|Publication type:||Conference poster|
|Type of review:||Peer review (abstract)|
|Title:||How does sweetness taste? : an exploratory case study on the changeability of the sweet taste threshold in children in school setting|
|Conference details:||EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, online, 13-16 December 2020|
|Subjects:||Sweet taste; Children; Threshold|
|Subject (DDC):||150: Psychology |
664: Food technology
|Abstract:||Overweight and obesity are a growing global concern in children, which might be linked to sweetness preference of children. While data on sweetness preference in children is available, little research has been done on sweet taste thresholds (STT). The aim of this study was to investigate whether the STT can be changed (reduced) in children and whether an implementation is feasible within school settings. In an explorative case study (n=40), STT in children (10-14 years) were determined in a school setting. As pre-test the taste thresholds of the children were captured, according to ISO standard 3972, with 9 concentrations of 0.34 - 12 g sucrose/litre. The concentrations from 1-9 in ascending order were given to school children, no re-tasting was allowed. A 14-day sensitization phase served as an intervention, during which the children received an apple drink developed for this purpose for tasting on weekdays. The sugar concentration of the apple drink was reduced daily by 10% of the previous value. Finally, a second STT was carried out with the same children. Weight, height, origin, of children were not collected. A trend towards a reduction of the STT can be seen, yet it was statistically insignificant. The implementation of the sensitization in everyday school life has turned out to be positive. Organizational as well as methodical arrangements in school settings are feasible. A change (reduction) of STT tends to be possible. Interventions with elements of nutritional education are feasible in school settings and could be part of further research. Further studies are needed that consider the complexity of the change of STT with respect to the influence of intervention environments or duration.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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