Edulia’s main objective has been “bringing down barriers to healthy eating”. The idea is that we want children (and then later as adolscents and adults) to eat healthy by choice, not because they are told to. Research by our ESRs show that Food familiarity is important to decrease food neophopia and food fuzziness Pickard, A.,…
On the 25th of October, Abigail Pickard defended her thesis “Spilling the beans: The development of conceptual knowledge about food and its links with food rejection in young children (3-7-years-old)” . She has investigated how cognitive mechanisms play a role in acceptance or rejecting foods. We congratulate on the excellent work, and wish her well…
Abigail Pickard (ESR10) recently published a paper on the relationship between food rejection and thematic knowledge of food in young children in the journal Frontiers in Psychology. The paper has open access and can be found here Young children often reject foods because they feel unfamiliar with the food itself or the food situation. Having…
One of the early stage researchers (ESRs) in Edulia, Abigail Pickard in the cognitive science research team at Institut Paul Bocuse Research Center, received a Policy Research award from the Society for Research in Child Development committee during the 2021 biennial meeting. The subject of her poster presentation was: “Strawberries and cream: The relationship between young…
Edulia partner Institut Paul Bocuse Research Center will organises a webinar the 29th of April on cognitive and social variables modulating food rejection (or acceptance) in children. Food acceptance and rejection depend on multiple factors. In this webinar, researchers will present their ongoing projects on the influence of food processing and transformation (D. Foinant,…
In this post, Edulias early stage researchers present 5 tips to make quality food time whilst in quarantine. Here you can find the infographics summarising (pdf) the tips in 8 different languages English Spanish Italian Norwegian [caption id=”attachment_1396″…
Staying at home for an extended period of time can be difficult, and healthy eating can be extra challenging due to the more relaxed “weekend atmosphere”. But worry not, because the Edulia team are here to share TIPS on how to make quality food time whilst in quarantine. The tips are presented in the infographics…
The relationship young children have with food appears to be as turbulent as a Boeing 737 flight; with some children showing the smoothest of take offs and navigation, whilst others endure several stalls and emergency landings. The vast difference in children’s eating behavior when they commence their exploration of solid foods makes the subject immensely…
In this video you will meet Abigail Pickard whi comes from the North of England, but is now on her way to a PhD through her ESR position at Institut Paul Bocuse in Lyon, France. In her project she will work on food rejection in preschoolers : where they come from and how they can be mitigated.…
Project within WP6 (and to a lesser extent WP3 and WP7) Objectives: (1) To investigate cognitive mechanisms that could contribute to an explanation of food rejections in preschoolers. (2) To develop innovative eating devices consistent with the developmental characteristics underpinning food rejections. Specific questions: It has been recently shown that food rejections are associated to…