Exposure to texture of foods for 8 month old infants: Does the size of the pieces matter?

Auteur(s) :
da Costa SP., Remijn L., Weenen H., Vereijken C., van der Schans C.
Date :
Avr, 2017
Source(s) :
Journal of texture studies. # p
Adresse :
Research Group Healthy Aging, Allied Health Care and Nursing, Hanze University of Applied Science, Groningen, the Netherlands.

Sommaire de l'article

The present study examined the effect of meals varying in amount, size, and hardness of food pieces on the development of the chewing capabilities of 8-month-old infants. The study also examined changes in shivering, gagging, coughing, choking, and their ability to eat from a spoon. In an in-home setting two groups were given commercially available infant meals and fruits, purees with either less, smaller and softer or more, larger and harder pieces. Both groups were given these foods for 4 weeks and were monitored several times during this period. After the four week exposure period infants in both groups were given the same five test foods. Structured questionnaires with questions on eating behavior and the child's development were conducted 6 times in the 4-12 month period and video analyses of feedings were conducted 4 times between 8 and 9 months. After the four week exposure period, the group that had been exposed to the foods with more, larger and harder pieces showed a significantly higher rating for chewing a piece of carrot and potato for the first time, but not for a piece of banana nor for mashed foods. Shivering, gagging, coughing, choking, and ability to eat from a spoon were not different between the two groups. These results contribute to the insight that exposure to texture is important for young children to learn how to handle texture. This article is protected by copyright. All rights reserved.

Source : Pubmed