L'expérience précoce de la variété sensorielle et ses conséquences sur l'alimentation future (notice n° 606780)
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| fixed length control field | 02968cam a2200313 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250121160352.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Maier, Andrea |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | L'expérience précoce de la variété sensorielle et ses conséquences sur l'alimentation future |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2008.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 47 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | RÉSUMÉ L’expérience alimentaire au cours de la première année peut influencer durablement les préférences chimiosensorielles ou l’acceptation de la nourriture. L’exposition précoce à un goût particulier peut favoriser l’acceptation des aliments contenant cette saveur ; l’exposition à une variété de goûts et de textures au moment du sevrage peut faciliter l’acceptation de nouveaux aliments par la suite ; une exposition répétée à un aliment qui déplaît peut favoriser son acceptation, et l’expérience précoce de textures variées peut faciliter l’acceptation de textures plus complexes. Certains de ces effets persistent pendant un an ou plus. Ces différents points sont examinés et les mécanismes qui pourraient les expliquer sont discutés. Ils révèlent que nous commençons à avoir une meilleure compréhension des effets de l’expérience précoce des flaveurs et textures sur les préférences alimentaires ultérieures, bien que plus de recherches soient souhaitables. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Early experience of sensory variety in infancy and later responses to food There is increasing evidence that infants’ experience with food during the first year of life can influence later flavour preferences and food acceptance. For example, early exposure to a particular flavour can lead to long term increase in acceptance for similar tastes ; exposure to a wide variety of tastes and textures in weaning diet can facilitate acceptance of new foods ; repeated exposure to an initially disliked food reliably can increase acceptance for that food, which may persist for at least one year, lastly, early experience with a variety of textures seems to facilitate acceptance of more complex textures. This review examines the evidence for each of the points listed above and discusses the likely mechanisms underlying them. It shows that while a sizeable amount of data are now available, the relative importance of experiences with different flavours, textures and colours of foods on subsequent preferences needs further study. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Nourrisson |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Variété sensorielle |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Saveurs |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Préférences alimentaires |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Textures |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Sensory variety |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Infants |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Texture |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Feeding preferences |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Flavour |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Blossfeld, Ivonne |
| Relator term | author |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Leathwood, Peter |
| Relator term | author |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Enfance | 60 | 3 | 2008-10-14 | p. 231-240 | 0013-7545 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-enfance1-2008-3-page-231?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-enfance1-2008-3-page-231?lang=fr&redirect-ssocas=7080</a> |
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