zt: Help Kids Overcome Picky Eating (from Newsweek)

Kylee Smith, 5, of Richmond, Va., loves cheese—grilled cheese sandwiches, mac and cheese, cheese quesadillas. It’s what she doesn’t like that has her mom worried. Kylee won’t eat meat, other than chicken nuggets. Her vegetable consumption is limited to tomato sauce—but only on pizza, not spaghetti. Most nights, her mother has to prepare a special dish just for her. “If we’re eating something she doesn’t like, she won’t even sit next to us,” says her mother, Jean-Marie.

If this sounds familiar, take heart. Children can be notoriously picky eaters—and today’s snack-food culture makes it even harder to channel their tastes in healthy directions. But research is shedding new light on how food preferences are formed—and what we can do to promote healthy eating. The good news: your choices aren’t limited to sneaking puréed vegetables into foods or battling it out over broccoli.

One of the most surprising findings is that it’s never too early to start—not even during pregnancy. Flavorful compounds from a mother’s diet cross the placenta into amniotic fluid, which babies in the third trimester swallow at the rate of a quart a day. “Babies develop preferences for these foods long before they actually eat them,” says Julie Mennella, a biopsychologist at the Monell Chemical Senses Center in Philadelphia. Similarly, during lactation, flavors pass from the mother’s bloodstream into breast milk. Mennella has done studies showing that babies whose moms drank carrot juice or ate fruits while breast-feeding liked carrot and peach baby foods better than formula-fed infants did.

But picky eating is not always about the taste of food. Often it’s about texture, such as pulp in orange juice, nuts in brownies or gristle on meat. This doesn’t have to be a huge problem—it’s easy enough to cut off gristle. In fact, some of what passes for finicky eating is just normal development. Humans, being omnivores, are biologically programmed to be wary of new foods until they know they’re safe to eat. This “food neophobia” peaks between 2 and 5, when a newly mobile child would otherwise be at greatest risk of ingesting, say, colorful but toxic berries. The degree of caution varies greatly among children—and a recent study shows it is largely genetic. But everyone has it to some extent—even adults. Not surprisingly, it applies mainly to bitter foods (think vegetables), since bitterness often indicates poison.

The quickest remedy may be that of Missy Chase Lapine, author of “The Sneaky Chef,” who conceals puréed vegetables in a wide range of foods. “If you can get eight vegetables, all hidden, and wheat germ and whole grains in a tasty meatball, why would you ever not do it?” she asks. Most experts approve of the tactic, saying it can boost the nutritional content of meals and take the pressure off mealtimes. But they also say it shouldn’t be the only approach: parents should also serve whole veggies so kids will acquire a taste for them. “If you want your child to like spinach, that won’t happen by sneaking it into brownies,” says Tina Tan, a pediatric-feeding specialist at New York University Langone Medical Center’s Rusk Institute.

So what’s a parent to do?

• Be persistent. Psychologist Leann Birch at Pennsylvania State University has shown that children often need to try a new food 10 to 15 times before they will accept it. Most moms give up after three to five times.

• Don’t force kids to eat. When introducing a new food, give a very small amount. Let the child spit it out if she wants. “Children have to get accustomed to the taste and texture of a food before they feel comfortable swallowing it,” says family therapist Ellyn Satter, author of “Child of Mine: Feeding With Love and Good Sense.”

• Take kids’ tastes into account. Children generally have a higher preference than adults for sweet and salty tastes. But you can work with that and still have healthy meals. Dietitian Elizabeth Ward, author of “The Complete Idiot’s Guide to Feeding Your Baby and Toddler,” suggests putting grated cheese on veggies. The salt in the cheese counteracts some of the bitterness. Serve carrots, which are sweet, for snacks. Purée cauliflower; it looks like mashed potatoes.

• Don’t fix separate meals. It’s hard to resist when kids are refusing to eat. But it only reinforces their biases. Instead, each meal should contain some foods the kids like and some the adults like. Serving meals family style lets the child choose and gives her a sense of control. Eventually, most kids will start eating many of the same foods as the parents.

• Don’t bribe kids. Promising ice cream as a reward for eating broccoli only fuels the suspicion that there’s something wrong with the broccoli. “It serves a short-term goal, but in the long run, it makes kids like broccoli less and ice cream more,” says Birch.

• Find a role model. If your child has a friend who’s a good eater, invite her to dinner. In one study, Birch sat children who hated peas with kids who were eating the veggie happily. After a week of this routine, the pea haters started eating peas, too.

• Involve kids in cooking. It will help get them used to the smell, feel and texture of foods. And having a stake in the meal will make them somewhat more likely to eat it.

• Relax. If meals become a power struggle, you’re likely to lose. “Along with potty training and sleeping, eating behavior is one thing kids can control,” says Tan. “And it definitely gets a reaction out of Mom and Dad.” Just remember: as long as the kids are getting some kind of fruit, vegetable and protein, they’re probably doing fine.