Developing Children's Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition - Volume 204)

257 Pages·2011·3.12 MB·English

by  David Kilcast

Developing children’s food products
© Woodhead Publishing Limited, 2011
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© Woodhead Publishing Limited, 2011
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Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 204
Developing children’s food
products
Edited by
David Kilcast and Fiona Angus
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2011
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Published by Woodhead Publishing Limited,
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First published 2011, Woodhead Publishing Limited
© Woodhead Publishing Limited, 2011
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ISBN 978-1-84569-431-9 (print)
ISBN 978-0-85709-113-0 (online)
ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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Contents
Contributor contact details ................................................................. xi
Woodhead Publishing Series in Food Science, Technology and
Nutrition .............................................................................................. xv
Preface ................................................................................................ xxv
Part I Pre-adult nutrition and health
1 Children’s dietary needs: nutrients, interactions and their
role in health .............................................................................. 3
L. R. Marotz, University of Kansas, USA
1.1 Introduction ...................................................................... 3
1.2 Children’s basic nutrient requirements: an overview of
macro- and micronutrients ............................................... 4
1.3 Determinants of adequate nutrient intake in children ...... 9
1.4 Developmental considerations in children’s dietary
needs ................................................................................. 11
1.5 Children’s dietary quality and its impact on well-being .. 13
1.6 Implications of children’s nutrient requirements for the
food industry, healthcare professionals and policy
makers .............................................................................. 18
1.7 Future trends..................................................................... 20
1.8 Sources of further information and advice ...................... 21
1.9 References ....................................................................... 22
2 Fluids and children’s health ..................................................... 26
R. Muckelbauer, L. Libuda and M. Kersting, University of
Bonn, Germany
2.1 Introduction ...................................................................... 26
2.2 Typical beverage intake in children: data and trends
from Germany .................................................................. 33
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vi Contents
2.3 Implications of typical beverage intake in children for
food industry, healthcare professionals and policy
makers ............................................................................. 36
2.4 Future trends..................................................................... 37
2.5 Sources of further information and advice ...................... 38
2.6 References ........................................................................ 39
3 Childhood obesity: the contribution of diet ............................ 44
G. Rodríguez, J. Fernández and L. A. Moreno, University
of Zaragoza, Spain
3.1 Introduction ...................................................................... 44
3.2 Trends in childhood obesity ............................................. 46
3.3 Impact of childhood obesity on children’s health and
later life ............................................................................ 51
3.4 Implications of childhood obesity for the food industry,
healthcare professionals and policy makers ..................... 53
3.5 Future trends..................................................................... 56
3.6 References ........................................................................ 57
4 Diet, behaviour and cognition in children .............................. 62
D. Benton, University of Swansea, UK
4.1 Introduction ...................................................................... 62
4.2 Essential fatty acids in children’s diets ............................ 64
4.3 Vitamins and minerals in children’s diets ........................ 67
4.4 Behavioural problems in children resulting from diet ..... 70
4.5 The nature of meals and their impact on diet, behaviour
and cognition in children ................................................. 72
4.6 The impact of hydration on diet, behaviour and
cognition in children ........................................................ 74
4.7 Implications of trends in children’s diet for the food
industry, healthcare professionals and policy makers ...... 75
4.8 Future trends..................................................................... 76
4.9 Sources of further information and advice ...................... 77
4.10 References ........................................................................ 77
5 Food allergies and food intolerances in children ................... 82
H. Mackenzie and T. Dean, University of Portsmouth, UK
5.1 Introduction ...................................................................... 82
5.2 What are food allergies and intolerances? ....................... 82
5.3 Prevalence of food allergies and intolerances in
children ............................................................................. 84
5.4 Impact of food allergies and intolerances on children’s
health and quality of life .................................................. 84
5.5 Role of foods in the development and management of
allergies and intolerances ................................................. 86
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Contents vii
5.6 Implications of food allergies and intolerances in
children for the food industry, healthcare professionals
and policy makers ............................................................ 87
5.7 Future trends..................................................................... 92
5.8 Sources of further information and advice ...................... 93
5.9 References ........................................................................ 94
Part II Children’s food choices
6 Food promotion and food choice in children .......................... 101
E. J. Boyland and J. C. G. Halford, University of Liverpool,
UK
6.1 Introduction to food promotion aimed at children ........... 101
6.2 The extent and nature of food promotion to children ...... 102
6.3 The effects of food promotion to children ....................... 110
6.4 Implications for the food industry, healthcare
professionals and policy makers: regulation of food
marketing activity ............................................................. 118
6.5 Summary .......................................................................... 119
6.6 References ........................................................................ 119
7 Increasing children’s food choices: strategies based upon
research and practice ................................................................ 125
K. E. Williams, Penn State Hershey Medical Center, USA
7.1 Introduction ...................................................................... 125
7.2 The role of exposure in the development of taste
preferences in children ..................................................... 127
7.3 Modifying foods to improve their acceptance and
consumption by children .................................................. 130
7.4 Reinforcement-based interventions used for increasing
acceptance of novel foods by children ............................. 133
7.5 Family influences on children’s food choice ................... 135
7.6 Conclusion ........................................................................ 136
7.7 References ........................................................................ 137
8 School-based interventions to improve children’s food
choices: the Kid’s Choice Program ........................................ 140
H. M. Hendy, Penn State University, USA
8.1 Introduction ...................................................................... 140
8.2 School-based interventions to improve children’s food
choices: components suggested by theory and past
research............................................................................. 142
8.3 Focused review of school-based interventions to
improve children’s food choices: the Kid’s Choice
Program ........................................................................... 147
8.4 References ....................................................................... 155
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viii Contents
Part III Design of food and drink products for children
9 Consumer testing of food products using children ................ 163
R. Popper and J. J. Kroll, Peryam and Kroll Research
Corporation, USA
9.1 Introduction ...................................................................... 163
9.2 Sensory perception: sensitivity and perceived intensity .. 165
9.3 The origin of food preferences ......................................... 167
9.4 Difference between children and adults in food
preferences ....................................................................... 169
9.5 Research methods for consumer testing of food
products for children ........................................................ 171
9.6 Hedonic testing with children ......................................... 172
9.7 Use of intensity and just-about-right scales ..................... 180
9.8 Future trends..................................................................... 181
9.9 Sources of further information and advice ...................... 183
9.10 References ........................................................................ 184
10 Case studies of consumer testing of food products using
children ....................................................................................... 188
N. J. Patterson and C. J. M. Beeren, Leatherhead Food
Research, UK
10.1 Introduction ..................................................................... 188
10.2 Case study 1: consumer research under standardised
conditions ......................................................................... 194
10.3 Case study 2: consumer research using children at
school ............................................................................... 198
10.4 Conclusions ...................................................................... 202
10.5 References ........................................................................ 202
11 Working with children and adolescents for food product
development ............................................................................... 204
Bryan Urbick, Consumer Knowledge Centre Ltd., UK
11.1 Planning and creating for the future: why consumer
and industry demands will require us to unleash the
power of genuine consumer connectedness in new
product development ....................................................... 204
11.2 Setting the scene: understanding the importance of a
holistic approach to building brands and products,
particularly for young customers ..................................... 205
11.3 Ages and stages: the importance to new product
development for kids of understanding basic child
development. A brief review of key underlying drivers,
including neophobia, and how these can be best
utilized in connecting kids to the product development
process. ............................................................................. 207
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Contents ix
11.4 Implications for testing: some thoughts on taking
sensory evaluation and other aspects of product testing
to the next level with kids ................................................ 223
11.5 Sources of further information and advice ...................... 227
Index .................................................................................................... 229
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