Developing Children’s Food Products

Dr David Kilcast is a consultant in Sensory Quality. Dr Fiona Angus works for Leatherhead Food Research, a highly regarded independent global provider of food information and research.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Pre-adult nutrition and health

Chapter 1: Children’s dietary needs: nutrients, interactions and their role in health

Abstract:

1.1 Introduction

1.2 Children’s basic nutrient requirements: an overview of macro- and micronutrients

1.3 Determinants of adequate nutrient intake in children

1.31 Growth and development

1.4 Developmental considerations in children’s dietary needs

1.5 Children’s dietary quality and its impact on well-being

1.6 Implications of children’s nutrient requirements for the food industry, healthcare professionals and policy makers

1.7 Future trends

Chapter 2: Fluids and children’s health

Abstract:

2.1 Introduction

2.2 Typical beverage intake in children: data and trends from Germany

2.3 Implications of typical beverage intake in children for food industry, healthcare professionals and policy makers

2.4 Future trends

Chapter 3: Childhood obesity: the contribution of diet

Abstract:

3.1 Introduction

3.2 Trends in childhood obesity

3.3 Impact of childhood obesity on children’s health and later life

3.4 Implications of childhood obesity for the food industry, healthcare professionals and policy makers

3.5 Future trends

Chapter 4: Diet, behaviour and cognition in children

Abstract:

4.1 Introduction

4.2 Essential fatty acids in children’s diets

4.3 Vitamins and minerals in children’s diets

4.4 Behavioural problems in children resulting from diet

4.5 The nature of meals and their impact on diet, behaviour and cognition in children

4.6 The impact of hydration on diet, behaviour and cognition in children

4.7 Implications of trends in children’s diet for the food industry, heathcare professionals and policy makers

4.8 Future trends

Chapter 5: Food allergies and food intolerances in children

Abstract:

5.1 Introduction

5.2 What are food allergies and intolerances?

5.3 Prevalence of food allergies and intolerances in children

5.4 Impact of food allergies and intolerances on children’s health and quality of life

5.5 Role of foods in the development and management of allergies and intolerances

5.6 Implications of food allergies and intolerances in children for the food industry, healthcare professionals and policy makers

5.7 Future trends

5.8 Sources of further information and advice

Part II: Children’s food choices

Chapter 6: Food promotion and food choice in children

Abstract:

6.1 Introduction to food promotion aimed at children

6.2 The extent and nature of food promotion to children

6.3 The effects of food promotion to children

6.4 Implications for the food industry, healthcare professionals and policy makers: regulation of food marketing activity

6.5 Summary

Chapter 7: Increasing children’s food choices: strategies based upon research and practice

Abstract:

7.1 Introduction

7.2 The role of exposure in the development of taste preferences in children

7.3 Modifying foods to improve their acceptance and consumption by children

7.4 Reinforcement-based interventions used for increasing acceptance of novel foods by children

7.5 Family influences on children’s food choice

7.6 Conclusion

Chapter 8: School-based interventions to improve children’s food choices: the Kid’s choice program

Abstract:

8.1 Introduction

8.2 School-based interventions to improve children’s food choices: components suggested by theory and past research

8.3 Focused review of school-based interventions to improve children’s food choices: the Kid’s choice program

Part III: Design of food and drink products for children

Chapter 9: Consumer testing of food products using children

Abstract:

9.1 Introduction

9.2 Sensory perception: sensitivity and perceived intensity

9.3 The origin of food preferences

9.4 Difference between children and adults in food preferences

9.5 Research methods for consumer testing of food products for children

9.6 Hedonic testing with children

9.7 Use of intensity and just-about-right scales

9.8 Future trends

Chapter 10: Case studies of consumer testing of food products using children

Abstract:

10.1 Introduction

10.2 Case study 1: consumer research under standardised conditions

10.3 Case study 2: consumer research using children at school

10.4 Conclusions

Chapter 11: Working with children and adolescents for food product development

Abstract:

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

11.2 Setting the scene: understanding the importance of a holistic approach to building brands and products, particularly for young customers

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

11.4 Implications for testing: some thoughts on taking sensory evaluation and other aspects of product testing to the next level with kids

Index