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Food texture key to eating habits in children with Down syndrome – Washington State University

Thursday, 1 September, 2022

Food texture key to eating habits in children with Down syndrome – Washington State University

Carolyn Ross works with a child participating in a recent study.

 
Children with Down syndrome prefer food with a crispy, oily mouthfeel and don’t like brittle or gooey foods. But those preferences can lead to a less nutritious diet, according to Washington State University research published in the Journal of Texture Studies.

“Children with Down syndrome really enjoy foods like Pirate’s Booty and puffed corn,” said Carolyn Ross, a professor in WSU’s School of Food Science. “Those foods aren’t of high nutritional value, but they’re dissolvable—a huge plus for these children. Now the challenge is making nutritious foods with those characteristics.”

The paper examined what food textures children with Down syndrome liked or didn’t like and how those preferences compared to typically developing children’s preferences.

Read more at: https://news.wsu.edu/press-release/2022/08/29/food-texture-key-to-eating-habits-in-children-with-down-syndrome/

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