HAL Id: hal-01539461 https://hal.archives-ouvertes.fr/hal-01539461 Submitted on 6 Jun 2020 HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License Mise en place des habitudes alimentaires chez l’enfant : d’OPALINE à HABEAT Sophie Nicklaus To cite this version: Sophie Nicklaus. Mise en place des habitudes alimentaires chez l’enfant: d’OPALINE à HABEAT. Séminaire Qualiment, Jun 2012, Dijon, France. 25 diapositives. hal-01539461
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HAL Id: hal-01539461https://hal.archives-ouvertes.fr/hal-01539461
Submitted on 6 Jun 2020
HAL is a multi-disciplinary open accessarchive for the deposit and dissemination of sci-entific research documents, whether they are pub-lished or not. The documents may come fromteaching and research institutions in France orabroad, or from public or private research centers.
L’archive ouverte pluridisciplinaire HAL, estdestinée au dépôt et à la diffusion de documentsscientifiques de niveau recherche, publiés ou non,émanant des établissements d’enseignement et derecherche français ou étrangers, des laboratoirespublics ou privés.
Distributed under a Creative Commons Attribution| 4.0 International License
Mise en place des habitudes alimentaires chez l’enfant :d’OPALINE à HABEAT
Sophie Nicklaus
To cite this version:Sophie Nicklaus. Mise en place des habitudes alimentaires chez l’enfant : d’OPALINE à HABEAT.Séminaire Qualiment, Jun 2012, Dijon, France. 25 diapositives. �hal-01539461�
Financement: INRA‐INSERM, ANR PNRA, IFR92, Conseil Régional de Bourgogne, Blédina, CEDUS, Nestlé Research Center, Fondation Valrhôna pour le goût, Symrise, SenobleLabellisation par VITAGORA
Salt appears to be a morecritical ingredient in drivingtoddlers’ food intake in thecourse of a meal, compared tofat and sugar
1/ Effect on preference and intake
2‐3 y.
Preference Intake
…….
……+
……+
2‐3 y.18‐25 y.
2‐3 y.8‐11 y.
Age
+ / =
++
= / ‐=
Fat level Absence of fat did not prevent children from eating; Fat level largely impacts energy density, which is taken into account to modulate energy intake
2/ Effect on the regulation of intake
Salt level Slightly efficient as an unconditioned stimulus
Sugar level
Fat level
Positive role on flavor‐preference learning (Kern et al., 1993)
Positive role on learning (Havermans & Jansen, 2007; Capaldi &
Privitera, 2008)
3/ Effect on food acceptance learning
2‐3 y.
2‐3 y.
Thèse Sofia Bouhlal, 2011
18
Weight intake (g) Energy intake (kcal)
Bouhlal et al., in rev
‐26%‐46%
LipidesetconsommationalimentaireEnfants de 2‐3 ans, consommation ad lib au goûter en crèche, cross‐overAdultes de 19‐25 ans, consommation ad lib au goûter au laboratoire, cross‐over
HabEat
The HabEat project
Determining factors and critical periods in food
Habit formation and breaking in Early childhood:a multidisciplinary approach
Coordination: Dr Sylvie IssanchouINRA (Institut National de la Recherche Agronomique)
LeprojetHabEat /FP7
HabEat
Aims
• Understand better• how eating habits are formed• how eating habits can also be changedin infants and young children (< 6 years)
• Identify critical periods• Identify critical factors• Explore key learning mechanisms• Explore new strategies for breaking habits
• HabEat brings together 11 partners from 6 European countries
• Started January 2010 ; will end on December 2013
HabEat
Leader:Univ of Leeds
Structure of the HabEat project
WP1:Identification of
critical periods and critical factors
WP2:Exploring key learning
mechanisms and individual variations
WP3:Exploring new strategies for
breaking habits
WP4:Recommandations,
guidelines and communication
WP5: Management
Experimental work in natural situations
Development of new tools that could be used in large scale studies
Leader: INSERM
ALSPAC, Univ of BristolGeneration XXI, Univ of Porto