NOT WITH consumption of dairy foods

NOT WITH consumption of dairy foods, starchy staples or cakes
and biscuits(9).
Food aversions can be learnt in one trial if consumption is
followed by discomfort. However, from birth genetic predispositions
are modified by experience. There are mechanisms
of taste development and positively associated with:
Mere exposure: the more exposure we have to a stimulus,
the more we will tend to like it; foods which have been
eaten more often tend to be liked more; this is the way that
specific preferences grow in different cultures. Several studies
suggest that an exposure based approach has promise for
improving the quality of children’s diets. Particular strengths
of the technique are its simplicity and relatively low demands
of both parents and children.
Medicine effect: we like better a food that we eat when we
are healthy instead of a food proposed when we are ill.
Flavour learning: between 2 foods of different taste, administered
one added with sugar and one without, there is preference
for the first food also when proposed without sugar.
Flavour nutrient learning: the more a food is energy-rich
the more is appreciated, this is a primordial model. Man can
recognize the most caloric foods indispensable to life(10).