11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness
Promoting children's healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study's aim was to investigate differences in rejection-acceptance mechanisms related to unfamiliar food...
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| Veröffentlicht in: | Nutrients 2023-03, Vol.15 (6), p.1326 |
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| description | Promoting children's healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study's aim was to investigate differences in rejection-acceptance mechanisms related to unfamiliar foods depending on the inclusion of tactile exercises prior to cooking and food origin. Participant observation was applied in a school setting. Eight fifth and sixth grade classes were recruited from four Danish schools (
= 129). The classes were divided into two groups: animal (AG; quail) and nonanimal (NAG; bladderwrack). AG and NAG were subdivided into two groups: food print (FP) and no food print (NFP). Applied thematic analysis was applied. During preparation/cooking, NFP displayed disgust-related rejection, whereas FP displayed inappropriateness-related rejection. FP exhibited more playful behavior. Inappropriateness and animalness drove AG rejection. NAG rejection was driven by the slimy texture of the food and the perception of it 'not being food'. Acceptance was driven by taste and familiarity. In conclusion, the inclusion of tactile exercises could increase children's exploratory food behavior, and the promotion of children's healthy food behavior should not solely focus on choosing foods deemed safe and familiar, since, despite rejection during cooking, acceptance is ultimately possible. |
| doi_str_mv | 10.3390/nu15061326 |
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= 129). The classes were divided into two groups: animal (AG; quail) and nonanimal (NAG; bladderwrack). AG and NAG were subdivided into two groups: food print (FP) and no food print (NFP). Applied thematic analysis was applied. During preparation/cooking, NFP displayed disgust-related rejection, whereas FP displayed inappropriateness-related rejection. FP exhibited more playful behavior. Inappropriateness and animalness drove AG rejection. NAG rejection was driven by the slimy texture of the food and the perception of it 'not being food'. Acceptance was driven by taste and familiarity. In conclusion, the inclusion of tactile exercises could increase children's exploratory food behavior, and the promotion of children's healthy food behavior should not solely focus on choosing foods deemed safe and familiar, since, despite rejection during cooking, acceptance is ultimately possible.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu15061326</identifier><identifier>PMID: 36986055</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Animal behavior ; Child ; Child Behavior ; Children ; Cooking ; Elementary school students ; Exercise ; Exploratory behavior ; Familiarity ; Feeding Behavior ; Food ; Food and nutrition ; Food habits ; Food Preferences ; Health aspects ; Health promotion ; Humans ; Intervention ; Knowledge ; Literacy ; Methods ; Natural foods ; Obesity ; Overweight ; Pediatric research ; Physical fitness ; Rejection ; Risk reduction ; Schools ; Social aspects ; Taxonomy</subject><ispartof>Nutrients, 2023-03, Vol.15 (6), p.1326</ispartof><rights>COPYRIGHT 2023 MDPI AG</rights><rights>2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2023 by the authors. 2023</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c433t-2a93bcbbbb558ab889191b60566a27c248b1c101f57dc4e80d3984159fee9c4c3</cites><orcidid>0000-0002-9281-9915 ; 0000-0002-2815-2255</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10057112/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10057112/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36986055$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Højer, Rikke</creatorcontrib><creatorcontrib>Aaslyng, Margit Dall</creatorcontrib><title>11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness</title><title>Nutrients</title><addtitle>Nutrients</addtitle><description>Promoting children's healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study's aim was to investigate differences in rejection-acceptance mechanisms related to unfamiliar foods depending on the inclusion of tactile exercises prior to cooking and food origin. Participant observation was applied in a school setting. Eight fifth and sixth grade classes were recruited from four Danish schools (
= 129). The classes were divided into two groups: animal (AG; quail) and nonanimal (NAG; bladderwrack). AG and NAG were subdivided into two groups: food print (FP) and no food print (NFP). Applied thematic analysis was applied. During preparation/cooking, NFP displayed disgust-related rejection, whereas FP displayed inappropriateness-related rejection. FP exhibited more playful behavior. Inappropriateness and animalness drove AG rejection. NAG rejection was driven by the slimy texture of the food and the perception of it 'not being food'. Acceptance was driven by taste and familiarity. In conclusion, the inclusion of tactile exercises could increase children's exploratory food behavior, and the promotion of children's healthy food behavior should not solely focus on choosing foods deemed safe and familiar, since, despite rejection during cooking, acceptance is ultimately possible.</description><subject>Animal behavior</subject><subject>Child</subject><subject>Child Behavior</subject><subject>Children</subject><subject>Cooking</subject><subject>Elementary school students</subject><subject>Exercise</subject><subject>Exploratory behavior</subject><subject>Familiarity</subject><subject>Feeding Behavior</subject><subject>Food</subject><subject>Food and nutrition</subject><subject>Food habits</subject><subject>Food Preferences</subject><subject>Health aspects</subject><subject>Health promotion</subject><subject>Humans</subject><subject>Intervention</subject><subject>Knowledge</subject><subject>Literacy</subject><subject>Methods</subject><subject>Natural foods</subject><subject>Obesity</subject><subject>Overweight</subject><subject>Pediatric research</subject><subject>Physical fitness</subject><subject>Rejection</subject><subject>Risk reduction</subject><subject>Schools</subject><subject>Social aspects</subject><subject>Taxonomy</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNptks9rFTEQxxdRbKm9-AdIwIMibM0ku8mul_J4WBUKldIePIVsdrYvj2zyTHaF_vdmfbU_xMkhYfKZb2YyUxSvgZ5w3tKPfoaaCuBMPCsOGZWsFKLizx-dD4rjlLZ0MUml4C-LAy7aRtC6PiwCQEmmQICXP1DH8sL1ZL2xro_o3yVyiVs0kw2eaN-TlTG4m7Q3SMJArv2gR-usjuQshP4TudoguQzuz-XiId-dvt0Hejtq5zGlV8WLQbuEx3f7UXF99vlq_bU8v_jybb06L03F-VQy3fLOdNnqutFd07TQQpdTFkIzaVjVdGCAwlDL3lTY0J63TQV1OyC2pjL8qDjd6-7mbsTeoJ-idmoXcyLxVgVt1dMbbzfqJvxSQGktAVhWeH-nEMPPGdOkRpsMOqc9hjkpJltWQ8YX9O0_6DbM0ef6FgqEzJ3iD9SNdqisH0J-2CyiaiUrLnNPGGTq5D9UXj2O1gSPg83-JwEf9gEmhpQiDvdFAlXLiKiHEcnwm8ffco_-HQj-GxTusn0</recordid><startdate>20230308</startdate><enddate>20230308</enddate><creator>Højer, Rikke</creator><creator>Aaslyng, Margit Dall</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-9281-9915</orcidid><orcidid>https://orcid.org/0000-0002-2815-2255</orcidid></search><sort><creationdate>20230308</creationdate><title>11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness</title><author>Højer, Rikke ; Aaslyng, Margit Dall</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c433t-2a93bcbbbb558ab889191b60566a27c248b1c101f57dc4e80d3984159fee9c4c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Animal behavior</topic><topic>Child</topic><topic>Child Behavior</topic><topic>Children</topic><topic>Cooking</topic><topic>Elementary school students</topic><topic>Exercise</topic><topic>Exploratory behavior</topic><topic>Familiarity</topic><topic>Feeding Behavior</topic><topic>Food</topic><topic>Food and nutrition</topic><topic>Food habits</topic><topic>Food Preferences</topic><topic>Health aspects</topic><topic>Health promotion</topic><topic>Humans</topic><topic>Intervention</topic><topic>Knowledge</topic><topic>Literacy</topic><topic>Methods</topic><topic>Natural foods</topic><topic>Obesity</topic><topic>Overweight</topic><topic>Pediatric research</topic><topic>Physical fitness</topic><topic>Rejection</topic><topic>Risk reduction</topic><topic>Schools</topic><topic>Social aspects</topic><topic>Taxonomy</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Højer, Rikke</creatorcontrib><creatorcontrib>Aaslyng, Margit Dall</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Physical Education Index</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Nutrients</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Højer, Rikke</au><au>Aaslyng, Margit Dall</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness</atitle><jtitle>Nutrients</jtitle><addtitle>Nutrients</addtitle><date>2023-03-08</date><risdate>2023</risdate><volume>15</volume><issue>6</issue><spage>1326</spage><pages>1326-</pages><issn>2072-6643</issn><eissn>2072-6643</eissn><abstract>Promoting children's healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. 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= 129). The classes were divided into two groups: animal (AG; quail) and nonanimal (NAG; bladderwrack). AG and NAG were subdivided into two groups: food print (FP) and no food print (NFP). Applied thematic analysis was applied. During preparation/cooking, NFP displayed disgust-related rejection, whereas FP displayed inappropriateness-related rejection. FP exhibited more playful behavior. Inappropriateness and animalness drove AG rejection. NAG rejection was driven by the slimy texture of the food and the perception of it 'not being food'. Acceptance was driven by taste and familiarity. In conclusion, the inclusion of tactile exercises could increase children's exploratory food behavior, and the promotion of children's healthy food behavior should not solely focus on choosing foods deemed safe and familiar, since, despite rejection during cooking, acceptance is ultimately possible.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>36986055</pmid><doi>10.3390/nu15061326</doi><orcidid>https://orcid.org/0000-0002-9281-9915</orcidid><orcidid>https://orcid.org/0000-0002-2815-2255</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; MEDLINE; EZB-FREE-00999 freely available EZB journals; PubMed Central; PubMed Central Open Access |
| subjects | Animal behavior Child Child Behavior Children Cooking Elementary school students Exercise Exploratory behavior Familiarity Feeding Behavior Food Food and nutrition Food habits Food Preferences Health aspects Health promotion Humans Intervention Knowledge Literacy Methods Natural foods Obesity Overweight Pediatric research Physical fitness Rejection Risk reduction Schools Social aspects Taxonomy |
| title | 11- to 13-Year-Old Children's Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness |
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