Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child’s appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children’s foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.

Discrimination Testing in Sensory Evaluation Provides a complete and unified approach to discrimination testing in sensory evaluation Sensory evaluation has evolved from simple "taste testing" to a distinct scientific discipline. Today, the application of sensory evaluation has grown beyond the food industry—it is a sophisticated decision-making tool used by marketing, research and development, and assurance in industries such as personal care, household care, cosmetics, fragrances, automobile manufacturing, and many others. Sensory evaluation is now a critical component in determining and understanding consumer acceptance and behavior. Discrimination Testing in Sensory Evaluation provides insights into the application of sensory evaluation throughout the entire product life cycle, from development to marketing. Filled with practical information and step-by-step guidance, this unique reference is designed to help users apply paired comparison tests, duo-trio tests, triangle tests, similarity tests, and various other discrimination tests in a broad range of product applications. Comprehensive chapters written by leading experts provide up-to-date coverage of traditional and cutting-edge techniques and applications in the field. Addresses the theoretical, methodological, and practical aspects of discrimination testing Covers a broad range of products and all of the senses Describes basic and more complex discrimination techniques Discusses the real-world application of discrimination testing in sensory evaluation Explains different models in discrimination testing, such as signal detection theory and Thurstonian modelling Features detailed case studies for various tests such as A- not AR, 2-AFC, and Ranking among others to enable practitioners to perform each technique Discrimination Testing in Sensory Evaluation is an indispensable reference and guide for sensory scientists, in academia and industry, as well as professionals working in R&D, quality assurance and control, and marketing. It is also an excellent textbook for university courses and industry vocational programs in Sensory Science.

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies and children, as well as the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development of baby foods, making this text an unique source of information on the subject. Food Science, Technology, and Nutrition for Babies and Children includes relevant chapters on infant milk formulas, essential fatty acids in baby foods, baby food-based cereals and macro- and micronutrients. This book also offers alternatives from the point of view of food technology for babies and children with special diet regimes associated to metabolic or enzymatic diseases such as allergy to casein, phenylalanine (phenylketonuria or commonly known as PKU) and gluten (celiac disease), or lactose intolerance. This book also addresses some nutritional aspects of babies and children in terms of the childhood obesity, child's appetite and parental feeding. With its comprehensive scope and up-to-date coverage of issues and trends in baby and children's foods, this is an outstanding book for food scientists and technologists, food industry professionals, researchers and nutritionists working with babies and children.

This book explores the significance of food practices for childhood identities, from early babyhood to middle childhood and teenage years. It examines how children and families negotiate food and eating practices; what influence the media has on these; the role institutions play; and how far class and ethnicity shape the food that children eat.

This practical guide contains information designed to improve the feeding and nutrition of families in developing countries, primarily written for health workers, nutritionists and other development workers involved in community education programmes. Topics cover basic nutrition, family food security, meal planning, food hygiene and the special feeding needs of children, women and men, old, sick and malnourished people.

This review is intended primarily for health professionals and others concerned with nutrition, health and well-being of children. The objective is to provide the background information that is necessary for the development of scientifically sound feeding recommendations and appropriate intervention programmes to enhance children's dietary intake and nutritional status. Although much of the information may be relevent for young children in industrialized countries, the review focuses on the particular needs of children in low-income sttings, and the recommendations hve been formulated with consideration for the economic and environmental constraints that are common in developing countries. [Author] The review is organized in nine sections : 1. Introduction. - 2. Breast-feeding and complementary feeding : a continuum. - 3. Energy required from complementary foods and factors affecting their intake. - 4. Protein and micronutrients required from complementary foods. - 5. Caregiver feeding behaviours. - 6. Food processing safety and quality. - 7. Global data on child-feeding practices. - 8. Programmatic interventions to improve complementary feeding. - 9. Conclusions

Can I Play with my Food? is an early-reader picture book that explores food and science through the eyes of two sisters. Nema and Lexi let their imaginations run wild as they discover where food comes from and how a simple experiment can shape their dreams. This story shows children that playing with food can be fun, but it also highlights the importance of acceptance. While others might think a disability like Down's Syndrome is a hindrance, Nema and Lexi show us that the ingredients of compassion, acceptance, and love make anything possible.

Infant formulas are unique because they are the only source of nutrition for many infants during the first 4 to 6 months of life. They are critical to infant health since they must safely support growth and development during a period when the consequences on inadequate nutrition are most severe. Existing guidelines and regulations for evaluating the safety of conventional food ingredients (e.g., vitamins and minerals) added to infant formulas have worked well in the past; however they are not sufficient to address the diversity of potential new ingredients proposed by manufacturers to develop formulas that mimic the perceived and potential benefits of human milk. This book, prepared at the request of the Food and Drug Administration (FDA) and Health Canada, addresses the regulatory and research issues that are critical in assessing the safety of the addition of new ingredients to infants.

An easy-to-follow manual for feeding babies exactly what they need to hit physical and intellectual milestones from 6 to 24 months, with 60 simple and delicious recipes. The month-by-month format offers a clear understanding of what foods to incorporate and avoid in a baby's diet. World-renowned research neuroscientist, nutrition expert, and author of What to Eat When You're Pregnant Dr. Nicole M. Avena presents an essential guide for new parents on feeding babies during their critical first two years. Answering common questions about picky eaters, food allergies, diversifying baby's appetite, eating out or on the go, feeding baby at daycare or when with another caregiver, and food safety, this comprehensive guide offers easy monthly meal plans and baby-friendly, nutrient-rich recipes designed to support your baby's developmental milestones.

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. - Discusses texture as an important aspect of consumer food acceptance and preference - Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients - Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others