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Alimentazione nella prima infanzia


Un fattore ambientale molto importante nel favorire l'accettazione di un nuovo alimento da parte del bambino è il fatto che il suo sapore gli diventi familiare, come si evince da una serie di studi sperimentali sugli effetti del condizionamento ambientale precoce.

Questi studi mostrano che il bambino è preparato ai sapori della dieta materna già in utero e poi durante allattamento.

Questi ponti sensoriali che collegano vita intra ed extrauterina permettono al bambino di riconoscere i sapori ai quali è già stato esposto, e di cui conserva memoria, facilitando così l'inizio dell'alimentazione complementare.

Bibliografia

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Rivista Italiana on line "LA CARE" Volume 13, Numero 4, anno 2018
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