{"id":87516,"date":"2022-11-29T11:52:20","date_gmt":"2022-11-29T10:52:20","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&p=87516"},"modified":"2023-03-23T14:31:40","modified_gmt":"2023-03-23T13:31:40","slug":"providing-information-to-promote-introduction-and-acceptance-of-food-of-varied-textures-during-complementary-feeding","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/providing-information-to-promote-introduction-and-acceptance-of-food-of-varied-textures-during-complementary-feeding\/","title":{"rendered":"Providing information to promote introduction and acceptance of food of varied textures during complementary feeding"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n
\n Author<\/strong>\n
\n
\n Sophie Nicklaus<\/strong>\n UMR Centre des Sciences du Go\u00fbt et de L\u2019Alimentation, CNRS, INRAE, Institut Agro, Universit\u00e9 Bourgogne Franche-Comt\u00e9, Dijon, France<\/span>\n <\/div>\n
\n Carole Tournier<\/strong>\n UMR Centre des Sciences du Go\u00fbt et de L\u2019Alimentation, CNRS, INRAE, Institut Agro, Universit\u00e9 Bourgogne Franche-Comt\u00e9, Dijon, France<\/span>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

It is well known that dietary experiences during the period of complementary feeding play a role in shaping later eating habits and that fostering food acceptance before the onset of food neophobia is a way of leveraging the development of healthier eating habits (Schwartz, 2018)<\/a>. Complementary feeding is a key period of food discovery for infants that is punctuated by several food transitions. It involves a gradual introduction of foods from different groups (when nutritional needs cannot be fully covered by breast milk or infant formula alone) along with a gradual transition in terms of food texture. Exposing infants to a variety of textured foods during this period may help them learn how to orally process solid foods and subsequently increase their acceptance for these foods. In France, there is evidence showing that parents tend to introduce food textures rather late in their child\u2019s diet because of the fear of choking (Marduel Boulanger, 2018;<\/a> Demonteil, 2018<\/a>; Schwartz, 2013<\/a>) but also due to a lack of information to support them during complementary feeding (INPES, 2005<\/a>; Schwartz, 2011<\/a>). However, observation of infant\u2019s acceptance of food textures at the laboratory reveals than often, infants are able to swallow foods at an earlier age than proposed by their parents (Demonteil, 2019<\/a>)<\/p>\n\n\n\n

Based on these findings, a pilot intervention was developed to provide parents living in France with more information about the introduction of a variety of food textures into their child\u2019s diet between 8 and 15 months. The effect on children\u2019s experience with and acceptance of textured foods was studied. This is the first study to develop precise information on texture introduction (why, how and what), a topic that was not addressed in the national French guidelines at that time.<\/p>\n\n\n\n

Providing advice and regular counselling are effective to promote introduction of small\/soft food pieces<\/h2>\n\n\n\n

The introduction of food textures was highly impacted by the 7-month intervention. Indeed, parents who received advice and regular counselling about complementary feeding (Intervention Group \u201cIG\u201d) provided a significantly higher global exposure score to texture to their infant than those who did not (Control Group \u201cCG\u201d).<\/p>\n\n\n\n

At texture levels, they were significantly more likely to introduce more soft\/small food pieces but not more complex textures that are more challenging (hard\/large pieces). This absence of effect could be explained by the fact that children were already well advanced in their transition towards family foods.<\/p>\n\n\n\n

Independent of their study group (IG or CG), children\u2019s exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby foods.<\/p>\n\n\n\n

Higher acceptance was associated with higher exposure to food pieces and specific eating behavioural traits <\/h2>\n\n\n\n

Concerning the food acceptance outcome, there was no significant difference in children acceptance for any of the textured foods offered in the laboratory between both groups.<\/p>\n\n\n\n

However, a higher acceptance in both groups was associated with higher exposure to food pieces but not to pureed foods (either smooth or rough) and with children\u2019s eating behavioural traits (high food enjoyment, high food responsiveness and low food fussiness).<\/p>\n\n\n\n

A pilot study that provided a solid framework for future exploration<\/h2>\n\n\n\n

This pilot study provides a solid framework as the laboratory setting for evaluating texture acceptance allowed a standardization of the evaluation procedure among all children, but also thanks to the large number of foods of different textural properties studied.<\/p>\n\n\n\n

Although findings demonstrated that providing information can be effective in promoting the introduction of small and soft food pieces, the most effective way to encourage the introduction of more challenging textures (hard pieces and double texture) is not clear. Thus, future work should focus on the further identification of the barriers to piece introduction among French mothers and on how building on the knowledge of this pilot study for a future population-based public health intervention.<\/p>\n\n\n\n

Based on:<\/strong> Tournier C, et al. Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months. Appetite. 2021 ;158 :104989.<\/p>\n\n\n\n

\n
\n <\/i>\n Methodology<\/strong>\n <\/div>\n
    \n
  • The study is a pilot intervention with a prospective follow-up of children between 8 and 15 months old.<\/li>\n
  • Infants were enrolled at 7.5 months old.<\/li>\n
  • 2 lab sessions organized at 8 months (measurement before intervention)<\/li>\n
  • 60 parent\/child dyads were randomly assigned to a control group (CG) and an intervention group (IG)<\/li>\n
  • CG received recommendations and individual counselling on food texture (advice, tips)<\/li>\n
  • IG only received available information on Complementary feeding<\/li>\n
  • Parents completed self-report measures about the introduction of 188 food items, including purees, soft\/small pieces, hard\/large pieces and double textures.<\/li>\n
  • 2 lab sessions organized at 15 months (end of the intervention period) + a debrief interview<\/li>\n<\/div>\n<\/div>\n\n\n\n
    \n
    \n <\/i>\n Key messages<\/strong>\n <\/div>\n
      \n
    • Providing information about the introduction of a variety of food texture during complementary feeding for French parents results in an increase in parents\u2019 introduction of small\/soft pieces but not on the introduction of more complex textures. <\/li>\n
    • A higher exposure to food textures was associated with a better acceptance of foods.<\/li>\n
    • Acceptance is higher in children reported as enjoying food, food responsive and less fussy.<\/li>\n
    • The most effective way to encourage the introduction of more challenging textures is not clear.<\/li>\n
    • Child readiness to accept food textures should be defined for parents.<\/li>\n
    • Future work is needed to identify the barriers to pieces introduction among French mothers.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
      \n
      \n <\/i>\n References<\/strong>\n <\/div>\n
      \n
      \n <\/i>\n Schwartz, C., Vandenberghe-Descamps, M., Sulmont-Ross\u00b4e, C., Tournier, C., & Feron, G. (2018). Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. Innovative Food Science & Emerging Technologies, 46, 91\u2013106<\/span>\n <\/div>\n
      \n <\/i>\n Marduel Boulanger, A., & Vernet, M. (2018). Introduction of new food textures during complementary feeding: Observations in France. Archives de Pediatrie, 25, 6\u201312. <\/span>\n <\/div>\n
      \n <\/i>\n Schwartz, C., Madrelle, J., Vereijken, C., Weenen, H., Nicklaus, S., & Hetherington, M. M. (2013). Complementary feeding and “donner les bases du gout” (providing the foundation of taste). A qualitative approach to understand weaning practices, attitudes and experiences by French mothers. Appetite, 71, 321\u2013331<\/span>\n <\/div>\n
      \n <\/i>\n Schwartz, C., Scholtens, P., Lalanne, A., Weenen, H., & Nicklaus, S. (2011). Development of healthy eating habits early in life: Review of recent evidence and selected guidelines. Appetite, 57(3), 796\u2013807<\/span>\n <\/div>\n
      \n <\/i>\n Demonteil L, Ksiazek E, Marduel A, Dusoulier M, Weenen H, Tournier C, Nicklaus S. (2018) Patterns and predictors of food texture introduction in French children aged 4-36 months. British Journal of Nutrition. Nov;120(9):1065-1077. doi:10.1017\/S0007114518002386. Epub 2018 Sep 11. <\/span>\n <\/div>\n
      \n <\/i>\n Demonteil, L., Tournier, C., Marduel, A., Dusoulier, M., Weenen, H., & Nicklaus, S. (2019). Longitudinal study on acceptance of food textures between 6 and 18\u202fmonths. Food Quality and Preference, 71, 54-65. <\/span>\n <\/div>\n <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-87516","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":87506,"post_author":"25","post_date":"2022-11-29 11:52:10","post_date_gmt":"2022-11-29 10:52:10","post_content":"\n
      \"\"<\/figure>\n\n\n\n

      Obesity is a multifactorial chronic disease with many interacting determinants. In 2016, overweight (including obesity) affected 18% of children worldwide (WHO, 2021). Facing this epidemic, the European Childhood Obesity Group (ECOG) brings together various experts from across the board dealing with childhood obesity and overweight to fully understand the health, social, psychological, and economic impacts of childhood obesity.<\/p>\n\n\n\n

      Following the 31st ECOG congress held on the 2nd- 4th of November 2022, this issue of the Global Fruit & Veg Newsletter is a special edition dedicated to the scientific works presented during the session sponsored by Aprifel on the theme \u201cPreventing childhood obesity: from feeding practices to dietary recommendations\u201d.<\/p>\n\n\n\n

      Three recent scientific works are shared in this edition, illustrating the challenge of the increased prevalence of childhood obesity and the interconnected determinants that influence children\u2019s food behaviours while suggesting some strategies to tackle this issue.<\/p>\n\n\n\n

        \n
      • First, Michael I. Gora<\/strong>n briefly summarized his recent book \u201cSugarproof- The Hidden Dangers of Sugar That Are Putting Your Child\u2019s Health at Risk and What You Can Do.\u201d The summary focuses mainly on fructose, a sugar present in fruit but also in fruit juice as well as other sugar sweetened beverages and explains the different mechanism of this component when consumed in whole fruit or in concentrated\/ liquid forms. The short article also addresses the positive effect of internal motivation and creating a healthy home food environment for parents to help children making the healthy dietary change and choice.<\/li>\n\n\n\n
      • The second article written by Carole Tournier and Sophie Nicklaus<\/strong> is a pilot intervention conducted to evaluate the effect of providing recommendations about complementary feeding to parents, on children\u2019s experience with and acceptance of textured foods. The study concluded that providing information resulted in an increase in parents\u2019 introduction of small\/soft pieces but not of more complex textures, stressing the need for further research on barriers to complex texture introduction.<\/li>\n\n\n\n
      • Finally, the study of C\u00e9line Richonnet<\/strong> analyzed the nutritional quality and the degree of processing of food and beverage products intended for children available on the French market. Using the Nutri-Score, the WHO Europe Nutrient Profile Model, and the NOVA classification, this study suggests that a significant share of pre-packaged foods marketed to children do not have an adequate nutritional profile.<\/li>\n<\/ul>\n\n\n\n\n","post_title":"Preventing Childhood Obesity : From feeding pratices to dietary recommendations","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"preventing-childhood-obesity-from-feeding-pratices-to-dietary-recommendations","to_ping":"","pinged":"","post_modified":"2024-10-24 17:24:26","post_modified_gmt":"2024-10-24 15:24:26","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&p=87506","menu_order":47,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"2","references":""},"yoast_head":"\nProvinding information durant complementary feeding<\/title>\n<meta name=\"description\" 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