In this project, we study the development of food preferences in primary school-aged children from families with a low socioeconomic status. We map (the range of) implicit and explicit associations between (un)healthy, (not) tasty and (dis)liked foods.
Additionally, we investigate if and how these associations are built and reflected in everyday family mealtime conversations. Finally, we develop an intervention tool that integrates the cognitive, affective and interactional features of food preferences to provide parents with practice-based means to effectively deal with the everyday challenges of healthy eating. The project is funded by the Edema-Steernberg Foundation.
More research: Sensory and metabolic drivers of eating behaviour