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Communication of healthy foods toward pre-adolescent children Valérie Lengard Almli
How do we effectively communicate which foods are healthy? CAS workshop, 11-12 February 2014
Outline
• Barriers to a healthy diet among children
• Some possible strategies
1. Teaching program to schoolchildren 2. Exposure to new foods 3. Marketing healthier alternatives toward children
• Conclusions
Children and healthy diets
ADULTS CHILDREN
• Senses stronger than mind • Difficult to change consumption habits
• Senses stronger than parental advice • No concern about health • Food neophobia
Strategies for eating healthy:
1. a better knowledge of food products • Better enjoyment around food and cooking • ↗ pleasure of eating varied foods
2. eating more varied foods • covers nutritional needs • ↗ pleasure of eating • Basis for life-long healthy eating habits
3. eating foods with less sugar, fat and additives
• Some barriers to eating healthy:
1. Teaching food enjoyment at Geitmyra • Culinary Center for Children • Non-profit organisation • 18th century small farm in the middle of Oslo
• Teach children about food, cooking and
gardening • Invite kindergartens, school children and
families for various courses • 5-day program for 6th graders
• Goals: raise children’s curiosity, enthusiasm and
feeling of achievement through preparation of tasty meals
Foto: Geitmyra
Foto: Geitmyra
Study 1: Effects of Geitmyra’s teaching program • 148 school children recruited in 2 schools
• 99 completed the questionnaires
• Intervention group (G1) – Oslo , Control group (G2) – Ski
Foto: Geitmyra
T0 (2-4 weeks prior
to Geitmyra)
T1 (last day of
Geitmyra-week)
T2 (4-6 weeks after
Geitmyra)
Intervention group (G1) n=57 X X X
Control group (G2) n=42 X X
Kristine Myhrer NMBU/Nofima
Questionnaire part 1: Attitudes to taste, healthiness and food enjoyment Smak Sunnhet Velvære
Mat smaker bedre når jeg
har vært med å lage den
Det er viktig at jeg spiser
variert mat
Det er gøy å lage mat Positivt
Jo mer jeg vet om maten, jo
bedre smaker den
Umettet fett er bra for
kroppen min
Det er hyggelig å spise
sammen med andre Positivt
Når jeg er kokken
bestemmer jeg hvordan
maten skal smake
Jeg prøver å spise «5 om
dagen» av frukt og
grønnsaker
Jeg vil gjerne vite mest mulig
om maten jeg spiser Positivt
Ferdigmat smaker bedre enn
hjemmelaget mat
Jeg tenker ikke på hva som er
sunt når jeg spiser
Mat smaker bedre foran
PC ‘en enn ved bordet Negativt
Questionnaire part 2: food acceptance
Mussels
Have you tasted mussels?
How much do you like mussels?
How often have you eaten mussels in the last month?
Questionnaire part 3: food neophobia 1 Jeg er veldig kresen når det gjelder maten jeg vil spise -
2 Jeg liker mat fra forskjellige land +
3 Jeg er skeptisk til ny mat -
4 Jeg liker å prøve uvanlige matvarer +
5 Hvis jeg kan velge i mellom ulike smaker i en matvare (for eksempel
iskrem), velger jeg den smaken jeg kjenner best
-
6 Jeg vil smake på en matrett selv om jeg ikke vet hva som er i den +
7 Den maten jeg allerede kjenner til er god nok for meg -
8 Jeg er villig til å smake på all mat jeg blir tilbudt +
9 Jeg er redd for å spise mat jeg aldri har smakt før -
10 Jeg vil ikke smake på mat når jeg ikke vet hva det er -
Reverdy, C., Chesnel, F., Schlich, P., Koster, E. P. & Lange, C. (2008). Effect of sensory education on willingness to taste novel food in children. Appetite, 51 (1): 156-65.
Effect of the teaching program on attitudes
* Significant change from T0
* * * *
• Positive effect at T1 • Effect disappears after a few weeks except for Healthiness
10,0
20,0
30,0
40,0
50,0
60,0
70,0
80,0
90,0
Smak Sunnhet Velvære Totalt
Poen
gsco
re
Holdninger
Attitudes – Intervention group (G1)
G1 T0
G1 T1
G1 T2
Liking scores on food items prepared at Geitmyra
* Significant change from T0
• Positive effect at T1 • Effect tends to disappear after a few weeks
Food neophobia
28,8 27,1 28,6 26,0
28,9
0,0
10,0
20,0
30,0
40,0
50,0
60,0
70,0
80,0
90,0
G1 G2
Poen
ggje
nnom
snitt
Gruppe
Matneofobi-score (AFNS)
T0
T1
T2
• No effect of the teaching program on the children’s food neophobia level
Conclusions from study 1 • A teaching program shows positive effects on children’s attitudes to foods
and food acceptance for exposed products – Attitude to healthiness was the most stable changed attitude – Follow-up programs may be required to maintain the change over time
• The neophobia scale used (AFNS) did not detect observed changes in
willingness to try new foods
Study 2 – Exposure to new foods • Food neophobia: a barrier to food variety
– Children eat what they like and like what they know
• Repeated exposure of the same food increases familiarity and acceptance
• Can exposure to different foods increase children’s willingness to try new foods?
?
Cooke, 2007; Hausner, Olsen, & Moller, 2012; Osborne & Forestell, 2012; Pliner, 1982; Williams, Paul, Pizzo, & Riegel, 2008; Maier et al (2008)
Alexander Nilsen UiO/Nofima
Food items selection • Different food groups • Varying in basic tastes (sensory panel) • No disgusting appearance
• Examples: – Sweets: Ginger candy, turkish delight, coconut dices – Cereals: Couscous, byggris, malt beer – Meat/seafood: Cocktail-salami, shrimp chips, beef jerky – Dairy Chèvre, taffel cheese, gomme – Fruits and vegetables: Sharon, kumquat, hummus
Experimental protocol
Group Pre-test 7 food items Food sorting test Food Situations Questionnaire
Exposure “One new food a day” 14 food items
Post-test 1 7 food items FSQ
Post-test 2 7 food items
Post-test 3 7 food items
Intervention (n=38)
Week 45 Weeks 45, 46, 47, 48 Week 48 Week 4 (2014) Week 12 (2014)
Control (n=55)
Week 45 ________________ Week 49 Week 4 (2014) Week 12 (2014)
• Data collection – Variety in prior food exposures: Food sorting test – Self-assessed neophobia: Food Situations Questionnaire (FSQ) – Behavioural neophobia: Willingness To Try (WTT) and acceptance of
unfamiliar food items
• Subjects: 10 year olds (5th grade) from 2 schools
Food item questionnaire
Picture
Name
Brief description (non-sensory)
Food item questionnaire Prior exposure and expected liking
Tasted or not, Liking, WTT in the future, basic tastes description
Pre-test: Did they taste the food?
• High tasting rate in both groups
Intervention (I) vs. control (K)
0
10
20
30
40
50
60
70
80
90
100
I_tasted
K_tasted
I_not tasted
K_not tasted
in %
of p
artic
ipat
ing
child
ren
Post-tests preliminary results • Intervention group gives neutral expectations scores on unknown products
learned that you have to taste to know if you like a product or not(?)
• No difference in number of tasted products
Conclusions from study 2 • High tasting rate in both groups ⇒Given the right setting, one can get children to taste about anything!
• More to come…
3. Marketing healthier foods toward children • Usage of common marketing techniques taken
from unhealthy foods to promote healthy foods:
– Cartoons characters who eat vegetables – Packaging targeted to children
smarteatingforkids.com
Jippi food products for children • Norgesgruppen: “JIPPI Healthier kids favourites, a new concept for families
with children between 3 and 10 years old!”
• Objective: help parents to get kids to eat healthy and varied, in an easy and convenient way
1. Range of healthier everyday foods that already are childrens favourites – no artificial sweeteners, flavor enhancers, palm oil or
mechanically separated meat (MSM) – keyhole labelling (70%)
2. Developped in collaboration with nutritionists and sensory scientists at Nofima
3. Taste-approved by children
4. Six cool, tough, cute characters and a virtual world with stories and games
Jippi’s recipe to reach out to children (and their parents)
Lily Li, Max, Ida Maria, Omar, Mina og Thomas
Conclusions and recommendations • Teaching program: short-term positive effects, robust on healthiness?
– Follow-up programs may be required to maintain the change over time
• Exposure study: Given the right setting, children can be willing to taste new foods!
Recommendations for a healthy diet • Teach children that food is fun and enjoyable (Geitmyra, Jippi) • Involve children in food preparation (Geitmyra) • Familiarise children to a large diversity of food items («adult» foods don’t exist!) • Make children eat healthier products without them knowing (Jippi) • Make unhealthy things boring and healthy things available and fun
– Potato chips at the dinner table or pre-cut vegetables in front of the TV?
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