xxi
Introduction
As moms to two kids each, as well as a cookbook author and founder of ChopChop:
The Fun Cooking Magazine for Families (Sally), and a practicing pediatrician and
registered dietitian (Natalie), we have worked with hundreds of families who are
committed to raising their children to be healthy eaters. Along the way, almost all
of them (including ourselves!) have had to deal with the very common experience
of picky eating.
In fact, developing some pickiness is a normal part of childhood development.
It is called “food neophobia”—the fear of trying new foods. Two-year-olds are
infamous for it. For some kids it can stick around for a while—well into childhood
and adolescence, and sometimes even adulthood. But it doesn’t have to. While we
may have some innate preferences for certain foods (especially sweet and salty),
as Brian Wansink of the Cornell Food and Brand Lab summarizes in his 20 years
of research on the subject, “[p]eople’s tastes are not formed by accident.”
“People’s tastes are not
formed by accident.”
Brian Wansink, PhD,
Cornell Food and
Brand Lab
Previous Page Next Page