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 :
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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
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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
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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.
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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 ?