8 – Modifying the texture of foods for infants and young children
作者： S. Nicklaus , L. Demonteil , C. Tournier
DOI: 10.1016/B978-1-78242-334-8.00008-0
关键词:
摘要: The first section of this chapter describes the evolutions in oral physiology (anatomical motor components, skills and feeding skills) healthy children (< 3 years). second how each type texture is accepted at stage, exposures to textures impact development acceptability textures. third shows need modify food for infant foods addressed, through national regulations or recommendations from public health bodies, practices modification, based on surveys case reports (including baby-led weaning). closed by a commentary future trends description sources further information advice.
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