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In sum, early flavor experiences, whether from amniotic fluid, breast milk, or formula, may shape early preferences. Furthermore, the influence of these preferences appears to extend into early childhood and translate to later food preferences.
Some examples of these influences that contribute to an individual's food choices include individual factors, such as knowledge, personal taste preference, mood, hunger level, health status, special diet requirements, ethnicity, and personal income.
Early Development of Food Preferences Taste (sweet, sour, salty, bitter, savory) preferences have a strong innate component. Sweet, savory, and salty substances are innately preferred, whereas bitter and many sour substances are innately rejected.
Some examples of these influences that contribute to an individual's food choices include individual factors, such as knowledge, personal taste preference, mood, hunger level, health status, special diet requirements, ethnicity, and personal income.
"Our food preferences are determined by multiple factors, including genes, experience, and age." Genes play a part by giving a person a predetermined taste preference, and our environment is a factor in learning new tastes.

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Some examples of these influences that contribute to an individual's food choices include individual factors, such as knowledge, personal taste preference, mood, hunger level, health status, special diet requirements, ethnicity, and personal income.
FOOD preference refers to the way in which people. choose from among available comestibles on the ba- sis of biological or economic perceptions including taste, value, purity, ease or difficulty of preparation, and the. availability of fuel and other preparation tools.
Food preferences continue changing throughout life, under the influence of biological, social, and environmental factors [3]; these preferences are key determinants of food choices, and therefore diet quality [4,5].
Food preference is a learned behavior. The preferences of children (and adults) reflect their exposure to foods at mealtime and snack time and their exposure to food advertising.
FOOD preference refers to the way in which people. choose from among available comestibles on the ba- sis of biological or economic perceptions including taste, value, purity, ease or difficulty of preparation, and the. availability of fuel and other preparation tools.

dietary preferences form