Archive for "ESR7"

New paper: How do French parents determine portion sizes for their pre-schooler? A qualitative exploration of the parent-child division of responsibility and influencing factors

Serving large portion sizes to children can make them overeat. They can make children overrule their inner sensations of hunger and fullness, and make them eat more than they need. This is the well-known “portion size effect”. Serving right portion sizes to children, adapted to their needs, is also important to avoid weight gain in…


New paper: Are food parenting practices gendered? Impact of mothers’ and fathers’ practices on their child’s eating behaviors.

Past research has mainly focused on the links between mothers’ feeding practices and children’s eating behaviors. Fathers have received much less attention and little is also known about how the use of similar or different feeding practices within families influences children’s behaviors. To fill this gap, Kaat Philippe (ESR7) and her colleagues conducted a study…


Edulia webinar from Institut Paul Bocuse: Cognitive and Social variables modulating food rejection (or acceptance) in children.

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,…


New paper: Child eating behaviors, parental feeding practices and food shopping motivations during the COVID-19 lockdown in France: (How) did they change?

From March until May 2020, a first strict lockdown took place in France to limit the spread of the highly contagious coronavirus SARS-CoV-2. Schools were closed and working from home was enforced, which had a profound impact on families’ habits. ESR7, Kaat Philippe, and her colleagues conducted a study with 498 French families to investigate…


Secondment at the MAPP centre, Aarhus University, Denmark – Kaat Philippe (ESR7)

The year 2020 was a special year, and that’s even an understatement. The highly contagious coronavirus SARS-CoV-2 sparked a worldwide pandemic and the year turned out differently than expected. This year, working from home was enforced or privileged and we were confronted with many uncertainties. Studies had to be reorganized, and several conferences I was…


Impressions from Eurosense – A sense of Innovation

Eurosense is organised every second year. The chairs of this years conference were Kees de Graaf and Betina Piqueras-Fiszman, both from Wageningen University & Research, The Netherlands. First the conference was postponed, then the conference was planned as “Live and on-demand” a combination of virtual and online conference, and finally it became 100% online. Online conferences are…


Infographics: QUALITY FOOD TIME IN QUARANTINE – different languages

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″…


Edulia presents: QUALITY FOOD TIME IN QUARANTINE 

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…


Experiences ESR7 Kaat Philippe – Secondment Institut Paul Bocuse, Ecully, France

First of September, back to school! Well, this year I could share children’s excitement to go back to school as I was about to start my secondment at the Research center of Institut Paul Bocuse in Ecully (France) in September 2019. A new environment, a new team, and a new research topic, exhausting but definitely…