Abstract
The concept of Food Education (, Shiokuiku), first proposed by Japanese researcher Sagen Ishizuka in 1861, has evolved globally over the years, encompassing food knowledge, healthy dietary behaviors, food preparation, and food safety. Professor Li Lite introduced this concept to China in 2006. This article specifically addresses food education for infants and young children. In 2022, the National Health Commission of China issued Guidelines on Feeding and Nutrition of Infants and Young Children in Nursery Institutions. These guidelines delineate the scope of Food Education for infants and young children as encompassing food cognition, eating behaviors, and dietary culture. Early childhood represents a critical period for establishing food preferences and dietary habits. Food education plays a pivotal role in familiarizing infants and young children with new foods and promoting healthy eating patterns. Without structured food education, young children are more susceptible to developing food neophobia and other unhealthy eating habits. We propose strategies to enhance Food Education for infants and young children in China by establishing a comprehensive food education system that leverages multiple channels including families, nursery institutions, early childhood education institutions, and healthcare facilities. Additionally, we emphasize the need for targeted research on food education specifically designed for this age group.