Table 1.
Subject characteristics of children who preferred 0.25 M citric acid in gelatin (High-Sour group) and those who did not (Low-Sour group)
| Preference group based on level of sourness preferred in gelatin |
||
|---|---|---|
| High-Sour group | Low-Sour group | |
| Children’s characteristics | ||
| Age (years) | 7.6 ± 0.3 | 7.3 ± 0.2 |
| Sex (girls:boys) | 12:10 | 17:22 |
| BMI (kg/m2) | 18.2 ± 1.3 | 16.9 ± 0.5 |
| Temperament measures1 | ||
| Shyness | 2.2 ± 0.2 | 2.3 ± 0.1 |
| Emotionality | 2.8 ± 0.2 | 2.9 ± 0.2 |
| Sociability | 3.7 ± 0.1 | 3.6 ± 0.1 |
| Negative reactions to foods | 3.0 ± 0.2 | 3.2 ± 0.1 |
| Activity | 3.5 ± 0.2 | 3.7 ± 0.1 |
| Percentage who tried sour candies | 100.0 | 73.7* |
| Percentage who preferred sour candies | 95.0 | 57.9* |
| Mothers’ characteristics | ||
| Age (years) | 36.9 ± 1.2 | 38.4 ± 1.0 |
| Food neophobia score2 | 37.1 ± 2.6 | 34.3 ± 2.0 |
| General neophobia score3 | 21.5 ± 1.4 | 24.4 ± 1.4 |
| Percentage of mothers who reported child went through a ‘sour phase’ |
60.0 | 29.7* |
*
Statistically significant differences between groups at P < 0.05.
1
Child temperament measures could range from 1 to 5 (1 = not at all characteristic of the child and 5 = very characteristic of the child (Fisher et al., 2002).
2
The food neophobia score could range from 10 to 70.
3
The general neophobia score could range from 8 to 56.