Physiological and psychological factors related to selected food choices : five case studies

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Sue Swindell Martin (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Helen Canaday

Abstract: The purpose of the study was to investigate the interrelationship between foods selected and consumed and the behavior exhibited by five preschool children. These children were enrolled in the Nursery School (School of Home Economics) at the University of North Carolina at Greensboro during the spring semester. For a period of twenty consecutive days the twenty-four children enrolled in the nursery school selected their food for the noon meal cafeteria style. Each child entered the room for lunch in random order and selected his food from twenty-four foods which had been randomly placed, by groups, on a serving table. The groups were meat and meat substitutes, vegetables, finger foods, and desserts, with bread also being offered, and milk already at each child's place. The food, when selected by the child, was served to him in a predetermined amount by trained adults. The predetermined "serving" of food was most frequently one tablespoon and was weighed each day prior to the noon meal to the nearest tenth of a gram. Each day the same nursery school teacher or a graduate student sat with the children at a regularly assigned place at one of five tables. The adult did not eat so could accurately check the number of servings of the specific foods each child selected. The teacher or graduate student neither encouraged or discouraged the child to eat.

Additional Information

Language: English
Date: 1966

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