Degree Of Food Neophobia Research Articles

The Negative Impact of Food Neophobia on the People Ofchandigarh Tri-City, India

Food Neophobia (FN) is related to individual’s fear to go for new variety of food. There may be multiple reasons for people to act as Food Neophobic and not trying something new such as ,taste, low level of knowledge etc.but it is found that Food Neophobia is directly related to low quality of diet.Social or demographical factors also plays a vital role in people liking or disliking towards food. Sometimes a bad experience also restrict people to try out new dishes. Because of all this factors generally individual restrict themselves to a particular type of food which leads to in some cases malnutrition.The aim of the study was to access the relationship between Food Neophobia with education and demographic factors in adults living in rural versus urban areas. The research carried out in Chandigarh Tri City,Punjab India.Data was collected from 441 respondents, out of which 246 respondents are females and 195 respondents were males from urban and rural classes. We found that Food Neophobia strongly influence the eating habits and directly responsible for lesser nutrition in individuals specially having high degree of Food Neophobia.

Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation

It was recently shown that food neophobia (FN) shows consistent patterns of relationships with the factors from the Food Choice Questionnaire (FCQ). The data reported in Jaeger, Roigard et al. (2021) [Appetite, 105056], based on consumer surveys in USA, Australia, and New Zealand, indicate that each of 11 FCQ factors are negatively associated with FN except for Convenience and Familiarity, which were both positively associated with FN. The present study, based on online surveys with 5752 adults aimed to replicate, using another USA sample, and extend, using samples from the UK and Germany, the earlier findings. In addition, behavioural validation of the observed FN-FCQ linkages was undertaken by directly relating FN to stated frequency of selected food and beverage (F&B) purchases and consumption. The US and UK results largely replicated the findings of Jaeger, Roigard et al. (2021), and for the two exceptions found – Convenience and Weight Control – the directional relationships matched those expected. The German results also partially supported replication, in that the relationships between FN and FCQ factors were in the expected directions, but mostly they were non-significant. Examination of self-reports of F&B purchase and consumption frequencies tended to validate the observed FN-FCQ linkages with the exceptions of Convenience and Sensory Appeal (USA and UK consumers), although these linkages were less evident in the German consumers. We suggest that the concept of high arousal underlying the food choices of those high in FN may help explain why some F&B characteristics and not others reflect FN-FCQ linkages. These findings, along with those presented in Jaeger, Roigard et al. (2021) have increased knowledge about how FN and FCQ factors influence consumer choices. It is increasingly clear that FN not only influences which specific foods are consumed but also shapes the reasons for food choice itself. Understanding this link therefore allows us to predict at a more global level those reasons that influence consumers with different degrees of FN in choosing foods.

Nutrition in Disguise: Effects of Food Neophobia, Healthy Eating Interests and Provision of Health Information on Liking and Perceptions of Nutrient-Dense Foods in Older Adults.

Older adults (60+ years) are at higher risk of malnutrition. Improving the nutrient-density of their diets is important but presents challenges due to the introduction of new ingredients, liking implications and heterogeneity of older consumers. Ten nutrient-enhanced foods were evaluated for liking (9-point hedonic scale) and sensory perception (check-all-that-apply) by 71 older adults. Three foods were re-evaluated after participants were provided with information about their healthy ingredients and benefits. Participants were also segmented based on their degrees of food neophobia and interests in healthy eating, using questionnaires. The results showed that eight foods had adequate sensory appeal (overall hedonic score of ≥6) to be pursued for residential care menus. Segmentation based on food neophobia and healthy eating interests did not yield any meaningful differences between groups. The effect of health information on liking for the overall sample and subgroups was product-specific: liking scores only increased for the raspberry banana smoothie in the overall test population and higher healthy eating interest subgroup. Health information may lead to the experience of more positive attributes in some foods. Overall, eight foods that were tested could be accepted by a wide range of consumers and providing them with health information may further improve acceptance.

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.

Importance of food choice motives vary with degree of food neophobia

Food Neophobia (FN) is a stable trait that measures individuals' propensity to avoid novel/unfamiliar foods. In this research, focus was directed to covariation between FN and food choice factors as measured using two variants of the food choice questionnaire (FCQ). To our knowledge, there are no previous studies which investigates these associations in detail, and in this regard the present research advances understanding of individual differences in FN and FCQ. Existing survey data were used, collected in the USA and Australia with ~1500 and ~750 consumers, respectively. Data from New Zealand came from studies conducted at central location test (CLT) facilities (Ñ400, Ñ1100). There were many consistencies in results across the four studies, and this was noteworthy considering that the data were obtained in 3 different countries across more than 10 years and with participants in CLT and online studies. The FCQ factor Familiarity always gained in importance with increasing FN. The FCQ factor Convenience also always gained in importance with increasing FN, in particular importance of simplicity in preparation and cooking. Conversely, the factors Health and Natural Content decreased in importance, as did factors linked to Environmental and Social Justice concerns. Price and Sensory Appeal remained very important for daily food choices among “neophobic” and “neophilic” consumers alike, and this mirrors past studies from diverse consumer populations. The importance of Mood was low regardless of FN status. Additional research is needed to confirm that these findings generalise to consumers in other countries, and assuming they do, this work contributes to the mounting evidence of the pervasive effects of FN on consumers’ food-related experiences and motivations. Determining why FN influences food choice motives is an important next step.

Arousal influences olfactory abilities in adults with different degree of food neophobia

Food neophobia, i.e., the aversion to novel foods, and olfaction are both factors strongly affecting food choices. Mounting evidence suggests a higher arousal towards food as a key factor underlying the reluctance to eat what is unfamiliar to us. As the role of olfaction behind this phenomenon is poorly understood, we explored the associations between food neophobia and trait anxiety, olfactory functions (odor threshold, discrimination and identification) and retronasal aroma release from a reference food in a healthy cohort of 83 adult volunteers. We grouped participants in Low-Neophobics or neophilics (n = 35), Medium-Neophobics (n = 32) and High-Neophobics (n = 16) according to the widely recognized Food Neophobia Scale. Participants with higher neophobic tendencies were found to have marginally higher trait anxiety levels than neophilics (p = 0.10). A lower global olfactory functioning and odor discrimination abilities characterized High-Neophobics, while Medium-Neophobics showed a higher odor sensitiveness than Low-Neophobics. Lastly, High-Neophobics showed a lower extent of retronasal aroma release, likely due to a shorter duration of oral processing and higher anxiety-related physiological responses (such as breathing rate). In summary, this study supports the assumption that the conflicting relationship that neophobics have with food may be led by higher levels of arousal toward foods, rather than different chemosensory functions.

Are Maternal Feeding Practices and Mealtime Emotions Associated with Toddlers’ Food Neophobia? A Follow-Up to the DIT-Coombe Hospital Birth Cohort in Ireland

This study was conducted to explore the associations between maternal feeding practices, mealtime emotions, as well as maternal food neophobia and toddlers’ food neophobia in Ireland. A follow-up to the Technological University Dublin (DIT)-Coombe Hospital birth cohort was conducted. Mothers in the original cohort were invited to the present study by telephone calls. Postal questionnaires with stamped addressed envelopes were distributed to those who agreed to participate in the study. Toddler food neophobia was assessed by the modified version of the Child Food Neophobia Scale (CFNS). There were 205 participants included in this study, with a median score of child food neophobia of 12. A higher degree of child food neophobia (score > 12) was positively associated with the maternal practice of coaxing the children to eat at refusal (OR (Odds Ratio) = 2.279, 95% CI: 1.048–4.955), unpleasant emotions at mealtime (e.g., stressful or hectic for mothers, or tearful for children) (OR ranged between 1.618 and 1.952), and mothers’ own degree of food neophobia (OR = 1.036, 95% CI: 1.001–1.072). Mothers who were not worried when confronted with child’s food refusal was negatively associated with toddlers’ food neophobia (OR = 0.251, 95% CI: 0.114–0.556). This study suggests the maternal practices of responsive feeding, being calm and patient with the toddlers, and creating a positive atmosphere at mealtime.

Ingredient labeling and health claims influencing consumer perceptions, purchase intentions, and willingness to pay

ABSTRACTThis study examined impacts of different types of fiber labels (i.e., a regular label; fiber-labeled; fiber-labeled with a health claim) on consumers’ perceptions, purchase intentions, and willingness to pay. Consumers’ taste- and health-consciousness and degree of food neophobia were considered as moderators. Results reveal that different types of labels significantly influenced consumers’ perceptions toward the product. Consumers with higher overall perceptions had higher purchase intentions. Fiber labeling with a health claim made consumers willing to pay more. The analysis found a direct impact on the purchase intentions of consumers’ health-consciousness and their overall perceptions.

Food neophobia, nanotechnology and satisfaction with life

This study investigates the relationship between food neophobia, satisfaction with life and food-related life, and acceptance of the use of nanotechnology in food production. Questionnaire data was collected from a sample of 400 supermarket shoppers in southern Chile. The questionnaire measured knowledge of nanotechnology and willingness to purchase food products involving nanotechnology, and included the SWLS (Satisfaction with Life Scale), SWFL (Satisfaction with Food-related Life) and FNS (Food Neophobia Scale) scales. Using cluster analysis, four consumer types were distinguished with significant differences in their scores on the SWLS, SWFL and FNS. The types differed in their knowledge of nanotechnology, willingness to purchase foods involving nanotechnology, age, socioeconomic level and lifestyle. The least food-neophobic type had the highest levels of satisfaction with life and with food-related life and also had the highest acceptance of packaging and foods produced with nanotechnology. The results suggest that the degree of food neophobia is associated with satisfaction with life and with food-related life, as well as with the acceptance of products with nanotechnological applications.

Preferencias hacia el origen de un alimento étnico y la influencia de variables psicográficas

In recent years, knowledge and consumption of ethnic food has spread in Spain, among other factors, enhanced by immigration. Immigrants constitute a new market segment, with specific food demands that respond to the necessity of keeping their culinary traditions. In this research a choice experiment is conducted in order to investigate Latin-American consumers’ preferences toward an essential food in their diets, corn flour. In order to allow preferences to differ across individuals, a mixed logit model is estimated. Three psychographic variables are contemplated as possible sources for preference heterogeneity: the degree of food neo-phobia, ethnocentrism and personal values. Consumers more neo-phobic, and those with personal values than emphasize personal development, are more price-sensitive, while, more ethnocentric consumers favour the patriotic origin of the ethnic food.

Old Product in a New Context: Importance of the Type of Dish for the Acceptance of Grünkern, a Spelt-Based Traditional Cereal

Sensory properties and consumer acceptance of an unfamiliar cereal, Grünkern — Spelt that has been harvested while the grain is still green, and dried with smoke — were examined. A laboratory panel rated Grünkern the most similar with boiled wheat and the least similar with white rice. Consumer acceptance was tested young (mean age 25 y) Finnish subjects (n=41). The samples were presented as cooked grains (‘starches’) and as a soup (Grünkern Suppe), and they were compared with similar foods that were familiar to the subjects (dark rice and leek-potato soup, respectively). The subjects rated the pleasantness of appearance, texture and flavour of the samples. Half of the subjects were given information about the samples before evaluation while the others rated the samples uninformed. The subjects' degree of food neophobia (FNS) was determined. Overall, information and FNS did not affect the ratings of pleasantness of starches while both variables affected ratings of both soups, either by increasing them (information) or by decreasing pleasantness ratings of texture and flavour (neophobia). Furthermore, neophilic subjects considered the texture and flavour of unfamiliar soups more pleasant than neophobic subjects. The data suggest that the form in which a new product is served has a major impact on responses to an unfamiliar food.

The Effect of Food Neophobia on the Quality of Diets in a Pediatric Population

Some children may not eat a variety of foods because they are reluctant to try new foods, a characteristic known as food neophobia. Subjects for this study were all fourth and fifth grade students in the Princeton School District. They were screened for food neophobia by completing a Pliner Food Neophobia Scale (FNS) questionnaire. A score between 10 and 70 is possible with a maximum score of 70 being indicative of a high degree of neophobia. A sample of children (N=23) who scored >41 and were classified as food neophobes were interviewed to obtain dietary information using a three day food intake record These diets, analyzed for macro and micro nutrients, food consumption, and Healthy Eating Index (HEI) were compared with a sample of children (N=17) who scored <27 on the FNS and categorized as food neophiles. A sample of children (N=21) who scored 28-40 on the FNS and categorized as average served as controls. When comparing the three groups using ANOVA, the neophobic children's scores were different than the average and neophilic children for the variety (F=27.83, p<.05) and saturated fat components (F=14.05, p<.05) of the HEI. No significant differences were found among the three groups for macro or micronutrient intakes or for food group consumption. The correlation between degree of food neophobia and total HEI score, indicative of overall dietary quality, was significant (r= -0.29, p<.05) in all children. A significant correlation was also found between degree of food neophobia and the variety component of the HEI (r = -.60, p<.01). Children with food neophobia lack variety in their diets which affects the overall quality of their intake. Nutrition intervention is needed to increase acceptance of novel foods.