Increasing fruit and vegetable consumption among kindergarten children: Developing taste awareness using the Sapere method

Sanne Sansolios, Mia Brandhøj, Bent Egberg Mikkelsen

Research output: Contribution to conference without publisher/journalPosterResearchpeer-review

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Abstract

Objectives:
The objective of the study was to test the Sapere-method as a method to develop taste awareness for fruits and vegetables among kindergarten aged children. The study aimed at linking consumption of F&V to knowledge and awareness of different senses such as taste and texture. It was also intended to increase the children’s courage to taste new types of F&V and consumption of F&V by putting taste into words through food exposure.

Methodology:
Results from the baseline study in the Periscope project on habitual dietary intake among 360 children, aged 3-6 years, in 14 different kindergartens showed limited variation in F&V intake. The Sapere-method was developed further and refine based on prior studies among 11-12 year old Swedish school children. A five day taste workshop in a selected kindergarten was developed and 12 children and two pedagogues participated. The workshop activities included specific tastings, sense-games and baking and the children were encouraged to share and talk about the different taste experiences, the children were supported to taste the disliked F & V again.

Results:
The children responded positively to the taste workshop. The children’s uncertainty of the connection between food and the singularly tastings in the beginning of the study were turned into awareness of different tastes in the food. Unfamiliar food were connected with familiar food through specific recognized tastes and thereby slowly accepted. Taste experiences were spontaneously put into words and shared among the children during the meals.

Conclusion:
The study suggest that by strengthening kindergarten pedagogues knowledge of the Sapere method, it is possible to increase children’s awareness of senses related to food, physically and verbally. The study suggests that this can be a way to reduce food neophobia and increase food courage. However controlled studies among kindergarten aged children are needed to verify the findings.
Original languageEnglish
Publication dateMay 2010
Number of pages1
Publication statusPublished - May 2010

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Vegetables
Fruit
Food
Education
Uncertainty
Meals

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title = "Increasing fruit and vegetable consumption among kindergarten children: Developing taste awareness using the Sapere method",
abstract = "Objectives:The objective of the study was to test the Sapere-method as a method to develop taste awareness for fruits and vegetables among kindergarten aged children. The study aimed at linking consumption of F&V to knowledge and awareness of different senses such as taste and texture. It was also intended to increase the children’s courage to taste new types of F&V and consumption of F&V by putting taste into words through food exposure. Methodology:Results from the baseline study in the Periscope project on habitual dietary intake among 360 children, aged 3-6 years, in 14 different kindergartens showed limited variation in F&V intake. The Sapere-method was developed further and refine based on prior studies among 11-12 year old Swedish school children. A five day taste workshop in a selected kindergarten was developed and 12 children and two pedagogues participated. The workshop activities included specific tastings, sense-games and baking and the children were encouraged to share and talk about the different taste experiences, the children were supported to taste the disliked F & V again. Results:The children responded positively to the taste workshop. The children’s uncertainty of the connection between food and the singularly tastings in the beginning of the study were turned into awareness of different tastes in the food. Unfamiliar food were connected with familiar food through specific recognized tastes and thereby slowly accepted. Taste experiences were spontaneously put into words and shared among the children during the meals. Conclusion:The study suggest that by strengthening kindergarten pedagogues knowledge of the Sapere method, it is possible to increase children’s awareness of senses related to food, physically and verbally. The study suggests that this can be a way to reduce food neophobia and increase food courage. However controlled studies among kindergarten aged children are needed to verify the findings.",
author = "Sanne Sansolios and Mia Brandh{\o}j and Mikkelsen, {Bent Egberg}",
year = "2010",
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Increasing fruit and vegetable consumption among kindergarten children : Developing taste awareness using the Sapere method. / Sansolios, Sanne; Brandhøj, Mia; Mikkelsen, Bent Egberg.

2010.

Research output: Contribution to conference without publisher/journalPosterResearchpeer-review

TY - CONF

T1 - Increasing fruit and vegetable consumption among kindergarten children

T2 - Developing taste awareness using the Sapere method

AU - Sansolios, Sanne

AU - Brandhøj, Mia

AU - Mikkelsen, Bent Egberg

PY - 2010/5

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N2 - Objectives:The objective of the study was to test the Sapere-method as a method to develop taste awareness for fruits and vegetables among kindergarten aged children. The study aimed at linking consumption of F&V to knowledge and awareness of different senses such as taste and texture. It was also intended to increase the children’s courage to taste new types of F&V and consumption of F&V by putting taste into words through food exposure. Methodology:Results from the baseline study in the Periscope project on habitual dietary intake among 360 children, aged 3-6 years, in 14 different kindergartens showed limited variation in F&V intake. The Sapere-method was developed further and refine based on prior studies among 11-12 year old Swedish school children. A five day taste workshop in a selected kindergarten was developed and 12 children and two pedagogues participated. The workshop activities included specific tastings, sense-games and baking and the children were encouraged to share and talk about the different taste experiences, the children were supported to taste the disliked F & V again. Results:The children responded positively to the taste workshop. The children’s uncertainty of the connection between food and the singularly tastings in the beginning of the study were turned into awareness of different tastes in the food. Unfamiliar food were connected with familiar food through specific recognized tastes and thereby slowly accepted. Taste experiences were spontaneously put into words and shared among the children during the meals. Conclusion:The study suggest that by strengthening kindergarten pedagogues knowledge of the Sapere method, it is possible to increase children’s awareness of senses related to food, physically and verbally. The study suggests that this can be a way to reduce food neophobia and increase food courage. However controlled studies among kindergarten aged children are needed to verify the findings.

AB - Objectives:The objective of the study was to test the Sapere-method as a method to develop taste awareness for fruits and vegetables among kindergarten aged children. The study aimed at linking consumption of F&V to knowledge and awareness of different senses such as taste and texture. It was also intended to increase the children’s courage to taste new types of F&V and consumption of F&V by putting taste into words through food exposure. Methodology:Results from the baseline study in the Periscope project on habitual dietary intake among 360 children, aged 3-6 years, in 14 different kindergartens showed limited variation in F&V intake. The Sapere-method was developed further and refine based on prior studies among 11-12 year old Swedish school children. A five day taste workshop in a selected kindergarten was developed and 12 children and two pedagogues participated. The workshop activities included specific tastings, sense-games and baking and the children were encouraged to share and talk about the different taste experiences, the children were supported to taste the disliked F & V again. Results:The children responded positively to the taste workshop. The children’s uncertainty of the connection between food and the singularly tastings in the beginning of the study were turned into awareness of different tastes in the food. Unfamiliar food were connected with familiar food through specific recognized tastes and thereby slowly accepted. Taste experiences were spontaneously put into words and shared among the children during the meals. Conclusion:The study suggest that by strengthening kindergarten pedagogues knowledge of the Sapere method, it is possible to increase children’s awareness of senses related to food, physically and verbally. The study suggests that this can be a way to reduce food neophobia and increase food courage. However controlled studies among kindergarten aged children are needed to verify the findings.

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