The potential problem of picky eating
A pilot study among university students of food and nutrition
Bibliographic Data
| ID | 21295345 |
|---|---|
| Authors | So-young Kim (0000-0002-5361-9291, Soonchunhyang University), Eunju Lee (0000-0002-5501-670X, Seoul National University of Education) |
| Year | 2020 |
| Volume | 122 |
| Issue | 9 |
| Pages | 2841-2849 |
| Publication date | 2020-05-05 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-09-2019-0713 |
| OpenAlex | W3022950603 |
| Language | EN |
| Citations received | 1 |
| References cited | 22 |
Purpose This pilot study is aimed to explore the potential problem of picky eating (PE) among university students majoring in food and nutrition as prospective nutrition professionals. Design/methodology/approach The current pilot study included a total of 87 South Korean students majoring in food and nutrition. The self-designed Food Bridge program was applied to identify the underlying causes of PE and examine the possibility of overcoming it. The program included planning and practicing stepwise exposures to target foods that were the subject of PE. Descriptive statistics were calculated, and distributive differences between the success and failure groups in the program were analyzed using a chi-squared test. Findings Vegetables were the most commonly disliked foods (74.7%). About 46% of all students mentioned negative experiences as a reason for food dislikes. Almost half (45%) of these negative experiences were due to external coercion: forced eating (30.0%) and vomiting after forced eating (15.0%). About 66% of the students achieved relatively positive results in overcoming PE. The proportion of failures tended to be higher when the reasons for food dislike included negative experiences. Originality/value As the current study implied, students majoring in food and nutrition can be subject to PE. Despite study limitations, this study is meaningful in that it raises concerns over the potential problem of PE and its treatment among prospective nutrition professionals. This study is also expected to serve as a basis for further research on adult PE
Originality · Test (biology) · Culinary Culture and Tourism · Eating Disorders and Behaviors · Medicine · Olfactory and Sensory Function Studies · Psychology · Social Psychology
Development of Food Preferences
Food Likes and Dislikes
Early Influences on the Development of Food Preferences
Effectiveness of interventions targeting physical activity, nutrition and healthy weight for university and college students
Food neophobia and ‘picky/fussy’ eating in children
Picky/fussy eating in children
You Will Eat All of That!”
School-based intervention with children. Peer-modeling, reward and repeated exposure reduce food neophobia and increase liking of fruits and vegetables
Overcoming picky eating. Eating enjoyment as a central aspect of children’s eating behaviors
Food rejections in children
A prospective study of food variety seeking in childhood, adolescence and early adult life
| Citations per year | 0.33 |
|---|---|
| Citation span | 2023 - 2023 (1) |
| Highly cited | No |