摘要 :
Abstract Background The main tool currently used to measure food neophobia (the Food Neophobia Scale, FNS , developed by Pliner & Hobden, 1992) may not remain optimal forever. It was developed around 25 years ago, and the percepti...
展开
Abstract Background The main tool currently used to measure food neophobia (the Food Neophobia Scale, FNS , developed by Pliner & Hobden, 1992) may not remain optimal forever. It was developed around 25 years ago, and the perception and availability of “novel” and “ethnic” foods may have changed in the meantime. Consequently, there is a need for developing updated tools for measuring food neophobia. Objective To develop novel tools to measure food neophobia in children. Design Based on a review of 13 designs to assess food neophobia and willingness to try unfamiliar foods, a Food Neophobia Test Tool (FNTT) was developed. A questionnaire including the FNS, a 19-item FNTT, items about willingness to taste novel foods in different surroundings and a behavioral test was administered to 235 children aged 9–13 years. Reliability and validity of the FNS and FNTT were assessed through calculations of Cronbach's alpha, item-item and item-rest correlations. Comprehension issues related to tools were evaluated based on qualitative observations and finally, behavioral validity was assessed. Results A considerable number of children indicated difficulties understanding certain items in the original FNS. FNTT could be reduced to a 6- and 9-item tool with high validity (item-rest coefficients, r?=?0.60–0.80). Internal consistency of the FNTT (Cronbach α?≥?0.90) was higher relative to the FNS (Cronbach α?≥?0.72). Scores from the FNTT correlated significantly (p?<?0.05) with results from the behavioral test confirming construct validity of the FNTT as a measure of neophobic behavior. Conclusions Results from this study provide evidence for the FNTT as reliable and valid tool for measuring food neophobia in children aged 9–13 years. Moreover, when modified, the FNS continue to produce reliable and valid results.
收起
摘要 :
Food neophobia is a concept denned by Pliner and Hobden (1992) as 'distrust of eating and/or rejection of new foods or unknown', an individual quality that determines the choice of food. Food neophobia present among children and a...
展开
Food neophobia is a concept denned by Pliner and Hobden (1992) as 'distrust of eating and/or rejection of new foods or unknown', an individual quality that determines the choice of food. Food neophobia present among children and adolescents affects both the quality and the variety of foods in the diet. High levels of neophobia are associated with serious problems of public health and education. In this sense, recent studies have shown that food neophobia could influence in certain degree on the scores given to new foods in the sensory acceptance tests, hedonic values and the intention to buy food. In Europe, according to current legislation, novel foods are those foods that were not used for human consumption to a significant degree within the Unionbefore 15 May 1997. However, it must be considered that colloquially a new product will be that obtained after important modifications in the process of obtaining it and/or those unknown to the individual. The main objectives of the present work are toevaluate the level of food neophobia among young consumers in Madrid and to evaluate the influence on the scores given in tests of acceptance of new formulations based on traditional "gazpacho". The results obtained in the survey of 168 university students from the Community of Madrid aged between 19 and 35 years using the Spanish version of the Food Neophobia Scale (FNS) showed that our participants are mostly neophilic with a mean value of 25.80 (S.D. 7.75). Reliability of the FNS was assessed by calculating internal consistency with Cronbach alpha (0.75). The data obtained in this study showed higher acceptance of new formulations based on traditional gazpachos by neophilic subjects.
收起
摘要 :
Food neophobia is generally considered as the reluctance to eat or the avoidance of new foods. Neophobia is not a permanent aversion to new food; acceptance can be promoted by repeated exposure or modeling the intake of the reject...
展开
Food neophobia is generally considered as the reluctance to eat or the avoidance of new foods. Neophobia is not a permanent aversion to new food; acceptance can be promoted by repeated exposure or modeling the intake of the rejected food product.The study followed a number of 168 children aged between 2 and 5 years. The parents of the children filled a questionnaire regarding the physiological medical data of the children, the feeding habits (quantitative and qualitative). Neophobia was measured using the Child Food Neophobia Scale (CFNS). The study pursued the association between neophobia and the sex of the patient, the quality of the food products, the children's diet (presence of fruits, vegetables), the weight of the patients, the duration of breastfeeding, the education level of the mother. Girls present higher scores on the CFNS scale than the boys. Children whose mothers have higher education were susceptible to having a higher variety of fruits in their diet. Children with a higher score on the CFNS scale and those with siblings were susceptible to having a lower variety of fruits and dairy products in their diet and a higher intake of fast-food products.The results highlight the necessity for early exposure of the children to a high variety of nutrient foods and the need to educate the parents with regard to the strategies needed in order to overcome food neophobia.
收起
摘要 :
The purpose of the present study was to examine whether rejection of novel foods during infancy predicted child behavioral and parent-reported neophobia at 4.5 years of age. Data for the present study were drawn from a longitudina...
展开
The purpose of the present study was to examine whether rejection of novel foods during infancy predicted child behavioral and parent-reported neophobia at 4.5 years of age. Data for the present study were drawn from a longitudinal study following individuals (n = 82) from infancy through early childhood. At 6 and 12 months of age, the infants tasted a novel food (green beans, hummus, or cottage cheese) and their reactions were coded for rejection of the food (i.e. crying, force outs, or refusals). The children returned to the laboratory at 4.5 years of age and participated in a behavioral neophobia task where they were offered three novel foods (lychee, nod, and haw jelly) and the number of novel foods they tasted was recorded. Mothers also reported their own and their children's levels of food neophobia. Regression analyses revealed that rejection of novel foods at 6 months interacted with maternal neophobia to predict parent-rated child neophobia. Infants who exhibited low levels of rejection at 6 months showed higher levels of parent-rated neophobia when their mothers also showed high compared to low levels of neophobia. At 12 months of age, however, infants who exhibited high levels of rejection tended to have high levels of parent-rated neophobia regardless of their mothers' levels of neophobia. These results provide preliminary evidence that rejection of novel foods during infancy does predict neophobia during early childhood, but the results vary depending on when rejection of new foods is measured. (C) 2015 Elsevier Ltd. All rights reserved.
收起
摘要 :
Purpose This paper aims to extend the current knowledge about how food neophobia and food technology neophobia can influence whether consumers choose fish farmed with insect-based flours (FFIF). Design/methodology/approach - The a...
展开
Purpose This paper aims to extend the current knowledge about how food neophobia and food technology neophobia can influence whether consumers choose fish farmed with insect-based flours (FFIF). Design/methodology/approach - The authors used an online survey questionnaire and a sample of 567 young Italian adults. The answers were analysed using fuzzy-set qualitative comparative analysis and structural equation modelling. Findings - Both methodologies highlighted the relevance of food technology neophobia in influencing consumers' attitudes and intentions, even when foodstuffs were not produced through technology-intensive processes. Research limitations/implications - Despite being focussed on a sample containing people of similar ages and food cultures, this study offers evidence that it is not necessarily the technological level of a food production process that sparks feelings of technology-related neophobia. Thus, this study highlights the importance of consumers' perceptions of foodstuff choices. Practical implications - The findings provide valuable insights into how informative campaigns should address the problem of increasing the acceptance of novel foods, such as FFIF. Originality/value - The present study provides empirical evidence that food technology neophobia can influence whether consumers choose FFIF. Furthermore, using a mixed-method approach is novel in the field of new foods.
收起
摘要 :
Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory char...
展开
Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory characteristics of the milk. Consumer background characteristics were collected through a questionnaire concerning demographic and consumption pattern variables as well as assessments using two attitude scales: a modified food neophobia questions and a set of milk xenophobia questions. A multivariate data analytical method (L-shaped partial least squares regression) was used to model the variation in the authenticity evaluation simultaneously from two different sources: the storage/feed effects as described by the sensory panel and the consumer background variables. Results showed that milk samples with storage/feed characteristics were evaluated as "foreign" (not Danish) by some segments of the consumers.
收起
摘要 :
Purpose - The purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food, when researching tourists' food consumption. D...
展开
Purpose - The purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food, when researching tourists' food consumption. Design/methodology/approach - The framework is tested using primary data collected from 445 tourists drawn from a main urban center of Jammu situated in northern India. Structural equation modeling (SEM) technique was used to analyze data using partial least squares (PLS) method. Findings ~ Findings of the study provide evidence that perceived value of the street-food vendor through word of mouth (WoM) positively influenced tourists 2019 attitudes and intention to consumer street-food, while food neophobia lead to negative attitude and intention to consume. The findings further indicate that a significant negative relationship exists between perceived risk and intention to consume street-food. Originality/value - Although several studies have been conducted in the past related to the food experiences of tourists at various destinations, the current study is the first attempt to offer an Asian perspective on and fresh insights into factors affecting tourists' street-food selection in unfamiliar environments. The paper is useful for both practitioners and academicians interested in tourist consumption behavior and food tourism, as it would help in developing effective marketing and operational strategies to develop tourism through street-vending management.
收起
摘要 :
This study is aimed at evaluating the relative influence of socio-demographic and psychological features that rule the extent to which consumers engage in the circular economy, purchasing waste-to-value (WTV) food enriched with in...
展开
This study is aimed at evaluating the relative influence of socio-demographic and psychological features that rule the extent to which consumers engage in the circular economy, purchasing waste-to-value (WTV) food enriched with ingredients otherwise wasted in the supply chain.477 Italian consumers replied to a web-based questionnaire administered through different social media networks. Two different consumers' purchase intentions were analysed: consumers were asked both if they would be willing to buy WTV food and if they would buy WTV food if this would help to reduce the environmental impact of agricultural production.Binary logistic regressions are estimated to appraise the eventual drivers of consumers' statements. Among these drivers, attention was given to aspects related to the generalised aversion to new foods, i.e. food neophobia (FN) and the aversion to food processed in new ways, i.e. food technology neophobia (FTN). Other relevant economic and demographic factors were investigated, together with aspects related to generalised trust, purchase behaviours and preferences.The main results indicate that 56% of respondents declared to be willing to buy WTV food, however, FN and FTN negatively influence the probability of stating a positive purchase intention. Consumers who give importance to reading food labels and think that food could have environmental or health benefits, are more likely to be willing to buy WTV food.In addition, a core of sustainable consumers seems to emerge who express a positive purchase intention for WTV food to reduce the environmental impact of production and give importance to the origin and nutritional values of products. In conclusion, policy implications are drawn. (C) 2019 Elsevier Ltd. All rights reserved.
收起
摘要 :
? 2022An alternative Food Neophobia Scale (FNS-A) was developed in three studies to measure food neophobia (reluctance to eat and avoidance of trying new foods). In Study 1, the original food neophobia scale, FNS (Pliner, & Hobden, 1992), was first critically examined leading to modifications in five and omission of two statements. Furthermore, eight positive and eight negative statements were elicited and introduced along with eight original or modified FNS statements to 575 respondents in South Africa, Lesotho, and Botswana. Study 2 (n = 1010) was used to confirm the factorial structure of the scale, and Study 3 (n = 141) was used to test the reliability of FNS-A through test–retest data. The structure of the scale was analyzed using exploratory (Study 1 and 2) and confirmatory (Study 2) factor analysis, eventually leading to four positive and four negative statements regarding new foods, loaded on two factors labelled approach and avoidance. Test-retest reliability at a 2 weeks’ time interval as well as convergent and divergent validity measured against other scales was good (Study 3). In all three studies, predictive validity was evaluated against willingness to try or expected liking ratings of unfamiliar or novel food names or food concept descriptions. This evaluation showed satisfactory performance. FNS-A is a promising tool for the quantification of individual responses to unfamiliar or novel foods, but further studies in other populations and contexts are needed to confirm the applicability....
展开
? 2022An alternative Food Neophobia Scale (FNS-A) was developed in three studies to measure food neophobia (reluctance to eat and avoidance of trying new foods). In Study 1, the original food neophobia scale, FNS (Pliner, & Hobden, 1992), was first critically examined leading to modifications in five and omission of two statements. Furthermore, eight positive and eight negative statements were elicited and introduced along with eight original or modified FNS statements to 575 respondents in South Africa, Lesotho, and Botswana. Study 2 (n = 1010) was used to confirm the factorial structure of the scale, and Study 3 (n = 141) was used to test the reliability of FNS-A through test–retest data. The structure of the scale was analyzed using exploratory (Study 1 and 2) and confirmatory (Study 2) factor analysis, eventually leading to four positive and four negative statements regarding new foods, loaded on two factors labelled approach and avoidance. Test-retest reliability at a 2 weeks’ time interval as well as convergent and divergent validity measured against other scales was good (Study 3). In all three studies, predictive validity was evaluated against willingness to try or expected liking ratings of unfamiliar or novel food names or food concept descriptions. This evaluation showed satisfactory performance. FNS-A is a promising tool for the quantification of individual responses to unfamiliar or novel foods, but further studies in other populations and contexts are needed to confirm the applicability.
收起
原文获取