Search

Enhancing the visual appeal of foods has been suggested as a strategy for promoting healthy food consumption in childhood. Furthermore, several studies have documented a link between children’s involvement in meal preparation and the increased willingness to taste novel fruit and vegetables. However, experimental studies confirming the beneficial effect of children’s involvement in artistic plating on food choices are missing from the literature. The objective of this study was to assess the effect of involving children in creating attractive designs with their foods, on food choices, intake, and mood. A total of 165 children aged between 8 and 12 years participated in the study. Children in the ART condition (n = 56) participated in a workshop dedicated to creating an artistic plate containing four familiar and four unfamiliar foods. Children in the VISUAL (n = 54) and CONTROL conditions (n = 55) participated instead in an unrelated creativity workshop. Afterward, the children were invited to eat the eight food items previously used in the ART workshop, presented either in an artistic manner (ART and VISUAL conditions) or on a regular basis (CONTROL condition). Results showed that the strategies of involving children in artistic plating or merely offering them the same visually appealing afternoon snack lead children to increase the willingness to taste new foods. However, the higher levels of positive mood and dominance reported in the ART condition, lead us to conclude that self-crafting creates positive experiences with unfamiliar foods.

Involving children in the different steps of meal preparation has been suggested as a strategy for enhancing dietary habits in childhood. It has previously been shown that involving children in cooking can increase their willingness to taste novel foods and direct their food choices towards foods containing vegetables. The objective of the present study was to assess the effect of involving children in food purchasing on food choices, intake, liking and appetite. A between-subject experiment was conducted with 86 children (from 8 to 10 years old). Forty-three children (PURCHASE group) participated in a workshop dedicated to purchasing the necessary ingredients online for the preparation of three unfamiliar foods containing vegetables: apple and beetroot juice, zucchini tortilla sandwich and spinach cookies. Forty-three children (CONTROL group) participated instead in a creativity workshop. Afterwards, all the children were invited to choose, for an afternoon snack, between three familiar vs. unfamiliar foods: orange vs. apple and beetroot juice, potatoes vs. zucchini tortilla sandwich and chocolate vs. spinach cookie. The mean number of unfamiliar foods chosen per child was higher in the PURCHASE (0.70 ± 0.14) vs. CONTROL (0.19 ± 0.07) group (P = 0.003). The liking for 1 of the 3 unfamiliar foods was higher in the PURCHASE group (P < 0.05). We did not find any difference between the two groups in food intake estimation and in the levels of subjective appetite. This study demonstrates that involving children in purchasing food can help in directing their food choices towards unfamiliar foods containing vegetables. It highlights the importance of involving children in the different steps of meal preparation for decreasing food neophobia.

Mindfulness techniques have been shown to have protective effects on eating. However, no studies have been conducted on the effect of a single mindful eating (ME) induction on subsequent food choices and intake, and the way eating behaviors and the mindfulness state might moderate this effect. The objectives of the present study were to assess (1) the effect of an ME induction on food choices, intake, liking, and appetite, and (2) whether eating behaviors and the mindfulness state moderate the effect on intake. Seventy adult women (35.27 ± 1.27 years old; body mass index 22.79 ± 0.44 kg/m2) were invited to a tasting session. Participants in the mindful group received the instruction to taste the foods in a mindful manner (without meditation training). Participants in the control group were instructed to taste the foods with no specific recommendations. Afterwards, participants were offered an individual buffet-style snack containing the foods previously tasted. During this snack, the mindful group showed a reduced number of high-energy-dense food items eaten (p = .019) and a decreased energy intake (p = .024), compared to controls. No differences were found between groups on appetite and liking. Moderation analyses showed that the ME induction was able to reduce the total number of food items and energy intake in participants who combined higher levels of external eating and lower levels of mindfulness state. Results encourage the promotion of ME, particularly in external eaters with low mindfulness state levels, and they support ME as a strategy to promote healthy eating.

To evaluate the 2016 International Chefs Day cooking workshops Art on a Plate.Nonexperimental pretest-posttest design SETTING: Art on a Plate workshops with children from 14 countries in Asia, America, and Europe.A total of 433 workshop participants aged 4-14 years (mean age, 8.6 years).Instructed by a chef, children in the workshops created a self-chosen design on their plate with a spinach-fruit salad.Before and after the workshop, a questionnaire assessing liking and willingness to eat or taste; hunger was assessed using the Teddy the Bear method and emotions were assessed using the Self-assessment Manikin. The event coordinator evaluated salad intake.Linear and generalized linear (logit) mixed models were used to test statistical differences before and after the workshop.The workshop resulted in a small increase in liking (n = 409; P = .02) and person control (n = 375; P .001) and a decrease in hunger (n = 379; P .001). A total of 30% of children increased their liking scores, 18% decreased them, and 52% did not change them. Significant associations of liking and change in liking with salad intake were in the expected direction.This study showed the positive effect of a cooking workshop on children's salad liking across a selection of countries worldwide. Further research and novel methods are needed to evaluate the long-term effectiveness of cooking activities in real-life settings across countries.

Child food neophobia is usually associated with a lower consumption of fruits and vegetables, and the latter, is related to a less healthy diet. Different types of programs have been conducted in order to reduce food neophobia and thus increase the intake of fruits and vegetables in childhood. Among them, sensory education programs have shown their effectiveness. On the other hand, various nutritional programs that include garden and food preparation activities are used for the same purpose. However, the heterogeneity of programs and their evaluations, make it difficult to reach firm conclusions about its effectiveness. Several experimental studies have been conducted to determine the effect of each of the stages of preparing food separately: the selection of the recipe, the purchase of food, cooking and the presentation of the plate. While the results are promising, it is necessary to realize studies in real environments to validate such experiments. An example is the EgizuSUK project, carried out at schools and that encompasses different sessions that involve children in the different stages of the preparation of new foodstuffs, and whose results, compared with a control group, seem to be in line with the experimental studies. Finally, in order to promote healthy eating in children, it is considered that programs should include elements of nutrition education, sensory education, as well as culinary skills. In addition, school setting as well as the family context should be taken into consideration as key elements in the development of such programs.La neofobia alimentaria infantil se asocia normalmente a un menor consumo de frutas y verduras, y esto último se relaciona con una dieta menos saludable. Se han llevado a cabo diferentes tipos de programas con el objetivo de reducir la neofobia alimentaria y aumentar así la ingesta de frutas y verduras en la infancia. Entre ellos, los de educación sensorial han mostrado su eficacia. Por otro lado, los diversos programas nutricionales que incluyen actividades de huerto y preparación de alimentos se utilizan con el mismo fin. No obstante, la heterogeneidad de los programas y de sus evaluaciones dificultan llegar a conclusiones sólidas sobre su efectividad.Se han llevado a cabo diversos estudios experimentales para determinar el efecto de cada una de las etapas de la preparación de alimentos por separado: la elección de la receta, la compra de los alimentos, su cocinado y su emplatado. Si bien los resultados son prometedores, es necesario realizar estudios en entornos reales para validar dichos experimentos. Un ejemplo es el proyecto EgizuSUK, llevado a cabo en el ámbito escolar y que engloba diferentes sesiones que trabajan las etapas del proceso de alimentación y cuyos resultados, comparados con un grupo control, parecen estar en línea con los estudios experimentales.Finalmente, y con el objetivo de promover una alimentación saludable en la población infantil, se considera necesario que los programas incluyan elementos de educación nutricional y educación sensorial, así como de habilidades culinarias. Además, tener en cuenta el entorno escolar y el contexto familiar es clave para el adecuado desarrollo de dichos programas.

Child food neophobia is usually associated with a lower consumption of fruits and vegetables, and the latter, is related to a less healthy diet. Different types of programs have been conducted in order to reduce food neophobia and thus increase the intake of fruits and vegetables in childhood. Among them, sensory education programs have shown their effectiveness. On the other hand, various nutritional programs that include garden and food preparation activities are used for the same purpose. However, the heterogeneity of programs and their evaluations, make it difficult to reach firm conclusions about its effectiveness. Several experimental studies have been conducted to determine the effect of each of the stages of preparing food separately: the selection of the recipe, the purchase of food, cooking and the presentation of the plate. While the results are promising, it is necessary to realize studies in real environments to validate such experiments. An example is the EgizuSUK project, carried out at schools and that encompasses different sessions that involve children in the different stages of the preparation of new foodstuffs, and whose results, compared with a control group, seem to be in line with the experimental studies. Finally, in order to promote healthy eating in children, it is considered that programs should include elements of nutrition education, sensory education, as well as culinary skills. In addition, school setting as well as the family context should be taken into consideration as key elements in the development of such programs.

Nutrition transition in developing countries has been associated with higher prevalence of overweight.The study aimed to identify the factors associated with concurrent stunting and overweight in urban preschool children of Yaounde, Cameroon.169 preschool children of both sexes were recruited according to their nutritional status: Stunted, overweight, stunted-overweight, and non-stunted-non-overweight. Factors associated with concurrent stunting and overweight were investigated through interviewer-administered questionnaires. A binary logistic regression model was used to determine the relation between nutritional statuses and associated factors.A low-income family and a low maternal educational level are independent risk factors for a child to be stunted-overweight [odds ratios (95% CI): 3.81 (13.32-1.08), 2.90 (7.82-1.07), respectively]. Mother under-evaluation of child's weight is a factor associated with stunting-overweight and overweight in children [odds ratios (95% CI): 3.42 (8.72-1.33), 6.52 (18.09-2.34), respectively]. Being overweight is also related to higher birth weight. Unlike stunted children, stunted-overweight children live with both their parents and have an older mother. Short maternal stature and mother's over-evaluation of her child's height are independent factors associated with stunting.Poor preschool children of Yaounde are facing concomitant stunting and overweight. More studies are needed to better assess the impact of maternal factors.

Involving children in cooking has been suggested as a strategy to improve dietary habits in childhood. Interventions in schools including cooking, gardening and tasting activities have showed promising results. Several cross-sectional surveys demonstrated associations between frequency of involvement in food preparation and better diet quality. However, experimental studies confirming the beneficial effect of cooking on food choices in children are missing from the literature. The objective of the present study was to assess the effect of involving children in cooking on their willingness to taste novel foods, food intake, liking and hunger. A between-subject experiment was conducted with 137 children between 7 and 11 years old. 69 children (COOK group) participated in the preparation of three unfamiliar foods containing vegetables: apple/beetroot juice, zucchini tortilla sandwich and spinach cookies. 68 children (CONTROL group) participated, instead, in a creative workshop. Afterwards, the children were invited to choose, for an afternoon snack, between three familiar vs. unfamiliar foods: orange vs. apple/beetroot juice, potato vs. zucchini tortilla sandwich and chocolate vs. spinach cookie. The mean number of unfamiliar foods chosen per child was higher in the COOK vs. CONTROL group (P = 0.037). The overall willingness to taste the unfamiliar foods was also higher in the COOK group (P = 0.011). The liking for the whole afternoon snack (P = 0.034), for 2 of 3 unfamiliar foods and for 1 of 3 familiar foods was higher in the COOK group (P

BACKGROUND/OBJECTIVES: Plasma ghrelin secretion over time in humans is characterized by pre-prandial increases and by post-prandial decreases all day long. However, some authors who measured ghrelin concentrations around meals showed a rise in plasma ghrelin concentration after meal initiation followed by the typical post-prandial decrease. In order to confirm this observation that has never been discussed, we described ghrelin profiles around four eating episodes in the morning in adult men.SUBJECTS/METHODS: Twenty normal-weight and 17 obese men were instructed to eat four fixed meals (706 kJ) 10 min long at 0800 h, 0900 h, 1000 h and 1100 h. Using frequent blood sampling, we determined plasma acyl-ghrelin concentrations around those eating episodes. Glucose, insulin and GLP-1 concentrations were also measured.RESULTS: The meals consumption induced a significant increase in plasma acyl-ghrelin concentrations 10 min after meal initiation (P

Resume La Reunion a connu ces dernieres decennies une evolution rapide du mode de vie et en particulier de l’alimentation. Nous avons calcule entre 1975 et 2002, les disponibilites alimentaires annuelles en kg/hab/an. Nous avons evalue, pour chacune de ces annees, la disponibilite energetique quotidienne moyenne par habitant et la structure macro-nutritionnelle de cette ration. En 27 ans, l’augmentation de la disponibilite en viandes et produits laitiers a entraine une hausse de la part des graisses et proteines animales dans la ration. Dans le meme temps, la part des glucides totaux a diminue malgre l’augmentation de la quantite de sucres simples consommee. L’occidentalisation rapide de l’alimentation est probablement liee aux fortes prevalences observees de diabete et d’obesite a La Reunion. Des actions de prevention s’appuyant sur le Programme National Nutrition Sante doivent continuer a etre mises en place pour enrayer ce phenomene.

Satiety is a complex object which requires to be studied both from a metabolic and a behavioral point of view. In this paper, we review and discuss the methodological issues associated with the experimental measure of satiety. We propose an integrated approach where satiety measurements are dissociated in two different places, to allow for an in-depth exploration of both metabolic and behavioral aspects. Additional behavioral measurements are developed at the food choice level and at the level of the microstructure of the meal. We illustrate the implementation of this behavioral design with data obtained in a pilot study with 14 subjects.

The effects of frequent eating on health and particularly on appetite and metabolism are unclear. We have previously shown that frequent eating decreased appetite and energy intake at the subsequent meal in lean men. In the present study, we tested the same pattern in obese subjects. Seventeen obese men participated in: (i) two sessions consisting of a breakfast consumed in one eating episode at T0 (F1), or in four isocaloric eating episodes at T0, T60, T120, and T180 min (F4), followed by an ad libitum buffet (T240) in an experimental restaurant. Subjects rated their appetite throughout the sessions. (ii) two sessions consisting of the same breakfasts F1 and F4 in a Clinical Centre, followed by a standardized meal. Blood sampling was performed to study ghrelin, glucagon-like peptide-1 (GLP-1), and metabolic kinetics. Indirect calorimetry measurements were performed. After F4, at T240 min, ghrelin concentration (P = 0.03) and hunger ratings (P < 0.001) were lower while GLP-1 concentration (P = 0.006) and satiety ratings (P = 0.02) were higher. In F4, subjects consumed at the buffet, less food in grams (P = 0.04) and less energy from low energy dense foods (P = 0.01), but total energy intakes were not different between conditions. In F4, the area under the curve was lower for insulin (P = 0.02) and non-esterified fatty acids (NEFA) (P = 0.03). Diet induced thermogenesis was reduced in F4 (P = 0.03) between T0 and T240. Even if subjective and physiological data suggest a beneficial effect of frequent eating on appetite in obese men, no effect was demonstrated on energy intake. Moreover, the decrease in diet induced thermogenesis and lipolysis, reflected by NEFA profiles, could be deleterious on energy balance in the long run.

The effects of increasing eating frequency on human health are unclear. This study used an integrated approach to assess the short-term consequences on appetite and metabolism. Twenty normal-weight men participated in: (i) two sessions consisting of a breakfast consumed in one eating episode at T0 (F1), or in four isocaloric eating episodes at T0, T60, T120, and T180 min (F4), and followed by an ecological ad libitum buffet meal (T240) designed in an experimental restaurant. Intakes were assessed for the whole buffet meal and for each temporal quarter of the meal. (ii) two sessions consisting of the same two breakfasts F1 and F4 in a Clinical Investigation Centre. Blood sampling was performed to study the kinetics of ghrelin, glucagon-like peptide-1 (GLP-1), glucose, insulin, triglycerides and non-esterified fatty acids (NEFA). Substrate oxidation was measured by indirect calorimetry. During each of the 4 sessions, participants rated their appetite throughout the experiment. After F4, at T240 min, GLP-1 concentration was higher (P = 0.006) while ghrelin concentration and hunger ratings were lower (P < 0.001). We showed a trend for subjects to consume less energy (− 88 ± 61 kcal, P = 0.08) at the buffet after F4, explained by a decrease in lipid intake (P = 0.04). Marked differences in consumption were observed during the last temporal quarter of the meal for total energy and lipid intake (P = 0.03). Mixed models highlighted differences between F1 and F4 for the kinetics of glucose, insulin and NEFA (P < 0.001). The area under the curve was lower for insulin (P < 0.001) and NEFA in F4 (P = 0.03). Diet induced thermogenesis was reduced in F4 (P < 0.05). This study demonstrated the beneficial short-term effect of increasing eating frequency on appetite in lean men considering subjective, physiological and behavioral data. However, the loss of the inter-prandial fast was associated with an inhibition of lipolysis, reflected by NEFA profiles, and a decrease in energy expenditure.

International audience; We assessed the reproducibility of intakes and meal mechanics parameters (cumulative energy intake (CEI), number of bites, bite rate, mean energy content per bite) during a buffet meal designed in a natural setting, and their sensitivity to food deprivation. Fourteen men were invited to three lunch sessions in an experimental restaurant. Subjects ate their regular breakfast before sessions A and B. They skipped breakfast before session FAST. The same ad libitum buffet was offered each time. Energy intakes and meal mechanics were assessed by foods weighing and video recording. Intrasubject reproducibility was evaluated by determining intraclass correlation coefficients (ICC). Mixed-models were used to assess the effects of the sessions on CEI. We found a good reproducibility between A and B for total energy (ICC=0.82), carbohydrate (ICC=0.83), lipid (ICC=0.81) and protein intake (ICC=0.79) and for meal mechanics parameters. Total energy, lipid and carbohydrate intake were higher in FAST than in A and B. CEI were found sensitive to differences in hunger level while the other meal mechanics parameters were stable between sessions. In conclusion, a buffet meal in a normal eating environment is a valid tool for assessing the effects of interventions on intakes.

Objective To examine time trends (study 1) and sociocultural factors associated with childhood overweight (study 2) in La Reunion Island. Design Study 1: a longitudinal analysis of anthropometric data available from health services in the town of Saint-Pierre. Study 2: a case – control study. Subjects Study 1: 1753 children born between 1977 and 1996. Study 2: 101 six-year old overweight children sex-matched with 101 non-overweight children. Measurements Study 1: overweight at birth (birth weight > 4 kg) and at age 4 and 6 using French references and references from the International Obesity Task Force. Study 2: parental and perinatal data, child's lifestyle and representation of food, all collected from the mother. Results Study 1: a dramatic increase in the prevalence rate of overweight at 4 and at 6 is observed, more severe in girls. Study 2: multivariate logistic regressions showed that mother's overweight was the only variable significantly associated with overweight in both the sexes. The other associated factors were related to sociocultural and family features and sedentarity. Logistic probability functions derived from these data are proposed as a tool for detection of at risk families. Conclusion Our results show the need for a targeted prevention of overweight. We offer a proposal based on education and behaviour modification in La Reunion Island.

Through exposure, flavours can come to predict energy composition and signal whether a food is likely to be filling and/or pleasant. While this ‘flavour-nutrient learning’ appears to be relatively robust in animals, research in humans has delivered mixed results. In this study we consider whether ‘being surprised’ by a food promotes human flavour-nutrient learning. In an initial session, participants (N = 92) provided a measure of the expected satiation of a novel high or low energy-dense breakfast (matched for sensory characteristics). Participants then consumed the meal and hunger and fullness was recorded over three hours. A measure of surprise was derived from the mismatch between expected satiation and actual satiety. One week later, participants completed each measure once again. Energy density did not affect changes in expected satiation. However, clear effects of surprise were evident – those who found the foods to be more filling than anticipated showed an upward shift in expected satiety (week 2 compared with baseline). They also selected smaller ‘ideal’ portion sizes. The reverse was the case in participants who were less full than expected. Albeit less clear, we also found evidence that surprise affected a measure of food reward. Being less full than initially expected was associated with decreased reward. These findings are interpreted as broadly consistent with predictions based on the Rescorla–Wagner model of associative learning.

Studies assessing the effects of eating frequency (EF) on human health led to contradictory results. We aimed at assessing the consequences of increasing EF on appetite and metabolism. Twenty normal weight men participated to: (i) 2 sessions consisting in a breakfast consumed in 1 intake at t 0 ( F 1), or in 4 intakes at t 0, t 60, t 120, t 180 ( F 4), and followed by an ad libitum buffet meal ( t 240) in an experimental restaurant. Participants rated their appetite all experiment long. (ii) 2 sessions consisting in the same 2 breakfasts F 1 and F 4, followed by a standardized meal ( t 240). Blood sampling were performed to study kinetics of ghrelin, glucose, insulin and non-esterified fatty acids (NEFA). Indirect calorimetry measurements were done. After F 4, at t 240, acylated ghrelin concentration ( p = 0.003) and hunger ratings were lower ( p p = 0.08) and significantly less lipid ( p = 0.04) at the buffet after F 4. Differences in consumption were observed during the last temporal quarter of the buffet meal for total energy and lipid intake ( p = 0.03). Mixed models highlighted differences between F 1 and F 4 for the kinetics of glucose, insulin and NEFA ( p F 4 ( p = 0.006). No difference was demonstrated for lipid oxidation ( p = 0.28). This study demonstrated the beneficial short-term effect of increasing EF on control of appetite in lean men.

Objectif Determiner les effets a court terme du fractionnement alimentaire (augmentation isocalorique de la frequence des prises alimentaires) sur l’appetit et le metabolisme. Materiels et methodes 20 hommes sains ont participe a : (i) 2 journees comportementales consistant en un petit-dejeuner (676 kcal) consomme a t0 = 8 h 00 (F1), ou fractionne en 4 prises identiques a t0, t60, t120 et t180 (F4), puis en un buffet ad libitum (t240) dans un restaurant experimental. Les sensations de faim ont ete enregistrees. (ii) 2 journees metaboliques consistant en un petit-dejeuner F1 ou F4, puis un repas standardise (t240). Des prelevements sanguins ont permis d’etudier les cinetiques de glucose, d’insuline, de ghreline et des acides gras non esterifies (AGNE). Des mesures de calorimetrie indirecte ont ete realisees. Resultats Apres F4, a t240, la concentration de ghreline acylee plasmatique etait plus basse (p = 0,003), les sujets ont declare avoir moins faim (p Conclusion Cette etude met en evidence l’effet benefique a court terme du fractionnement alimentaire sur le controle de l’appetit. Malgre des cinetiques metaboliques differentes, aucun effet deletere n’a ete mis en evidence sur le metabolisme.