Food as a borderline domain of knowledge: The development of domain-specific inductive reasoning strategies in young children

被引:14
作者
Lafraire, J. [1 ]
Rioux, C. [2 ]
Hamaoui, J. [1 ,3 ]
Girgis, H. [4 ]
Nguyen, S. [5 ]
Thibaut, J-P [6 ]
机构
[1] Inst Paul Bocuse Res Ctr, 1a Chemin Calabert, F-69131 Ecully, France
[2] Max Planck Inst Human Dev, Berlin, Germany
[3] Strasbourg Univ, Strasbourg, France
[4] Stockton Univ, Galloway, NJ USA
[5] Univ North Carolina Willmington, Willmington, NC USA
[6] Univ Bourgogne Franche Comte, Lab Etud Apprentissage & Dev, CNRS, UMR 5022, Dijon, France
关键词
Artifact; Naturalness; Food transformation; Inductive reasoning; Natural kind; Domain-specificity; CATEGORY SPECIFICITY; CATEGORIZATION; ARTIFACT; NEOPHOBIA; REPRESENTATION; INFERENCES; MEMBERSHIP; REJECTION; BELIEFS; COOKING;
D O I
10.1016/j.cogdev.2020.100946
中图分类号
B844 [发展心理学(人类心理学)];
学科分类号
040202 ;
摘要
This study investigated how young children's inductive reasoning abilities pertain to the food domain in comparison with the natural kind and artifact domains. Two research hypotheses were tested: H1) Younger children (4-5 years) exhibit less differentiated inductive reasoning strategies between natural kind, food, and artifact domains of knowledge than older children (6-7 years) and H2) induction strategies are impacted by the degree of processing of the food (i.e. unprocessed, sliced, and pureed). Younger (n = 44, 4-5 years) and older children (n = 52, 6-7 years) were tested as well as a control group of adults (n = 48). Results confirmed H1) and only partial results obtained from older children (6-7 years) spoke in favor of H2). We conclude that these pieces of evidence cast a reasonable doubt on the shared assumption that foods are natural kind entities, and consequently open new research avenues for evidence-based food education programs.
引用
收藏
页数:14
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