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Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote intake. The current study aimed to investigate the effectiveness of flavour–flavour learning as one such strategy for increasing vegetable intake in preschool children. Children (N = 29) aged 15 to 56 months were recruited through participating nurseries...
There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were...
Background: The low vegetable intake in children may be attributed to their low preference for vegetables. During the first year of life, first taste preferences are formed, which may track over time. In a previous study to increase infants' vegetable intake and liking, we found that at the start of weaning, infants had a higher vegetable intake in the lab after repeated exposure to vegetable purées...
Acceptance of a reduced-salt food is likely to be influenced by a mismatch between the sensory characteristics of a reformulated product and a memory for a previously-encountered formulation. In two initial pilot studies we established the reliability of a new measure of memory for saltiness, based on a method of constant stimuli. We then used this technique to explore the effects of different patterns...
Children's vegetable intake is below the recommended amounts. No studies to date have tested the relevance of using salt or spices to increase children's vegetable acceptance. Our objective was to compare the effect of repeated exposure (RE) and of flavor-flavor learning (FFL) on toddlers' acceptance of a non-familiar vegetable. Two unconditioned stimuli were used: salt and a salt-associated spice...
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