Effet d'une éducation sensorielle sur les préférences et les comportements alimentaires d'enfants en classe de cours moyen (CM)

Le projet EduSens s est intéressé à une approche hédoniste et sensorielle de l éducation au goût qui marie à la fois de l exposition à des aliments et de l information sur ces aliments. L objectif de ce travail fut dans un premier temps de développer des outils de mesure permettant d évaluer les préférences et les comportements alimentaires d enfants, puis d utiliser ces outils afin d étudier les effets d une éducation sensorielle en contexte scolaire. L éducation sensorielle utilisée est issue de la pédagogie des Classes du gou t de Jacques Puisais. Elle a eu lieu avec des enfants en classe de CM1 (8 à 11 ans) avec leur enseignant habituel à Dijon, France. Les résultats montrent une augmentation de l appréciation des variantes d aliments plus aromatiques et intenses dans les deux groupes dans un premier temps (T1), puis une continuité de cette augmentation dans le temps (T2) uniquement avec le groupe éduqué. Ainsi, la répétition des mesures (ou exposition) aurait un effet plus fort que l éducation dans un premier temps (T1), alors que l effet de l éducation n apparaitrait que plus tard (T2) sous la forme d une consolidation de l effet de l exposition. L éducation augmente la néophilie alimentaire des enfants, mais ceci de manière temporaire. L éducation améliore la description du ressenti lors d une dégustation en faveur de critères plus objectifs que subjectifs et cet effet perdure. Enfin l éducation influence la stratégie de catégorisation d odeurs inconnues vers une stratégie basée sur des critères moins hédoniques. Pour conclure, une éducation sensorielle telle qu elle a été pratiquée montre quelques effets sur les préférences et les comportements alimentaires sans qu ils soient durables, et influence principalement la description du ressenti lors d une dégustation.The project EduSens bases itself on a hedonist and sensory approach in taste education that unites exposure to food and information about food. The aim of the study was to first develop tools to evaluate the effects of this sensory education and then to use them to measure the effects of a sensory education in a school context. The sensory education used is based on the pedagogical method of the Classes du gout developed by Jacques Puisais. It was carried out with school classes of children of 8 to 11 years old and with their usual teacher in Dijon, France. Results showed an increase of liking for more aromatic and intense food variants for both groups at T1 and this increase continued but only for the experimental group over the period till T2. Thus, the repetition of the measurement (or merely the exposure) seemed to have a positive effect on the measurements at T1, irrespective of influence of the sensory education, whereas the effect of sensory education seems to lie mainly in the consolidation and further growth of this effect. In addition, sensory education improved food neophilia temporarily but not until T2 and improved the description of food perception in the direction of the use of more objective and less subjective terms. This last effect proved to be lasting over time. Finally, the sensory education induced a switch in the strategy of classification of unknown odours towards a less hedonic approach. To conclude, this sensory education showed some effects on food preferences and behaviour but not in a stable and lasting way, and influenced mainly the description of food perception.DIJON-BU Sciences Economie (212312102) / SudocSudocFranceF

From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research

The bi-directional influences between emotion and food consumption are discussed in view of recent efforts to find emotional factors that influence food choice and eating- and drinking behaviour independently from traditional factors as liking, wanting and appropriateness. Distinctions are made between conscious and unconscious emotions and their relative importance in food-related behaviour is discussed. In response to eating disorders like obesity, much more is known about the influence of emotion and mood on food choice and intake than about the influence of food on mood and emotion, which only recently gained prominence in food-related emotion research. This led to a number of emotion measurement methods that differ strongly in their explicit or implicit measurement approach and in the extent to which they demand conscious emotion awareness and verbal understanding on the part of the participants. These methods are critically discussed and questions are raised about the specificity of their emotional contents and about their use at different moments in time, such as before, during and at different moments after consumption. Furthermore, doubts were raised about the independency of their contributions from the traditional measurements (liking, wanting and appropriateness) and suggestions are made for improving the practical applicability of an efficient emotion measurement.</p

Impact de la mémoire des odeurs sur la réponse hédonique au cours d'une exposition répétée

DIJON-BU Sciences Economie (212312102) / SudocSudocFranceF

Characteristics of memory for foods: Consequences for sensory and consumer science

International audienc

Characteristics of memory for foods: Consequences for sensory and consumer science

International audienc