and cause long-term effects.
Nutritional Status of School Age Children in Private Elementary Schools: Basi...IJAEMSJORNAL
Department of Education (DepEd) organizes nutritional programs to improve the health status of children in public schools. Likewise, the researcher believes that health awareness must be raised in private schools as well. This study aimed to affect the community to be aware and more knowledgeable about nutrition. Specifically, this study focused on the nutritional status of school age children in private elementary schools in Santa Rosa, Nueva Ecija. It sought to determine the profile of the learners, anthropometrics, clinical data and the knowledge of the learners as to dietary and the significant relationship between the profile of the learners and the nutritional status of the school aged children. With all the data gathered a meal management program was proposed. The study employed the quantitative description design. The study manifests that majority of the respondents were not yet aware of what they eat. In addition, age, greatly affects the respondent’s anthropometrics as to height. More so, age, number of siblings and family income, greatly affect the respondents’ anthropometrics as to weight. The researcher adopted the Nutritional Guidelines for Filipino program that was developed by the DOST- FNRI.
Everyone is aware nowadays that it is advisable to consume ‘at least 5 portions of fruit and vegetables per day’. Consumer information is not the issue: it is necessary to ask oneself what other factors are limiting consumption.
More cases studies on : http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Nutrition is the science which deals with the study of physiological phenomena and the reactions of the body to the ingestion of food and the feeding behaviour of an individual or a population.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
http://www.unileverhealth.co.za/about | There are 195 million children in the world who have not developed adequately and are too short for their age. There are also 42 million children below the age of five who are obese. What all these children have in common is that they have not received the right nutrition growing up. That is why Unilever Health has made child nutrition one of its main focus points. Unilever prides itself on producing products that are conducive to a child’s development and educating people on the nutrition needs of children.
Hunger, malnutrition, and undernutrition are pressing issues in India. While hunger manages to get decent attention, malnutrition and undernutrition are often ignored, which are more serious and cause long-term effects.
Nutritional Status of School Age Children in Private Elementary Schools: Basi...IJAEMSJORNAL
Department of Education (DepEd) organizes nutritional programs to improve the health status of children in public schools. Likewise, the researcher believes that health awareness must be raised in private schools as well. This study aimed to affect the community to be aware and more knowledgeable about nutrition. Specifically, this study focused on the nutritional status of school age children in private elementary schools in Santa Rosa, Nueva Ecija. It sought to determine the profile of the learners, anthropometrics, clinical data and the knowledge of the learners as to dietary and the significant relationship between the profile of the learners and the nutritional status of the school aged children. With all the data gathered a meal management program was proposed. The study employed the quantitative description design. The study manifests that majority of the respondents were not yet aware of what they eat. In addition, age, greatly affects the respondent’s anthropometrics as to height. More so, age, number of siblings and family income, greatly affect the respondents’ anthropometrics as to weight. The researcher adopted the Nutritional Guidelines for Filipino program that was developed by the DOST- FNRI.
Everyone is aware nowadays that it is advisable to consume ‘at least 5 portions of fruit and vegetables per day’. Consumer information is not the issue: it is necessary to ask oneself what other factors are limiting consumption.
More cases studies on : http://www.fondation-louisbonduelle.org/france/en/health-professionals/cases-studies.html
Nutrition is the science which deals with the study of physiological phenomena and the reactions of the body to the ingestion of food and the feeding behaviour of an individual or a population.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
The Links Between the Neighborhood Food Environment & Childhood Nutrition ~ Prevention Institute, Oakland, California ~ For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica
http://scribd.com/doc/239850233
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110
4 Steps to Build Healthy Eating HabitsFood Insight
Here are four tips to get you started on the basics of a responsive feeding approach, which can help infants and toddlers build healthy eating patterns for life.
Nutrition for Kids: The Importance of a Healthy Diet
As parents, we want the best for our children and their health is one of the most important things to us. That's why it's essential to make sure they're receiving the proper nutrition they need to grow and develop properly.
A healthy diet for kids should include a variety of food groups, including fruits and vegetables, whole grains, lean proteins, and low-fat dairy products. These foods provide essential nutrients such as vitamins, minerals, and fiber that support growth, brain function, and overall health.
9 amazing hacks to encourage your child to eat healthyJoslin Menezes
You might have heard many parents' complaints regarding their kids being picky eaters, or you might be experiencing it! You must be terrified thinking about how to improve your kids' eating habits.
You need not worry! There are amazing hacks; you can try to make your kids fall in love with home-made healthy foods!
So, read on my new blog on these easy hacks, which encourage your little ones to eat healthily.
Similar to How to make children like vegetables ? (20)
2012 is the European year for active ageing. Over the next few decades, elderly people will continue to grow in number and continue to age. Our society must succeed in the challenge of healthy ageing. How? By keeping elderly people physically and mentally active for as long as possible thanks, in particular, to a suitable, high quality diet. These are the reasons for which the Louis Bonduelle Foundation develops activities for the elderly through a partnership with the National federation for rural retirement homes (MARPA).
The Louis Bonduelle Foundation is pleased to announce the launch of its new field operation aimed at the elderly, 'Natural Art and Flavours, 'Pleasure' workshops to stimulate the imagination', in partnership with the French National Federation for Rural Retirement Homes (MARPA). Furthermore, the operation concerns the whole of France! 'Natural Art and Flavours' is coming to your region. Residents of the rural retirement home of XXXX will have the opportunity to come together and enjoy two original workshops involving vegetables and the plant world. These workshops will enable residents to enjoy each other's company and give free rein to their imagination.
- Under a pile of mattresses, only a princess can feel me, what am I?
- What part of a stick of celery do we eat?
- I am both a vegetable and a problem for a plumber, what amI?
The game's purpose is to introduce children to the world of vegetables by way of an amusing environment and quiz. The themes covered are varied, ranging from cookery to botany, and the game is equally suited to use by teachers in the classroom or for playing at home. An unusual way of acquainting or reacquainting young and old alike with vegetables!
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits/1.html
The vegetables we eat today have not always been found in Europe--far from it!
Learn the history of vegetables, how they migrated and the people in history who made them stars.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits/1.html
Special vegetable crossword puzzle!
Use the definitions to identify the vegetable names that should be entered in the boxes!
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits/1.html
Find the names of vegetables that begin with the letter A, B or C.
And how many vegetables do you think begin with the letter P?
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Discover the world of characters like Grant the Eggplant and Ruth the Beetroot!
For learning colours, names and botanical groups, plus games with rhymes.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Are vegetables harvested from the ground? Not always! Learn where the vegetables you eat every day can be found before they are harvested: in the ground, on the ground, in the air...
Collage game.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
Vegetable or fruit? Green or purple? Roots or leaves? Dried vegetable or fruit vegetable?
Find the picture on each page that doesn't belong and learn to recognize the various types of vegetables.
For more educational games and kits :
http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/educational-kits.html
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
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How to make children like vegetables ?
1. «A higher consumption of vegetables can be more readily
achieved by research into the diversity and variety of tastes,
out of which emerges the importance of encouraging
this consumption in children who are in the full throes
of developing their food preferences.»
How
can we make
children like
vegetables ?
Within the unprecedented context of an abundant range of available
foods, the question of the emergence of taste in children and the establishment
of dietary patterns is now more than ever a topic of discussion. While it is generally
accepted that a varied diet has a positive influence on health, the optimum
conditions for the adoption of such a diet are still to be established. Much more
so than with adults, young children tend to be highly selective and also disinclined
to consume a certain number of foods, especially vegetables. But this natural
tendency need not be the end of the world. From the development of taste to
the analysis of dietary behaviour and including a number of useful tips, the Louis
Bonduelle Foundation will in the following pages provide you with the different
keys to getting children to open wide when faced with a plate of vegetables !
F
irst of all, let us ask the question : Why don’t children
like vegetables ? Emotional aspects are particularly
important in the perception and learning of tastes. As a
result, a single negative experience (unpleasant texture,
unexpected bitterness, etc.) can be enough to cause rejection. The resultant negative attitude can be offset by other
more attractive aspects (the context when tasted, presentation, flavour, texture, etc.). However, in general terms,
vegetables are at somewhat of a disadvantage compared
to other foods. The first reason is that they have a relatively low caloric content and therefore fewer perceptible
physiological effects such as satiety, while children have a
high calorie intake requirement for correct physical development. Secondly, most vegetables are low in sugar and
many can be bitter-tasting or have sulphurous notes. This
is the case for example with spinach, fennel, cauliflower
and Brussels sprouts. Some people are more sensitive
than others to these compounds and will therefore perceive these vegetables as giving off varying degrees of
bitterness.
A higher consumption of vegetables can be more readily achieved by research into the diversity and variety of
tastes, out of which emerges the importance of encouraging this consumption in children who are in the full throes
of developing their food preferences. Rather than descending into a downward fatalistic spiral, it is important to look
at the positive aspects of things : it is entirely possible that
the subtlety and complexity of the taste of vegetables do
not constitute insurmountable problems, but real advantages, such as a counter to the phenomenon of fatigue. z
www.fondation-louisbonduelle.org
2. Sustainable evolution
of eating habits
In theory
In
utero and in lacto, children should be trained
to get used to the taste of vegetables
Preferences are the result of dietary experience which
begins in utero, and are constantly developed throughout
one’s lifetime. Early chemical-sensory experiences at the
end of the foetal stage and during breast-feeding (exposure to the flavour of vegetables) encourage the consumption of vegetables when the child is introduced to solid
foods. At this stage, taste is acquired… by tasting ! Stu-
dies have shown that six-month old babies who have been
breast-fed enjoy vegetables more than those fed with formula milk. [1-2].
Explanation : Food's flavour consumed by the mother are
found in the amniotic fluid [3], and then in breast milk [4]. The
taste for, and acceptance of, vegetables is therefore built up
from the first years of life and transformed into dietary habit. z
High taste and olfactory sensitivity
may explain certain food aversions
From the first hours of life, or even
while still in the uterus (around the
8th month of pregnancy), sweetness
is accepted while acidity and bitterness are universally rejected. The
bitter taste of certain fruits and vegetables may therefore explain their
rejection by the majority of children.
Unpleasant sulphurous compounds
in the mouth such as PROP (6-n-propylthiouracyl) or PTC (phenylthiocarbamide), contribute to bitterness.
Some people are extremely sensitive
to them (subjects known as «tasters»), while others only notice them
in very high concentrations (subjects
known as «non-tasters», approximately 30 % of the population in Europe
and America). Accordingly, it has
been demonstrated that sensitivity to
PROP goes hand-in-hand with lower
acceptance of bitter products [5].
However, although genetically sensitive to bitterness, many people are
able to overcome any «genetic aversion» they may have through their
propensity to be adventurous when
it comes to tasting food.
Researchers from the OPALINE
study (observation of food preferences in children and infants) have
also tried to establish if children who
present a specific typology relating
to food (fussy, numerous rejections,
neophobic, selective, etc.) could
be shown to have elevated olfactory reactivity. In other words, with
a child who for example does not
like cabbage, is he or she not simply
more sensitive to one of the olfactory
compounds which forms part of the
taste ? In reality, all flavours do not
necessarily induce universal pleasure
responses. Each child possesses a
sensitivity profile which is genetically
determined and unique. Analysis is
being carried out, but preliminary
results lead us to believe that the hypothesis will be confirmed : the children who are most fussy about their
food are likely to be those with the
most acute olfactory reactivity.
During and after introducing solid foods,
repeated exposure
To understand children’s natural tendency to prefer
chips to spinach, it must be accepted that there is a sensory profile which is particular to children’s tastes. In her
book «La naissance du goût» («The birth of taste») [6], Natalie Rigal, a research psychologist specialising in taste
at the University of Paris X Nanterre, notes that research
data suggests that child-specific taste exists, beyond the
distinctions of gender or social and geographical origin.
Preferences can be grouped into sweet foods, simple
salted foods, certain meats and dairy products, while
www.fondation-louisbonduelle.org
rejections include offal, certain strong-tasting foods and
most vegetables. As they grow, children learn to look
beyond sensory dislikes : vegetables and strong-tasting
foods become increasingly acceptable. Why ? As time
progresses, children learn to know and like these foods
through the process of familiarisation. Consequently and
without actually forcing the child, offering a child a disliked vegetable on a daily basis has a favourable impact
in terms of taste and consumption, and will turn rejection
into acceptance.
p. 2 - How can we make children like vegetables ?
4. Sustainable evolution
of eating habits
Parents and teachers should show appropriate behaviour
Beyond diet in its strictest sense, the influence of the
overall family situation appears to be of critical importance
to children. Establishing the habit of going to school with an
apple in their bag, seeing their parents regularly eat fruit and
vegetables, knowing the healthy eating recommendations :
all are factors which are closely correlated with consumption
patterns observed in 11-year-old children [9-10].
Neither too permissive nor too authoritarian
More so than adults, children are able to adjust their
consumption from one meal to the next (for example, if they
have had a big lunch they will only have a small tea). Apart
from in exceptional circumstances, it is therefore vital in order not to upset this natural adaptation of their needs, to
avoid systematically encouraging them to clear their plate.
Children who have already eaten half of their vegetables
should have the freedom to say «I’ve finished, I’m not hungry any more». It’s a question of maintaining their feelings
of hunger and satiety. At the same time, a child’s refusal to
finish their broccoli while asking for a dessert should not be
viewed as trickery, but more as an expression of enjoyment.
Care should simply be taken to ensure that the dessert does
not systematically replace something the child likes less.
Parental consumption of fruit
and vegetables should increase
Despite the importance of the parental model on children,
it must be noted that in terms of diet, most parents are a
long way off setting a good example on a routine basis. In
Europe, a high percentage of mothers consume less than
one portion of fruit or vegetables per day and only 27 % follow WHO recommendations of over 400 g of fruit and vegetables per day [11].
Researchers involved in the OPALINE study wondered if a link
exists between the level of children’s dietary selectivity and
educational practices within the family. Few studies up to then
had attempted to find out if a permissive education within the
family (respect for the child’s appetite and preferences to the
point of preparing them their own meal), intermediate education (encouragement to eat amounts commensurate with the
child’s appetite) or authoritative education (parents who force
their child to finish their plate irrespective of how hungry or tired
they may be) could be shown to have such an influence.
The results of the study show that 25 % of the child’s level
of selectivity can be explained by practices within the family.
Of the five predictive factors relating to higher child selectivity,
three are due to the willingness of the mother to accede to
her child’s wishes, namely permissive educational style, dietary
behaviour guided by preferences and dietary strategy based
on the child’s preferences.
www.fondation-louisbonduelle.org
Restrict time spent watching TV
Data relating to the external conditioning of children’s diet
through TV is damning :
• overweight children (and obese children even more
so) are better than thin children at identifying food adverts on the TV [12] ;
• ll children increase food intake in front of the TV,
a
the obese more than others [13-14] ;
• reducing time spent in front of the TV reduces corpulence [15]
• atching TV increases the consumption of sodas or
w
salted foods [16]
• and reduces that of fruit and vegetables [17].
The two other predictive factors of the child’s selectivity,
namely the use of coercion and alternatives, are the sign
of authoritative parental behaviour which aims to force the
child to eat the rejected food.
«Our results are in line with previous studies which underline
that authoritative and permissive strategies are associated in
equal measure to child neophobia», concludes Dr Sandrine
Monnery-Patris, an INRA research scientist within the FLAVIC (flavour, vision and behaviour of the consumer) mixed
research unit.
Setting an example
Parents who eat large amounts of fruit and vegetables encourage their children as much through advice as through their
own behaviour. On the other hand, ill-informed mothers who
often come from modest backgrounds tend to pass on their
bad habits to their offspring. Similarly, children may model
their behaviour on a third party outside the family. Boys are
readily influenced by the enthusiastic reaction of a teacher of
the same sex to a new food, while the reaction of a fellow pupil
has little impact. Girls, on the other hand, are most likely to put
their trust in their best friend rather than their teacher. z
Make fruit and vegetables readily available
A child’s propensity to take the easy option should be exploited. Why search high and low for a packet of biscuits
for tea if there is fruit already on the table in the kitchen ?
And studies bear this out : beyond sensory preferences,
availability and accessibility of fruit and vegetables are the
strongest determinants for consumption amongst children
of between six and twelve years old [18]. A study carried out
among adolescents even showed that when children have
little liking for fruit and vegetables, intake can increase if the
products are simply made available [19].
p. 4 - How can we make children like vegetables ?
6. Sustainable evolution
of eating habits
In practice
In
the garden, at the market, in the kitchen…
get them to join in
It’s through gradually familiarising them with vegetables that children learn to like them. The familiarisation
of children with different foods can be done over the long
term, as previously described via , or in the short term
around learning about what food is, what it looks like and
where it comes from, etc., as well as by preparing meals.
It’s a question of developing contact between the child and
the food before it is presented on the plate. In the case
of raw vegetables, for example, there exist a number of
effective tips tested by the Louis Bonduelle Foundation on
children and adolescents.
Get them used to the raw product
At the greengrocers and in the market, get your child to
appreciate the colours, smells and shapes of vegetables.
Teach them to identify different fruits and vegetables.
Then, ask them their opinion : «Which one do you fancy ?»,
«Which one would you like ?», «Look at that broccoli...»,
etc. Another possibility is to go and pick the vegetables together in a vegetable garden. Just being involved is an important step, as they will not feel that vegetables are being
imposed on them, but quite the opposite, namely that it is
their decision.
Cook together
Older children can peel carrots and younger children can
wash, rinse and throw the vegetables into the pot with an
adult’s assistance. They can also help to put together appetising dishes of mixed vegetables which, more importantly,
will enable them to take pride in the appearance of the finished article.
Adapt the meal to their tastes
As far as raw vegetables are concerned, it is important
to present them to children in small quantities and small
pieces, and to incorporate them into food they already like :
pasta salads, potatoes, fruit, etc. It is also advisable to season them with sauces to tone them down. For example, beat
a yoghurt with two soup spoons of oil, lemon juice, a little
diced shallot, fresh herbs (parsley, chervil, chives or basil),
not forgetting a small pinch of salt. And tempt them by combining raw vegetables with fruit, and firm with tender. z
At the table, make vegetables look attractive
The way in which vegetables are prepared is important. As part of his thesis on neuroscience and cognition, David Morizet of the Paul Bocuse Institute in Lyon
has evaluated the portrayal of vegetables by children
aged between 8 and 11-year-old. «Mixtures of vegetables
are generally not liked and, for a single vegetable, the way
it is served is very important, he explains. For example,
grated carrots get a positive response but carrot puree
less so.» Another observation : children appear to prefer
dishes where they are able to recognise the products of
which they are composed.
Vegetables in a multitude of forms
Armed with the knowledge of children’s perceptions
when faced with vegetables, a solution can be introduced
to change the minds of those who baulk at the idea of
cauliflower cheese, leek soup, steamed green beans and
others : change the way they look. And there is no lack of
possibilities. Vegetables can be served :
• in savoury pancakes : these wedges of grated vewww.fondation-louisbonduelle.org
getables (zucchini, potatoes, carrots, etc.) are nearly
always a winner.
• as a puree : colours which they normally reject
(green the most often) paradoxically have the tendency to amuse them when they are in the form of a
puree. Tip : to tone down the taste, add a little melted
cheese (of the Laughing Cow variety).
• in a flan or as a mousse : they tend to like the
creamy texture, and to limit the fat content, fromage
frais can be used to replace the cream.
• in a tart or quiche : ideally suited for vegetables
with the added advantage of making a complete meal.
• in omelettes : another complete meal into which
just about any vegetable can be incorporated.
• in stuffing : these dishes can be prepared with
children’s help, with the stuffing taking the role of
modelling clay. Tip : meat stuffing can be replaced by
tuna or a carbohydrate (rice, wheat, couscous, etc.).
• in fritters, samosas or spring rolls : forms which
have the major advantage of being eaten with
p. 6 - How can we make children like vegetables ?