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Food habits --- Food preferences

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The objective of this book is to present nutritional and educational interventions for children and their families. The creation of healthy preferences is a key determinant of food choices and therefore diet quality. Food choices have important implications for health, particularly for food-related diseases, such as feeding difficulties and the development of non-communicable diseases. The first years of a child's life are fundamental for the creation of tastes, eating habits and the relationship with food. Preferences for certain foods are neither innate nor unchangeable. Eating behaviour is the result of experience and learning, and, through the repeated offering of food by parents, especially those less accepted, it is possible to promote good nutrition. Behaviour depends on the interaction of environmental factors, genetics, sex, and age. The environment in which the child is immersed, and which influences them, includes family, other children, society, media and the supply of food. Achieving an adequate intake of macro and micro-nutrients is an important objective for all ages of life and, particularly, for those of pediatric age, since it is crucial for cognitive development. Nutrition has also a therapeutic effect. Nutritional interventions tailored to specific pathologies are needed to prevent nutritional deficiencies and maintain an adequate nutritional status, since children and adolescents with chronic or inflammatory diseases are particularly vulnerable and at major risk of developing malnutrition.

Medicine --- early food preferences --- feeding strategy --- dietary habits --- disease-related malnutrition --- educational intervention --- nutritional intervention --- obesity in childhood

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This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices that of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect with politics, nationhood and governance, identity, authenticity, and conservation.

Food habits. --- Food preferences. --- Food supply. --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Food selection --- Food habits --- Nutrition --- Taste --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Oral habits --- Psychological aspects --- Anthropology --- foodways --- globalization --- culinary tourism --- indigenous food --- cultural studies --- anthropology --- sociology --- global studies --- ethnography --- food

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The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

acceptability --- food development --- sensory attributes --- CATA --- dietotherapy --- aromas --- linoleic acid --- gustation --- hedonic --- BDNF --- fat taste --- c-Fos --- Zif-268 --- Glut-1 --- sweeteners --- sugar reduction --- psychophysical dose-response --- sweetness growth rate --- sweetness potency --- cross-cultural --- food liking --- sensory --- questionnaire --- fMRI --- caffeine --- taste --- memory --- sensory evaluation --- tea --- EGCG --- hedonics --- sweet taste --- psychophysics --- nutrition --- diet --- threshold --- intensity --- liking --- sweetness --- taste test --- individual differences --- classification method --- taste perception --- umami --- carbohydrate --- sweet --- salt --- bitter --- physical activity --- basic tastes --- taste reception --- smell --- dysgeusia --- burning sensation --- halitosis --- saliva --- caries --- primary Sjögren’s syndrome --- non-SS sicca syndrome --- sweet liking --- fat liking --- e-cigarettes --- body mass index --- dietary behaviors --- tobacco --- cigarettes --- chronic smoking --- electrophysiological recording from human tongue --- fat perception --- CD36 --- PROP tasting --- grapefruit --- consumer --- naringin --- aroma --- color --- satiety --- tastants --- food intake --- intraduodenal infusion --- intraileal infusion --- overweight --- weight management --- Obesity --- eating behavior --- prebiotics --- microbiota --- sex differences --- biopsychosocial --- children --- brain imaging --- smell sensitivity --- olfaction --- staircase --- QUEST --- choice --- familiarity --- PROP --- food neophobia --- sensitivity to disgust --- sensitivity to punishment --- vegetables --- caffeinated beverages --- bitterness --- astringency --- taste preference questionnaire --- validation --- European children --- adolescents --- adults --- genetics --- food preferences --- heritability --- candidate gene --- GWAS --- adiposity --- polygenic risk score --- n/a --- primary Sjögren's syndrome