There is no scientific definition of picky eating. What parents call picky eating is actually a broad spectrum of behaviors, and knowing which category a child falls into may help parents develop constructive responses.
The researchers gathered 170 two- to four-year-olds, about half of whom were described by parents as choosy. For two weeks the parents fed the family standardized meals provided by the investigators. The parents observed and recorded their children’s responses. Non-picky kids ate more and did not make a fuss about eating. Those seen as picky acted differently before and during meals, with behaviors that ranged from refusing to come to the table, to showing mild suspicion of certain foods, to cringing or gagging.
From focus groups with parents, says study co-author Sharon M. Donovan, a professor of nutrition at the University of Illinois at Urbana-Champaign, the researchers identified four possibly overlapping categories of behavior that could cause parents to identify their children as picky eaters. Donovan says that 19 to 50 percent of kids up to age two, when the phenomenon peaks, are considered finicky eaters by their caregivers.
4 Types of Finicky Eaters
Sensory-dependent eaters reject a food because of its texture or smell (“Yuck, slimy!”).
Preferential eaters shun new or mixed foods.
General perfectionists have specific needs, such as foods not touching one another.
Behavioral responders may cring or gag when right is not “right” (“Ham and cheese should be on white bread, not brown!”).
The researchers do not yet have scientifically validated strategies for each kind of picky eater, but nutritionists recommend a few time-tested strategies. For a child who does not like mixed foods, show him or her the individual ingredients the first time you serve the item. Acknowledge that your child has preferences but serve foods that are deemed unacceptable along with favorite foods. Don’t force your child to eat something new but encourage him or her to take a taste. Most of all, keep trying…….
See full story on scientificamerican.com
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