The way children relate to food in their early years can shape their eating habits for a long time. A recent study conducted in Spain focuses on how Enjoying eating during the preschool years is associated with a higher quality dietWhile being very selective with food tends to go hand in hand with less healthy patterns.
Far from focusing solely on what children eat, this research has analyzed their behavior at the table and how this is reflected in their food choices. The results suggest that A child's attitude towards food can help solidify beneficial habits or, conversely, promote undesirable routines. for long-term health and its impact on body and mind.
CIBER/UNIZAR | Thursday, 12 of February of 2026
A Spanish study to understand how young children eat
This work is part of the CORALS project, promoted by the GENUD group at the University of Zaragoza, the Aragon Health Research Institute (IIS Aragón), and the Obesity and Nutrition area of CIBER (CIBEROBN). The main objective has been Explore the relationship between different traits of eating behavior and diet quality in children between 3 and 6 years old.
This research, published in the scientific journal European Journal of NutritionIt focuses on a stage considered key for the development of tastes, aversions, and habits related to food. Many preferences are consolidated during these ages, which often... They persist into adolescence and even adulthoodTherefore, understanding what happens then is especially relevant.
The article, titled "Association between eating behaviors and food and beverage consumption in male and female children aged 3-6 years: The CORALS cohort," analyzes in detail the different eating patterns in boys and girls. From this data, the researchers were able to identify What traits have the greatest influence on following a healthy or less advisable eating pattern?.
The authors of the study emphasize that children's eating behaviors are not limited to "whether they eat a lot or a little," but encompass aspects such as interest in trying new foods, resistance to certain flavors, and ease in accepting different preparations. All these elements, combined, can influence the type of diet that children follow.
Large sample and specific questionnaires
To obtain a representative photograph, the CORALS project has relied on the participation of 1.407 boys and girls between the ages of 3 and 6The sample size, drawn from seven Spanish cities—Córdoba, Tarragona, Barcelona, Pamplona, Santiago de Compostela, Valencia, and Zaragoza—provides solid information on the habits of preschool children in different parts of the country.
The families of the minors responded Child Eating Behavior Questionnaire (CEBQ)This is a widely used research tool for assessing behaviors related to children's eating. The questionnaire explores aspects such as enjoyment of eating, sensitivity to satiety signals, and the tendency to reject certain foods.
In addition, to find out what the children actually ate, the following was used: COME-Kids questionnairedesigned to record food and beverage consumption in childhood. From their responses, estimates could be made the frequency with which fruits, vegetables, fish, legumes, whole grains, sweets and other products were consumed.
The combination of both instruments allowed researchers to link observed behaviors at the table with specific consumption patterns. In this way, they were able to detect What behavioral traits were associated with a more balanced diet? and which ones were accompanied by less healthy practices.
Enjoy your food: more fruits, vegetables and fewer sweets
Among the different traits analyzed, one of the most significant was the so-called “enjoy the food”Children who scored high on this characteristic tended to show more interest in eating, curiosity about food, and a generally positive attitude toward daily meals.
According to the results, these boys and girls They more frequently consumed fruits, vegetables, fish, legumes, and whole grains.In other words, they tended to follow a dietary pattern closer to the recommendations of nutritional guidelines, with a regular presence of fresh and plant-based foods.
Furthermore, greater enjoyment of eating was related to lower consumption of sweets and sugary productsThis suggests that when the eating experience is positive and varied, children do not depend as much on sugary foods to feel satisfied, something that can have an impact on the prevention of obesity and other related diseases.
The research team explains that, after identifying different dietary patterns for boys and girls, enjoyment of food was confirmed as one of the key factors associated with an overall healthier pattern. In other words, Children who are open and happy at mealtimes tend to incorporate beneficial foods in your day to day.
When food becomes a problem: food selectivity
On the opposite side, the study also analyzed the so-called “food selectivity” o food business, a trait characterized by the frequent rejection of certain foods, resistance to trying new things, and a very limited list of accepted dishes.
The data showed that the most selective minors They consumed less fruit, vegetables, legumes, fish, and whole grains.In other words, they found it much more difficult to incorporate foods that are usually considered basic into a balanced diet.
At the same time, this selectivity was related to increased consumption of sugary and sweet productsIn practice, this can translate into a diet that regularly includes cookies, pastries, sugary drinks, or other foods high in sugar and low in nutritional density.
The researchers highlight that both enjoyment of food and food selectivity are important. These were the traits that most influenced whether a child followed a more or less healthy eating pattern.Understanding these differences can help interpret why some children readily accept a variety of foods, while others show an almost automatic rejection.
Implications for families, schools and healthcare
One of the most relevant aspects of the work is that it offers useful clues for the design of Prevention and nutritional education strategies in the preschool stageIf traits such as enjoyment of eating or selectivity are taken into account, interventions can be better adapted to the needs of each child and their environment.
The authors note that these findings can be used to develop programs aimed at families, healthcare professionals, and preschools.
In practice, this could translate into suggestions such as repeatedly offering new foods without pressure, creating enjoyable meal routines, Adjust portions to appetite of the child and Avoid using sweets as a reward.Although the study does not focus on recommending specific guidelines, its results support the idea of working on a positive relationship with food from a very young age.
Given that habits acquired in the first years of life have been linked to a later risk of obesity and chronic diseases, the authors note that Understanding which factors promote healthy eating in childhood is key to public health policies in Spain and other European countries.
Who is behind the CORALS project
The research has been led by the researcher Ivie Maneschy, under the supervision of Dr. María Luisa Miguel-Berges, Dr. Pilar De Miguel-Etayo and Dr. Luis A. Moreno, principal investigator of the GENUD group. The entire team is part of CIBEROBN, the University of Zaragoza and the IIS Aragón.
The work has also benefited from the collaboration of other groups from CIBEROBN and various Spanish academic and health institutionsThese include the Rovira i Virgili University and the Pere Virgili Research Institute (URV-IISPV), the Maimonides Institute for Biomedical Research in Cordoba (IMIBIC), the Santiago Health Research Institute (IDIS), the University of Valencia, the University of Navarra, the Navarra Health Research Institute (IdisNA) and the Hospital del Mar Medical Research Institute (IMIM) in Barcelona.
This collaborative network allows for the integration of experiences from different autonomous communities and strengthen the validity of the results obtained, while also making it easier for the study's conclusions to be taken into account in various clinical and educational settings.
The role of the IIS Aragón in health research
The Aragon Health Research Institute (IIS Aragón) is a key player in the development of these types of projects. It is a center that integrates the Lozano Blesa and Miguel Servet University Hospitals, to Primary Health Care, to the University of Zaragoza and to the Aragonese Institute of Health Sciences.
Among its objectives are to bring basic and applied research closer together, including the clinical and health services aspects, as well as promoting an environment where research, care and teaching activities coexist in a coordinated manner.
Furthermore, the IIS Aragón aspires to be a benchmark for the talent attraction and the development of large scientific and technological infrastructuresIn this context, studies such as the CORALS project show how research in child nutrition can contribute to guiding policies and specific actions in the health system.
Taken together, the results of the CORALS project suggest that Promoting a positive relationship with food from ages 3 to 6 is associated with a more varied and healthy dietWhile dietary selectivity tends to be linked to a lower intake of fruits, vegetables, legumes, fish, and whole grains, and a higher consumption of sweets, this data provides a solid foundation for families, schools, and healthcare professionals to promote environments where healthy eating is natural, enjoyable, and sustainable.