食品科学2026，Vol.47Issue(1)：317-326,10.DOI:10.7506/spkx1002-6630-20250806-038
婴幼儿口腔发育特点及辅食质构分阶策略分析
Oral Development Characteristics in Infants and Young Children and Texture Staging Strategies for Complementary Foods
摘要
Abstract
Complementary foods serve as a crucial medium for early sensory experiences in infants and young children,and their textural properties are closely associated with the development of chewing and swallowing capacity,food acceptance,and long-term dietary habits of infants and young children.While a variety of complementary foods are currently available on the market,there is a lack of unified standard system for textural grading.This limitation restricts the scientific evaluation of different complementary food products in terms of textural suitability and swallowing safety,making it difficult to fully meet the specific textural requirements of infants and young children at different stages of growth and development.The International Dysphagia Diet Standardization Initiative(IDDSI)has developed a standardized eight-level textural grading framework,which incorporates parameters such as hardness,viscosity,and granularity,enabling standardized classification of food texture and offering a potential solution for the scientific staging of complementary foods.This article reviews the oral development and physiological characteristics of infants and young children at different ages,and summarizes the current status of research on complementary foods for infants and young children.Based on the IDDSI textural grading framework,this study aims to provide a scientific basis for improving the compatibility between textural design of complementary food products and oral development and also provides a reference for the future standardization of textural staging of complementary foods.关键词
食品口腔加工/婴幼儿辅食/口腔生理特征/饮食行为/分阶喂养/吞咽安全Key words
food oral processing/complementary foods/oral physiological characteristics/dietary behavior/staged feeding/swallowing safety分类
轻工纺织引用本文复制引用
陈勇,朱敬业,韩军花,戴志勇,陈建设,李梦怡,任国谱..婴幼儿口腔发育特点及辅食质构分阶策略分析[J].食品科学,2026,47(1):317-326,10.基金项目
国家自然科学基金青年科学基金项目(32001830) （32001830）
浙江省自然科学基金项目(LTGN24C200007) （LTGN24C200007）
