It’s 5:45 p.m., and you finally get home after a long day at work. All you want is a glass of pinot and some time to binge on your favorite show. But then your adventurous 8-year-old, Sally, bursts into the kitchen. “I’m hungry! What’s for dinner?”
Sally is open to trying anything. You remember her enjoying the tang of oysters and slurping spicy ramen. But before you can answer, your picky 4-year-old, Billy, shouts from the living room, “Mac and cheese!” Billy has a small rotation of three meals: boxed macaroni and cheese, dino-shaped chicken nuggets, and plain spaghetti.
You can’t help but wonder how such different tastes ended up in one family.
If this sounds familiar, you’re not alone. As a nutritional neuroscientist and parent, I’ve spent a lot of time pondering why kids eat what they do. Understanding food preferences can help parents encourage their children to enjoy a wider variety of healthy foods.
So, why do kids have such different tastes? Is it all about nature or nurture?
Genes do play a role, but they aren’t the whole story. Babies are born with a natural liking for sweet and a dislike for bitter. This instinct helps them gravitate towards nutritious foods, such as fruits, and steer clear of potentially harmful ones. For example, research shows that when moms consume sweet carrot extracts during pregnancy, their babies smile during ultrasounds, but those exposed to bitter tastes often grimace. This suggests early food preferences are set even before birth.
Also, up to 70% of people inherit genes that make them sensitive to bitter flavors, which are often found in foods like broccoli and kale. Meanwhile, some folks learn to enjoy bitter foods, as seen in the rising popularity of bitter craft beers.
Interactions with food also shape our preferences. Psychologist Leann Birch highlighted that food experiences, like positive memories associated with certain flavors, can impact whether we enjoy those foods in the future. A pleasant experience with a new food can lead to an increased preference for it, while negative experiences, like getting sick, can sour your taste.
Interestingly, research by biopsychologist Julie Mennella found that babies starting to learn about food before they’re even born. If moms drink carrot juice, their babies are more likely to accept carrot-flavored foods later on.
The good news? Most children grow out of picky eating as they reach school age. If they’re healthy and growing well, there’s usually no reason for concern.
For parents hoping to expand their kids’ tastes, the key is to offer new foods repeatedly. Some kids may need to try a food 12 times before they accept it. Interestingly, kids might be willing to try new foods at school or daycare, even if they won’t touch them at home.
So, as for dinner? You’ve whipped up kimchi mac and cheese with baked cauliflower, plus extra Sriracha for Sally. You hope that the familiar mac and cheese shape will encourage Billy to take a bite. If not, you can always give it another shot tomorrow.
