Agnès Giboreau

David Morizet2
Laurence Depezay2
Pierre Combris2
Camille Rioux1
2David Morizet
2Laurence Depezay
2Pierre Combris
Learn More
The present study investigated the perceptual dimensions of everyday tactile textures and the semantics associated with touch experiences. In Experiment 1, the nature of the tactile descriptors present in the memory of 40 volunteers was investigated. Results suggested the existence of a limited but consensual tactile repertory. In Experiment 2, 20(More)
Food neophobia and picky/fussy eating behavior are presented as the two main forms of children's food rejections which are responsible for a reduction of their dietary repertoire. We review the key factors, presented in the literature, that are involved in food rejections during childhood. We first consider a range of "cognitive factors", such as food(More)
The aim of this study was to explore the effectiveness of a food-labeling strategy to introduce new versions of foods to children's diets, in natural lunch settings (school canteens). The proposed food involved two different types of vegetables: carrots (very familiar) and broccoli (less familiar), both being prepared and presented for choice in a(More)
The present study investigated the visual and lexical knowledge of vegetables in children. The purpose of this was to identify both liked and disliked familiar vegetables which will be used in a further study. We explored children's lexical knowledge with a free listing test and their visual knowledge with a picture's sorting test. 145 children between the(More)
  • 1