Published in Obesity and Diabetes Week, September 6th, 2004
According to published research from Wales, "The role of parental behavior in the development of food preferences is considered. Food preferences develop from genetically determined predispositions to like sweet and salty flavors and to dislike bitter and sour tastes. Particularly towards the second year of life, there is a tendency to avoid novel foods (neophobia). Food aversions can be learnt in one trial if consumption is followed by discomfort. There is a predisposition to learn to like foods with high-energy density."
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