School children preferences for fish formulations: The impact of child and parental food neophobia. Issue 5 (1st August 2016)

• Record Type: Journal Article
• Authors: Laureati, M.; Cattaneo, C.; Bergamaschi, V.; Proserpio, C.; Pagliarini, E.
• Is Part Of: Journal of sensory studies. Volume 31:Issue 5(2016)
• Page Start: 408
• Page End: 415
• Publication Date: 2016-08-01
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12224
• Languages: English
• ISSNs: 0887-8250

Abstract

Abstract: Child food preferences influence food choice and consumption. Thus, understanding the factors leading to the development of food likes and dislikes is important for enhancing nutritional healthy diets. This study was aimed to investigate children's acceptance of, and preferences for, three different trout formulations served at school lunch. Liking and preference were studied in relation to age, gender, and neophobic traits. Parental food neophobia, fish‐eating habits, and frequency of seafood consumption in family life conditions were also investigated. The results indicated that children's liking was strongly dependent on cooking methods, and the proper choice of recipes is likely able to minimize children neophobic attitudes. Parental food neophobia was related to child neophobic behavior and to how fish is prepared at home, with neophilic parents more prone to cook fish in healthy ways. Practical application: Children fish liking is strongly dependent on product preparation and cooking methods, and the proper choice of recipes could minimize neophobic attitudes. Nutritionists, dieticians, and product developers should consider the sensory aspects to promote more sustainable and appealing refectory meals to increase acceptability and consumption at school and at home.