Children preferences of coloured fresh cheese prepared during an educational laboratory
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Keywords
Abstract
Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educational activities are important to increase scientific knowledge and awareness. The cheese-making educational laboratory described herein involved children, adolescents, and their parents/teachers in the preparation of fresh and naturally-coloured cheeses. At the end of the activity, both the colour preference and possible relation between preference and colour of cheese prepared were investigated administering a short questionnaire.
Riferimenti bibliografici
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Galloway A. T., Lee Y. and Birch L. L. 2005. Predictors and consequences of food neophobia and pickiness in young girls. J. Am. Diet. Assoc. 103: 692.
Guerrero L., Guàrdia M. D., Xicola J., Verbeke W., Vanhonacker F., Zakowska-Biemans S. and Hersleth, M. 2009. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite. 52(2): 345.
Guinard J-X. 2001. Sensory and consumer testing with children. Trends Food Sci. Technol. 11: 273.
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Kalat J. W. and Rozin P. 1973. "Learned safety" as a mechanism in long-delay taste-aversion learning in rats. J. Comp. Physiol. Psych. 83(2): 198.
Kildegaard H., Olsen A., Gabrielsen G., Møller P. and Thybo A.K. 2011. A method to measure the effect of food appearance factors on children’s visual preferences. Food Qual. Prefer. 22: 763.
Laureati M., Pagliarini E., Toschi T. G. and Monteleone E. 2015a. Research challenges and methods to study food preferences in school-aged children: A review of the last 15years. Food Qual. Pref. 46: 92.
Laureati M., Bergamaschi V. and Pagliarini E. 2015b. Assessing childhood food neophobia: Validation of a scale in Italian primary school children. Food Qual. Prefer. 40: 8.
Lowe C. F., Horne P. J., Tapper K., Bowdery M. and Egerton C. 2004. Effects of a peer modelling and rewards-based intervention to increase fruit and vegetable consumption in children. Eur. J. Clin. Nutr. 58(3): 510.
Maier A. S., Chabanet C., Schaal B., Issanchou S. and Leathwood P. 2007. Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants. Food Qual. Prefer. 18(8): 1023.
Moskowitz H. R. 1994. “Food Concepts and Products: Just-in-time Development” Food and Nutrition Press.
Mustonen S. and Tuorila H. 2010. Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8-12-year-old children. Food Qual. Prefer. 21: 353.
Mustonen S. and Tuorila H. “Sensory education of school children: what can be achieved?” ChemoSense 12(1): 1.
Nicklaus S., Boggio V., Chabanet C. and Issanchou S. 2004. A prospective study of food preferences in childhood. Food Qual. Pref. 15: 805.
Pagliarini E., Gabbiadini N. and Ratti S. 2005. Consumer testing with children on food combinations for school lunch. Food Quality and Preference 16: 131.
Pelchat M. L. and Pliner P. 1995. ‘‘Try it. You’ll like it’’: Effects of information on willingness to try novel foods. Appetite. 24: 153.
Pliner P. and Hobden K. 1992. Development of a scale to measure the trait of food neophobia in humans. Appetite. 19: 105.
Pliner P. 1994. Development of measures of food neophobia in children. Appetite. 23(2): 147.
Pliner P. and Loewen E. R. 1997. Temperament and food neophobia in children and their mothers. Appetite. 28(3): 239.
Reverdy C., Chesnel F., Schlich P., Köster E. P. and Lange, C. 2008. Effect of sensory education on willingness to taste novel food in children. Appetite. 51(1): 156.
Russell C. G. and Worsley, A. 2008. A population-based study of preschoolers’ food neophobia and its associations with food preferences. J. Nutr. Educ. Behav. 40(1): 11.
Topcu Y. 2015. Turkish consumer decisions affecting ice cream consumption. Ital. J. Food Sci. 27(1): 29.
Ustjanauskas A. E., Harris J. L., and Schwartz M. B. 2014. Food and beverage advertising on children's web sites. Pediatr. Obes. 9 (5): 362.
Wardle J., Cooke L. J., Gibson E. L., Sapochnik M., Sheiham A. and Lawson M. 2003a. Increasing children's acceptance of vegetables; a randomized trial of parent-led exposure. Appetite. 40(2): 155.
Wardle J., Herrera M. L., Cooke L. and Gibson, E. L. 2003b. Modifying children's food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable. Eur. J. Clin. Nutr. 57(2): 341-348.
Worsley A. 2002. Nutrition knowledge and food consumption: can nutrition knowledge change food behaviour? Asia Pac. J. Clin. Nutr. 11: 579.
Zajonc R. B. 1968. Attitudinal effects of mere exposure. J. Pers. Soc. Psychol. 9 (2): 1.
Bandura A. and Adams N. E. 1977. Analysis of self-efficacy theory of behavioural change. Cognitive Ther Res. 1(4): 287.
Chu YL, Farmer A, Fung C, Kuhle S, Storey KE and Veugelers PJ. 2013. Involvement in home meal preparation is associated with food preference and self-efficacy among Canadian children. Public Health Nutr. 16(1): 108.
Cooke L. and Wardle J. 2005. Age and gender differences in children’s food preferences. Br. J. Nutr. 93: 741.
Cooke L. 2007. The importance of exposure for healthy eating in childhood: a review. J. Hum. Nutr. Diet. 20: 294.
Cooke L. J., Chambers L. C., Añez E. V., Croker H. A., Boniface D., Yeomans M. R. and Wardle J. 2011. Eating for pleasure or profit: the effect of incentives on children's enjoyment of vegetables. Psychol Sci. 22(2): 190.
Evans C. E., Christian M. S., Cleghorn C. L., Greenwood D. C. and Cade J. E. 2012. Systematic review and meta-analysis of school-based interventions to improve daily fruit and vegetable intake in children aged 5 to 12 years. Am. J. Clin. Nutr. 96(4): 889.
Galloway A. T., Lee Y. and Birch L. L. 2005. Predictors and consequences of food neophobia and pickiness in young girls. J. Am. Diet. Assoc. 103: 692.
Guerrero L., Guàrdia M. D., Xicola J., Verbeke W., Vanhonacker F., Zakowska-Biemans S. and Hersleth, M. 2009. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite. 52(2): 345.
Guinard J-X. 2001. Sensory and consumer testing with children. Trends Food Sci. Technol. 11: 273.
Issanchou, S. 2015. Sensory & consumer studies with special populations: children and elderly. Curr. Op. Food Sci. 3:53.
Kalat J. W. and Rozin P. 1973. "Learned safety" as a mechanism in long-delay taste-aversion learning in rats. J. Comp. Physiol. Psych. 83(2): 198.
Kildegaard H., Olsen A., Gabrielsen G., Møller P. and Thybo A.K. 2011. A method to measure the effect of food appearance factors on children’s visual preferences. Food Qual. Prefer. 22: 763.
Laureati M., Pagliarini E., Toschi T. G. and Monteleone E. 2015a. Research challenges and methods to study food preferences in school-aged children: A review of the last 15years. Food Qual. Pref. 46: 92.
Laureati M., Bergamaschi V. and Pagliarini E. 2015b. Assessing childhood food neophobia: Validation of a scale in Italian primary school children. Food Qual. Prefer. 40: 8.
Lowe C. F., Horne P. J., Tapper K., Bowdery M. and Egerton C. 2004. Effects of a peer modelling and rewards-based intervention to increase fruit and vegetable consumption in children. Eur. J. Clin. Nutr. 58(3): 510.
Maier A. S., Chabanet C., Schaal B., Issanchou S. and Leathwood P. 2007. Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants. Food Qual. Prefer. 18(8): 1023.
Moskowitz H. R. 1994. “Food Concepts and Products: Just-in-time Development” Food and Nutrition Press.
Mustonen S. and Tuorila H. 2010. Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8-12-year-old children. Food Qual. Prefer. 21: 353.
Mustonen S. and Tuorila H. “Sensory education of school children: what can be achieved?” ChemoSense 12(1): 1.
Nicklaus S., Boggio V., Chabanet C. and Issanchou S. 2004. A prospective study of food preferences in childhood. Food Qual. Pref. 15: 805.
Pagliarini E., Gabbiadini N. and Ratti S. 2005. Consumer testing with children on food combinations for school lunch. Food Quality and Preference 16: 131.
Pelchat M. L. and Pliner P. 1995. ‘‘Try it. You’ll like it’’: Effects of information on willingness to try novel foods. Appetite. 24: 153.
Pliner P. and Hobden K. 1992. Development of a scale to measure the trait of food neophobia in humans. Appetite. 19: 105.
Pliner P. 1994. Development of measures of food neophobia in children. Appetite. 23(2): 147.
Pliner P. and Loewen E. R. 1997. Temperament and food neophobia in children and their mothers. Appetite. 28(3): 239.
Reverdy C., Chesnel F., Schlich P., Köster E. P. and Lange, C. 2008. Effect of sensory education on willingness to taste novel food in children. Appetite. 51(1): 156.
Russell C. G. and Worsley, A. 2008. A population-based study of preschoolers’ food neophobia and its associations with food preferences. J. Nutr. Educ. Behav. 40(1): 11.
Topcu Y. 2015. Turkish consumer decisions affecting ice cream consumption. Ital. J. Food Sci. 27(1): 29.
Ustjanauskas A. E., Harris J. L., and Schwartz M. B. 2014. Food and beverage advertising on children's web sites. Pediatr. Obes. 9 (5): 362.
Wardle J., Cooke L. J., Gibson E. L., Sapochnik M., Sheiham A. and Lawson M. 2003a. Increasing children's acceptance of vegetables; a randomized trial of parent-led exposure. Appetite. 40(2): 155.
Wardle J., Herrera M. L., Cooke L. and Gibson, E. L. 2003b. Modifying children's food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable. Eur. J. Clin. Nutr. 57(2): 341-348.
Worsley A. 2002. Nutrition knowledge and food consumption: can nutrition knowledge change food behaviour? Asia Pac. J. Clin. Nutr. 11: 579.
Zajonc R. B. 1968. Attitudinal effects of mere exposure. J. Pers. Soc. Psychol. 9 (2): 1.
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Pubblicato
Dec 16, 2015
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Come citare
Tesini, F., Laureati, M., Palagano, R., Mandrioli, M., Pagliarini, E., & Gallina Toschi, T. (2015). Children preferences of coloured fresh cheese prepared during an educational laboratory. Italian Journal of Food Science, 27(4), 521-526. https://doi.org/10.14674/1120-1770/ijfs.v297
Sezione
Paper
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Biografie autore
Federica Tesini, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food SciencesMonica Laureati, DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, Milan 20133, Italy
Department of Food, Environmental and Nutritional Sciences (DeFENS)Rosa Palagano, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food SciencesMara Mandrioli, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food SciencesElla Pagliarini, DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, Milan 20133, Italy
Department of Food, Environmental and Nutritional Sciences (DeFENS)Tullia Gallina Toschi, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy. CIRI, Department of Agricultural and Food Sciences, Interdepartmental Centre for Industrial Research in Agri-Food, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food Sciences
CIRI, Interdepartmental Centre for Industrial Research in Agri-Food,
Come citare
Tesini, F., Laureati, M., Palagano, R., Mandrioli, M., Pagliarini, E., & Gallina Toschi, T. (2015). Children preferences of coloured fresh cheese prepared during an educational laboratory. Italian Journal of Food Science, 27(4), 521-526. https://doi.org/10.14674/1120-1770/ijfs.v297