Nurturing a Healthy Generation of Children: Research Gaps and Opportunities

Description

Nutrition during infancy and childhood is the basis of an individual’s health in later life. It plays an important role in metabolic programming, physiological growth, and cognition. Diet and eating behavior can provide important insights as food choices and dietary habits go hand in hand with nutrition. This book highlights the importance of childhood diets, eating behaviors, and their potential impacts on development and health. The first part examines the development of taste in infants: It shows how taste preferences are shaped in utero and throughout weaning, and how they guide the individual’s later food choices. The second part focuses on what children really eat in different parts of the world. FITS (Feeding Infants and Toddlers Study) and KNHS (Kids Nutrition and Health Study) provide a glimpse into the diets of children around the world, identifying nutrition gaps and potential areas for intervention. The last part deals with breakfast and its significance as the most important meal of the day. The insights presented in this book provide valuable information for policy makers, researchers, and health care professionals.

Informations

• Publié par: S. Karger AG
• Date de parution: 13 mars 2019
• Nombre de lectures: 0
• EAN13: 9783318064032
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

Nurturing a Healthy Generation of Children: Research Gaps and Opportunities
Nestlé Nutrition Institute Workshop Series
Vol. 91
 
Nurturing a Healthy Generation of Children: Research Gaps and Opportunities
Editors
Christiani J. Henry Singapore
Theresa A. Nicklas Houston, TX
Sophie Nicklaus Dijon
© 2019 Nestlé Nutrition Institute, Switzerland CH 1814 La Tour-de-Peilz S. Karger AG, P.O. Box, CH–4009 Basel (Switzerland) www.karger.com
Library of Congress Cataloging-in-Publication Data
Names: Nestlé Nutrition Workshop (91st : 2018 : Manila, Philippines), author. | Henry, Christiani J., editor. | Nicklas, Theresa A., editor. | Nicklaus, Sophie., editor. | Nestlé Nutrition Institute.
Title: Nurturing a healthy generation of children : research gaps and opportunities / editors, Christiani J. Henry, Theresa A. Nicklas, Sophie Nicklaus.
Description: Basel (Switzerland); New York : Karger ; Switzerland Nestlé Nutrition Institute, [2019] | Series: Nestlé Nutrition Institute workshop series, ISSN 1664-2147 ; vol. 91 | Includes bibliographical references and index.
Identifiers: LCCN 2019001862 (print) | LCCN 2019003100 (ebook) | ISBN 9783318064032 (eBook) | ISBN 9783318064025 (hard cover : alk. paper)
Subjects: | MESH: Child Nutritional Physiological Phenomena | Health Behavior | Health Promotion | Child | Congress
Classification: LCC RA427.8 (ebook) | LCC RA427.8 (print) | NLM WS 130 | DDC 362.1--dc23
LC record available at https://lccn.loc.gov/2019001862
The material contained in this volume was submitted as previously unpublished material, except in the instances in which credit has been given to the source from which some of the illustrative material was derived.
Great care has been taken to maintain the accuracy of the information contained in the volume. However, neither Nestlé Nutrition Institute nor S. Karger AG can be held responsible for errors or for any consequences arising from the use of the information contained herein. © 2019 Nestlé Nutrition Institute (Switzerland) and S. Karger AG, Basel (Switzerland). All rights reserved. This book is protected by copyright. No part of it may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, or recording, or otherwise, without the written permission of the publisher.
Printed on acid-free and non-aging paper (ISO 9706) ISBN 978–3–318–06402–5 e-ISBN 978–3–318–06403–2 ISSN 1664–2147 e-ISSN 1664–2155
 
Contents
Preface
Foreword
Contributors
Early Eating Behavior and Taste Development Influence in Children
Early Development of Taste and Flavor Preferences and Consequences on Eating Behavior
Nicklaus, S.; Schwartz, C.; Monnery-Patris, S.; Issanchou, S. (France)
Early Development of Food Preferences and Healthy Eating Habits in Infants and Young Children
Maier-Nöth, A. (Switzerland)
Effect of Parental Feeding Practices (i.e., Responsive Feeding) on Children’s Eating Behavior
Mallan, K.; Miller, N. (Australia)
Parental Feeding Practices and Associations with Children’s Food Acceptance and Picky Eating
Fries, L.R.; van der Horst, K. (Switzerland)
Summary on Early Eating Behavior and Taste Development Influence in Children
Nicklaus, S. (France)
What Children Eat
What Children Eat in Developing Countries: Diet in the Etiology of Undernutrition?
Henry, C.J. (Singapore)
Children’s Eating Behaviors and Energy Intake: Overlapping Influences and Opportunities for Intervention
Forde, C.G.; Fogel, A.; McCrickerd, K. (Singapore)
FITS and KNHS Overview: Methodological Challenges in Dietary Intake Data Collection among Infants, Toddlers, and Children in Selected Countries
Eldridge, A.L. (Switzerland)
Kids Nutrition and Health Study in China
Wang, D. (Switzerland)
Feeding Patterns of Infants and Toddlers: The Mexico Case Study
Villalpando-Carrión, S. (Mexico); Eldridge, A.L. (Switzerland)
The 2016 Feeding Infants and Toddlers Study (FITS): Dietary Intakes and Practices of Children in the United States from Birth to 48 Months
Bailey, R.L.; Jun, S. (USA); Eldridge, A.L. (Switzerland)
Usual Energy and Nutrient Intakes and Food Sources of Filipino Children Aged 6–12 Years from the 2013 National Nutrition Survey
Angeles-Agdeppa, I. (Philippines); Dinney, L. (Switzerland); Capanzana, M.V. (Philippines)
Food and Nutrition in Malaysian Children
Karim, N.A.; Abdul Razak, N. (Malaysia)
Summary on What Children Eat
Henry, C.J. (Singapore)
Importance of Breakfast for Children’s Health and Development
Breakfast: Shaping Guidelines for Food and Nutrient Patterns
Gibney, M.J.; Uzhova, I. (Ireland)
The Importance of Dietary Protein at Breakfast in Childhood
Karagounis, L.G. (Switzerland)
Breakfast Consumption versus Breakfast Skipping: The Effect on Nutrient Intake, Weight, and Cognition
O’Neil, C.E.; Nicklas, T.A. (USA)
Breakfast, Glycemic Index, and Cognitive Function in School Children: Evidence, Methods, and Mechanisms
Sünram-Lea, S.I. (UK)
Summary on Importance of Breakfast for Children’s Health and Development
Nicklas, T.A. (USA)
Subject Index
For more information on related publications, please consult the NNI website: www.nestlenutrition-institute.org
 
Preface
Optimal growth is a central theme in human nutrition. Growth is a proxy indicator of health and well-being. Adequate food intake is crucial for growth. Nurturing a healthy generation of children is a social imperative. This formed the title of the workshop. Much remains to be learned on the factors that limit and enhance food intake in children. Hence, the workshop focused on research gaps and opportunities. The workshop covered 3 sessions that involved an excellent array of presentations. The first session was entitled “Early Eating Behavior and Taste Development Influence in Children.”
According to the World Health Organization (WHO), the global number of children aged from 0 to 5 years with overweight or obesity has increased from 32 million in 1990 to 41 million in 2016. This trend concerns most countries around the globe, although we may see obesity rates stabilizing in some countries, such as in northwestern Europe [NCD Risk Factor Collaboration: Lancet 2017; 390: 2627–2642]. Obesity is associated with comorbidities, placing children at a greater risk of developing type 2 diabetes, cardiovascular disease, and even psychological disorders such as low self-esteem. In this context, the WHO has developed a framework to prioritize 6 actions that could help put an end to childhood obesity [Commission on Ending Childhood Obesity: Report of the Commission on Ending Childhood Obesity, 2016]. The importance of nutrition for children is present in 3 of these actions, which relate to the content of this workshop: (1) the promotion of healthy food intake, (2) early childhood diet and physical activity, and (3) health, nutrition, and physical activity for schoolage children. In this context, it is more topical than ever to ensure children receive the best nutrition from the start of life, and even before, and develop healthy eating habits which could be maintained throughout life. In relation to these issues, in the first session of the workshop entitled Nurturing a Healthy Generation of Children: Research Gaps and Opportunities , the development of eating behaviors in the early years of life has been addressed from the very early months of postnatal life according to several themes related to modifiable factors: the role of sensory inputs, the role of dietary experience, and the effect of parental feeding practices.
Sophie Nicklaus et al. focused on the development of taste and flavor preferences and its consequences on children’s eating behaviors. After birth, when foods are orally exposed, infants discover the intrinsic properties of foods, with a variety of tastes, flavors, textures, as well as energy densities. Here, the focus was on deciphering the involvement of taste and olfaction in the early establishment of eating behavior based on data collected in the OPALINE birth cohort (Observatory of Food Preferences in Infants and Children), which was followed up in the area of Dijon (France). Taste and flavor preferences were studied in those children in relation to food acceptance over the first 2 years of life. The data show that both taste and flavor preferences evolve during this period: for instance, saltiness acceptance increased sharply between 3 and 12 months, while rejection of unpleasant food odors developed between 8 and 22 months. At the beginning of the complementary feeding period, a higher preference for some basic tastes (sweet, sour, and umami tastes) was associated with a higher acceptance of foods with similar tastes (sweet, sour, and umami, respectively); and, similarly, rejection of the odor of trimethylamine and dimethyl disulfide were related to the rejection of fish and sulfurous cheeses, respectively. Further in development, at 20 months, food neophobia was associated with flavor differential reactivity (within-subject variability across flavors) but not to taste differential reactivity (within-subject variability across tastes), underlying the importance of olfaction in the development of neophobic reactions. Altogether, these data highlighted the sensitivity of infants and toddlers to the sensory inputs from foods, which also contribute to the pleasure of eating.
Andrea Maier-Nöth highlighted some mechanisms by which infants and toddlers learn to like vegetables, which is a critical issue given that