Clinical trial NCT04570059: Textured Food Introduction Information and Parental Feeding Practices
Official title: Effect of Information Promoting Textured Food Introduction on Parental Practices and Children Acceptance of Textured Foods
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Feeding Practices
Food Acceptance
Keywords: children
parental feeding practices
food texture
food oral processing
complementary feeding
recommendation
Lead sponsor: Centre des Sciences du Goût et de l'Alimentation
Sponsor class: OTHER
Collaborators: name: UMR SayFood, Massy, France
name: Funding from Carnot Qualiment (Project PATATE)
First posted: 2020-09-30
Enrollment: 64
Sex: ALL
Minimum age (years): 1
Maximum age (years): 7
Standard ages: CHILD
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: PARALLEL
Intervention model description: Intervention run between 8 and 15 months of the children, randomisation of children within a control (n=30) or intervention group (n=30).
Primary purpose: BASIC_SCIENCE

Brief summary: The purpose of this study is to conduct an intervention with 60 parents of 8 months old children to test the effect of recommendations, compared to usual care, promoting the introduction of textured foods between 8 and 15 months on parental practices of use of textured foods and the effect of such practices on children acceptance for a variety of textured foods.

Detailed description: The intervention tests the effect of providing parents with recommendations on textured food introduction between 8 and 15 months on their practices of offering of textured foods and their child's acceptance of textured foods. The intervention consists of advice and tips on the why and how introducing textured food during complementary feeding, which were not address in French national guidelines (Programme National Nutrition Santé (PNNS)) at the start of the study. Advise were developped from current literature knowledge and recommendations in other countries. They are accompanied with monthly counselling via phone calls by dietician and two baskets containing food preparation utensils and commercial textured foods. The intervention group (n=30) benefits from this intervention. The control group (n=30) receive general information on healthy eating provided by the food guides of the PNNS, phone calls collecting general information and 2 baskets containing baby gifts.

Acceptance is evaluated experimentally pre and post intervention in a laboratory setting evaluating children swallowing foods of different textures.

Eligibility criteria: Inclusion Criteria:

* parents ages ≥ 18 years old
* children born full term (≥37 weeks) and with weight ≥2500 g
* children introduced to complementary feeding after 4 months and before 6 months

Exclusion Criteria:

* children with episode of tube feedings, chronic disease, allergy and gastroesophageal reflux requiring medication
* children introduced to complementary feeding with baby-led weaning method
* children already involved in another study on eating behaviour

Primary outcomes:
measure: Food texture exposure score
timeFrame: End of intervention (15 months)
measure: Textured food acceptance: scale
timeFrame: Pre and post intervention (8 and 15 months)
Secondary outcomes:
measure: Other maternal feeding practices
timeFrame: end of intervention (15 months)
measure: Child feeding skills
timeFrame: Pre and post intervention (8 and 15 months)
measure: Number of teeth
timeFrame: Pre and post intervention (8 and 15 months)
measure: Children chewing efficiency
timeFrame: Pre and post intervention (8 and 15 months)
measure: Salivary flow rate
timeFrame: Pre and post intervention (8 and 15 months)
measure: Children eating behaviour
timeFrame: 12 months
Other outcomes:
Locations:
city: Dijon
country: France
facility: Centre des Sciences du Goût et de l'Alimentation
Study officials:
affiliation: INRAE UMR CSGA
name: Carole Tournier, PhD
role: PRINCIPAL_INVESTIGATOR
References:
citation: Demonteil L, Ksiazek E, Marduel A, Dusoulier M, Weenen H, Tournier C, Nicklaus S. Patterns and predictors of food texture introduction in French children aged 4-36 months. Br J Nutr. 2018 Nov;120(9):1065-1077. doi: 10.1017/S0007114518002386. Epub 2018 Sep 11.
citation: Tournier C, Demonteil L, Canon F, Marduel A, Feron G, Nicklaus S. A new masticatory performance assessment method for infants: A feasibility study. J Texture Stud. 2019 Jun;50(3):237-247. doi: 10.1111/jtxs.12388. Epub 2019 Feb 3.
citation: Demonteil, L., et al. (2019).Longitudinal study on acceptance of food textures between 6 and 18 months. Food Quality and Preference 71: 54-65.
citation: Wardle J, Guthrie CA, Sanderson S, Rapoport L. Development of the Children's Eating Behaviour Questionnaire. J Child Psychol Psychiatry. 2001 Oct;42(7):963-70. doi: 10.1111/1469-7610.00792.