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Food, Global HealthChild nutrition: from the lab to the lunchroom
The first 12 months of a child’s life are critical for their development and their eating habits in particular, the foundations of which are laid, along with dietary preferences, during this period.
Published on 24 May 2024
In short
Learning good eating habits is a multi-faceted process. Eating has several functions: it provides nutrients essential to growth and development, is a source of pleasure, and gives children an opportunity to learn social skills. Food is also a reflection of our identity — we are what we eat — and is a key factor in our health and the environment.
All of this must be kept in mind when developing children’s meals, both at home and in the lunchroom, with the guiding principle that food choices should be accessible to all children, regardless of their social background. The following are key guidelines on the basics of a balanced, accessible, affordable and low-waste diet.
With this in mind, INRAE is conducting research on child nutrition. One objective is to ascertain how a child’s first encounters with food can influence their eating habits and health in the long term.
Our research on the subject is vast, ranging from maternal nutrition during pregnancy to how adults will eat in the future. The studies are led by scientists from a wide array of fields, including nutritionists, geneticists, behavioural scientists, sociologists, economists and doctors. INRAE teams are present throughout France, working closely with children in coordination with group structures and hospitals.
This issue of Decoding provides an overview of this varied research on child nutrition, from young children to adolescents, at home and in the community.
Learning good eating habits is a multi-faceted process. Eating has several functions: it provides nutrients essential to growth and development, is a source of pleasure, and gives children an opportunity to learn social skills. Food is also a reflection o
Glossary
Sustainable nutrition: according to the FAO, nutrition is sustainable when it contributes to the food and nutrition security of the inhabitants of a country, while being culturally acceptable, economically accessible to all and of little impact on the environment.
Cohort: observation over time of a group of individuals recruited from the general population or a specific one, such as children or people with a particular disease.
Randomised controlled trial: an experimental protocol designed to evaluate the effectiveness of an intervention. It compares results in an experimental group and a control group. Participants are randomly assigned to either group.
Food waste: in France, food loss and waste represent 30 kg per person per year at home (this includes 7 kg of waste in the form of uneaten, still packaged food), plus the loss and waste generated at restaurants and canteens.
Legumes: also known as pulses. Legumes are a part of the family fabaceae, along with beans, lupin seeds, peas, lentils, peanuts and alfalfa. A highly diverse family of approximately 765 genera and 19,500 species, legumes are high in protein (between 20 and 40% of dry seeds), slow carbohydrates, fibre, vitamins (B and C) and minerals (iron, magnesium, potassium and calcium).
Proteins: the main structural component of every cell in the human body. Proteins are chains of amino acids that are found in muscle, skin, nail tissue, hair and blood. They are also the basis of many hormones, enzymes and antibodies and are necessary for the growth, repair and protection of human body tissue. A distinction is made between animal protein, from fish or mammals, and plant protein, from legumes, for example.
Vegetarian: a diet that excludes meat, fish and seafood but not milk and eggs.