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Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)
University of Milan.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.ORCID iD: 0000-0002-3203-792x
NOFIMA.
Turku university.
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2020 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 80, article id 103828Article in journal (Refereed) Published
Abstract [en]

Texture has an important role in children’s acceptance and rejection of food. However, little is known about individual differences in texture preference. The aim of this study was to develop and validate a child-friendly tool to explore individual differences in texture preferences in school-aged children from six European countries (Austria, Finland, Italy, Spain, Sweden and United Kingdom). Six hundred and ten children aged 9–12 years and their parents participated in a cross-sectional study. Children completed the Child Food Texture Preference Questionnaire (CFTPQ) and a Food Neophobia Scale (FNS). The CFTPQ consisted in asking children to choose the preferred item within 17 pairs of pictures of food varying in texture (hard vs. soft or smooth vs. lumpy). Children also evaluated all food items for familiarity. Parents completed the CFTPQ regarding their preferred items, a food frequency questionnaire for their child, and provided background information. For a subset of children, a re-test was done for the CFTPQ and FNS to assess reliability. The results showed that the tool was child-friendly, had high test-retest reliability, and identified country-related differences as well as segments of children with different texture preferences (hard- vs. soft-likers). These segments differed in consumption frequency of healthy foods, and in food neophobia.

Place, publisher, year, edition, pages
2020. Vol. 80, article id 103828
Keywords [en]
Young consumer, Cross-cultural, Food neophobia, Food preferences, Texture-liker status
National Category
Other Health Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-398594DOI: 10.1016/j.foodqual.2019.103828ISI: 000500389600001OAI: oai:DiVA.org:uu-398594DiVA, id: diva2:1376086
Funder
Academy of Finland, M5309408The Research Council of Norway, 233831/E50Available from: 2019-12-07 Created: 2019-12-07 Last updated: 2020-01-03Bibliographically approved

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Sandvik, Pernilla
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