Children’s Food Tastes
Have you ever wondered why children hate broccoli and yet never reject a sweet? If your answer is that it depends solely on genetics, you are wrong. It is an idea that has been around for a long time but, after much research, it has been seen that food tastes are learned. Do you want to know how it is produced? Find out below.
How do food tastes develop?
First of all, you should know that the taste buds develop at 7-8 weeks of gestation. Therefore, everything begins in the womb. During this period, the baby develops thanks to the nutrients that reach it through the umbilical cord and the amniotic fluid. These nutrients come from the mother’s diet.
Later, when we receive breastfeeding, we also perceive the flavors of what our mother eats. In this way, the palate gets used to it, making us tend to prefer foods with a similar taste when introducing the food. In addition, repeated exposure, the social environment and the emotions associated with eating also influence. Even the culture is also decisive.
Influence of the type of breastfeeding on food tastes
Although the benefits of breastfeeding are greater compared to artificial breastfeeding, it is not always possible to do or maintain it until at least 6 months. Clinical studies show greater variability in the acceptance of flavors and ease of trying new foods if you are maternal. Even the diet is usually healthier, as long as the mother also follows it.
Perception of salty
It develops at 4 months of age innately. Generally, from the age of 2, they have a greater desire for this type of food compared to adults. There is even a relationship between low birth weight and the consumption of salty foods. But, like all food tastes, it can educate the palate.
Nobody becomes bitter by a candy!
Rarely will a child turn it down, unless little is offered. This flavor has always been associated with well-being and pleasure, since it activates these areas of the brain. In addition, it has been seen that, at the minimum contact of children with this flavor, the heart rate and the amount ingested increases. This is known since breast milk is sweet.
In addition, it is a flavor associated with parties and celebrations, which generates a feeling of joy. That is why, as we reach adulthood, we eat something sweet when we have a bad day. However, the degree of perception varies by the presence of certain genes. Therefore, the most sensitive will tend to reject it in large quantities.
The rejection of the bitter
It was considered a poison in prehistory, since it was characteristic of the green fruits that were found to survive. Those who consumed them became ill or died. Hence the innate rejection that could explain why children hate certain vegetables, such as broccoli and Brussels sprouts.
As with sweets, we have receptors that predispose to a greater sensitivity to this taste. If it turns out that our child is super cute (he considers it very intense even if it is minimal), however much we try to offer it, he will always reject it. On the contrary, after 10 or more attempts, the chances are that he will accept it.
