Speaker
Description
Current explanations of food rejection, which peaks between 2 and 6 years, mostly refer to genetic predispositions and environmental influences. However, these two broad influences do not take into account the cognitive factors implicated in children’s decision to accept or refuse a given food. We suggest that food rejection dispositions (i.e., food neophobia and pickiness) are associated with various cognitive factors, such as categorization skills and executive functions (i.e., working memory, inhibition, and cognitive flexibility). We will document children’s categorization difficulties and question the cognitive underpinnings of these difficulties in testing the strength of the association between cognitive flexibility and food neophobia and pickiness, and elaborate on their difficulty to consider food from multiple perspectives
| Presenting author | Jean-Pierre Thibaut |
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