Food neophobia among the Finns and related responses to familiar and unfamiliar foods
A representative sample of the Finns ( n=1083) rated the familiarity of 20 foods designated to be “familiar” or “unfamiliar” and willingness to try them. Subjects also filled in a 10-item questionnaire measuring their individual food neophobia. Food neophobia scores decreased with increasing educati...
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| Published in | Food quality and preference Vol. 12; no. 1; pp. 29 - 37 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier Ltd
2001
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0950-3293 1873-6343 |
| DOI | 10.1016/S0950-3293(00)00025-2 |
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| Abstract | A representative sample of the Finns (
n=1083) rated the familiarity of 20 foods designated to be “familiar” or “unfamiliar” and willingness to try them. Subjects also filled in a 10-item questionnaire measuring their individual food neophobia. Food neophobia scores decreased with increasing education and with the degree of urbanization. Men were more neophobic than women, and the elderly (66–80 years) were more neophobic than the other age groups. Subjects with high food neophobia were less likely to have tasted or eaten the rated foods than were those with low food neophobia. Food neophobia significantly predicted the willingness to try “unfamiliar”, and also some “familiar” foods. In factor analysis, the items of the food neophobia scale loaded on two factors but the variance was mainly explained by the first factor related to the interest in new foods. The second factor may reflect a general concern about trying unknown foods. Overall, the translated food neophobia scale appeared to be a valid instrument for the characterization of consumer responses to unfamiliar foods. |
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| AbstractList | A representative sample of the Finns (n = 1083) rated the familiarity of 20 foods designated to be "familiar" or "unfamiliar" and willingness to try them. Subjects also filled in a 10-item questionnaire measuring their individual food neophobia. Food neophobia scores decreased with increasing education and with the degree of urbanization. Men were more neophobic than women, and the elderly (66-80 years) were more neophobic than the other age groups. Subjects with high food neophobia were less likely to have tasted or eaten the rated foods than were those with low food neophobia. Food neophobia significantly predicted the willingness to try "unfamiliar", and also some "familiar" foods. In factor analysis, the items of the food neophobia scale loaded on two factors but the variance was mainly explained by the first factor related to the interest in new foods. The second factor may reflect a general concern about trying unknown foods. Overall, the translated food neophobia scale appeared to be a valid instrument for the characterization of consumer responses to unfamiliar foods. A representative sample of the Finns ( n=1083) rated the familiarity of 20 foods designated to be “familiar” or “unfamiliar” and willingness to try them. Subjects also filled in a 10-item questionnaire measuring their individual food neophobia. Food neophobia scores decreased with increasing education and with the degree of urbanization. Men were more neophobic than women, and the elderly (66–80 years) were more neophobic than the other age groups. Subjects with high food neophobia were less likely to have tasted or eaten the rated foods than were those with low food neophobia. Food neophobia significantly predicted the willingness to try “unfamiliar”, and also some “familiar” foods. In factor analysis, the items of the food neophobia scale loaded on two factors but the variance was mainly explained by the first factor related to the interest in new foods. The second factor may reflect a general concern about trying unknown foods. Overall, the translated food neophobia scale appeared to be a valid instrument for the characterization of consumer responses to unfamiliar foods. |
| Author | Pohjalainen, Leena Tuorila, Hely Lotti, Leila Lähteenmäki, Liisa |
| Author_xml | – sequence: 1 givenname: Hely surname: Tuorila fullname: Tuorila, Hely email: hely.tuorila@helsinki.fi organization: Department of Food Technology, PO Box 27, FIN-00014 University of Helsinki, Finland – sequence: 2 givenname: Liisa surname: Lähteenmäki fullname: Lähteenmäki, Liisa organization: Department of Food Technology, PO Box 27, FIN-00014 University of Helsinki, Finland – sequence: 3 givenname: Leena surname: Pohjalainen fullname: Pohjalainen, Leena organization: MDC Food and Farm Facts, PO Box 505, FIN-02101 Espoo, Finland – sequence: 4 givenname: Leila surname: Lotti fullname: Lotti, Leila organization: MDC Food and Farm Facts, PO Box 505, FIN-02101 Espoo, Finland |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=861278$$DView record in Pascal Francis |
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| Cites_doi | 10.1093/chemse/7.2.129 10.1016/0195-6663(92)90014-W 10.1016/S0950-3293(98)00013-5 10.1006/appe.1998.0181 10.1146/annurev.nu.06.070186.002245 10.1016/S0950-3293(98)00012-3 10.1006/appe.1997.0086 10.1006/appe.1993.1013 10.1006/appe.1998.0161 10.1006/appe.1997.0108 10.1006/appe.1994.1056 10.1006/appe.2000.0320 10.1016/0195-6663(91)90059-2 10.1016/S0195-6663(87)80011-9 10.1006/appe.1996.0075 10.1006/appe.1996.0009 10.1016/S0950-3293(98)00015-9 10.1006/appe.1999.0229 |
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| References | Pliner, Pelchat, Grabski (BIB14) 1993; 20 McFarlane, Pliner (BIB9) 1997; 28 Poster presented at the Annual Meeting of the Society for the Study of Ingestive Behavior, Clearwater, Florida. Cain (BIB3) 1982; 7 Frank, R. A., Reilley, S. P., Schroth, F. E., Werk, C. D., & Wehner, B. (1997). Hursti, Sjöden (BIB7) 1997; 29 Prättälä (BIB15) 2000 Arvola, Lähteenmäki, Tuorila (BIB1) 1999; 32 Raudenbush, Frank (BIB16) 1999; 32 Tuorila, Meiselman, Bell, Cardello, Johnson (BIB20) 1994; 23 Paper presented at the Annual Meeting of the Society of Ingestive Behavior, Baltimore, Maryland. Tuorila, Andersson, Martikainen, Salovaara (BIB19) 1998; 9 Pliner, Lähteenmäki, Tuorila (BIB12) 1998; 30 Meiselman, Mastroianni, Buller, Edwards (BIB10) 1999; 10 Pliner, Pelchat (BIB13) 1991; 16 Raudenbush, Schroth, Reilley, Frank (BIB17) 1998; 31 Tuorila, Meiselman, Cardello, Lesher (BIB21) 1998; 9 Frank, R. A., & Hursti, U.-K. K. (1999). Frank, Kalisewicz (BIB5) 2000; 34 Birch, McPhee, Shoba, Pirok, Steinberg (BIB2) 1987; 9 Rozin, Vollmecke (BIB18) 1986; 6 Pliner, Hobden (BIB11) 1992; 19 Koivisto, Sjöden (BIB8) 1996; 26 10.1016/S0950-3293(00)00025-2_BIB4 Birch (10.1016/S0950-3293(00)00025-2_BIB2) 1987; 9 10.1016/S0950-3293(00)00025-2_BIB6 Frank (10.1016/S0950-3293(00)00025-2_BIB5) 2000; 34 Pliner (10.1016/S0950-3293(00)00025-2_BIB13) 1991; 16 Pliner (10.1016/S0950-3293(00)00025-2_BIB14) 1993; 20 Pliner (10.1016/S0950-3293(00)00025-2_BIB12) 1998; 30 Raudenbush (10.1016/S0950-3293(00)00025-2_BIB16) 1999; 32 Arvola (10.1016/S0950-3293(00)00025-2_BIB1) 1999; 32 Cain (10.1016/S0950-3293(00)00025-2_BIB3) 1982; 7 Meiselman (10.1016/S0950-3293(00)00025-2_BIB10) 1999; 10 Hursti (10.1016/S0950-3293(00)00025-2_BIB7) 1997; 29 Pliner (10.1016/S0950-3293(00)00025-2_BIB11) 1992; 19 Koivisto (10.1016/S0950-3293(00)00025-2_BIB8) 1996; 26 McFarlane (10.1016/S0950-3293(00)00025-2_BIB9) 1997; 28 Tuorila (10.1016/S0950-3293(00)00025-2_BIB20) 1994; 23 Prättälä (10.1016/S0950-3293(00)00025-2_BIB15) 2000 Tuorila (10.1016/S0950-3293(00)00025-2_BIB19) 1998; 9 Tuorila (10.1016/S0950-3293(00)00025-2_BIB21) 1998; 9 Rozin (10.1016/S0950-3293(00)00025-2_BIB18) 1986; 6 Raudenbush (10.1016/S0950-3293(00)00025-2_BIB17) 1998; 31 |
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A., & Hursti, U.-K. K. (1999). – volume: 16 start-page: 205 year: 1991 end-page: 218 ident: BIB13 article-title: Neophobia in humans and the special status of foods of animal origin publication-title: Appetite – volume: 32 start-page: 261 year: 1999 end-page: 271 ident: BIB16 article-title: Assessing food neophobia publication-title: Appetite – volume: 20 start-page: 111 year: 1993 end-page: 123 ident: BIB14 article-title: Reduction of food neophobia in humans by exposure to novel foods publication-title: Appetite – volume: 6 start-page: 433 year: 1986 end-page: 456 ident: BIB18 article-title: Food likes and dislikes publication-title: Annual Review of Nutrition – volume: 9 start-page: 421 year: 1998 end-page: 430 ident: BIB21 article-title: Effect of expectations and the definition of product category on the acceptance of unfamiliar foods publication-title: Food Quality and Preference – volume: 9 start-page: 171 year: 1987 end-page: 178 ident: BIB2 article-title: What kind of exposure reduces children's food neophobia? Looking vs. tasting publication-title: Appetite – reference: . Poster presented at the Annual Meeting of the Society for the Study of Ingestive Behavior, Clearwater, Florida. – start-page: 191 year: 2000 end-page: 201 ident: BIB15 article-title: North European meals: observations from Denmark, Finland, Norway, and Sweden publication-title: Dimensions of the meal. The science, culture, business, and art of eating – reference: Frank, R. A., Reilley, S. P., Schroth, F. E., Werk, C. D., & Wehner, B. (1997). – volume: 19 start-page: 105 year: 1992 end-page: 120 ident: BIB11 article-title: Development of a scale to measure the trait food neophobia publication-title: Appetite – reference: . 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n=1083) rated the familiarity of 20 foods designated to be “familiar” or “unfamiliar” and willingness to try them.... A representative sample of the Finns (n = 1083) rated the familiarity of 20 foods designated to be "familiar" or "unfamiliar" and willingness to try them.... |
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| SubjectTerms | adolescents adults Biological and medical sciences education Familiarity Finland food acceptability Food industries Food neophobia Fundamental and applied biological sciences. Psychology gender differences Human physiology applied to population studies and life conditions. Human ecophysiology Medical sciences novel foods Nutritional survey. Food supply and nutritional requirement questionnaires Research and development. New food products, dietetic foods and beverages rural areas validity Willingness to try foods |
| Title | Food neophobia among the Finns and related responses to familiar and unfamiliar foods |
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