Effect of Learning on Vegetable Acceptance by Toddlers

NCT ID: NCT01910922

Last Updated: 2013-07-30

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

160 participants

Study Classification

OBSERVATIONAL

Study Start Date

2010-09-30

Study Completion Date

2011-06-30

Brief Summary

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The aim of this study is to understand the formation of food preferences from an early age.

Detailed Description

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The main purpose of this research is to compare the effectiveness of two mechanisms (mere exposure, flavour-flavour learning) in the short and medium term (up to six months after the learning phase) on 2-3 year-old children's vegetable acceptance. the research is conducted on children aged 2 to 3 years in daycares.

Conditions

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Food Preference

Study Design

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Observational Model Type

CASE_CROSSOVER

Study Time Perspective

PROSPECTIVE

Study Groups

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Repeated exposure Group (RE)

Exposure to basic salsify puree during E1-E8

No interventions assigned to this group

Flavour-flavour learning-salt (FFL-S)

Exposure to salty salsify puree during E1-E8

No interventions assigned to this group

Flavour-flavour learning-nutmeg (FFL-N)

Exposure to nutmeg-flavored salsify puree during E1-E8

No interventions assigned to this group

Eligibility Criteria

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Inclusion Criteria

* children between 2 and 3 years,
* attending daycares
* returned signed consent form parents

Exclusion Criteria

* children with food allergies or manifestations, chronic disease
* or being preterm (\<36 weeks gestational age at birth)
Minimum Eligible Age

17 Months

Maximum Eligible Age

3 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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European Union

OTHER

Sponsor Role collaborator

Centre des Sciences du Goût et de l'Alimentation

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Sophie Nicklaus, PhD

Role: PRINCIPAL_INVESTIGATOR

Centre des Sciences du Goût et de l'Alimentation

Sylvie Issanchou, PhD

Role: STUDY_DIRECTOR

Centre des Sciences du Goût et de l'Alimentation

Locations

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CESG

Dijon, , France

Site Status

Countries

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France

Related Links

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http://www.habeat.eu/

European project

Other Identifiers

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FP7/2007-2010

Identifier Type: OTHER_GRANT

Identifier Source: secondary_id

habeat_wp2.3

Identifier Type: -

Identifier Source: org_study_id

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