Food Neophobia Scale Research Articles

The food neophobia scale and young adults’ intention to eat insect products

AbstractIn the coming years, the new EU Regulation on Novel Food is likely to facilitate the development of a niche market for insects and insect‐based ingredients in many European countries. In this research, the aim is to explore the relationship between willingness to try (WTT) and behavior of eating insects, where the independent variables are food neophobia, sensory property expectations, and previous consumption. In total, 88 Italian participants took part in the study. The food neophobia scale (FNS) was constructed using 9 of the 10 items from the original FNS, and a Structural Equation Modeling approach was used to test the research hypotheses. The results show that males are more open to trying insects than females, and food neophobia is negatively correlated with the willingness to eat insects. Findings also indicate that the first exposure to insects positively increases consumers’ sensory property expectations. Intention to try is a strong predictor of the behavior of eating insects. People who scored lower on the FNS were more likely to try (intention) and consequently eat insects (behavior). These findings enhance knowledge about factors which could lead to lower levels of negative prejudice and greater willingness to taste edible insects among Western consumers. Finally, some marketing implications are discussed, like the need of information campaigns to emphasize positive sensory attributes of edible insects to increase the WTT this unfamiliar food.

The factors associated with food fussiness in Irish school-aged children.

To establish the factors that determine food fussiness, to explore if child age determines the extent to which these factors influence food fussiness and to identify whether parental neophobia is an independent determinant of food fussiness. Cross-sectional data from the National Children's Food Survey (2003-2004). The Children's Eating Behaviour Questionnaire (CEBQ) assessed eating behaviours in children. The Food Neophobia Scale (FNS) assessed parental food neophobia. Young children were classified as 5-8 years old with older children classified as 9-12 years old. Republic of Ireland.ParticipantsNationally representative sample of Irish children aged 5-12 years (n 594). Parents identifying child's food preferences as a barrier to providing their child with a healthy diet was significantly associated with increased food fussiness in younger (P<0·001) and older children (P<0·001). Higher levels of parental neophobia were significantly associated with an increase in food fussiness in younger (P<0·05) and older (P<0·001) children. Food advertising as a barrier to providing a healthy diet was inversely associated with food fussiness in younger children (P<0·05). In older children, there was a significant inverse association between child's BMI and food fussiness (P<0·05), but not to the extent that a difference in weight status was noted. Family mealtimes in older children were associated with significantly lower levels of food fussiness (P<0·05). Findings from the present study identify that a child's age does determine the extent to which certain factors influence food fussiness and that parental neophobia is an independent determinant of food fussiness.

Model construction of engagement and outcomes in consumers food life

PurposeThe purpose of this paper is to determine the impact of food-related lifestyle (FRL) and food-related personality traits (FRPTs) on customer satisfaction and loyalty so that sufficient evidence for forming a new pattern of predictors of customer satisfaction and loyalty can be explored.Design/methodology/approachThe research method in this study was the descriptive type and was based on the goal of the applied research methods. Data were collected from 384 sample group consumers of chain stores in the city of Tehran. The hypothesized relationships were tested using structural equation modeling (SEM).FindingsFinal results of study showed the significant effects of FRL and FRPT on satisfaction and loyalty of consumers. This indicates that aforementioned variables can create customer satisfaction and loyalty toward food. The research conceptual model was confirmed with goodness of fit.Research limitations/implicationsFirst, the sample consisted of customers who use a wide range of food despite diverse motives and interests. While knowing that costumers’ specific traits about food would have provided a more detailed and comprehensive understanding, conducting research in a set of general food consumer without considering special foods category could be a limitation. Second, and more importantly, since the customer behavior in consumption choices is an unconscious and cognitive process, other factors and domain that are linked to customer satisfaction and loyalty would have been missed.Practical implicationsThis study shows that understanding the behavioral aspects of food consumption can help food producing companies to adjust their production and specially to foresee changes. Marketers are advised to investigate customer traits to promote customer satisfaction and loyalty effectively. This paper contributes to the body of knowledge in food marketing.Originality/valueThe present study offers a unique and valuable insight into a customer’s behavior and deepens customer satisfaction and loyalty by incorporating FRL, food neophobia scale and food involvement scale as independent variables to contribute knowledge in the context of food marketing, and throws some light upon the predictive power of mentioned variables on customer behaviors.

Consumer perception of original and modernised traditional foods of Indonesia

Technological development in traditional foods is not always in line with consumer acceptability. This study aimed to determine consumer perception of selected Indonesian traditional food products in their original and modernised versions. An internet-based survey (N = 310) was distributed to validate the perception of Indonesian food products using pictures and descriptions. The participated respondents met these criteria: (1) they were familiar with the traditional foods in this survey; and (2) they recognized and had used modernised traditional foods in this survey at least once. Seventeen products (tempe usar, tempe ragi, hygienic tempe, homemade sambal, sambal in a jar, sambal sprinkles, fresh coconut milk, UHT coconut milk, coconut milk powder, gudeg kendil, gudeg besek, boxed gudeg, canned gudeg, ground seasoning, instant seasoning paste, dadih, and yoghurt), were described to gauge consumer perception of the following variables: Modern, Traditional, Original, Authentic, Natural and Hedonic response. Partial Least Square Regression was performed to generate an overview of the product and variable variation. The results showed that the variable Modern was inversely correlated with the remaining variables, including the Hedonic response. The UHT coconut milk, coconut milk powder, instant seasoning paste, canned gudeg, sambal in a jar, sambal sprinkles, yoghurt, and hygienic tempe were perceived as the most Modern. In contrast, products that were perceived as Traditional were more preferred, including homemade sambal, ground seasoning, gudeg kendil, gudeg besek, tempe usar, and fresh coconut milk. This study shows the effect of modernisation on consumer perception and how it correlates to overall liking. Consumers' background psychographics such as the Food Neophobia Scale and attitude towards traditional food (ATTF) questionnaire have a significant effect on product perceptions, especially to the variables Hedonic, Modern, Authentic and Original.

An examination of food neophobia in older adults

Older adults are the fastest growing demographic worldwide and are also at increased nutritional risk. Food neophobia, the reluctance to eat and/or avoidance of novel foods, can be a contributing factor to nutritional risk and research in older adults is limited. The purpose of this study was to examine food neophobia and attitudes toward new foods in a sample of older adults. A total of 250 community-dwelling older adults (≥65 years) were recruited to complete a researcher-administered questionnaire that explored attitudes towards new foods and food neophobia, which was assessed using the 10-question Food Neophobia Scale. Cronbach’s alpha for the Food Neophobia Scale was 0.82, indicating a high degree of internal validity. Food neophobia scores were normally distributed with a mean ± SE of 29.6 ± 0.70. Participants were divided into three groups based on their food neophobia score: low (10–23; n = 81), medium (24–33; n = 88) and high (34–67; n = 81). Participants with a high degree of food neophobia were less willing to try new foods or food products (p < 0.0001). Participant demographic (age, sex, ethnicity, education, annual household income) and health (number of prescription medications and diagnosed health conditions) characteristics did not significantly differ among food neophobia groups. This data adds to the limited literature on food neophobia in older adults and supports the need for further investigation into potential determinants of food neophobia.

The Role of Complementary Feeding Methods on Early Eating Behaviors and Food Neophobia in Toddlers

ABSTRACTBackground: Feeding methods used during infancy may impact upon eating behaviors in toddlers and influence the likelihood of developing weight issues. The aim of this study was to compare eating behaviors and food neophobia (defined as the reluctance to eat, or the avoidance of, new foods) in toddlers between three different complementary feeding (CF) groups; spoon-feeding (SF), baby-led weaning (BLW), and mixed method (MM). The study also aimed to investigate changes in early feeding practices and sociodemographic factors in relation to eating behaviors.Methods: One hundred and sixty-two parents with a child aged 12–48 months completed a questionnaire through online parenting forums and via Children's Centers. Parents reported their CF method at the point of introduction to complementary foods, the child's age when this occurred and the feeding method at one year along with breastfeeding duration. Toddler eating behaviors were measured using the Child Eating Behavior Questionnaire and the Child Food Neophobia Scale. The questionnaire also examined sociodemographic measures.Results: No significant differences were found in any measured eating behaviors or neophobia between CF groups. There were significant differences in breastfeeding duration, exclusive breastfeeding for 6 months, timing of CF, gestational age and weight at birth between CF groups. CF method changed at one year such that more people moved to a MM approach of feeding.Conclusions: CF method does not appear to influence toddler neophobia, and relationships between breastfeeding and BLW and later introduction of CF are further confirmed. Furthermore, it appears that individuals that do not undertake BLW at the onset of CF are rarely undertaking it at one year. This research implies that early CF methods do not influence eating habits during toddlerhood. Further work is required to educate parents on the benefits of progressing infants to complementary food by one year.

Incidence of psychographic variables on purchasing behavior in an emerging olive oil market

Purpose The study focused on the Chilean olive oil market. The purpose of this paper is to determine the incidence of psychographic variables in the purchasing frequency of this product in an emerging market. Design/methodology/approach A face-to-face survey was applied to a stratified sample in the Biobío Region (Chile). The food neophobia scale (FNS) and list of values (LOV) were used simultaneously to measure psychographic variables. A multinomial logit model was estimated to determine the relationship between olive oil purchasing frequency and psychographic variables. Findings Results suggest that psychographic variables can explain olive oil purchasing frequency in the Chilean market. For a new food product, neophilia and the values of external and hedonistic dimensions can explain the higher purchasing frequency of the product. Just as in other research studies, the combined use of psychographic and sociodemographic variables performed well in segmenting a new food market. Research limitations/implications Results should be interpreted for the purchasing behavior of a new food in the context of an emerging market. Future research should expand the geographic zone to apply the survey and incorporate other variables such as ethnocentrism or ethnic identity. Originality/value Most available research studies have investigated separately the incidence of both variables in food consumption in developed, cosmopolitan and intercultural markets. This is the first approach in jointly applying the psychographic variables FNS and LOV in an emerging market and using olive oil as a case study.

Influence of Food Neophobia Level on Fruit and Vegetable Intake and Its Association with Urban Area of Residence and Physical Activity in a Nationwide Case-Control Study of Polish Adolescents.

Among the factors that may influence fruit and vegetable intake, there is a food neophobia level, but the other elements, including physical activity and place of residence, must also be taken into account as interfering ones. The aim of the study was to analyze the association between food neophobia level and the intake of fruits and vegetables in a nationwide case-control study of Polish adolescents (12–13 years), including the influence of gender, the physical activity program participation and the place of residence. The #goathletics Study was conducted among a group of 1014 adolescents, 507 individuals representative for a nationwide physical activity program “Athletics for All” participants (characterized by an active lifestyle) and 507 pair-matched individuals (characterized by sedentary behavior), while 502 were representative for urban and 512 for suburban area. The assessment of food neophobia level was based on the Food Neophobia Scale questionnaire and the assessment of fruit and vegetable intake was based on the validated food frequency questionnaire. It was observed that higher food neophobia level is associated with a lower fruit and vegetable intake, that was stated both for girls and boys, as well as both for individuals characterized by an active lifestyle and those characterized by sedentary behavior, both from urban and suburban area. Food neophobic individuals characterized by an active lifestyle and those from urban areas were characterized by a higher fruit intake than individuals characterized by sedentary behavior and those from suburban areas, from the same food neophobia category. It was found that food neophobia may reduce fruit and vegetable intake, but the physical activity education with peers may reduce the observed influence and should be applied especially in the case of neophobic individuals from suburban areas.

Poor dietary patterns at 1–5 years of age are related to food neophobia and breastfeeding duration but not age of introduction to solids in a relatively advantaged sample

Previous studies have investigated associations between individual foods or food group intake, and breastfeeding duration, age of solid introduction and food neophobia. This study aimed to investigate associations between whole dietary patterns in young children, and breastfeeding duration, age of solid introduction and food neophobia. Parents of children (N = 234) aged 1–5 years completed an online questionnaire. Dietary risk scores were calculated using the Toddler (1–3 years) or Preschool (>3–<5 years) Dietary Questionnaires which evaluates the previous week's food-group intake (scored 0–100; higher score = higher risk of poor dietary quality). Neophobia was measured using the Child Food Neophobia scale (1.0–4.0; higher score = more neophobic). Associations were investigated using multivariable linear regression, adjusting for covariates. Children (54% female, 3.0 ± 1.4 years) were from advantaged families and were breastfed until 11.8 (5.0–16.0) months, started solids at 5.6 ± 1.4 months of age, moderately neophobic (2.1 ± 0.7) and at moderate dietary risk (29.2 ± 9.2). Shorter breastfeeding duration (β = −0.21; p = 0.001) and poorer child food neophobia scores (β = 0.36; p < 0.001) were associated with higher dietary risk scores. Age of introduction to solids showed no association with dietary risk (p = 0.744). These findings suggest that in addition to breastfeeding promotion, supporting parents to manage neophobic behaviour may be important in promoting healthy eating patterns in early childhood.

Validation of the revised Food Neophobia Scale (FNS-R) in the Italian context

Measuring individuals' level of food neophobia, i.e., the reluctance to eat novel food, is a critical task since it negatively affects diet variety and quality. Using structural equations models, the revised Food Neophobia Scale (FNS-R) was validated with a sample of 711 Italian adults. After deleting 4 items characterized by both low face validity and a suboptimal association with the other items, and after correcting statistically for the acquiescent response-set, the resulting 6-item, fully balanced FNS-R showed a good construct validity. Moreover, it showed the expected positive correlations with General Neophobia and with Disgust Sensitivity. Finally, it resulted invariant across participants’ genders, age classes, and levels of education, and across methods of administration (paper-and-pencil and on-line). Strong points and possible developments of the study are discussed.

Sensory-based food education in early childhood education and care, willingness to choose and eat fruit and vegetables, and the moderating role of maternal education and food neophobia.

To investigate the association between sensory-based food education implemented in early childhood education and care (ECEC) centres and children's willingness to choose and eat vegetables, berries and fruit, and whether the mother's education level and children's food neophobia moderate the linkage. The cross-sectional study involved six ECEC centres that provide sensory-based food education and three reference centres. A snack buffet containing eleven different vegetables, berries and fruit was used to assess children's willingness to choose and eat the food items. The children's parents completed the Food Neophobia Scale questionnaire to assess their children's food neophobia. ECEC centres that provide sensory-based food education and reference ECEC centres in Finland. Children aged 3-5 years in ECEC (n 130) and their parents. Sensory-based food education was associated with children's willingness to choose and eat vegetables, berries and fruit. This association was stronger among the children of mothers with a low education level. A high average level of neophobia in the child group reduced the children's willingness to choose vegetables, berries and fruit. No similar tendency was observed in the group that had received sensory-based food education. Children's individual food neophobia had a negative association with their willingness to choose and eat the vegetables, berries and fruit. Child-oriented sensory-based food education seems to provide a promising method for promoting children's adoption of vegetables, berries and fruit in their diets. In future sensory food education research, more focus should be placed on the effects of the education at the group level.

Selective eating behaviors in children: An observational validation of parental report measures

Selective eating in children is commonly measured by parental report questionnaires, yet it is unknown if parents accurately estimate their child's selective eating behavior. The objectives of this study were to test the validity and stability of two measures of selective eating using observed child behavior. Low-income mother-child dyads participated in a videotaped laboratory eating protocol at two time points (baseline: mean child age = 5.9 years; follow-up: mean child age = 8.6 years), during which they were presented with a familiar and an unfamiliar vegetable. Videos were reliably coded for child selective eating behaviors: amount consumed, child hedonic rating of vegetables, child compliance with maternal prompts to eat, latency to first bite, number of bites, and negative utterances. Mothers completed the Child Eating Behavior Questionnaire Food Fussiness (CEBQ FF) scale and the Food Neophobia Scale (FNS) at both time points. Questionnaire validity, stability of measured behaviors, and discriminant validity of questionnaires were examined in the full sample. CEBQ FF scores and FNS scores were both inversely correlated with the quantity consumed, child hedonic rating, and compliance with prompts to eat for both familiar and unfamiliar vegetables at baseline and at follow up. CEBQ FF and FNS scores were inversely correlated with number of bites (for both foods), positively correlated with latency to first bite (for both foods), and inversely correlated with child negative utterances (for the familiar food only). Notably, FNS scores correlated with observed behavior for both familiar and unfamiliar foods, rather than demonstrating a specific association with unfamiliar foods only. This study supports the validity of the CEBQ FF and FNS in low-income early school-aged children.

Development and validation of the Food Disgust Picture Scale

The present set of studies developed and tested the Food Disgust Picture Scale (FDPS). This is a tool for the assessment of food disgust sensitivity that will measure disgust and predict possible reactions. This eight-picture tool can be used in complement to or as a replacement for currently available text-based measures. In an exploratory Study 1 (N = 57), we constructed a scale consisting of eight pictures. Most of them were taken from validated picture databases. They proved powerful in the assessment of food disgust sensitivity. Study 2 built on these results and refined the scale by substituting pictures from Study 1 with freely available images displaying similar content. The basic structure of the FDPS was then replicated in a bigger sample of Swiss adults (N = 538). Correlational analyses using the eight-item Food Disgust Scale (FDS short), the revised version of the Disgust Scale (DS-R), and the food neophobia scale (FNS) supported the convergent validity of the FDPS. In Study 3 (N = 226), we used a test-retest design to demonstrate the short-term stability of the FDPS. As a result of these studies, the present work provides a short and comprehensive measure of food disgust sensitivity. This novel approach of using pictures to induce a disgust response independently of language significantly facilitates intercultural research on disgust. The FDPS will further contribute to the understanding of food-related disgust and its impact on our food choices.

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

The aim of the present study is to explore the association between food neophobia and chemosensory responsiveness and to determine whether this association translates into different food liking and preference patterns. Data were collected on 1225 respondents (61% females, age 20–60 years) as part of the Italian Taste project. Respondents completed the Food Neophobia Scale (FNS) as well as a food preference and familiarity questionnaire for a number of foods and beverages categorized as mild or strong tasting. Moreover, they evaluated attribute intensity and liking of an actual food (dark chocolate pudding) varying in the level of sweetness, bitterness and astringency. Taste function was evaluated by measuring fungiform papillae density (FPD), responsiveness to PROP (6-n-propylthiouracil) and to water solutions representing various oro-sensory qualities.High, medium and low neophobic subjects did not differ for FPD and chemosensory responsiveness. Reported liking was significantly lower for high neophobics than low neophobics mainly for those vegetables and beverages characterized by high levels of warning stimuli (i.e. bitterness, sourness, astringency and alcohol), whereas almost no differences were found for the bland versions of food items. High and medium neophobics rated astringency and, to a lesser extent, bitterness of the dark chocolate pudding, as more intense than low neophobics and liked the most bitter and astringent variants significantly less than low neophobics.Differences in liking, however, do not seem to be mediated by high food neophobics’ superior taste functioning but rather by higher levels of arousal when eating food and/or drinking beverages that are perceived as unpleasant and potentially dangerous. Finally, the effect of food neophobia was evident not only for unusual items in the Italian food context, but even for items that might be considered highly familiar.

FNS or the Varseek-scale? Proposals for a valid operationalization of neophilia

Since 1992, two instruments – the Food Neophobia Scale (FNS) and the Varseek-scale – are used to measure food neophobia and variety seeking tendency, two personality traits that are at the heart of the management of the omnivore’s paradox. This article highlights their conceptual difference, and empirical indistinctness. In-depth analyzes are carried out regarding their content and construct validity. FNS has weaknesses regarding its construct validity (dimensionality, convergent validity). Discriminant validity cannot be established, due to too strong similarities between their items, which hamper the content validity of Varseek-scale. This scale has good predictive validity for willingness to try new or unfamiliar foods. However, it does not reflect the desire for alternation among familiar foods, for which a new operationalization seems necessary.

Prevalence of food neophobia in pre-school children from southern Poland and its association with eating habits, dietary intake and anthropometric parameters: a cross-sectional study.

The present study aimed to assess the prevalence of food neophobia in pre-school children and its association with eating habits, dietary intake and anthropometric parameters. Cross-sectional survey performed in 2012-2013. The Child Food Neophobia Scale (CFNS) adapted by Wardle, Carnell and Cooke was used to assess the level of food neophobia. Dietary intake was measured using an FFQ and dietary records from three days. Anthropometric measurements were taken to determine children's nutritional status and BMI was computed based on Polish growth charts. Wilcoxon's rank test and Pearson's rank-correlation coefficient were applied to compare the level of food neophobia and frequency of consumption of food products and nutrient intakes. Kindergartens in southern Poland located in or near Cracow. Three hundred and twenty-five pre-school children and their parents. Low neophobia was observed in 12·3 % and high neophobia in 10·8 % of the children examined. Children with a high level of neophobia were significantly less likely (P<0·05) to eat eggs, raw or cooked vegetables and legumes, whereas they tended to eat sweets and snacks more frequently; these foodstuffs were also eaten more often between meals. Because the neophobic children ate vegetables very rarely, their intakes of vitamin C (36 % of RDA) and thiamin (84 % of RDA) were far below the norms. No differences in anthropometric parameters according to level of food neophobia were observed. High levels of neophobia are associated with diet variation and may enhance the risk of nutritional deficiencies in children.

Trait anxiety and self-concept among children and adolescents with food neophobia

Food problems in children and adolescents often have a detrimental effect on the emotional and psychological wellbeing of their parents. However, the impact of such problems on the psychological wellbeing of children and adolescents themselves has been less widely studied. The purpose of this study was to determine whether children and adolescents with food neophobia differed in trait anxiety and dimensions of self-concept from their neophilic and their average peers. A community sample of 831 participants (368 males and 463 females) between the ages of 8 and 16 were classified into six groups based on scores obtained on the Spanish Child Food Neophobia Scale (i.e., neophobic, average, and neophilic) and their age (i.e., children vs. adolescents). Compared with their neophilic peers, children with food neophobia showed higher levels of trait anxiety and a poorer social, physical, and academic self-concept. Among adolescents similar results were observed for trait anxiety and physical self-concept, but instead of social and academic self-concept it was family self-concept which distinguished between neophobic and neophilic participants. These results suggest that food neophobia is associated with trait anxiety and with some dimensions of self-concept. This highlights the need to ascertain the threshold between ‘normal’ and ‘problematic’ eating behaviors, since the fact that a behavior is to some extent usual does not imply that it is harmless.

Effects of food neophobia on visual attention and sensory acceptance of ethnic-flavored foods

Due to growing globalization, there has been an increase in demand for ethnic or ethnic-flavored foods in the retail grocery and foodservice industries. However, some consumers are unlikely to enjoy ethnic or ethnic-flavored foods due to novelty or unfamiliarity associated with them. Limited research exists on consumer behavior toward ethnic or ethnic-flavored foods as a function of food neophobia. This study aimed to determine the influence of food neophobia on Caucasian consumers’ visual attention toward packaging images, as well as sensory acceptance of ethnic-flavored potato chips. Ninety adults were divided into high food neophobia (HFN) and low food neophobia (LFN) groups based on a food neophobia scale score. All participants’ visual attention toward packaging images of ethnic-, local-, and plain-flavored potato chips were measured using an eye-tracker, and their willingness to taste, expected liking, and purchase intent were assessed. One week later, the participants rated sensory perception and liking of the potato chip samples whose packaging images had been viewed. Participants in the LFN group looked significantly longer at the descriptions of ethnic (Chinese Szechuan) and local (Southern biscuits and gravy) flavors shown on the packaging images of potato chips than did those in the HFN group. As participants in the LFN group, but not those in the HFN group, looked at the descriptions of ethnic flavors shown on the packaging longer, they were more likely to like and purchase those potato chips. There were only limited impacts of food neophobia on attribute intensities and likings of the potato chips, irrespective of flavor. In conclusion, this study provides empirical evidence that participants with a lower level of food neophobia are more attentive to descriptions regarding ethnic flavor shown on packaging of chip products, possibly inducing a higher intent of purchasing the products, although such findings vary with the type of ethnic flavor.

Assessing children’s willingness to try new foods: Validation of a Portuguese version of the child’s food neophobia scale for parents of young children

Because of the well-established effect of food neophobia on children’s variety of food consumption, the availability of valid measures of food neophobia in young children is necessary. We studied a Portuguese version of the Child’s Food Neophobia Scale (CFNS), assessing its validity and reliability. The CFNS was completed by 388 parents of 2-to 6-year-old children. Construct validity was examined through an exploratory factorial analysis and a confirmatory factorial analysis. Measurement invariance (child’s age and sex) and reliability analysis were examined. Correlational analyses between the CFNS and children’s eating habits, food preferences and temperament dimensions were run. The results support a two-factor solution, suggesting two opposite dimensions: Food Neophobia and Food Neophilia. Invariance analysis showed the same structure for both age groups (2- to 4- vs. 5- to 6-year old), although only partial metric invariance across sex groups was attained. For both Food Neophobia and Food Neophilia subscales, good internal consistency and excellent test–retest reliability were achieved, as well as a moderate negative association between the two groups of items. Higher scores in Food Neophobia and lower scores in Food Neophilia were significantly correlated with a more inhibited temperament, lower preference for healthy foods, acceptance of fewer foods, less frequent consumption of healthy foods, and consumption of a smaller variety of fruits, vegetables and legumes. Children’s unhealthy food intake was not associated with both CNFS subscales. Our preliminary findings support the adequacy of this version of CFNS for the Portuguese population. Further studies are needed to confirm the two-dimensional structure of the scale and explore the implications of this structure. Assessing children’s willingness to try new foods: validation of a Portuguese version of the Child's Food Neophobia Scale for parents of young children.

A Polish Study on the Influence of Food Neophobia in Children (10-12 Years Old) on the Intake of Vegetables and Fruits.

Adhering to the recommended intake of fruits and vegetables is an important habit that should be inculcated in children, whereas food neophobia is indicated as one of the most important factors creating food preferences that may interfere. The aim of the presented study was to analyze the association between the food neophobia level and the intake of fruits and vegetables in children aged 10–12 years. The study was conducted among a group of 163 children (78 girls and 85 boys). The assessment of the food neophobia level was based on the Food Neophobia Scale (FNS) questionnaire and the assessment of the fruit and vegetable intake was based on the food frequency questionnaire. A negative correlation between the food neophobia level and the vegetable intake was observed both for girls (p = 0.032; R = −0.2432) and for boys (p = 0.004; R = −0.3071), whereas for girls differences in vegetable intake were observed also between various food neophobia categories (p = 0.0144). It may be concluded that children with higher food neophobia level are characterized by lower vegetable intake than children with lower food neophobia level. For fruits and juices of fruits and vegetables, associations with food neophobia level were not observed.