Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Paper
Analyses of Cooked Food Factors Relating to Finger feeding by Infants
Mariko IKEYAYukie YANAGISAWA
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JOURNAL FREE ACCESS

2016 Volume 67 Issue 2 Pages 55-65

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Abstract
  In this study, we investigated cooked food characteristics relating to finger feeding behaviors at two stages of finger feeding development (early stage and later stage). Target subjects included 10 nursery school infants, with video monitoring conducted twice a week during the lunch period. Finger feeding frequencies by food category included 53.7 ± 42.2% for main accompanying food and 51.6 ± 45.2% for additional accompanying food, both significantly higher than for staple food and soup. With regard to characteristics of main and additional accompanying food subjected to finger feeding, significant differences were observed in length (p<0.05) in the early stage, and in meats (in the “main ingredient” group: p<0.05), use of vinegar (p<0.01), deep-frying (“cooking method”: p<0.05), length (p<0.05) and intake rate (p<0.05) in the later stage. In addition, analyses of cooked food factors influencing finger feeding behaviors in the later stage resulted in vinegar showing p = 0.05, suggesting that cooked food factors are not the only factors that influence finger feeding behaviors.
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© 2016 The Japan Society of Home Economics
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