Camille Schwartz

Camille Schwartz
Center for Taste and Feeding Behaviour | CSGA · Sophie Nicklaus's Lab

PhD Food Sciences

About

73
Publications
10,989
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1,256
Citations
Additional affiliations
September 2010 - January 2012
University of Leeds
Position
  • PostDoc Position

Publications

Publications (73)
Article
Full-text available
Background Unhealthy eating behaviors are risk factors for non-communicable diseases. Parents largely influence the development of eating behaviors during childhood through their feeding practices. Parental feeding practices in line with recommendations are more likely to turn into healthier outcomes in children. From a public health perspective, i...
Preprint
Background: Parents are crucial in establishing their children's eating habits, and healthcare (HCPs) and childcare professionals (CCPs) can provide meaningful and trusted guidance on feeding, especially in the 0-3-year-old period. With the upcoming release of the official brochure containing the new child feeding recommendations in France, this st...
Article
Full-text available
Les points à retenir : – Les parents et les pédiatres ont bien conscience de l’importance de l’alimentation de 0 à 3 ans pour la santé et le développement d’habitudes alimentaires saines des enfants. – Les pédiatres jouent un rôle important en conseillant les parents sur l’alimentation complémentaire, mais internet est également beaucoup utilisé co...
Article
Full-text available
Background/Aims: Parents are crucial in establishing their children’s eating habits and need to be properly informed about child feeding. Healthcare (HCPs) and childcare professionals (CCPs) are trusted information sources for parents, they repeatedly interact with them during the 0-3-year period providing meaningful feeding guidance, that could be...
Article
Full-text available
This article focuses on parental perceptions of signs of hunger and satiety in children under 4 years of age and their effects on feeding practices, in a sample of parents of children with typical development. Discourse analysis shows the close relationships between social food norms, nutritional norms, medicalized child care norms, and educational...
Article
Full-text available
Objective As part of an update of feeding benchmarks targeting children aged 0 to 3 years, this study aimed to explore parental perceptions, information-seeking practices and needs concerning infant and young child feeding (IYCF) to design an efficient communication strategy. Design Participants were recruited using the quota sampling to complete...
Article
Full-text available
Appropriate complementary feeding (CoF) is the key to preventing childhood obesity and promoting long-term health. Parents must be properly informed through the CoF process. Pediatricians have opportunities to interact with parents during the CoF transition and influence parental feeding decisions. They can convey public health nutrition messages t...
Article
Full-text available
Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study evaluated whether starting a mid-afternoon snack by eating either apple segments or applesauce woul...
Article
Previously, we demonstrated that, in the short term, infants undercompensated for the energy from a preload given 25 minutes before an ad libitum meal. However, although not consistent, there is evidence in young children that caloric adjustment may occur over longer periods. We investigated the extent to which further energy adjustment occurs up t...
Article
Healthy infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured food introduction between 8 and 15 months on children’s experience with and acceptance of textured foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) rece...
Poster
Full-text available
Background Appropriate complementary feeding (CF) can be seen as a promising strategy to prevent childhood obesity. Children's eating behavior is influenced by multiple factors, but parents play a key role in modelling eating habits of their children. For this reason, parents must be informed and guided properly through the CF process. Pediatrician...
Article
Food sensory imagery - creating a vivid mental image of the sensory experience of eating - can lead to the selection of smaller portions because it serves as a reminder that eating enjoyment does not necessarily increase with portion size. The evidence is mostly limited to adults and to energy-dense foods for which it is particularly difficult to p...
Article
Full-text available
Background: Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods. Objective: Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eati...
Article
Full-text available
IntroductionThe salivary metabolome has been increasingly studied over the past ten years due to the potential of saliva as a non-invasive source of biomarkers. However, although saliva has been studied in relation to various diseases, its dynamic evolution during life is not known. This is particularly true for the first months of life. Infancy is...
Article
Full-text available
A photography method was used to measure waste on food trays in school lunch in France, using the 5-point quarter-waste scale. While food waste has been studied extensively in US school lunches, the structure of the French lunch meal is quite different, with multiple courses, and vegetables (raw and cooked) in more than one course. Vegetables were...
Article
Previously, we demonstrated that infants' caloric compensation ability decreases between 11 and 15 months old. Here, we explored whether the inter-individual variation in infants' caloric compensation ability is associated with caregiver-infant interaction during laboratory test meals or with infant appetitive traits. To describe caregiver-infant i...
Article
Background: Previous results based on dietary recall suggest that the ability to adjust eaten quantities to food energy density (ED) may deteriorate around the age of 1 y. However, this hypothesis has not been investigated experimentally. Objectives: The first aim of the study was to describe changes in the short-term caloric compensation abilit...
Article
Discipline Expérimental/mécanismes cellulaires et moléculaires. Introduction et but de l’étude Un gain de poids trop rapide dans les premiers mois de vie est un facteur de risque de développement de surpoids et d’obésité (Stettler & Iotova, 2010). Comprendre les facteurs permettant le maintien de l’équilibre de la balance énergétique chez les nour...
Article
Purpose of review: The current review focuses on studies investigating the factors related to the development of preferences for foods and sensory inputs (tastes, odours, and food textures) in the first years of life, which constitutes a specific window for food learning. Recent findings: Foetal nutrition, intrauterine growth, and prematurity in...
Article
Full-text available
Background: Previous results based on dietary recall suggest that the ability to adjust eaten quantities to food energy density (ED) may deteriorate around the age of 1 y. However, this hypothesis has not been investigated experimentally. Objectives: The first aim was to describe changes in the short-term caloric compensation ability of infants aro...
Chapter
The first 1,000 days of life constitute an important period for the development of health and eating behavior. While the feeding mode drastically evolves, the child learns “how”, “what,” and “how much” food to eat. When orally exposed, infants discover food properties, with a variety of tastes, flavors, textures, as well as energy densities. Here,...
Article
Introduction et but de l’étude La diversification alimentaire est une étape de découverte de nouveaux goûts et textures pour les enfants et une période clé de formation des habitudes alimentaires. Les recommandations nutritionnelles françaises visent à limiter l’utilisation du sel et du sucre et à promouvoir l’ajout de matières grasses. La conduite...
Article
As a result of sensory specific satiation, liking of a food decreases with its consumption. However, food liking is most often assessed once for a small quantity of products. In adults, new techniques have been developed to record changes in liking during consumption of a full portion of food. However, these temporal techniques have never been appl...
Article
In adults, fat is a major determinant of food palatability. From the onset of complementary feeding (CF) adding fat to complementary foods is recommended to ensure an optimal growth and cognitive development. However, whether adding fat to complementary foods would impact acceptance (in terms of intake and liking) has been little investigated. This...
Conference Paper
The infant being dependent on a caregiver to be fed, the meal cessation is linked to the parent-infant dyad functioning. The aim of this study was to develop and validate a mixed observational method combining videotape records and data from a connected weighing scale to describe the dyadic processes occurring during mealtime episodes. For this, mo...
Article
Full-text available
This report summarises a workshop convened by ILSI Europe on 3rd and 4th April 2017 to discuss the issue of dietary sweetness. The objectives were to understand the roles of sweetness in the diet; establish whether exposure to sweetness affects diet quality and energy intake; and consider whether sweetness per se affects health. Although there may...
Article
Previous studies on taste acceptance have been conducted taste-by-taste and with a cross-sectional design. The aim of this study was to longitudinally evaluate the acceptance of sweet, salty, bitter, sour and umami solutions, and a fat emulsion comparatively in a birth cohort from 3 to 20 months old. The acceptance of each taste relative to water w...
Article
Introduction et but de l’étude L’équilibre de la balance énergétique est maintenu soit par l’ajustement des dépenses énergétiques soit par l’ajustement des apports énergétiques. L’enquête américaine « 2002 Feeding infants and toddlers » laisse penser qu’une diminution des capacités d’ajustement énergétique se produirait autour de 11 mois. Ces capac...
Article
Infancy and old age are two crucial periods in the human life span. During infancy, early exposure to a large variety of flavor and texture plays a key role in shaping food acceptability and later eating habits. In elderly people, food history is one of the major determinants of food choice. In both populations, sensory and oral motor skills are im...
Article
Full-text available
Background: Taste is a strong determinant of food intake. Previous research has suggested that early taste exposures could influence preferences and later eating behavior, but little is known about the factors related to this. Objectives: The aims of this study were to describe infants’ exposure to sweetness and fattiness and to examine whether ma...
Article
Full-text available
Previous research has identified relationships between chemosensory reactivity and food neophobia in children. However, most studies have investigated this relationship using declarative data and without separately analysing smell and taste reactivity. Our first objective was to assess the relationships between smell and taste differential reactivi...
Article
Previous research has identified relationships between chemosensory reactivity and food neophobia in children. However, most studies have investigated this relationship using declarative data and without separately analysing smell and taste reactivity. Our first objective was to assess the relationships between smell and taste differential reactivi...
Article
Full-text available
Impact of cooking distance/proximity and food neophobia in French culinary social representations
Article
Comment faire aimer les légumes aux bébés ?
Article
How to measure food neophobia in school aged children under a natural setting: tracks for ecological evaluations
Article
Breastfeeding (BF) is associated with willingness to accept vegetables. This may be due to the variety of flavours delivered via breast milk. Some mothers add vegetables to milk during complementary feeding (CF) to enhance acceptance. The present study tested a step-by-step exposure to vegetables in milk then rice during CF, on intake and liking of...
Article
Full-text available
Breastfeeding (BF) is associated with willingness to accept vegetables. This may be due to the variety of flavours delivered via breast milk. Some mothers add vegetables to milk during complementary feeding (CF) to enhance acceptance. The present study tested a step-by-step exposure to vegetables in milk then rice during CF, on intake and liking of...
Conference Paper
Recent studies suggested that sensory sensitivity could be linked to food neophobia, described as the reluctance to eat, or the avoidance of, new foods. The objective of the present study was twofold. Firstly, this study aimed at assessing the links between olfactory reactivity and gustatory reactivity in children. Secondly, this study assessed the...
Conference Paper
Context and objective: Research has previously identified relationships between chemosensory reactivity and food neophobia in toddlers. However, most studies have addressed this question using declarative data, and without analyzing separately smell and taste. The objective of the present study was twofold. The first objective was to assess the rel...
Article
Establishing liking and intake of vegetables early in life facilitates later healthy eating and may reduce risk of obesity. Short-term liking for the taste of vegetables can be improved in children through flavour consequence learning (FCL), whereby degree of liking for specific vegetables is associated with degree of post-ingestive consequence. To...
Article
Full-text available
Unlabelled: Based on recent studies in adult subjects, saliva composition is increasingly considered as a physiological factor contributing to taste sensitivity or acceptance. In order to evaluate a possible link between salivary protein composition and taste acceptance in infants, 73 infants participated longitudinally in taste acceptance tests a...
Article
www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de...
Article
Full-text available
Early feeding experiences, e.g. related to milk feeding, can affect later food and taste preferences. However, consequences of breast-feeding on taste acceptance are under-investigated. The objective of the present study was to examine the impact of exclusive breast-feeding duration (DEB) on taste acceptance at 6 and 12 months in the same infants (...
Article
Saliva is the medium that bathes the taste receptors in the oral cavity and in which aroma and taste compounds are released when food is eaten. Moreover saliva contains enzymes and molecules that can interact with food. To date, little research has been devoted to the intra- and inter-individual variabilities of these components and their inter-rel...
Article
Following a workshop on infant feeding held at the Rowett Institute of Nutrition and Health, University of Aberdeen on March 17, 2010 experts were invited to exchange ideas and to review evidence on both pre and post natal dietary environments in shaping children's eating habits. A central theme during the workshop was the idea of "sensitive period...
Article
Encouraging healthy eating habit development early in life is a way to prevent the onset of diet-related diseases. This review focuses on the period ranging from the beginning of complementary feeding until the age of 3 years. Its first objective was to review relevant themes in the most recent literature on the development of healthy eating habits...
Article
www.opaline-dijon.fr/ ; Equipe de recherche OPALINE : Centre des Sciences du Goût et de l'Alimentation (R. Bouhalassa, C. Chabanet, S. Crevoisier, F. Durey, V. Feyen, S. Issanchou, S. Jacob, C. Lange, C. Laval, S. Monnery Patris, S. Nicklaus, C. Pédron, J. Piérard, P. Schlich, B. Schaal, C. Schwartz, E. Szleper, M. Visali) + Faculté de Médecine de...
Conference Paper
Objective: The concentration of some salivary proteins (e.g. carbonic anhydrase VI, amylase) may modulate taste perception. Whether saliva composition influences taste acceptance is however not documented. Because taste acceptance contributes to food choices in children, and since taste acceptance is partly established in infancy, our objective was...
Article
Food consumption in young children is guided by their food preferences, which are partly determined by their attraction to the different tastes (sweet, salty, sour, bitter, and umami tastes). Early food experiences might modulate this attraction. Yet, no study has previously described the tastes of infant foods during the first year of life. This i...
Article
Food consumption in young children is guided by their food preferences, which are partly determined by their attraction to the different tastes (sweet, salty, sour, bitter, and umami tastes). Early food experiences might modulate this attraction. Yet, no study has previously described the tastes of infant foods during the first year of life. This i...
Article
Communication orale présentée lors du colloque INRA <Carrefours de l’Innovation Agronomique : Les lipides: enjeux sensoriels et nutritionnel Session III – Caractéristiques sensorielles : effet sur les préférences hédoniques> le 9 novembre 2010 à Dijon (France)
Article
Full-text available
The objective of the study was to determine optimal conditions for sampling, sample processing and mass-spectrometry based analysis of infants’ salivary peptidome. Saliva was sampled in 3- and 6-month-old infants and peptide extracts were prepared. Various sample pretreatments before profiling by MALDI-ToF were evaluated and peptide identification...
Article
Full-text available
Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The...
Article
Contrary to other tastes (bitter, sour, salty), sweet taste is liked by newborns. This attraction is applied in paediatrics, since sweet solutions reduce crying in infants undergoing painful procedures. The innate sweet taste preference somehow fades in early childhood but is still strong in childhood and teenage, then decreases in adulthood. As so...

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