Jackie Blissett

Professor of Psychology Aston University

  • Birmingham

Professor Blissett has a interest in children’s fussy eating including poor fruit and vegetable acceptance, emotional eating, and obesity.

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4 min

Babies respond positively to smell of foods experienced in the womb according to study co-led at Aston University

Babies whose mothers took kale or carrot capsules when pregnant responded more favourably to these smells The research shows that the process of developing food preferences begins in the womb, much earlier than previously thought The research follows up on an earlier study Babies show positive responses to the smell of foods they were exposed to in the womb after they are born, according to a new study. The findings, led by Durham University, UK, could have implications for understanding how healthy eating habits might be established in babies during pregnancy. The research included scientists from Aston University, UK, and the Centre national de la recherche scientifique (CNRS) and University of Burgundy, France. It is published in the journal Appetite. Researchers analysed the facial expressions of babies who had been repeatedly exposed to either kale or carrot in the womb after birth. Newborns whose mothers had taken carrot powder capsules when pregnant were more likely to react favourably to the smell of carrot. Likewise, babies whose mothers had taken kale powder capsules while pregnant reacted more positively to the kale scent. Research co-lead author and supervisor Professor Nadja Reissland, of the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, said: “Our analysis of the babies’ facial expressions suggests that they appear to react more favourably towards the smell of foods their mothers ate during the last months of pregnancy. Potentially this means we could encourage babies to react more positively towards green vegetables, for example, by exposing them to these foods during pregnancy. “In that respect, the memory of food the mother consumes during pregnancy appears to establish a preference for those smells and potentially could help to establish healthy eating habits at a young age.” This study is a follow-up to a 2022 research paper where the researchers used 4D ultrasound scans at 32 and 36 gestational weeks to study foetal facial expressions after their pregnant mothers had ingested a single dose of either 400mg of carrot or kale capsules. Foetuses exposed to carrot showed more “laughter-face” responses while those exposed to kale showed more “cry-face” responses. For the latest study, the researchers followed up 32 babies from the original research paper – 16 males and 16 females – from 36 weeks gestation until approximately three weeks after birth. Mothers consumed either carrot or kale capsules every day for three consecutive weeks until birth. When the babies were about three weeks old, the research team tested newborns’ reactions to kale, carrot, and a control odour. Separate wet cotton swabs dipped in either carrot or kale powders, or water as the control, were held under each infant’s nose and their reaction to the different smells was captured on video. The babies did not taste the swabs. Scientists then analysed the footage to see how the newborns reacted and compared these reactions with those seen before the babies were born to understand the effects of repeated flavour exposure in the last trimester of pregnancy. The research team found that, from the foetal to newborn period, there was an increased frequency in “laughter-face” responses and a decreased frequency in “cry-face” responses to the smell the babies had experienced before birth. Humans experience flavour through a combination of taste and smell. In foetuses, this happens through inhaling and swallowing the amniotic fluid in the womb. Research co-lead author Dr Beyza Ustun-Elayan carried out the research while doing her PhD at Durham University. Dr Ustun-Elayan, who is now based at the University of Cambridge, said: “Our research showed that foetuses can not only sense and distinguish different flavours in the womb but also start learning and establish memory for certain flavours if exposed to them repeatedly. This shows that the process of developing food preferences begins much earlier than we thought, right from the womb. By introducing these flavours early on, we might be able to shape healthier eating habits in children from the start.” The researchers stress that their findings are a baseline study only. They say that longer follow-up studies are needed to understand long-term impacts on child eating behaviour. They add that further research would also need to be carried out on a larger group of infants, at different points in time. They say that the absence of a control group not exposed to specific flavours makes it challenging to fully disentangle developmental changes in the babies from the effects of repeated flavour exposure. Future research should also factor in post-birth flavour experiences, such as some milk formulas known to have a bitter taste, which could impact babies’ responses to the smell of bitter and non-bitter vegetables. The research involved the children of white British mothers, and the researchers say that future studies should be widened to explore how different cultural dietary practices might influence foetal receptivity to a broader array of flavours. Research co-author Professor Jackie Blissett, at Aston University’s School of Psychology, said: “These findings add to the weight of evidence that suggests that flavours of foods eaten by mothers during late pregnancy are learnt by the foetus, preparing them for the flavours they are likely to experience in postnatal life.” Research co-author Professor Benoist Schaal, National Centre for Scientific Research (CNRS)-University of Burgundy, France said: “Foetuses not only detect minute amounts of all types of flavours the mothers ingest, but they overtly react to them and remember them while in the womb and then after birth for quite long times. In this way, mothers have an earlier than early teaching role, as the providers of the infant’s first odour or flavour memories.” Visit https://doi.org/10.1016/j.appet.2025.107891 to read the full research paper in Appetite.

Jackie Blissett

3 min

Putting least calorific meals first on menu makes teenagers more likely to order them according to a study co-led at Aston University

The research was carried out by the University of Birmingham’s Katie Edwards and Aston University’s Jackie Blissett and James Reynolds Both the availability of high-calorie options and their position on the menu affects teenagers’ choices Restaurants provide an important location for implementing low-cost and high-reach interventions to tackle obesity. New research from the University of Birmingham and Aston University has found that putting lower-calorie meal choices at the top of a restaurant menu, and reducing the availability of high-calorie options, makes teenagers more likely to order the healthier options. Childhood obesity rates have been increasing year on year, with government pledges and targets to reduce obesity unfulfilled or missed. Restaurants are a common food environment for adolescents, with one fifth of children consuming meals out at least once a week. The study has been published in the journal Appetite. Dr Katie Edwards, research fellow in psychology at the University of Birmingham and a visiting researcher at Aston University, who led the study, said: “Childhood obesity is a significant public health challenge. A key period for targeting dietary intervention is adolescence, when young people become more independent, making their own decisions about diet and socialising with friends more. Interventions have targeted healthy eating at home and at school, but we wanted to see how altering restaurant menus can impact the choices teenagers make.” The researchers asked 432 13 to 17-year-olds to take part in an online experiment. They presented the teenagers with three different menus, with five starters, ten main courses and five desserts in separate sections, as one would find on a standard restaurant menu. Each menu was slightly different; one which reduced the number of high-calorie options on offer, one with menu positioning of lowto high-calorie meals, one which combined the availability and position interventions, and then one ‘typical’ menu. The participants were asked to select a starter, main and dessert from each menu. The experiment showed that the availability and the position interventions resulted in significantly lower calorie meal choices, compared to the choices made from the menu with no intervention (the ‘typical’ menu). The average number of calories for a selected meal reduced from 2099.78 to 1992.13 when the items were ordered from least to highest calorie content. The availability intervention reduced it from 2134.26 kcal to 1956.18 kcal. The group who had the combined availability and positioning intervention menu saw their meals’ calorie value plummet from 2173.60 kcal to 1884.44 kcal. The study also found that the positioning intervention had the biggest impact on main course choices. The availability intervention and the combined interventions, on the other hand, did not have a big impact on the calorie value of main course choices. The availability intervention had the most impact on starter choices. None of the interventions had a significant impact on dessert choices. Dr Edwards said: “Main menu choices saw the biggest reduction in calories following the position intervention, going from 1104.17 kcal to 1045.16 kcal, while the availability intervention saw the biggest reduction in the starter option. While not all interventions saw statistically significant reductions for all courses, each intervention saw a significant reduction in the calorie content of the overall meals.” Dr James Reynolds, senior lecturer in psychology at Aston University, said: “People tend to consume higher calorie meals when they eat out, so restaurants provide an important location for implementing low-cost and high-reach interventions which can encourage healthier eating in teenagers. Many restaurants are already required to display calorie information on their menus, but our research has shown that tactics like altering the position or availability of high-calorie options on menus could also be a useful tool in trying to reduce obesity and help young people make healthier choices. The next step for this research would be to replicate the study in restaurant settings.” Read the full paper in the journal Appetite at https://www.sciencedirect.com/science/article/pii/S0195666324005749

Jackie BlissettDr James Reynolds

2 min

Aston Institute of Health and Neurodevelopment celebrates British Science Week and Brain Awareness Week

Institute of Health and Neurodevelopment to host children’s activities at Birmingham’s science museum Thinktank on Saturday 18 March British Science Week is a ten-day celebration of science, technology, engineering and maths Brain Awareness Week highlighted with research showcased in glass box exhibition space on University campus. Aston Institute of Health and Neurodevelopment (IHN) is celebrating British Science Week (10-19 March) and Brain Awareness Week (13-19 March) by hosting an activities day for children at the Birmingham science museum Thinktank, alongside a social media campaign to help educate and inform the public on its latest research. Each year, the British Science Association runs a ten-day celebration of science, technology, engineering and maths called British Science Week. It is closely followed by Brain Awareness Week, a yearly global campaign to increase public awareness of brain research. The week-long celebration is organised by the Dana Alliance with a goal to educate and highlight the importance of research in developing new treatments, preventions and possible cures for brain diseases. Both campaigns align closely with the work of the Aston Institute of Health and Neurodevelopment, with the Institute’s researchers keen to use the week to host activities and share their research and information about the brain health with the public. Activities to highlight both British Science Week and Brain Awareness week include a social media campaign sharing research updates from members and surprising brain facts on Twitter (@Aston_IHN), a brain research exhibition in the glass box space in the Aston University main entrance, as well as an activity session at the Birmingham science museum Thinktank in Millennium Point. The meet and greet with IHN researchers will take place on Saturday 18 March between 11.00 and 16.00. Children and families can speak to researchers about their work and take part in interactive activities, such as memory games and eye-tracking experiments. Professor Jackie Blissett, co-director of IHN said: “British Science week and Brain Awareness week are really important campaigns for us. Brain Awareness week is the perfect time to showcase our research and engage with the public on what we do here at IHN. “We work in close collaboration with the NHS to help research potential treatments for children who experience a range of brain related conditions. We put children at the heart of what we do, with the aim of unlocking the potential of research to support children’s health and development as well as answering the questions that matter to children, their families and the services that support them.” Visitors to the exhibition on the Aston University campus are encouraged to share their thoughts about the exhibition and their pictures on Twitter, tagging @Aston_IHN. For more information about Aston Institute of Health and Neurodevelopment visit its website and for more information about studying psychology and neuroscience at Aston University visit our course pages.

Jackie Blissett
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Biography

Jackie Blissett has been working in the field of children’s eating behaviour for over twenty years. In that time much of her research has focussed on the biological, affective and cognitive factors of parents and their children which influence parent-child interaction, particularly in the context of feeding and eating problems. Jackie has a particular interest in children’s fussy eating including poor fruit and vegetable acceptance, emotional eating, and obesity.

Areas of Expertise

Feeding and Eating Behaviour
Psychology
Childhood Eating Behaviour
Fussy Eating
Developmental Psychology

Education

School of Psychology, University of Birmingham

PhD

Psychology

1998

University College Swansea

BSc

Psychology

1994

Affiliations

  • Higher Education Academy : Fellow
  • British Psychological Society : Member

Media Appearances

Society funds event on the psychology behind children’s eating habits

The British Psychological Society  online

2018-04-24

The seminar is the first of three British Psychological Society funded events being run by Dr Povey in partnership with Professor Jackie Blissett and Dr Claire Farrow from Aston University.

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Science experiment got Manchester school children to eat their vegetables - and it worked

Manchester Evening News  online

2017-02-10

Jackie Blissett, from Coventry University, said the results from pupils at the school would now be studied by her team. She added: ‘It’s been wonderful to work with these young scientists, and they’ve helped shed some light on one of the great mysteries: why some of us might not like our Brussels sprouts!”

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Does genetics cause aversion to eating vegetables?

Medical Xpress  online

2017-02-01

Jackie Blissett, professor of childhood eating behaviour at Coventry University, said:

"It's been wonderful to work with these young scientists, and they've helped shed some light on one of the great mysteries: why some of us might not like our Brussels sprouts! BBC Learning's Terrific Scientific campaign is a fantastic way to engage youngsters in an interactive experiment which makes the learning experience much more fun."

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Articles

Children overcoming picky eating (COPE) – A cluster randomised controlled trial

Appetite

2020

Food neophobia limits dietary variety in children and adults. Interventions to alleviate the impact of neophobia on children's dietary variety have had varying success. The potential effectiveness of mindfulness, a process of bringing awareness to the present moment, has received little attention. This trial aimed to explore the effectiveness of two mindfulness exercises on novel food acceptance for children.

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Caregiver Influences on Eating Behaviors in Young Children

Journal of the American Heart Association

2020

A substantial body of research suggests that efforts to prevent pediatric obesity may benefit from targeting not just what a child eats, but how they eat. Specifically, child obesity prevention should include a component that addresses reasons why children have differing abilities to start and stop eating in response to internal cues of hunger and satiety, a construct known as eating self‐regulation.

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Interactive effects of impulsivity and dietary restraint over snack intake in children

Appetite

2020

Impulsivity and dietary restraint have been found to interact to affect dietary intake in adults. Few studies have explored this effect in children. The current study therefore aimed to investigate the interactive effects of behavioural impulsivity and dietary restraint on intake. Fifty 7-11-year-olds participated in this laboratory-based study. Impulsivity was assessed through behavioural tasks measuring a number of impulsivity facets.

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