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Grundsmaksperception hos 4-6-åriga förskolebarn: Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar.
Kristianstad University, School of Education and Environment.
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Basic taste perception in 4-6-year old pre-school children. : Ability to identify basic tastes in foods before and after training with basic taste solutions. (English)
Abstract [sv]

Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)smaker, provsmakning av tio olika livsmedel med fortsatt samtal om vad dessa smakade. Tredje momentet var träning med grundsmaklösningar där barnen fick öva på att känna igen sött, surt, salt, bittert och umami. Sista momentet var ett grundsmaktest där barnen fick svara vilka grundsmaker de kunde identifiera i varje livsmedel. Resultaten visade på en signifikant skillnad förmåga att uppfatta salt jämfört med övriga grundsmaker, samt en markant ökad förmåga att både identifiera och verbalisera samtliga grundsmaker i livsmedel efter grundsmakträning. Från att ha benämnt ”gott” och ”äckligt” som smaker kunde barnen efter träning i större utsträckning sätta ord på och identifiera flera olika grundsmaker i livsmedlen de smakade. En kort grundsmakträning är en enkel metod som kan bidra till att få små barn att inta ett positivt, nyfiket förhållningssätt till nya smaker och mat i allmänhet. 

Abstract [en]

Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general. 

Place, publisher, year, edition, pages
2015. , 34 p.
Keyword [en]
Basic taste perception, pre-school children, basic tastes, taste sensitivity, food, taste identification
Keyword [sv]
Grundsmakperception, förskolebarn, grundsmaker, smaksensitivitet, livsmedel, smakidentifikation
National Category
Food Science Physiology
Identifiers
URN: urn:nbn:se:hkr:diva-13994OAI: oai:DiVA.org:hkr-13994DiVA: diva2:816691
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
Available from: 2015-06-16 Created: 2015-06-03 Last updated: 2015-06-16Bibliographically approved

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  • apa
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