{"id":54809,"date":"2003-02-01T00:00:00","date_gmt":"2018-12-04T05:50:28","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/modifying-children-s-food-preferences-the-effects-of-exposure\/"},"modified":"2018-12-04T06:50:28","modified_gmt":"2018-12-04T05:50:28","slug":"modifying-children-s-food-preferences-the-effects-of-exposure","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/modifying-children-s-food-preferences-the-effects-of-exposure\/","title":{"rendered":"Modifying children&rsquo;s food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable"},"content":{"rendered":"<p>Objective: The aim of this study was to evaluate two interventions (one reward-based and one exposure-based) for increasing children&rsquo;s acceptance of an unfamiliar vegetable compared with a no-treatment control. It was predicted that the exposure condition would increase liking for, and consumption of, the vegetable relative to either the reward or control group.Design: Using a randomized controlled design, participants were assigned to one of two intervention groups (exposure or reward) or to a no-treatment control condition, for a 2 week period. Liking for, and consumption of, red pepper was assessed before and after the treatment period.Setting: The study was conducted in three primary schools in London.Subjects: Parental consent was obtained for 49 out of a possible 72 children.Interventions: Interventions comprised eight daily sessions during which participants in the exposure group were offered a taste of sweet red pepper and told that they could eat as much as they liked. Participants in the reward group were shown a sheet of cartoon stickers and told that they could choose one of them on condition that they ate at least one piece of the pepper.Results: The exposure-based intervention significantly increased both liking (P= 0.006) and consumption (P= 0.03) compared with the control group. The outcome of the reward intervention was intermediate and did not differ significantly from the exposure or control conditions.Conclusions: Repeated exposure to the taste of unfamiliar foods is a promising strategy for promoting liking of previously rejected foods in children.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-54809","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"\"WARDLE J,UNIV COLL LONDON,CANC RES UK HLTH BEHAV UNIT DEPT EPIDEMIOL & PUBL HLTH;GOWER ST;WC1E 6BT LONDON, ENGLAND. j.wardle@uci.ac.uk  \"","annee":"2003","mois":"2","numero":"57:2","page":"341-348","auteurs":[{"ID":1192,"post_author":"0","post_date":"2018-12-03 15:57:11","post_date_gmt":"2018-12-03 14:57:11","post_content":"","post_title":"Jane Wardle","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"jane-wardle","to_ping":"","pinged":"","post_modified":"2018-12-03 15:57:11","post_modified_gmt":"2018-12-03 14:57:11","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/jane-wardle\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":39588,"post_author":"0","post_date":"2018-12-04 02:00:17","post_date_gmt":"2018-12-04 01:00:17","post_content":"","post_title":"Lucy J Cooke","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"lucy-j-cooke","to_ping":"","pinged":"","post_modified":"2018-12-04 02:00:17","post_modified_gmt":"2018-12-04 01:00:17","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/lucy-j-cooke\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":12573,"post_author":"0","post_date":"2018-12-03 18:48:05","post_date_gmt":"2018-12-03 17:48:05","post_content":"","post_title":"E Leigh Gibson","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"e-leigh-gibson","to_ping":"","pinged":"","post_modified":"2018-12-03 18:48:05","post_modified_gmt":"2018-12-03 17:48:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/e-leigh-gibson\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":54808,"post_author":"0","post_date":"2018-12-04 06:50:27","post_date_gmt":"2018-12-04 05:50:27","post_content":"","post_title":"Herrera","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"herrera-3","to_ping":"","pinged":"","post_modified":"2018-12-04 06:50:27","post_modified_gmt":"2018-12-04 05:50:27","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/herrera-3\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1262,"post_author":"0","post_date":"2018-12-03 15:57:47","post_date_gmt":"2018-12-03 14:57:47","post_content":"","post_title":"European journal of clinical nutrition","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"european-journal-of-clinical-nutrition","to_ping":"","pinged":"","post_modified":"2018-12-03 15:57:47","post_modified_gmt":"2018-12-03 14:57:47","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/european-journal-of-clinical-nutrition\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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