The problem begins in childhood, and treatment may require follow-up with a psychologist or psychiatrist and, if necessary, the use of medications.
It is difficult to find one baby that does not like processed foods – especially those rich in sugars and fats. What would already be a problem in childhood becomes even more worrying when a preference for low-nutrient foods arises in adulthood. “This is what we call children’s taste and its main feature is the monotony of the food,” explains Vanderli Marchiori, nutritionist and member of the Brazilian Society of Food and Nutrition (SBAN).
The diet of a person with a childish palate is usually based on rice, beans, some proteins – which can be meat or eggs – and carbohydrates. Vegetables, rich in vitamins and minerals, end up being excluded. “This can cause anemia, thyroid problems, bone problems, low immunity and even overweight,” warns the nutritionist.
Therefore, the expert stresses that identifying the problem and seeking food re-education is the best way to prevent disease and a better quality of life.
Despite the discomfort that the taste of children can generate – in the person and in the family -, the condition is not considered a eating disorder, according to Vanderli. Therefore, it is important to clarify that childhood taste is one thing and Avoidant Restrictive Eating Disorder – also called Tara – is another. “They look the same, but they’re not,” she guarantees.
It informs that the tare concerns those people who, even with tests for the inclusion of different foods, remain with avoidant behaviors. “The situation in Tare is a bit deeper and, therefore, more interventions are needed”, he assesses. One of the ways to treat these cases is to follow up with a psychologist or psychiatrist and, if necessary, the use of medications.
Find out more about children’s taste below.
What are the causes?
The problem begins in childhood and can have several reasons. Lack of encouragement to consume nutrient-rich foods is one of them. “The child needs exposure to a certain food for at least ten episodes to understand that it is a normal and common food in the family’s diet,” she teaches. It is only in this way that the child can define whether he really does not like food or whether it is a question of not knowing it.
Include a variety of foods on the menu
Offering a variety of foods is important so that the child can become familiar with the consumption of different types of food. “If there is no adherence to consumption in childhood, it does not become a habit in adult life,” she warns.
This also includes familiarity with different storylines. “Stimulating the taste buds with different flavors and textures can arouse the child’s interest in other types of food.”
Beware of chewing
Chewing problems can also lead to this condition. According to the nutritionist, children with underdeveloped muscles in the jaw region or with a problem with the brake of the tongue may have difficulty chewing certain foods and, therefore, create a certain rejection of those who require a greater chewing effort, like most some vegetables.
“These physiological conditions, if not treated in childhood, can lead this adult to the taste of the child”, he warns, who stresses the importance of an integrated treatment of the nutritionist with the speech therapist.
Beware of food allergies
Allergies to certain foods in childhood can also lead to an aversion to certain foods in adulthood. “People get used to eating the same things over and over for fear of getting sick,” she adds.
Is it possible to change the scenario in adult life?
Although there are tests on the Internet to find out whether your taste is infantile or not, Vanderli warns that the diagnosis can only be made by consulting a specialist, which may be an endocrinologist, nutritionist, or psychologist. Regardless of the practitioner, she guides that the treatment must be in agreement with the patient.
From a nutritional point of view, the treatment takes place through the gradual inclusion of different foods in the dietary routine of the patients. “We start by choosing the food groups that the patient should include in their diet,” she says.
It is up to the nutritionist to present recipes and forms of preparation so that the patient can test and decide if it is a food that he does not tolerate or if it is just a matter of adjusting the taste. “Sometimes the patient does not eat the food because he was never brought up to like it or was never exposed to it in the way he liked.”
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
