Very interesting book, evidence-based discussion on the earliest influences on how we learn to eat and why we choose and love the foods that we do. Important for counselors who want to understand and affect food choices of their clients and patients. The book’s message is that we can assess the way we learned to eat as children to discover new flavors and healthier food habits as adults.
“The best way to develop good taste in children is to start very young: babies are particularly open to new flavors at 4–7 months of age. But once you're past that, let children choose among healthy foods without forcing anything down their throats, and keep offering small amounts until they start to like it. This actually works at any age, even for extremely picky eaters.” E. Smiley 7/8/16 Amazon
- (2050) Genetics
- (2100) Nutritional biochemistry
- (2110) Physiology, exercise physiology
- (3000) Nutrition assessment & Diagnosis
- (3040) Food consumption, fluid balance
- (3050) Feeding, swallowing, dentition
- (4000) Wellness and public health
- (4140) Lactation
- (5070) Pediatrics
- (5080) Adolescents
- (5090) Adults
- (5200) Disordered eating
- (5350) Substance abuse, alcoholism
- (6010) Behavior change theories, techniques
- (8130) Sensory perception and evaluation of foods and ingredients
Suggested Performance Indicators: 4.1.2, 4.2.4, 4.2.6, 6.1.2, 8.1.2
Upon successful completion, the users will be able to:
1. Discuss three major ways we grow to prefer certain foods and are disgusted by others.
2. Identify why some people perceive tastes differently than other people and how that can influence which foods and seasonings we choose.
3. More clearly understand and discuss why we are attracted to childhood favorite foods.
4. Counsel patients better on how to change food preferences and behaviors by knowing how they originally evolved.
- Registered Dietitian (RD/RDN)
- Dietetics Technician Registered (DTR/NDTR)
- Certified Diabetes Educator (CDE)
- Registered Nurse (RN)
- Integrative & Functional Nutrition Academy Professional