Effects of Texture on Vegetable Acceptance During Infancy and Toddlerhood. (29th May 2020)

• Record Type: Journal Article
• Authors: Carney, Elizabeth; Moding, Kameron; Johnson, Susan; Fisher, Jennifer
• Is Part Of: Current developments in nutrition. Volume 4(2020)Supplement 2
• Page Start: 952
• Page End: 952
• Publication Date: 2020-05-29
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzaa054_024
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: Limited evidence suggests that the timing of introduction to food texture may be important for early food acceptance patterns, but little is known about developmental shifts in children's acceptance of varying textures. Methods: This research evaluated acceptance of varying textures of a single vegetable among children ( n = 57, 46% female, 86% black) aged 6–11 months ( n = 13), 12–23 months ( n = 29), and 24–36 months ( n = 15). Caregivers were videotaped feeding their child 4 different textures of potatoes (smooth puree, lumpy puree, diced, large pieces (i.e., French Fries) in a randomized order; children <12 months were only given purees. Caregivers were instructed to offer each texture until the child accepted 2 bites or refused 3 times. Trained coders reviewed each offer and dichotomized children's response to each potato texture as accepted (2 accepted bites) or rejected (3 refusals), with 97% agreement between 2 coders. Chi-square analysis was conducted for each age group to test if acceptance of the potatoes differed by texture. Results: Children, on average, accepted 80% of all bites offered, with notable differences by type of texture (smooth = 68%, lumpy = 76%, diced = 89%, large pieces = 93%). Acceptance of potatoes did not differ by texture among 6- to 11-month-olds or 12- to 23-month-olds, but differed among 24- to 36-month-olds (χ 2 = 12.86, P = 0.005), with a greater than expected number of children rejecting the smooth puree (47% rejected vs. 33%, 7%, 0% for lumpy, diced, and large pieces, respectively; standardized residual = 2.1). Conclusions: A developmental shift in texture rejection in vegetables may occur between infancy and toddlerhood, with greater rejection of smooth puree noted among older toddlers (24–36 months). Funding Sources: None.