Meals can be a recipe for distress when children find recognising feelings of hunger and thirst, completing tasks, processing sensory input or social interactions challenging.
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As kids, we’re naturally more likely to enjoy sweet and salty tastes and reject bitterness. But that changes as we grow older.
A quick energy source or a temporary relief from discomfort? Here’s what drives our food preferences when we’re sick.
Research is clear that what we eat can drive our test preferences as early as 2 years of age.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
Principais colaboradores
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Research Group Leader and Food R&D policy leader, CSIRO
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Associate Professor of Molecular, Cellular, and Developmental Biology, University of Michigan
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PhD student in Biomedical sciences, Université du Québec à Trois-Rivières (UQTR)
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Assistant Professor, Faculty of Health Sciences and Medicine, Bond University
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Principal Researcher, Public Health & Wellbeing Group, CSIRO
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Senior Research Scientist, Human Health, CSIRO
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Research Fellow in Nutrition & Dietetics, The University of Queensland
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Research Fellow with the Grow&Go Toolbox, The University of Queensland
