Nutrition and Health: Publication of a new booklet on "Vegetables and children"

On April 29, 2019

This booklet aim is to understand children's eating habits to better support them in their nutritional education.

THE APICIL GROUP AND THE INSTITUT PAUL BOCUSE RESEARCH CENTER PUBLISH A BOOKLET ON "VEGETABLES AND CHILDREN"

The APICIL Group and the Institut Paul Bocuse Research Center are offering a new booklet, which completes the collection on food and well-being launched last spring. Simple and practical tool for healthcare professionals and parents.

              

Download the booklet (in french)

Engaged in issues of health and well-being through food, the APICIL Group, the 4th social protection group in France, and the Institut Paul Bocuse Research Center join forces to disseminate the results of this research. scientific research aimed at the greatest number through a collection of educational booklets.

This new booklet is based on the thesis produced by David Morizet within the Institute, with the support of Bonduelle and the University Claude Bernard Lyon 1, which focuses on the factors involved in the liking of foods in children . This booklet is thus popularizing the results of this work, in order to make them accessible to the general public and professionals in contact with young children.

"Fully committed to education for better nutrition, the APICIL Group has always considered that food is the first remedy for a healthy body. It is to raise awareness of nutrition education and contribute to the improvement of the daily life of the concerned populations that we participate in this project alongside the Institut Paul Bocuse " explains Nathalie Gateau, Director Social Action and Prevention Group APICIL.

"Since 2008, the Institut Paul Bocuse Research Center combines the knowledge and know-how of researchers and professionals in the study of meals, from the angles of pleasure and health. The purpose of the projects is to better understand the mechanisms involved and to identify levers for action to contribute to improving the well-being of the population" explains Agnès Giboreau, Director of the Institut Paul Bocuse Research Center.

FOOD, A PRIMORDIAL FACTOR OF WELL-BEING 

The majority of eating habits are acquired from an early age and endure throughout life. It is therefore essential to accompany children in the food discovery and to transmit to them the spirit of sharing inherent in the meal, in order to create good eating habits. It is to better accompany parents and health professionals in their daily life that this booklet was designed. Focusing on the question of food appreciation and on the issue of children nutrition, this work is a scientific exploration and provides food formulations.

Press Contact 

APICIL GROUP
Mélanie BIDAUD
melanie.bidaud@apicil.com
Cel : (+33)4 72 27 78 34

INSTITUT PAUL BOCUSE RESEARCH CENTER
Bénédicte SIMON
benedicte.simon@institutpaulbocuse.com
Cel : (+33)4 26 20 71 85


Location (s) :



Type :
Research

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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