Toddlers' food preferences: The impact of novel food exposure, maternal preferences and food neophobia

Food preferences have been identified as a key determinant of children’s food acceptance and consumption. The aim of this study was to identify factors that influence children’s liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31 years, 18-46 years) and their two-year-old children (M=25 months, SD=1 month; 52% female) allocated to the control group (N=230) of the NOURISH RCT. The effects of repeated exposure to new foods, maternal food preferences and child food neophobia on toddlers’ liking of vegetables, fruits and non-core foods and the proportion never tried were examined via hierarchical regression models; adjusting for key maternal (age, BMI, education) and child covariates (birth weight Z-score, gender), duration of breastfeeding and age of introduction to solids. Maternal preferences corresponded with child preferences. Food neophobia among toddlers was associated with liking fewer vegetables and fruits, and trying fewer vegetables. Number of repeated exposures to new food was not significantly associated with food liking at this age. Results highlight the need to: (i) encourage parents to offer a wide range of foods, regardless of their own food preferences, and (ii) provide parents with guidance on managing food neophobia

Consumers Valuations and Choice Processes of Food Safety Enhancement Attributes: An International Study of Beef Consumers

Food safety concerns have had dramatic impacts on food and livestock markets in recent years. Here we examine consumer preferences for various beef food safety assurances. In particular, we evaluate the extent to which such preferences are heterogeneous within and across country-of-residence defined groups and examine the distributional nature of these preferences with respect to marginal improvements in food safety. We collected data from over 4,000 U.S., Canada, Japan, and Mexican consumers. Using mixed logit models we find that Japanese and Mexican consumers have WTP preferences that are nonlinear in the level of food safety risk reduction. Conversely, U.S .and Canadian consumers appear to possess linear preferences. These results suggest that optimal food safety investment strategies hinge critically upon consumer perception of actual food safety improvements, the distributional relationship describing the targeted consumer segment's tradeoff function between WTP premiums and risk reduction levels, and the cost structure of these investments.consumer beef preference, food safety, investment decision, mixed logit, willingness-to-pay, Demand and Price Analysis, Food Consumption/Nutrition/Food Safety,

PREFERENCES FOR FOOD LABELS: A DISCRETE CHOICE APPROACH

Nutritional labels, label formats, consumer preferences, Food Consumption/Nutrition/Food Safety,

Age and gender differences in children's food preferences

The present study was conducted to examine the developmental patterning of food preferences in a large sample of British schoolchildren and to investigate possible gender differences. Using a cross-sectional survey design, the study was carried out in three primary and three secondary schools in West London, UK. A total of 1291 children aged from 4 to 16 years completed a 115-item food preference questionnaire in class time, supervised by class teachers and assistants. Children indicated whether they had ever tried each item and, if so, how much they liked it. We observed age-related increases in the number of foods tried (P < 0.001), liked (P < 0.005) and disliked (P < 0.05). Controlling for the number of foods tried rendered the increase in dislikes non-significant and reversed the age effect on the number liked. Girls liked fruit (P < 0.05) and vegetables (P < 0.001) more than boys did; boys liked fatty and sugary foods (P < 0.005), meat (P < 0.001), processed meat products (P < 0.001) and eggs (P < 0.05) more than girls did. Some age differences were apparent in liking for categories of food, although the effects were not linear. Across ages and genders, children rated fatty and sugary foods most highly, although ratings for fruit were also high. Children's food preferences overall are not consistent with a healthy diet. Interventions should focus on increasing the familiarity, availability and accessibility of healthy foods and should be mindful of the need to target messages appropriately for boys who have less healthful food preferences than girls at all ages

VERTICAL TRANSMISSION OF CONSUMPTION BEHAVIOR AND THE DISTRIBUTION OF SURNAMES

This paper attempts to detect the existence of links in consumptionpreferences between generations. Preferences for consumption goods may bedetermined by the preferences of parents (vertical transmission) and/or bypreferences arising from the environment (horizontal transmission). Wepropose an indirect methodology to overcome the lack of data on consumptionchoices of dynasties, i.e., parents and their adult offspring. This new approachis based on the analysis of the correlation between the geographicaldistributions of surnames and consumption choices. Our results show that thereis horizontal transmission of preferences regarding non-food items and possiblyvertical transmission for food items.Preference formation, surnames, vertical and horizontal transmission.

Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food.

There is increasing demand for organic food products throughout the Western world. Health concerns have frequently been found to be the main motivation of consumers purchasing organic products, but the literature on consumer preferences and behavior is less clear about what ‘health’ means to consumers of these products, and because of this it remains unclear what exactly drives consumers to choose organic products. This article investigates health from the perspective of consumers, and analyzes negotiations of, and justifications behind, their consumption preferences. The analysis is based on a focus group study conducted in Denmark in 2016. Three different understandings of health can be found when consumers explain their preferences for organic products: Health as purity; Health as pleasure, and a Holistic perspective on health. The first two are familiar from the literature on food. The third, which reflects principles behind organic agriculture, is less documented in the context of consumption. Health as purity was the dominant understanding of health used by the participants when explaining why they purchased organic food products. When participants discussed healthy eating in general, detached from a specific context, most employed a purely nutritional perspective as a definitive argument in supporting claims about healthy eating. The paper’s findings have implications for future research on organic consumption. They also have practical implications for organic food producers and manufacturers

Consumers and Food Choice: Quality, Nutrition and Genes

The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health. So, fast digestible food, rich in energy is searched for. We humans share that drive with almost all animals. The energy carrying nutrients in processed food are more accessible than in the same unprocessed food. That leads to an ever increasing level of processing, and an ever decreasing consumption of raw fruits/vegetables and home cooked meals. In the past, with alternating conditions of food shortage and food abundance, overeating in times of prosperity was a reproductive advantage. However, high energy food becomes a severe nuisance in the age of permanent food abundance. Obesity and heart diseases spread through the developed world. That behaviour is rooted in our genetic instincts. Cultural based sensorial preferences, induced mostly in childhood by an epigenetic mechanism, present a variation around the instinctive rooted preferences. Food choice based on reflective decisions appears of minor importance. Nevertheless, all government campaigns against over-eating appeal to reason, not to instinct. We are faced with a permanent dichotomy between what is good for reproduction and what is good for health. This occurs not only in what and how we eat, but also in all neighbouring areas on the edges of food science, biology, social science, medicine and ethics

Segments in the market of Hungarian institutional catering

In our paper we are aiming to present food preference as a way of consumption typical of the individuals and consequently, a way of eating characterising working days. To carry out a more detailed preference examination, factor analysis was carried out followed by cluster analysis based on the segmenting effect of food consumer preferences. The role and the main features of institutional catering were analysed in comparing the segments of the whole sample and research. We assume that the differences outlined on the level of food preferences are reflected in choosing the way and circumstances of eating thus influencing the choice between several alternatives typical of working days.Food consumer behaviour, out of home consumption, institutional catering, segmentation, Food Consumption/Nutrition/Food Safety,

Sensory Experiences and Expectations of Organic Food. Results of Focus Group Discussions

This executive summary describes the main objectives and findings from a qualitative survey on consumers’ sensory experiences, expectations and preferences with respect to organic food. The survey was conducted in the frame of the European Commission funded project ECROPOLIS in 2009 in Germany (DE), France (FR), Italy (IT), Netherlands (NL), Poland (PL) and Switzerland (CH). The objectives of this research were to explore: - the range of experiences, expectations and preferences for specific sensory properties of organic food. - words that are used by consumers to differentiate the taste of organic products amongst themselves and compared to conventional ones. - symbolic’ meanings and images which participants relate to sensory characteristics of organic food. - consumers’ sensory expectations and preferences related to the variability and standardisation of organic food. - consumers’ experiences to marketing of sensory characteristics of organic food. - possible differences in consumers’ sensory expectations and preferences between the participating countries