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

Developing children\'s food products (2011)\r......Page 1
ISSN: 2042-8049......Page 5
Woodhead Publishing Series in Food Science, Technology and Nutrition - Volume 204......Page 4
--> Contents......Page 6
Contributor contact details......Page 12
Preface......Page 26
1.1 Introduction......Page 28
1.2.1 Macronutrients: protein, carbohydrates and fats......Page 29
1.2.2 Micronutrients: water, vitamins and minerals......Page 32
1.3 Determinants of adequate nutrient intake in children......Page 34
1.3.2 Absence of illness......Page 35
1.4.2 School-age children......Page 36
1.5.1 Macronutrient deficiencies......Page 38
1.5.2 Micronutrient deficiencies......Page 40
1.5.3 Childhood hypertension......Page 42
1.6 Implications of children’s nutrient requirements for the food industry, healthcare professionals and policy makers......Page 43
1.7 Future trends......Page 45
1.8 Sources of further information and advice......Page 46
1.9 References......Page 47
2.1 Introduction......Page 51
2.1.1 Physiological water requirements......Page 52
2.1.2 Water as a beverage......Page 53
2.1.3 Sugar-containing beverages......Page 55
2.1.4 Milk......Page 57
2.2 Typical beverage intake in children: data and trends from Germany......Page 58
2.2.2 Sugar-containing beverages......Page 59
2.2.4 Other beverages......Page 60
2.3.3 Fruit juices......Page 61
2.4.1 Declaration of energy, nutrients, and portion sizes......Page 62
2.5 Sources of further information and advice......Page 63
2.6 References......Page 64
3.1 Introduction......Page 69
3.2.2 Trends on children and adolescent obesity prevalence......Page 71
3.2.3 Main determinants of childhood obesity increasing prevalence......Page 72
3.3.1 Short- and long-term health problems due to obesity......Page 76
3.3.2 Fat distribution and metabolic risk......Page 77
3.4.1 TV food advertising for children......Page 78
3.4.3 Fun food, fast-food restaurants, snacks, sodas and sweet beverages......Page 79
3.4.4 Healthcare programs against childhood obesity: diet and physical activity......Page 80
3.5 Future trends......Page 81
3.6 References......Page 82
4.1 Introduction......Page 87
4.2.1 Long chain poly-unsaturated fatty acids and cognitive development......Page 89
4.3.2 Iron......Page 92
4.3.4 Folic acid and vitamin B12......Page 93
4.3.5 Multi-vitamins and minerals......Page 94
4.4.1 Sucrose......Page 95
4.4.2 Additives......Page 96
4.5 The nature of meals and their impact on diet, behaviour and cognition in children......Page 97
4.6 The impact of hydration on diet, behaviour and cognition in children......Page 99
4.7 Implications of trends in children’s diet for the food industry, heathcare professionals and policy makers......Page 100
4.8 Future trends......Page 101
4.10 References......Page 102
5.2 What are food allergies and intolerances?......Page 107
5.4 Impact of food allergies and intolerances on children’s health and quality of life......Page 109
5.5.2 Dietary management of food allergies and intolerances......Page 111
5.6 Implications of food allergies and intolerances in children for the food industry, healthcare professionals and policy makers......Page 112
5.6.2 Labelling......Page 113
5.7.1 Changes in prevalence rates......Page 117
5.8 Sources of further information and advice......Page 118
5.9 References......Page 119
6.1 Introduction to food promotion aimed at children......Page 124
6.2.1 Television food advertising......Page 125
6.2.2 Internet food advertising and ‘advergaming’......Page 128
6.2.3 Food promotion through other media......Page 130
6.2.4 Advertising techniques......Page 131
6.3 The effects of food promotion to children......Page 133
6.3.2 Effects on brand preference......Page 134
6.3.3 Effects on food intake......Page 135
6.3.4 Effects on purchase requests/behaviour......Page 136
6.3.5 Advertising recall and recognition......Page 138
6.3.6 Individual differences in food advertising response......Page 139
6.4.2 Non-broadcast advertising regulation......Page 141
6.6 References......Page 142
7.1 Introduction......Page 148
7.2.1 A review of the literature......Page 150
7.2.2 Rationale for using taste exposure......Page 152
7.3.1 A review of the literature......Page 153
7.3.2 Possible applications of modifying foods......Page 155
7.4.1 A review of the literature......Page 156
7.4.2 Applications of reinforcement-based interventions......Page 157
7.5.1 A review of the literature......Page 158
7.6 Conclusion......Page 159
7.7 References......Page 160
8.1.1 The problem of overeating and fussy-eating patterns in children......Page 163
8.2.2 Repeated taste exposure......Page 165
8.2.3 Availability of food choices......Page 166
8.2.4 Offers of reinforcement for eating......Page 167
8.2.6 Support from school staff and parents......Page 168
8.2.7 Multi-component school programs available......Page 169
8.3.2 Simple school procedures of the Kid’s Choice Program......Page 170
8.3.3 Effectiveness and acceptability of the Kid’s Choice Program......Page 171
8.3.4 Materials and costs for the Kid’s Choice Program......Page 176
8.3.5 Future applications of the Kid’s Choice Program......Page 177
8.4 References......Page 178
9.1 Introduction......Page 184
9.2 Sensory perception: sensitivity and perceived intensity......Page 186
9.3 The origin of food preferences......Page 188
9.4 Difference between children and adults in food preferences......Page 190
9.5 Research methods for consumer testing of food products for children......Page 192
9.6.1 Hedonic scales......Page 193
9.6.2 Hedonic scale structure......Page 196
9.6.3 Hedonic testing with pre-school-age children......Page 199
9.7 Use of intensity and just-about-right scales......Page 201
9.8 Future trends......Page 202
9.9 Sources of further information and advice......Page 204
9.10 References......Page 205
10.1 Introduction......Page 209
10.1.1 Market Research Society (MRS) guidelines for testing with children......Page 210
10.1.2 Studies with children......Page 211
10.2.1 Method and scope of the research......Page 215
10.2.2 Results......Page 218
10.3.1 Method and scope of the research......Page 219
10.3.3 Results – children profiling test......Page 222
10.5 References......Page 223
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......Page 225
11.2.1 The holistic view......Page 226
11.2.3 Innovation for young people......Page 227
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......Page 228
11.3.1 A brief overview of child development, with focus on understanding how children, tweens and teens react to and interact with their food and beverages......Page 229
11.3.3 Age bands......Page 232
11.3.4 Girls and boys are different......Page 237
11.3.5 Some important key drivers of children, tweens and teens......Page 239
11.4.1 As you are working through the new product development process, remember some important dos and don’ts......Page 244
11.4.2 Increase time spent with the same group......Page 245
11.4.5 Do not just talk and ask questions; include activities......Page 246
11.4.9 Recognize that kids in different cultures are still kids......Page 247
11.5 Sources of further information and advice......Page 248
Index......Page 250