PUNCH is a collaborative project which aims at providing efficient proposals in order to favor healthier eating behavior in children (3 months-11 years), beyond traditional approaches based on health-related information. Eating behavior will be studied in qualitative (“what” is eaten) and quantitative (“how much” is eaten) terms. PUNCH aims at (1) better understanding the determinants of infant and children’s eating behavior, by taking into account sociological, psychological, experiential, and sensory factors and (2) evaluating the effectiveness of innovative levers of actions in order to modify school-aged children’s eating behavior, exploring tracks suggested by cognitive psychology, behavior science, economics and marketing. The proposed approaches are experimental, with the exception of the sociologic approach. Interdisciplinary, PUNCH associates complementary domains of expertise (6 academic partners). PUNCH is organized as follows: WP0: Coordination; WP1: Understanding determinants of eating behavior (WP1.1. Early determinants of capacity to control energy intake; Task 1.1.1 Impact of socialization on capacity to control energy intake; Task 1.1.2 Impact of milk feeding mode on capacity to control energy intake; WP1.2. Describing responses to food pleasure; Task 1.2.1 Influence of sensory factors on food choices; Task 1.2.2 Using brain imaging techniques to image pleasure; Task 1.2.3 Defining children’s cognitive profiles toward pleasure); WP2: Promoting children's healthy eating behavior (Task 2.1: harmonization of the procedures; Task 2.2: Assessing effect of intervention by measuring paternalism; Task 2.3: Assessing effect of priming on food choices; Task 2.4: Assessing effect of nudging on portion size); WP3: Dissemination (Task 3.1 Roadmap to future actions ; Task 3.2 Final event and dissemination). The main expected results of PUNCH are: -To produce the scientific grounds towards healthier eating behavior in children that could be easily transferred into practice by small changes in children’s environment (i.e. food quality, information, training and parental feeding practices), -To produce the scientific grounds to indicate if it is easier to modify children’s food choices directly or through their parents, - To suggest evidence-based recommendations that would target specific groups of individuals, - In fine, to help to produce public health recommendations taking into account not only nutrition, but also social, psychological and sensory aspects of eating behavior, that could be implemented in tools for health and childhood professionals such as the Programme National Nutrition Santé guides.