Tournier Carole, Demonteil Lauriane, Ksiazek Eléa, Marduel Agnès, Weenen Hugo, Nicklaus Sophie
Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.
R&I, Blédina, Limonest, France.
Front Nutr. 2021 Feb 1;7:616484. doi: 10.3389/fnut.2020.616484. eCollection 2020.
Food texture plays an important role in food acceptance by young children, especially during the complementary feeding period. The factors driving infant acceptance of a variety of food textures are not well-known. This study summarizes maternal reports of children's ability to eat foods of different textures (here: acceptance) and associated factors. Mothers of 4- to 36-month-old children ( = 2,999) answered an online survey listing 188 food-texture combinations representing three texture levels: purees (T1), soft small pieces (T2), hard/large pieces, and double textures (T3). For each offered combination, they reported whether it was spat out or eaten with or without difficulty by the child. A global food texture acceptance score (TextAcc) was calculated for each child as an indicator of their ability to eat the offered textured foods. The results were computed by age class from 4-5 to 30-36 months. The ability to eat foods without difficulty increased with age and was ranked as follows: T1> T2 > T3 at all ages. TextAcc was positively associated with exposure to T2 (in the age classes between 6 and 18 months old) and T3 (6-29 months) and negatively associated with exposure to T1 (9-36 months). Children's developmental characteristics, as well as maternal feeding practices and feelings with regard to the introduction of solids, were associated with texture acceptance either directly or indirectly by modulating exposure. Children's ability to eat with their fingers, gagging frequency, and to a lesser extent, dentition as well as maternal feelings with regard to the introduction of solids were the major factors associated with acceptance. This survey provides a detailed description of the development of food texture acceptance over the complementary feeding period, confirms the importance of exposure to a variety of textures and identifies a number of additional person-related associated factors.
食物质地在幼儿对食物的接受程度中起着重要作用，尤其是在辅食添加期。促使婴儿接受各种食物质地的因素尚不为人所知。本研究总结了母亲关于孩子食用不同质地食物的能力（此处指接受程度）及相关因素的报告。4至36个月大儿童的母亲（n = 2999）回答了一项在线调查，该调查列出了188种食物质地组合，代表三种质地水平：泥状食物（T1）、软小块食物（T2）、硬/大块食物和双重质地食物（T3）。对于每种提供的组合，她们报告孩子是将其吐出，还是食用时有无困难。为每个孩子计算了一个整体食物质地接受分数（TextAcc），作为其食用所提供质地食物能力的指标。结果按年龄组计算，从4至5个月到30至36个月。食用食物无困难的能力随年龄增长而提高，在所有年龄段的排名如下：T1 > T2 > T3。TextAcc与接触T2（在6至18个月龄组）和T3（6至29个月）呈正相关，与接触T1（9至36个月）呈负相关。儿童的发育特征，以及母亲的喂养方式和对引入固体食物的感受，通过调节接触程度直接或间接地与质地接受相关。儿童用手指进食的能力、作呕频率，以及在较小程度上的出牙情况，还有母亲对引入固体食物的感受，是与接受程度相关的主要因素。这项调查详细描述了辅食添加期食物质地接受能力的发展情况，证实了接触各种质地食物的重要性，并确定了一些其他与个体相关的相关因素。
