Surette Victoria A, Smith-Simpson Sarah, Fries Lisa R, Ross Carolyn F
School of Food Science, Washington State University, Pullman, Washington, USA.
Sensory and Consumer Insights, Nestlé Nutrition, Gerber Products Company, Fremont, Michigan, USA.
J Texture Stud. 2022 Feb;53(1):18-30. doi: 10.1111/jtxs.12649. Epub 2021 Dec 8.
The question of what to feed becomes a new challenge as an infant reaches the transition to complementary foods. Limited information is available that provides a texture progression map for complementary food introduction. Thus, the objective of this study was to determine the relationship between age and food texture experiences (FTE) in young children aged 4-36 months in the United States. A parent-reported survey was fielded with 328 children categorized into five age groups (AGs): 4-8 months (AG1), 9-12 months (AG2), 13-18 months (AG3), 19-24 months (AG4), and 25-36 months (AG5). The present study analyzed four questions focused on FTE, with statistical analyses including probit and logit models, and analysis of variance. Results showed that all 16 food textures were tried at least once (>50%) by AG3. The question answered by participants, "How well does your child manage a specific texture," showed that significant differences existed among AGs for the management of 10 food textures (including chewy, hard, soft), whereas teething alone had no effect. The most refused textures by the children were AG1-crispy (27%), AG2-leafy (23%), AG3-leafy (40%), AG4-tough meat (52%), and AG5-leafy (51%). With increasing AG, the refusal probability of nine food textures, including chewy, leafy, and rubbery, also increased (p < .05). The refusal probability of cold food temperatures decreased with increasing age (p < .05). This study observed FTE in children across AGs and provides useful information to parents and practitioners as they introduce food textures into children's diets.
随着婴儿开始过渡到辅食阶段，吃什么的问题就成了一项新挑战。目前关于辅食引入的质地进阶图谱的信息有限。因此，本研究的目的是确定美国4至36个月幼儿的年龄与食物质地体验（FTE）之间的关系。我们对328名儿童进行了一项家长报告式调查，这些儿童被分为五个年龄组（AGs）：4至8个月（AG1）、9至12个月（AG2）、13至18个月（AG3）、19至24个月（AG4）和25至36个月（AG5）。本研究分析了四个关于FTE的问题，统计分析包括概率单位和逻辑模型以及方差分析。结果显示，AG3组至少尝试过一次（>50%）所有16种食物质地。参与者回答的“您的孩子处理特定质地的能力如何”这一问题表明，在处理10种食物质地（包括耐嚼、硬、软）方面，各年龄组之间存在显著差异，而仅出牙情况没有影响。儿童最抗拒的质地分别是AG1组的酥脆质地（27%）、AG2组的多叶质地（23%）、AG3组的多叶质地（40%）、AG4组的坚韧肉类质地（52%）和AG5组的多叶质地（51%）。随着年龄组的增加，包括耐嚼、多叶和橡胶状在内的九种食物质地的抗拒概率也增加（p < 0.05）。冷食温度的抗拒概率随着年龄的增长而降低（p < 0.05）。本研究观察了不同年龄组儿童的食物质地体验，并为家长和从业者在将食物质地引入儿童饮食时提供了有用信息。
