I recall when our son was very young. His childcare provider let me know her concerns with his eating. He did not like the lunches.
He ate most of the food I cooked at home, but he was used to my style of cooking.
I doubled down on all the usual recommendations for selective eaters. We maintained our patience and exposed him to a variety of foods. We paired the new foods with familiar foods, and we tried not to make food a power struggle.
He became my kitchen and gardening helper. When he began growing rapidly during adolescence, he ate everything. He was seeking food all the time.
According to a study published in the American Journal of Clinical Nutrition, genetics may play a greater role in “food neophobia” (aversion to new foods) than previously believed.
The researchers studied 5,390 sets of twins and reported that 78% of neophobia may be genetic, while 22% is due to environmental factors. In other words, we may be born with certain aversions to foods. However, our experiences play a role in our preferences.
Other researchers have studied whether exposures to certain flavors during the prenatal and early infancy phase of life affect later acceptance of the food. Some studies have shown that your mom’s food choices during pregnancy and nursing may influence your taste preferences.
After all, you were nourished by all the flavorful foods of your mom’s diet while floating around, growing and preparing to greet the outside world.
More recent researchers found greater risk for poor diet quality and greater risk factors for disease.
We recently spent some time with our now-grown son. He lives in a large city with a wide range of nearby restaurants featuring international cuisine. We were the “neophobes” around our son with an adventuresome palate.
We had Ecuadorian food for breakfast. I could not pronounce the names of all the dishes popular in South America. I was happy a description was included on the menu. We dined on fritado, which is braised pork in orange juice, garlic and onion. I had never had a large serving of roasted pork for breakfast with eggs and fruit.
My husband had llapingachos, which are potato patties with a tasty mixture of cheese, spices and onions. Our son had a steak with Ecuadorian special spices.
I had varenyky for lunch at a Ukrainian restaurant. These are dumplings filled with cabbage, potatoes and cheese. Other people were enjoying stuffed cabbage rolls (holubtsi). My husband and son chose hearty sandwiches. I had a cup of potato leek soup because they had no borscht (beet and vegetable-beef soup).
Exploring the flavors and textures of other cuisine can help you learn about other cultures. For most of us, that means getting to know our own ancestry a little better. What did our relatives eat in earlier times?
As you move toward the end of the year, consider your current menus. Are they filled with familiar foods, or do you include some unique foods? Consider refreshing your menus with some new flavors.
We have some food explorations to share at NDSU Extension. Check out ““>Exploring North Dakota Foodways handout for Scandinavian cuisine. With help from the NDSU Germans from Russia Heritage College at the NDSU library, we developed a “>The Family Table for some conversation starters.
‘Tis the season for cookies and an occasional sweet treat. This flavorful five-ingredient cookie recipe from our Scandinavian foodways publication highlights the flavor, texture and nutrition that nuts provide in recipes.
Pecan Cookies
- 1 cup butter, softened
- ¾ cup brown sugar, packed
- 1 large egg, separated
- 2 cups all-purpose flour
- ½ cup finely chopped pecans, lightly salted
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended. Shape into small balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 inches apart on ungreased baking sheets; flatten slightly. Bake at 375 F for eight to 12 minutes or until edges are lightly browned. Remove from pans to cool on wire racks.
Makes 48 cookies. Each cookie has 80 calories, 5 grams (g) fat, 1 g protein, 8 g carbohydrate, 0 g fiber and 35 milligrams sodium.
(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)
