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Food Fussiness in Children: Biological Foundations and Food Texture Preferences

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thesis
posted on 2024-11-01, 01:17 authored by Jookyeong Lee
This thesis provides novel information on the importance of identifying biological foundations of children's food fussiness and incorporating them into research. It proposes a new theoretical framework for understanding processes underlying food fussiness, provides evidence supporting the OTA method as a practical measure of oral tactile acuity, and offers a new method for measuring food texture preference in children.

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Pagination

167 p.

Open access

  • Yes

Language

eng

Degree type

Doctorate

Degree name

Ph.D.

Copyright notice

All rights reserved

Editor/Contributor(s)

Georgie Russell, Russell Keast

Faculty

Faculty of Health

School

School of Exercise and Nutrition Sciences

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