Search

Positive experiences with the introduction of solid food in infancy may lead to positive associations with feeding in both parent and infant. During this transitional period, parental feeding behavior and infant eating behavior might mutually reinforce each other. A feeding style that is found to be associated with positive child eating behavior, is sensitive feeding. In the present study we tested bidirectional prospective relations between mother and infant behavior in a cross-lagged model using observations of two feeds on two consecutive days on which the first bites of solid food were offered. The sample consisted of 246 first-time mothers and their infants, whose feeding interactions were videotaped during two home visits. Maternal sensitive feeding behavior (consisting of responsiveness to child feeding cues, general sensitivity and non-intrusiveness) and maternal positive and negative affect were coded. In addition, infant vegetable intake was weighed and vegetable liking was reported by mother. Results showed at least some stability of maternal feeding behavior and infant vegetable intake and liking from the first to the second feed. In addition, during the second feed maternal sensitive feeding and positive affect were associated with infant vegetable intake (r=.34 and r=.14) and liking (r=.33 and r=.39). These associations were mostly absent during the first feed. Finally, infant vegetable liking during the first feed positively predicted maternal sensitive feeding behavior during the second feed (β=.25), suggesting that the infant's first response might influence maternal behavior. Taken together, mother and infant seem more attuned during the second feed than during the first feed. Future studies might include multiple observations over a longer time period, or micro-coding. Such insights can inform prevention programs focusing on optimizing feeding experiences during the weaning period.

The COVID-19 pandemic and stay-at-home orders across the nation have had substantial consequences on access to food and dietary behaviors. We investigated the dietary intake of adults in NYC, before and during the COVID-19 period. A subset of participants (n = 31) from an NIH-funded multi-level discount supermarket study were assessed. In this study, the experimental groups received a 0% (control), 15%, or 30% discount on fruits, vegetables, and noncaloric beverages for 8 months. The discount level for the participants who were selected for this study did not change from the pre-COVID to during COVID periods. Dietary intake data was collected using three unannounced 24-h dietary recalls (2 weekdays, 1 weekend) during each period. Changes in total daily kcal of food and beverages, total g of solid food, energy density of solid food (kcal/g), and g of fruit and vegetables, soda, non-caloric beverages, and snack foods were analyzed using multivariate linear regression. Energy density (ED) increased during COVID (+0.02 ± 0.5 [SD], F[4,26] = 3.0, p = 0.038). There was an interaction by gender (t = -3.2, p = 0.0035) such that ED increased for females (+0.27 ± 0.46, p = 0.037) and decreased for males (-0.22 ± 0.32, p = 0.012). The change in ED is likely due to the circumstances surrounding COVID-19, e.g. being at home, stress, and food shortages.

The aim of the current study was to examine the effectiveness of different vegetable exposure methods (variety versus single taste) over a 9 day period in two groups of infants; those introduced to solids prior to the age of 5.5 months, and those introduced after 5.5 months. Sixty parent-infant dyads were recruited in South Birmingham, UK. Infants' acceptance of a novel vegetable (pea puree) was measured after a 9 day exposure period in the infants a week after they were first introduced to solid foods. During the exposure period half of each age group was given carrot every day, and the other half was given a variety pack of courgette, parsnip and sweet potato. A baseline measurement of the infants' acceptance of a vegetable (carrot) was taken prior to the exposure period. There was no difference between the groups in consumption of the baseline vegetable (carrot). There were no main effects of exposure group or age group on consumption of pea after the exposure period. There was, however, an interaction between the age of introduction and exposure group on consumption of the new vegetable (pea). In particular, infants weaned at 6 months in the single taste group ate significantly less pea puree than those in the variety group. These findings suggest that infants, who are weaned at 6 months or later, may benefit from being weaned onto a variety of tastes rapidly to ensure adequate exposure to taste. This study constitutes some of the first evidence to suggest that there may be a sensitive period for the acceptance of tastes between the ages of 4 and 6 months.

This study assesses associations of the timing and quality of solid foods introduced during infancy with weight-for-length (WFL) z-scores at 12 months within the Nurture cohort. Women from North Carolina self-reported sociodemographics, the timing and type of solid food introduction, and reasons for introducing solids; infant anthropometrics were measured every 3 months through 1 year (n=666). Frequency (0 - 5x/day) infants consumed fruits and vegetables was used to compute a mean (4-12 months) healthy food score (HFS), and sweets, french fries, snacks, and ice cream was used to compute a mean unhealthy food score (UnHFS). Multivariable-adjusted generalized linear models were used to examine the relationship of early solid food introduction, HFS quartiles (Q), UnHFS quartiles, and interactions between these variables with WFL z-scores at 12 months (n=449). Exploratory analyses evaluated WFL z-scores among 4 groups of infants with high/low HFS and high/low UnHFS. On average, mothers were 28 years with a pre-pregnancy BMI of 30.5 kg/m(2); 65% were Non-Hispanic Black, and 59% had incomes

This ethnographic study examines maternal knowledge, and develops an emic framework to help explain and interpret maternal complementary feeding behaviors. In-depth interviews and home observations among 29 women with young children 6-18 mo were conducted in Morelos, Mexico. Transcripts were systematically reviewed to identify major themes related to feeding young children, and data were coded using a combination of preselected codes and codes that emerged from the identification of themes. Observations augmented the information that was obtained through verbal exchange. We identified eight concepts: (1) probaditas (the idea of introducing small tastes of foods), (2) preparing separate foods for infants, (3) readiness to eat solid foods, (4) appropriate consistency, (5) the value of variety, (6) child likes and dislikes, (7) money and food costs, and (8) healthiness of foods (positive and negative foods). There was strong evidence of cultural consensus (sharing of knowledge among the respondents), and the underlying motivation was to provide foods to ensure good growth and health. This knowledge framework guided practices. Mothers fed their children liquid and semi-liquid foods, and fruits, but few vegetables, meats, and legumes. Variation in the variety of children's diets was associated with household factors, which emerged in the ethnographic interviews. We conclude that elucidating maternal knowledge frameworks is crucial for explaining maternal behavior, and argue that these frameworks are the foundation for developing behavior-change interventions.

Few studies have examined in detail weaning practices and how mothers introduce vegetables into the diets of their infants. The current exploratory study set out to use both qualitative and quantitative methods to investigate approaches to nutrition in the weaning period and in early infancy with a particular focus on vegetables. 75 mothers of infants aged 24-72 weeks filled out a postal questionnaire regarding infant feeding during the weaning period. Mothers completed the infant feeding questionnaire (IFQ) and a food frequency questionnaire (FFQ) to measure familial fruit and vegetable intake. Mothers introduced solid food to their infants at around 20 weeks of age and those who breast-fed their infants tended to introduce solid foods later compared to formula feeding mothers (21 wks versus 17.8 wks, p0.05). Infants were offered around 3 different types of vegetable during the first 4 weeks of weaning. 13 mothers then took part in a follow-up in-depth interview. Mothers reported that they relied upon advice from family and friends and their interpretation of cues from their infants indicating the readiness for food, rather than relying on official guidelines. Mothers demonstrated high concern about the nutrient quality of their child's diet and perceived vegetables to be an integral part of the diet. A number of strategies for promoting vegetable intake were identified by mothers, offering vegetables by stealth was one of the most commonly identified strategies.

Limited exposure to solid food in early childhood may affect the development of appetite regulation. We used formal satiation studies to assess energy compensation in children who have been artificially fed. Subjects were 11 children, median age 4.5 years (range 1-10) who were formerly (n=4) or currently (n=5) mainly tube fed or supplement fed (n=2), with a range of surgical or neurodevelopmental problems. On 2 separate days a high-energy preload (HEP) and low-energy preload (LEP) drink were given followed by a multi-item test lunch. A compensation index (COMPX) score was derived as follows: COMPX (%)=[(Meal(lep)-Meal(hep))/(Preload(hep)-Preload(lep))]× 100. The median (range) COMPX of the participants was 70% (-73% to 178%). The 8 boys tended to compensate more (median 99%) than the 3 girls (30%; P Mann-Whitney=0.1), but there was no clear association of compensation with age. Although a small preliminary study, this suggests that children who have been artificially fed demonstrate energy compensation comparable to that of normally fed children.

Maternal eating behaviour (e.g. restraint, disinhibition) has been associated with maternal child-feeding style (e.g. pressure to eat, restricting intake, monitoring) for children over the age of two years. In particular, mothers high in restraint are significantly more likely to restrict and monitor their child's intake of food. Research has not however examined the impact of maternal eating behaviour upon earlier infant feeding. A controlling maternal child-feeding style has been linked with shorter breastfeeding duration and earlier introduction of solid foods but the relationship between infant milk feeding and maternal eating behaviour has not been explored despite links between maternal weight, body image and breastfeeding duration. The aim of the current study was to explore associations between maternal restraint, emotional and external eating and breastfeeding initiation and duration. Seven hundred and fifty-six mothers with an infant aged 6-12months completed a copy of the Dutch Eating Behaviour Questionnaire and reported breastfeeding duration and formula use up to six months postpartum. Mothers high in restraint and external eating were significantly more likely to formula feed from birth, to breastfeed for a shorter duration and to introduce formula milk sooner than those lower in these behaviours. Moreover these behaviours were associated with reporting greater control during milk feeding by feeding to a mother-led rather than baby-led routine. Maternal eating behaviour may therefore affect breastfeeding initiation and continuation and is an important element for discussion for those working to support new mothers.

This paper explores whether breast-feeding, mediated by lower maternal use of controlling strategies, predicts more positive mealtime interactions between mothers and their 1 year old infants. Eighty-seven women completed questionnaires regarding breast-feeding, assessing their control over child feeding and mealtime negativity at 1 year of infant age. Seventy-four of these women were also observed feeding their infants solid food at 1 year. Mediation analyses demonstrated that the experience of breast-feeding, mediated by lower reported maternal control over child feeding, predicted maternal reports of less negative mealtime interactions. The experience of breast-feeding also predicted observations of less conflict at mealtimes, mediated by observations of maternal sensitivity during feeding interactions. The implications of these findings are discussed.

The texture of food plays an important role in food intake regulation. In previous studies we showed a clear effect of viscosity on satiation (Zijlstra et al. Int J Obes 2008;32:676–83). We do not know if texture differences in solid foods also affect satiation. Therefore, the objective of our study was to determine the effect of texture differences in 3 pairs of solid foods on satiation. Test foods were specially developed sausages, meat replacers and sweets. Each food consisted of a “hard” and “soft” version, expecting to require different oral processing times (OPT). Within a pair, products were equal in energy density and macronutrient composition. A total of 113 non-restrained subjects (24 ± 7 years, BMI 21.8 ± 1.7 kg/m2) participated in 7 test sessions. During the first 6 randomized sessions, subjects watched a movie in the cinema while consuming ad libitum from one of the test products. During the 7th session, oral processing times of fixed amounts of all products was measured. Mean intakes for the hard and soft sausages were 146 ± 120 and 155 ± 124 g (ns); hard and soft meat replacers 161 ± 108 and 170 ± 110 g (ns); hard and soft sweets 137 ± 82 and 141 ± 90 g (ns). OPT of the fixed amounts was 168 ± 103 and 157 ± 103 s for the hard and soft sausages; 200 ± 112 and 209 ± 119 s for the hard and soft meat replacers; 240 ± 109 and 255 ± 111 sec for the hard and soft sweets (ns). Interestingly, OPT of the fixed amounts and ad libitum intake of the first 6 sessions were significantly negatively correlated (r = −0.38; p < 0.05). In conclusion, texture differences within the pairs of products may have been too small to bring about differences in ad libitum intake. Further attention should be paid to the relationship between OPT and ad libitum intake of solid foods.

Energy-containing beverages are thought to play a causal role in promoting obesity. This hypothesis is based on apparent failure to accurately compensate for liquid calories at a subsequent test meal. Here, we sought to explore evidence for a different form of sensitivity. Specifically, we explored the effects of different types of beverage on the expected satiation of a meal. Participants compared pictures of 6 different test meals to a portion of rice with vegetables. Each meal comprised one of two types of food, together with one of three different beverages (water, Diet Coke, and Coca-Cola). Over 60 trials, the portion of rice and vegetables was manipulated using an Adaptive Probit Estimation Algorithm. On each trial, the participants compared the test meal to a portion of rice, and selected the meal that had greater expected satiation. Our results indicate that meals that include Coke and Diet Coke are expected to deliver greater satiation than those that include water (mean difference: 30 kcal). However, very little discrimination was observed between the nutritive and non-nutritive-sweetened colas. These findings contrast previous studies, because they show sensitivity to the effects of different beverages, expressed in a measure of expected satiation. Expected satiation is important because it is closely associated with portion selection and food intake. In future, we aim to compare differences in expected satiation against solid foods that have a similar macronutrient profile to our test beverages, and to stratify our results according to usage of diet and non-diet products.

The food intake of 27 underweight, normal-weight and overweight women was monitored during laboratory luncheon meals of solid food units (SFUs), bite-sized spirals of bread with different sandwich fillings. Simultaneous, but not sequential, presentation of three SFU flavors increased intake compared to presentation of a single flavor in normal-weight and overweight women. Neither variety manipulation enhanced intake in the underweight women, who are more than the other subjects in all conditions. The fact that the foods were so similar probably reduced the effectiveness of the variety manipulations. Overweight and normal-weight subjects had different patterns of intake, but only when eating a single flavor of SFU. Only overweight subjects ate less when three flavors of SFUs were hidden from view in the apparatus used to monitor intake. This procedure prevented subjects from selecting particular flavors of SFUs. Differences in cognitive restraint probably do not explain the differences in the eating behavior of normal-weight and overweight subjects in the present study. Lack of dietary restraint or a high level of hunger may account for the different eating behavior of the underweight subjects compared to the other subjects.

The tachykinins, eledoisin and physalaemin, given by intracerebroventricular (i.c.v.) injection have been shown to be potent antidipsogenic agents in rats. To evaluate their selectivity of action on rat ingestive behaviors, we compared their effects following i.c.v. injection on the intake of water, of milk containing 3·5 or 15% fat, and of solid food. The two tachykinins inhibited water intake induced by i.c.v. angiotensin II or by cellular dehydration, but did not reduce the intake of 15% fat milk or of solid food. The intake of 3·5% fat milk was inhibited only by the highest dose (1000 ng/rat) of eledoisin which also increased grooming and locomotion. The present findings suggest that in adult rats central eledoisin and physalaemin exert a selective suppressive effect on drinking behavior without affecting feeding.

Saccharin intake in hungry rats occurs in discrete “meals”, indicating that a period of saccharin drinking produces a temporary “oral satiety”. We show that such satiety does not suppress the intake of solid food (powdered rat chow), of liquid food (milk), or even of a nutritive sweet solution (glucose) unless it is very dilute. Therefore, oral satiety does not reflect the reduction of a generalized hunger state or of a specific carbohydrate hunger. Having drunk one concentration of saccharin to satiety, the rat will resume drinking if offered a higher concentration but not if offered a lower one, even if the lower one is more palatable than the original concentration. Therefore, in the saccharin-satiated rat, the resumption of drinking requires an increase in stimulus intensity, even if it means a decrease in palatability of the solution offered. We suggest that it is gustatory adaptation that terminates a saccharin meal in the hungry rat.

Sprague-Dawley rats do not prefer salted (NaCl) solid food when it is presented with its unsalted counterpart but prefer isotonic saline when it is presented with plain water. Preferences in liquid foods were examined by giving rats one-hour choices between various salted liquid milk products and their unsalted counterparts. When heavy cream and half and half were tested, rats consumed either equal amounts of the salted and unsalted food, or more of the unsalted food. The absence of salt preference in heavy cream and half and half was evident using other testing procedures and, with heavy cream, additional salt concentrations. In contrast, rats consumed more skin milk containing 0·150 m NaCl than plain skim milk. The role of fat content in modulating the expression of these salt preferences was examined in tests using whole milk and low-fat milk, both of which have water, protein and carbohydrate contents similar to skim milk, but a greater fat content. Unlike skim milk, preferences for 0·150 m NaCl in whole milk and low-fat milk were approximately 50%. The role of solidity in salted food preferences was also investigated by adding gelatin to salted (0·150 m NaCl) and unsalted skim milk. Whereas the rats ate equal quantities of salted and unsalted gelled skim milk, they preferred salted skim milk when it was a liquid. Results from these experiments suggest that several cues contained within food influence the expression of rats' salt preferences.