periencing the same taste sensation that they are. Dr Beverly J. Tepper, a professor of food science at Rutgers University in New Brunswick, New Jersey, and the co-author of the study said, “
Parents should try not to project their own food preferences onto their children.”
She further explained that, for example the parent of a nontaster who loves broccoli might have a bitter-sensitiveer child who probably doesn't enjoy the greens in the same way, the parent does. They however did explain, comforting parents who regularly engage in mealtime struggles, that this doesn't mean that bitter-sensitive kids are intended to reject vegetables their whole lives.
Dr Tepper said, “We do change our food preferences as we grow and learn, noting that the "impact of genetics isn't set in stone.” She further said, “Whether there's a more immediate fix to the bitter-sensitivity issue is unclear. A tasty sauce might make vegetables more palatable to a sensitive child, but dousing veggies with toppings may not be the most nutritionally sound choice. She concluded by cautioning that it was always safer to serve cooked vegetables rather than raw ones as cooking might take some of the sting ou.
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