impact of is sensory-based food education in kindergarten on willingness to eat vegetables and berries文档格式.docx

impact of is sensory-based food education in kindergarten on willingness to eat vegetables and berries文档格式.docx

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1FunctionalFoodsForum,UniversityofTurku,Turku,Finland;

^DepartmentofBiochemistry,FoodChemistryandFoodDevelopmentUniversityofTurku,Turku,Finland

Abstract

Background.Childrenusealloftheirsenseswhenexploringnewfoods,andsensory-basedfoodeducationprovidesnewpossibilitiesforpromotinghealthydietaryhabits.

Objective:

Toevaluatetheeflectofsensory-based（bodeducationactivitiesonchildren'

swillingnesstoeattestsamplesofselectedvegetablesandberries.

Design:

TwokindergartensinHanko,Finland,participatedinthestudyandthesubjectswerechildrenaged3-6years,dividedintheintervention（n=44）andcontrol（n=24）kindergarten.Intheinterventionkindergarten,fivesensory-basedfoodeducationsessionsfocusingonvegetablesandberrieswereimplemented,onceperweekfbr5weeks.Atastingprotocolwasperformedwiththechildrenatbaselineandaftertheintervention.Thewillingnesstoeat（5diflerentvegetablesand3Finnishberries）wascategorised.Parentsalsofilledinaquestionnaireonthechildren'

sfoodpreferencesathome.

Results:

Intheinterventionkindergarten,thewillingnesstoeatthesamplesincreasedsignificantly（p<

0.001,WilcoxonandFriedman）,whileinthecontrolkindergarten,nosignificantchangewasobservedwhenallofthetestsamplesweretakenintoaccount.Theparentalreportoftheirchildren'

spreferencesandchildren'

sactualeatingofthetestsamplescorrespondedrelativelyweakly.

Conclusions.Sensory-basedfoodeducationactivitiesmaypromoteawillingnesstoeatvegetablesandberries.Child-centredtestmethodsareimportantfbrevaluatingtheeffectsofdietaryinterventionsamongchildren.

Keywords:

foodeducation;

sensory^children]kindergarten}vegetables}berries

Received:

8June2015;

Revised:

9November2015;

Accepted:

13November2015;

Published:

9December2015

C

hildren'

slowintakeofvegetablesandfruitsisanutritionalchallengeinmanyEuropeancountries（1,2）.Healthydietarypatternsinchildhood,specificallydietsrichinvegetablesandfruits,havebeendemonstratedtobeassociatedwithalowerriskofcardiovasculardiseasesinadulthood（3）.KindergartensinFinlandareservedmealsdailyaccordingtonationaldietaryrecommendations,andavarietyofvegetablesandfruitsareservedeveryday（4）.However,thetotalintakeofvegetables,fruits,andberriesislowamongFinnishchildren（5）.NordicwildberriesarepartofFinnishfoodculture,buttheirbitter,sour,andastringenttastemaylimittheirconsumption.Sensoryproperties,suchastasteandflavour,havebeenshowntobecriticalfactorsinthepreferencesfbrvegetablesandberriesamongchildren（6,7）.Foodneophobiaisalsocommonamongpreschool-agedchildrenandmaybeassociatedwithlowerconsumptionofvegetablesandfruits（8）.

Newandinnovativeapproachesexploitingsensorypracticeshavebeenintroducedinkindergartenandschoolsettingstopromotehealthyeating（9）.Sensory-basedfoodeducationisatrainingconceptbasedonsensoryperceptionandexperiencesandtheirimpactinlearningprocessesrelatedtofood.Sensoryeducationoffersactivitiesforthelearningprocessviaoursensesbysmelling,touching,hearing,watching,andtasting（10,11）.French'

GlassesduGout5（Saperetasteeducation）,developedfbrschool-agedchildren,isawell-knownsensoryeducationmethod（12）.InFinland,projectfundinghasbeenavailablefbrtrainingdaycarepersonnelandvarioussensory-basedactivitieshavebeenimplementedinmanykindergartens（13）.Thepracticalexperienceshavebeenencouraging,butthereisalackofdocumentedscientificevidenceontheeffectivenessoftheseactivitiesamongkindergartenchildren.

Thechallengeinassessingfoodpreferencesanddietaryintakeamongchildrenisthatmostmethodsrelyonparentalreportsthatmaybepronetoparentalsubjectiveimpressionsandmisreporting（14,15）.Parentsrelyontheiropinionoffoodhabitsathome,andtheymayalsohavemisunderstandingsofhowtheirchildrenbehaveinmealsituationsatdaycare.Thus,objectivechild-centredmethodstomeasurefoodacceptance,preferences,andconsumptionareimportanttodevelopandevaluate.Youngchildren'

scognitiveandverbalskillsneedtobeconsideredwhendevelopingnewtestingprotocols（16）.Thechoice,preparation,andpresentationoftestsamplesfbrchildrenrequiresfurtherconsideration,andthetestinglocationandresearchpersonnelmayalsohaveanimpactonthetestsituation（17）.

Inthepresentstudy,sensory-basedfoodeducationactivitiespreviouslyusedinFinlandwereimplementedinanewkindergartenwithnopreviousexperiencewiththeseactivities.Themainaimofthestudywastoevaluatetheeffectivenessofsensory-basedfoodeducationinakindergartensettingamongchildrenaged3-6years.Tomeasuretheprogrammeimpact,achild-orientatedtestprotocolwasdevelopedtoevaluatechildren'

swillingnesstoeatthetestsamplesofvegetablesandberries（primaryobjectiveofthepresentstudy）.Furthermore,parent'

sopinionsontheirchildren'

sfoodpreferenceswerecomparedtothechildren'

swillingnesstoeatthesamplesintheactualtestsituation（secondaryobjective）.

Methods

Studypopulationandprotocol

ThisstudywasconductedinHanko,locatedinsouthernFinland,withatotalpopulationof9,100.TwokindergartenswerechosentoparticipateinthisstudyincollaborationwiththeDirectorofEarlyChildhoodEducationinHanko.Inonekindergarten,sensory-basedfoodeducationactivitieswereperformedwiththechildren（intervention）,asdescribedindetailinthisarticle,whiletheotheractedasacontrolwithnoactivities.Thesameprojectresearcherwasresponsiblefbrthefoodeducationactivitiesandthemeasurementswiththechildren.

Thestudywastargetedatchildrenaged3-6years.Intheinterventionkindergarten,therewere44childreneligiblefbrthestudy,andinthecontrolkindergarten,42childrenwereeligible.Alloftheparentsofthesechildrenweresentanoticeexplainingthestudyandconsentforms,andalloftheparentsofthe44（intervention）and24（control）childrenprovidedwrittenconsentfbrtheirchildrentoparticipate.Childrencouldalsorefusetoparticipateordiscontinuetheactivitiesand/orthetest.TheethicalcommitteeoftheUniversityofTurkuapprovedthestudyprocedures.

Questionnairefortheparents

Atbaseline,theparentscompletedaquestionnairethatcontainedbackgrounddataabouttheparents（yearofbirth,education,employmentsituation,andsmokingstatus）.Parentsalsocompletedaquestionnaireincludingthechildfoodneophobiascale（theFinnishversionfocusingon

2

children）（18,19）.Parentswerealsoaskedtoassesshowmuchtheirchildlikedcertainvegetablesandberries（thesamethatweretestedinpractice）onascaleofsevendifferentoptions（fromfullyagreetofullydisagree）andcomplementedwiththeoption'

notservedathome\Fordataprocessing,responsesthattookonvalues1-3（1=fullydisagreed,2=ratherdisagreed,3=slightlydisagreed）wereregroupedasdisliked,whilevalues5-7（5=slightlyagreed,6=ratheragreed.7=fullyagreed）weregroupedasliked.Value4"

notknown'

referredtoresponsesthatwerenotinagreementordisagreement.

Measurementswiththechildren

Measurementswiththechildrenwereperformedatbaselineandaftertheintervention（5weeks）inbothkindergartens.Thesampleschosenfbrtastingcontainedaselectionofvegetables（carrot,cabbage,swede,rucola,andromainelettuce）andFinnishberries（bilberry,lingon-berry,andseabuckthorn）.Thevegetablesampleswerecutinpieces（totalsampleweightlOginaplastic,transparentcup）,andleafyvegetableswerecutinstrips（4-5piecesinthecup）.Frozen,wholebilberriesandlingonberries（10gsample）wereplacedinacupandservedfrosty.Theseabuckthornjuicesamplewasof2ml.TheseabuckthornwassampledasajuiceduetoitsavailabilityandbecausethejuiceisacommonpreparationofthisberryinFinland.Allofthesampleswereplacedonatrayandthesampleswerestoredintherefrigeratorpriortothetest.Goodhygienicpracticesaccordingtonationalfoodregulationswerefollowedinthepreparationandstorageofthefoodsamples.Thechildren'

sfoodallergieswerediscussedandtakenintoaccountinallphases.

Themeasurementswiththechildrenwereperformedwiththeprojectresearcherinapeacefulandisolatedplaceinthekindergarten.Allchildrenattendedthemeasurementindividually,andthesessionlastedapproximately15-20min.Theinstructionswereexplainedtothechildrenandthetraywiththesamplesinplasticcupswasplacedinfrontofthem.Thevegetablesampleswereservedfirst,followedbytheberrysamples.Childrenwereallowedtofreelyexplorethesamplesbyseeing,smelling,andtouchingbeforetasting.Theycouldpickthesamplesbyhand,butaspoonwasalsooffered.Theywereallowedtodecidetheorderinwhichthesamplesweretobetasted.Theresultsofthetastingwererecordedimmediatelyonthestudyformbytheresearcher.First,theresearcherrecordedifthechildrefusedtotastethesample.Ifthechildtastedthesample,theamounteatenwasinspectedandfurthercategorisedastheproportionofthesampleeaten（categorisation:

nottasted,tastedabit,atehalfofthesample,oratethewholesample）.Thisfbur-categoryvariableisthemainoutcomemeasureofthepresentstudyandisdefinedbyasingleterm,'

willingnesstoeat\

Activatingses