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de Almeida, Priscila Claudino, Beatriz Philippi Rosane, Eduardo Yoshio Nakano, Ivana Aragão Lira Vasconcelos, Renata Puppin Zandonadi y Raquel Braz Assunção Botelho. "Instrument to Identify Food Neophobia in Brazilian Children by Their Caregivers". Nutrients 12, n.º 7 (30 de junio de 2020): 1943. http://dx.doi.org/10.3390/nu12071943.
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This study aimed to develop a specific instrument to evaluate food neophobia focused on Brazilian children and to perform the content validation and internal semantic consistency and reproducibility evaluation of the instrument. Three steps were necessary to conduct the study: (i) development of the instrument, (ii) internal validation (content validation and semantic evaluation) of the food neophobia instrument using 22 experts in the first round and 20 of them in the second round, (iii) evaluation of the internal consistency and reproducibility of the instrument with the children’s caregivers, using the test–retest (where the same caregiver—n = 22—answered twice, with 24 h interval) and comparing responses between two caregivers (n = 44) of the same children (n = 22). We developed an instrument in Brazilian–Portuguese to evaluate children’s food neophobia based on the caregivers’ perceptions with 25 items divided into three domains (neophobia in general, neophobia for fruits and neophobia for vegetables). Our results indicated that the instrument has excellent internal consistency (>0.9) and reproducibility (>0.9) when answered by the caregiver who knows the child’s eating habits, indicating reliability to be applied in Brazil. In addition, when the two caregivers answered the instrument, we found a good reproducibility (>0.6), confirming the possibility to be answered by one of the caregivers. Further studies are necessary to complete external validation with a representative sample of the target group in Brazil, showing nationwide the profile of the population. The potential of a neophobia study would contribute to the implementation of effective strategies and guidelines to support parents and health professionals, especially those involved in health and nutrition, to identify traces of food neophobia or neophobic behavior. By accurately measuring food neophobia in children, families can prevent nutritional deficiencies throughout adolescence and adulthood, improving eating habits. Children usually have neophobias similar to the ones presented by their parents—and when early detected, these neophobias can be addressed.
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de Almeida, Priscila Claudino, Ivana Aragão Lira Vasconcelos, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, António Raposo, Heesup Han, Luis Araya-Castillo, Antonio Ariza-Montes y Raquel Braz Assunção Botelho. "Food Neophobia among Brazilian Children: Prevalence and Questionnaire Score Development". Sustainability 14, n.º 2 (15 de enero de 2022): 975. http://dx.doi.org/10.3390/su14020975.
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This study aims to create and validate a score to classify food neophobia among Brazilian children (from the ages of 4 to 11 years) and investigate the prevalence of food neophobia. This descriptive cross-sectional population-based study is conducted following three steps: (i) the application of an instrument to identify food neophobia in Brazilian children by their caregivers; (ii) the instrument’s score definition; and (iii) the evaluation and characterization of the national prevalence of food neophobia among Brazilian children. The scores were categorized into three levels, based on the tertial approximation: low, moderate, and high. The study had 1112 participants, and the prevalence of high food neophobia was observed in 33.4% of Brazilian children. The prevalence of food neophobia allowed us to identify this behavior in Brazilian children and better understand the population. Boys were significantly more neophobic than girls. The general neophobia score and domains did not significantly differ between Brazilian regions and age groups. It is worrying that food neophobia did not decrease with advancing age. The score for the complete instrument with 25 items, or the 3 domains, makes its use practical. It can be used to assess neophobia with more caution, evaluate the most neophobic children, and enable more targeted professional interventions to promote healthier and sustainable eating habits.
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Sandvik, Pernilla, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra y Valérie L. Almli. "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". Foods 10, n.º 1 (23 de diciembre de 2020): 21. http://dx.doi.org/10.3390/foods10010021.
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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.
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Lattin, Christine R., Tosha R. Kelly, Morgan W. Kelly y Kevin M. Johnson. "Constitutive gene expression differs in three brain regions important for cognition in neophobic and non-neophobic house sparrows (Passer domesticus)". PLOS ONE 17, n.º 5 (10 de mayo de 2022): e0267180. http://dx.doi.org/10.1371/journal.pone.0267180.
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Neophobia (aversion to new objects, food, and environments) is a personality trait that affects the ability of wildlife to adapt to new challenges and opportunities. Despite the ubiquity and importance of this trait, the molecular mechanisms underlying repeatable individual differences in neophobia in wild animals are poorly understood. We evaluated wild-caught house sparrows (Passer domesticus) for neophobia in the lab using novel object tests. We then selected a subset of neophobic and non-neophobic individuals (n = 3 of each, all females) and extracted RNA from four brain regions involved in learning, memory, threat perception, and executive function: striatum, caudal dorsomedial hippocampus, medial ventral arcopallium, and caudolateral nidopallium (NCL). Our analysis of differentially expressed genes (DEGs) used 11,889 gene regions annotated in the house sparrow reference genome for which we had an average of 25.7 million mapped reads/sample. PERMANOVA identified significant effects of brain region, phenotype (neophobic vs. non-neophobic), and a brain region by phenotype interaction. Comparing neophobic and non-neophobic birds revealed constitutive differences in DEGs in three of the four brain regions examined: hippocampus (12% of the transcriptome significantly differentially expressed), striatum (4%) and NCL (3%). DEGs included important known neuroendocrine mediators of learning, memory, executive function, and anxiety behavior, including serotonin receptor 5A, dopamine receptors 1, 2 and 5 (downregulated in neophobic birds), and estrogen receptor beta (upregulated in neophobic birds). These results suggest that some of the behavioral differences between phenotypes may be due to underlying gene expression differences in the brain. The large number of DEGs in neophobic and non-neophobic birds also implies that there are major differences in neural function between the two phenotypes that could affect a wide variety of behavioral traits beyond neophobia.
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Kelly, T. R., M. G. Kimball, K. R. Stansberry y C. R. Lattin. "No, you go first: phenotype and social context affect house sparrow neophobia". Biology Letters 16, n.º 9 (septiembre de 2020): 20200286. http://dx.doi.org/10.1098/rsbl.2020.0286.
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Novel object trials are commonly used to assess aversion to novelty (neophobia), and previous work has shown neophobia can be influenced by the social environment, but whether the altered behaviour persists afterwards (social learning) is largely unknown in wild animals. We assessed house sparrow ( Passer domesticus ) novel object responses before, during and after being paired with a conspecific of either similar or different behavioural phenotype. During paired trials, animals housed with a similar or more neophobic partner demonstrated an increased aversion to novel objects. This change did not persist a week after unpairing, but neophobia decreased after unpairing in birds previously housed with a less neophobic partner. We also compared novel object responses to non-object control trials to validate our experimental procedure. Our results provide evidence of social learning in a highly successful invasive species, and an interesting asymmetry in the effects of social environment on neophobia behaviour depending on the animal's initial behavioural phenotype.
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Pickering, Gary J., Gillian Dale y Belinda Kemp. "Optimization and Application of the Wine Neophobia Scale". Beverages 7, n.º 2 (17 de junio de 2021): 41. http://dx.doi.org/10.3390/beverages7020041.
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Wine consumers’ willingness (wine neophilia) or reluctance (wine neophobia) to try new wines represent, respectively, an opportunity or barrier for product innovation and market development in the wine industry. Here, we first sought to validate and optimize the Wine Neophobia Scale (WNS) in a large sample of 1269 Canadian wine consumers. Both exploratory and confirmatory factor analyses showed that a seven-item scale was optimal. This modified WNS (mWNS) was then used to investigate demographic and behavioral correlates of wine neophobia. Using lower and upper quartile values, 316 neophiles and 326 neophobes were identified. Wine neophiles and neophobes did not differ with respect to gender or age; however, neophobes had lower household income, education, and wine involvement, and reported consuming fewer wine styles than neophiles. Interestingly, while neophiles drank wine considerably more frequently than neophobes—a finding that is mediated by wine involvement—total annual wine intake did not differ between the groups. Importantly, the price typically paid per bottle of wine also varied with wine neophobia. We recommend adoption of the modified mWNS as a useful tool for more fully understanding the drivers of wine behavior and providing guidance to wine marketers.
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Crane, Adam L. y Maud C. O. Ferrari. "Patterns of predator neophobia: a meta-analytic review". Proceedings of the Royal Society B: Biological Sciences 284, n.º 1861 (23 de agosto de 2017): 20170583. http://dx.doi.org/10.1098/rspb.2017.0583.
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Neophobia, the fear of novel stimuli, plays a major role in animal ecology. Here, we review studies on predator neophobia and explore its underlying patterns within an ecological framework. Predator neophobia is typically assessed by observing behaviours in novel areas that bring potential risk from unknown predators, or by observing behaviours towards certain kinds of objects and odours that are novel. We conducted a literature review across taxa, surveying research on baseline and induced neophobia versus controls. We calculated effect sizes for the intensity of neophobic responses, and categorized data according to six factors (taxa, age class, background type, trophic position, test cue type and experimental treatment type). While accounting for each of the other factors, we found that baseline neophobia was stronger among birds and mammals, and towards novel areas, relative to other taxa and cue types. Baseline neophobia was lower for wild-caught animals and for those that were higher in trophic position, compared with those reared in captivity and from lower trophic levels. By contrast, induced neophobia was similar in intensity across taxa, background types and testing cue types, while again being lower among upper trophic-level members and among juvenile animals. Although induced neophobia occurred across all treatment types, brain lesions induced stronger neophobia than predation risk or social isolation. We discuss potential mechanisms underlying these results and highlight gaps in the literature.
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Jezewska-Zychowicz, Marzena, Marta Plichta, Małgorzata Ewa Drywień y Jadwiga Hamulka. "Food Neophobia among Adults: Differences in Dietary Patterns, Food Choice Motives, and Food Labels Reading in Poles". Nutrients 13, n.º 5 (10 de mayo de 2021): 1590. http://dx.doi.org/10.3390/nu13051590.
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Food neophobia (FN) is associated with reduced quality of diet in adults; thus, the understanding of the relationship between FN and food consumption in more depth appears to be a key issue. The aim of the study was to assess the relationship between food neophobia, dietary patterns, food choice motives, and food label reading in the group of adults. Data were collected using the computer-assisted personal interviewing technique (CAPI). A cross-sectional quantitative survey was carried out in November–December 2017 in a sample of 1017 Polish adults. The questionnaire used in the study included the Food Neophobia Scale (FNS), the Beliefs and Eating Habits Questionnaire (KomPAN), and questions regarding food choice motives, reading food labels, and sociodemographic characteristics. The food neophobics were older, had a lower level of education, and had higher BMI compared to others. Compared to others, among the food neophobics, there were more people who often consumed vegetables, fruit, meat, and meat products and who rarely consumed functional and convenience food, sweets, and sweetened beverages. When choosing food, more food neophobics chose healthy and tasteless food products, while more food neophilics chose unhealthy and tasty products. More food neophobics declared not reading price and shelf-life information on food labels compared to the other two groups. Although food neophobia may make adaptation to dietary recommendations difficult, health-promoting features of the diet were observed within the food neophobics. Actions focusing on food choice motives may help even more to limit the effects of food neophobia in adults. Further research is recommended to confirm the observed relationships under different sociocultural conditions.
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Białek-Dratwa, Agnieszka, Elżbieta Szczepańska, Dorota Szymańska, Mateusz Grajek, Karolina Krupa-Kotara y Oskar Kowalski. "Neophobia—A Natural Developmental Stage or Feeding Difficulties for Children?" Nutrients 14, n.º 7 (6 de abril de 2022): 1521. http://dx.doi.org/10.3390/nu14071521.
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Food neophobia is the tendency to reject or be reluctant to try new and unfamiliar foods. Due to the period of its occurrence, which falls in the years of early childhood, it can significantly affect the child’s food choices, shape taste preferences, and significantly influence the quality of the child’s diet. The neophobic attitude has an important evolutionary significance because it protects the individual from ingesting potentially dangerous substances. On the other hand, it fosters avoidance behaviors that can also relate to the beneficial aspects of obtaining and consuming food. Currently, the strong emphasis placed on food safety means that neophobia may be less adaptive; nevertheless, a conservative attitude toward new foods still prevails. There is a strong association between food neophobia and the diversity of a person’s diet and previous exposure to different foods. This review describes behaviors associated with food neophobia and analyzes other feeding and eating difficulties in children that should be differentiated from food neophobia. Management approaches affecting the reduction in food neophobia in children through various dietary and psychological interventions are also proposed.
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Guzek, Dominika, Dominika Głąbska, Blanka Mellová, Katarzyna Zadka, Katarzyna Żywczyk y Krystyna Gutkowska. "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". Nutrients 10, n.º 7 (13 de julio de 2018): 897. http://dx.doi.org/10.3390/nu10070897.
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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.
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Kozioł-Kozakowska, Agnieszka, Beata Piórecka y Małgorzata Schlegel-Zawadzka. "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". Public Health Nutrition 21, n.º 6 (18 de diciembre de 2017): 1106–14. http://dx.doi.org/10.1017/s1368980017003615.
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AbstractObjectivesThe 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.DesignCross-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.SettingKindergartens in southern Poland located in or near Cracow.SubjectsThree hundred and twenty-five pre-school children and their parents.ResultsLow 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.ConclusionsHigh levels of neophobia are associated with diet variation and may enhance the risk of nutritional deficiencies in children.
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Guzek, Dominika y Dominika Głąbska. "Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women". Nutrients 14, n.º 7 (3 de abril de 2022): 1502. http://dx.doi.org/10.3390/nu14071502.
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Food neophobia, a condition characterized by a reluctance or avoidance of unknown foods and meals, may influence food choice, and is also associated with body mass and familiarity with food items. This study aimed to analyze the associations between food neophobia, familiarity with French cuisine, body mass, and French restaurant menu food choices in a sample of 203 young Polish women. The Computer-Assisted Web Interview (CAWI) method was used in the study. The food choice questionnaire used for assessment was based on a model French restaurant menu, with dishes planned using a 2 × 2 factorial design for the components of neophobic potential (unfamiliar to Polish consumers) and animal-based components. Food neophobia, familiarity with French cuisine, and body mass were considered independent variables. The food neophobia scale (FNS) developed by Pliner and Hobden was used to assess food neophobia among respondents. The results showed an association between food neophobia and familiarity with French cuisine and French restaurant menu food choices (p ≤ 0.05), but no association with body mass was observed (p > 0.05). The respondents with a high level of food neophobia chose dishes with neophobic components (for soups and desserts) less often compared to those with a low neophobia level, and in the absence of such an association, they chose dishes with animal-based components (for starters and main courses) less often (p ≤ 0.05). The respondents who declared that they were familiar with French cuisine chose dishes with animal-based components (for starters and desserts) more often than those with no familiarity, but a reverse association was observed for soups (p ≤ 0.05). Based on the findings of the study, it may be concluded that food neophobia and familiarity with French cuisine may be important determinants of food choice within a French restaurant menu. The study did not show any association between body mass and the choice of dishes from the model French restaurant menu. The findings suggest that the presence of unfamiliar and animal-based ingredients may reduce the frequency of choosing specific dishes within a French restaurant menu, which may reduce the diversity of individuals’ diets.
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Guidetti, Margherita, Luciana Carraro y Nicoletta Cavazza. "Dining with liberals and conservatives: The social underpinnings of food neophobia". PLOS ONE 17, n.º 1 (27 de enero de 2022): e0262676. http://dx.doi.org/10.1371/journal.pone.0262676.
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Although food and politics seem to be distant domains, socio-political ideology and food neophobia (i.e., reluctance to eat unfamiliar food) may be related. Conservatives’ high threat sensitivity and the inherently threatening nature of novel foods (the existential explanation), along with conservatives’ negative attitudes toward minority outgroups (e.g., foreigners) and the role of the latter in introducing novel foods to a culture (the social explanation), led us to expect that socio-political ideology would predict food neophobia over and above their common roots. Across two correlational and two experimental studies (N = 627), socio-political ideology emerged as a strong predictor of food neophobia. In addition, the findings did not support the existential explanation, while confirming the social explanation of the ideology–food neophobia link: Conservatives seem more neophobic than liberals not because of their higher threat sensitivity but rather because they hold more negative attitudes toward foreigners who are associated with those foods.
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Kalra, Sushil, Sachin Bhogal, Kuldeep Kumar, Naveen Kumar y Rajesh Kumar Kaushal. "The Negative Impact of Food Neophobia on the People Ofchandigarh Tri-City, India". ECS Transactions 107, n.º 1 (24 de abril de 2022): 7819. http://dx.doi.org/10.1149/10701.7819ecst.
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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.
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Proserpio, Cristina, Ella Pagliarini, Monica Laureati, Beatrice Frigerio y Vera Lavelli. "Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits". Foods 8, n.º 10 (23 de septiembre de 2019): 433. http://dx.doi.org/10.3390/foods8100433.
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The aim of the present study was to evaluate adolescents’ acceptability of a novel flat bread modified by substituting a part of the wheat flour content with a Pleurotus ostreatus powder rich in β-glucans, which can potentially provide health benefits. The effects of food technology neophobia and adolescents’ food habits on hedonic perception of the developed product was also investigated. Two hundred and two adolescents (age range: 13–18 years; girls: 49.5%; boys: 50.5%) evaluated their liking of two flat breads, one with mushroom powder added and one control sample with only wheat flour. Sample acceptance was studied in relation to age, gender, neophobic traits and healthy food habits. The results showed that, even if the sample with mushroom powder added was generally well accepted, there were different hedonic responses among adolescents according to their food technology neophobia level and healthy habits. In particular, adolescents with a low food technology neophobia level and healthy eating behavior mostly appreciated the sample with mushroom powder added, whereas subjects with neophobic and unhealthy eating behavior gave comparable hedonic scores to the two samples. Moreover, a negative correlation was found between food technology neophobia level and healthy food habits. In conclusion, it is possible to develop a β-glucan-enriched product appreciated by adolescents using a sustainable ingredient. The developed product may be used to achieve the daily recommended intake of β-glucans by adolescents.
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Szakály, Zoltán, Bence Kovács, Mihály Soós, Marietta Kiss y Nikolett Balsa-Budai. "Adaptation and Validation of the Food Neophobia Scale: The Case of Hungary". Foods 10, n.º 8 (30 de julio de 2021): 1766. http://dx.doi.org/10.3390/foods10081766.
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Food neophobia is the fear or loathing of novel food, which may result in the rejection of the unfamiliar food item. The most frequently used and most reliable tool to measure adult food neophobia is the Food Neophobia Scale (FNS), which has been translated into several languages, making it possible to compare food neophobia levels around the world. The main objective of this research has been the adaptation and validation of the FNS in Hungary. In order to achieve the research objectives, a questionnaire survey was conducted on a representative sample of 500 adults; and, primarily, multivariate statistical tools were used. We found that despite the Hungarian population’s strong neophobic tendency, neophobia and neophilia are present at the same time. We identified two distinctive factors in the course of the exploratory factor analysis (“Willingness and trust” and “Rejection and particularity”), which distinctly separate the negatively and positively worded (reversed) FNS items. Based on these factors, four clusters were identified. Those belonging in the group of adventurous open-minded individuals constitute an ideal target group for the manufacturers of novel food items as well as products with unusual flavors, especially if those products also have health-enhancing and eco-friendly qualities.
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Białek-Dratwa, Agnieszk y Mateusz Grajek. "Food neophobia - natural developmental stage or feeding difficulty? A study of children's behavior and parents' knowledge about children’s neophobic behaviors". Journal of Education, Health and Sport 12, n.º 7 (2 de julio de 2022): 301–14. http://dx.doi.org/10.12775/jehs.2022.12.07.029.
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Background: An increasing number of parents report problems with feeding their children to dieticians. Failure to expand the diet or sudden discontinuation of a variety of foods makes them increasingly worried about their child's monotonous diet and mealtime behavior The aim of this study was to assess parents' awareness of food neophobia and the attitudes and behaviors associated with it.
Material and method: The study was carried out using a questionnaire-based indirect survey technique using a web form (CAWI). A total of 224 adults (parents of preschool children) participated in the study. The research tool was an anonymous survey questionnaire consisting of three parts. In the last part, a scale concerning neophobic behavior was used. The study group consisted mainly of mothers - 78.3% (n=159); fathers - 21.7% (n= 44).
Results: In the study group, no child scored several points indicating a very high probability of neophobia. A high probability is possible in 28 children (13.79%), a possible predisposition to the occurrence of food neophobia exists in 66 children (32.51%), while 109 children (53.69%) do not present a predisposition to food neophobia.
Conclusions: The study did not show children's behaviors reported by parents that could indicate a very high probability of food neophobia in their children. Moreover, the results of the questionnaire of neophobia scale indicate that this problem in the studied population concerns about 10% of the examined children.
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Cappellotto, Maddalena y Annemarie Olsen. "Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents". Foods 10, n.º 10 (30 de septiembre de 2021): 2327. http://dx.doi.org/10.3390/foods10102327.
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This study aims to explore whether children’s food texture preferences are associated with different levels of sensory sensitivity and food neophobia, as well as with other variables, such as parental texture preferences. An online questionnaire was completed by 70 children aged 6–13 years old, alongside one of their parents. Generic texture preferences of children and parents were investigated with the Child Food Texture Preference Questionnaire (CFTPQ). Parents provided background information about their children by completing the Food Neophobia Scale (FNS), the Short Sensory Profile (SSP) and a Food Frequency Questionnaire (FFQ). The results showed that children who differed in their texture-liker status also differed in their levels of food neophobia and sensory information processing: children who preferred softer and non-particulate versions of foods were found to be more neophobic and sensory sensitive across all sensory domains. No relationship was found between parental and children’s texture preferences.
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Windberg, Lamar A. "Coyote responses to visual and olfactory stimuli related to familiarity with an area". Canadian Journal of Zoology 74, n.º 12 (1 de diciembre de 1996): 2248–53. http://dx.doi.org/10.1139/z96-255.
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Individual coyotes (Canis latrans) are infrequently captured within their familiar areas of activity. Current hypotheses are that the differential capture vulnerability may involve neophobia or inattentiveness. To assess the effect of familiarity, I measured coyote responsiveness to sensory cues encountered in familiar and novel settings. Seventy-four captive coyotes were presented with visual and olfactory stimuli in familiar and unfamiliar 1-ha enclosures. The visual stimuli were black or white wooden cubes of three sizes (4, 8, and 16 cm per side). The olfactory stimuli were fatty acid scent, W-U lure (trimethylammonium decanoate plus sulfide additives), and coyote urine and liquefied feces. Overall, coyotes were more responsive to stimuli during exploration in unfamiliar than in familiar enclosures. None of 38 coyotes that responded were neophobic toward the olfactory stimuli. The frequency of coyote response, and the resulting degrees of neophobia, did not differ between the black and white visual stimuli. Regardless of context, the largest visual stimuli were recognized at the greatest distance and evoked the strongest neophobic response. A greater proportion of coyotes were neophobic toward the small and medium-sized stimuli in familiar than in unfamiliar enclosures. This study demonstrated that when encountered in familiar environments, visual cues are more likely to elicit neophobic responses by coyotes than are olfactory stimuli.
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Knaapila, Antti J., Mari A. Sandell, Jenni Vaarno, Ulla Hoppu, Tuuli Puolimatka, Anne Kaljonen y Hanna Lagström. "Food neophobia associates with lower dietary quality and higher BMI in Finnish adults". Public Health Nutrition 18, n.º 12 (22 de diciembre de 2014): 2161–71. http://dx.doi.org/10.1017/s1368980014003024.
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AbstractObjectiveFood neophobia has been associated with decreased consumption of vegetables mainly among children. We hypothesized that food neophobia in adults is also associated with lower overall dietary quality and higher BMI.DesignData for the present cross-sectional analyses were derived from parents in a follow-up family study.SettingThe STEPS study, a longitudinal study of health and development of a cohort of children born in south-west Finland.SubjectsThe parents, 1178 women (age 19–45 years, mean 32·2 years) and 1013 men (age 18–57 years, mean 34·1 years), completed a questionnaire at home when their child was 13 months old. The questionnaire included the Food Neophobia Scale (FNS; range 10–70), the Index of Diet Quality (IDQ; range 0–16) and a measure of fruit and vegetable consumption. At that time the participants’ height and weight were also measured by a research nurse to calculate BMI.ResultsCompared with the food neophilics (FNS score 10–24), the food neophobics (FNS score 40–70) consumed fewer vegetables (women: 15 v. 10 portions/week; men: 13 v. 7 portions/week), scored lower on the IDQ (women: 9·7 v. 8·5; men: 8·8 v. 7·8) and had higher BMI (women: 24·2 v. 26·0 kg/m2; men: 26·5 v. 27·5 kg/m2) as tested by one-way ANOVA, with all P values <0·001 in women and <0·05 in men. The food neophobics followed a diet lower in nutritional quality than did the food neophilics, especially regarding vegetables.ConclusionsFood neophobia may complicate adaptation to dietary recommendations and predispose to overweight.
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Misanin, James R. y Charles F. Hinderliter. "Element Preexposure, Neophobia, and Conditioned Aversion to a Compound Flavor Stimulus". Perceptual and Motor Skills 71, n.º 1 (agosto de 1990): 47–50. http://dx.doi.org/10.2466/pms.1990.71.1.47.
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Preexposure to one or two elements of a compound flavor stimulus greatly reduced a neophobic reaction to the compound but did not attenuate conditioned flavor aversion in rats. Results indicated that (1) a preexposure effect on conditioned aversion to a flavor compound is not likely to be obtained if subjects initially show a strong neophobic reaction to the elements and (2) the level of neophobia at the time of conditioning has little influence on conditioned flavor aversion.
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Collins, John. "Neophobia". Res Philosophica 92, n.º 2 (2015): 283–300. http://dx.doi.org/10.11612/resphil.2015.92.2.6.
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Siddiqui, Shahida Anusha, Oscar Zannou, Ikawati Karim, Kasmiati, Nour M. H. Awad, Janusz Gołaszewski, Volker Heinz y Sergiy Smetana. "Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research". Sustainability 14, n.º 16 (21 de agosto de 2022): 10391. http://dx.doi.org/10.3390/su141610391.
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The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.
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Mascarello, Giulia, Anna Pinto, Valentina Rizzoli, Barbara Tiozzo, Stefania Crovato y Licia Ravarotto. "Ethnic Food Consumption in Italy: The Role of Food Neophobia and Openness to Different Cultures". Foods 9, n.º 2 (21 de enero de 2020): 112. http://dx.doi.org/10.3390/foods9020112.
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While the ethnic food market has become increasingly important in Italy, the effects of the hybridization of consumption patterns have been slowed by a consolidated culinary tradition. This study investigates the relationships among ethnic food consumption, food neophobia, and openness to different cultures with sociodemographic characteristics. A sample of 1317 Italian consumers responded to an online survey. The sociodemographic profile of the neophobic consumer appears to substantially differ from that of the consumer with an attitude of openness. Neophobic respondents are males, are older than 55 years of age, are less educated, have children, are retired, have difficulty meeting their financial responsibilities, and do not eat ethnic food. Respondents who are more open to different cultures are young adults, are highly educated, have no children, are employed, and are consumers of ethnic food. The relationship between food neophobia and openness to different cultures is confirmed to be the relationship between these variables and ethnic food consumption. The measurement of these characteristics could serve as a crucial indicator for analyzing the willingness to accept elements of novelty in an increasingly multicultural society. Additionally, consumers with the neophobic trait and who are less open to different cultures might have a less varied diet that is essential to good health.
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Guzek, Pęska y Głąbska. "Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women". Nutrients 11, n.º 11 (1 de noviembre de 2019): 2622. http://dx.doi.org/10.3390/nu11112622.
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Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.
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Crane, Adam L., Anthony G. E. Mathiron y Maud C. O. Ferrari. "Social learning in a high-risk environment: incomplete disregard for the ‘minnow that cried pike’ results in culturally transmitted neophobia". Proceedings of the Royal Society B: Biological Sciences 282, n.º 1812 (7 de agosto de 2015): 20150934. http://dx.doi.org/10.1098/rspb.2015.0934.
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Many prey species rely on conspecifics to gather information about unknown predation threats, but little is known about the role of varying environmental conditions on the efficacy of social learning. We examined predator-naive minnows that had the opportunity to learn about predators from experienced models that were raised in either a low- or high-risk environment. There were striking differences in behaviour among models; high-risk models showed a weaker response to the predator cue and became neophobic in response to the control cue (a novel odour, NO). Observers that were previously paired with low-risk models acquired a strong antipredator response only to the predator cue. However, observers that interacted with high-risk models, displayed a much weaker response to the predator odour and a weak neophobic response to the NO. This is the first study reporting such different outcomes of social learning under different environmental conditions, and suggests high-risk environments promote the cultural transmission of neophobia more so than social learning. If such a transfer can be considered similar to secondary traumatization in humans, culturally transmitted neophobia in minnows may provide a good model system for understanding more about the social ecology of fear disorders.
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Proserpio, Cristina, Andrea Bresciani, Alessandra Marti y Ella Pagliarini. "Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?" Foods 9, n.º 11 (17 de noviembre de 2020): 1680. http://dx.doi.org/10.3390/foods9111680.
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The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.
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Sunnucks, Paul. "Avoidance of novel objects by rabbits (Oryctolagus cuniculus L.)". Wildlife Research 25, n.º 3 (1998): 273. http://dx.doi.org/10.1071/wr97038.
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Neophobia (fear of new stimuli) is an important component of mammalian behavioural ecology. In addition, information on neophobia in pest species could be of great significance in targetting control measures and predicting changes in responses to them. Novel objects and an auditory stimulus were presented to individually marked wild rabbits living socially in clumped warrens in southern British farmland. Avoidance of stimuli was measured by scan sampling of rabbits’ locations, in replicated experiments. Rabbits avoided a variety of novel objects by staying below ground, and by changing their activity ranges. Responses to different stimuli were correlated within individuals. There were non-significant differences in the degree of avoidance elicited by novel visual stimuli. The most important factors in avoidance were distance from the stimulus, number of previous presentations, and rabbit identity. Individual characteristics, including sex, social rank, and trappability, were less important determinants of neophobia, although dominant females were significantly more neophobic than were non-dominant ones. Only one or two presentations were required for attenuation of avoidance, so novel objects would be of limited application to crop protection. However, equipment used for delivering control measures should also quickly become accepted by rabbits. The measured avoidance and its attenuation indicate that rabbits assessed and responded to their surroundings with high precision, with significant individual variation consistent over stimuli.
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Guzek, Dominika, Duy Nguyen y Dominika Głąbska. "Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study". International Journal of Environmental Research and Public Health 18, n.º 6 (12 de marzo de 2021): 2925. http://dx.doi.org/10.3390/ijerph18062925.
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One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.
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An, Meijing, Qianling Zhou, Katherine M. Younger, Xiyao Liu y John M. Kearney. "Are Maternal Feeding Practices and Mealtime Emotions Associated with Toddlers’ Food Neophobia? A Follow-Up to the DIT-Coombe Hospital Birth Cohort in Ireland". International Journal of Environmental Research and Public Health 17, n.º 22 (13 de noviembre de 2020): 8401. http://dx.doi.org/10.3390/ijerph17228401.
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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.
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Benson-Amram, Sarah y Kay E. Holekamp. "Innovative problem solving by wild spotted hyenas". Proceedings of the Royal Society B: Biological Sciences 279, n.º 1744 (8 de agosto de 2012): 4087–95. http://dx.doi.org/10.1098/rspb.2012.1450.
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Innovative animals are those able to solve novel problems or invent novel solutions to existing problems. Despite the important ecological and evolutionary consequences of innovation, we still know very little about the traits that vary among individuals within a species to make them more or less innovative. Here we examine innovative problem solving by spotted hyenas ( Crocuta crocuta ) in their natural habitat, and demonstrate for the first time in a non-human animal that those individuals exhibiting a greater diversity of initial exploratory behaviours are more successful problem solvers. Additionally, as in earlier work, we found that neophobia was a critical inhibitor of problem-solving success. Interestingly, although juveniles and adults were equally successful in solving the problem, juveniles were significantly more diverse in their initial exploratory behaviours, more persistent and less neophobic than were adults. We found no significant effects of social rank or sex on success, the diversity of initial exploratory behaviours, behavioural persistence or neophobia. Our results suggest that the diversity of initial exploratory behaviours, akin to some measures of human creativity, is an important, but largely overlooked, determinant of problem-solving success in non-human animals.
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Rabadán, Adrián. "Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine". Foods 10, n.º 6 (12 de junio de 2021): 1363. http://dx.doi.org/10.3390/foods10061363.
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Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segment of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such as wine that have habitually relied on heritage and traditional production as their main competitive advantage. In this study, consumer attitudes toward innovation in the wine industry were evaluated by simultaneously considering product neophobia and process neophobia. Based upon a sample of 400 personal interviews with Spanish wine consumers, the results showed that these two aspects of neophobia were uncorrelated, meaning they are useful to measure different aspects of general food neophobia. Cluster analysis showed that four different segments of consumers exist, with different attitudes toward technological innovation in the wine industry. The consumer segment that shows the most positive attitudes toward wine innovation (product and process innovation) is that with the highest income and highest level of education. Moreover, greater involvement with the product (wine) results in lower product neophobia. Therefore, future studies should consider product involvement and exposure to cultural diversity as essential factors when evaluating food neophobia.
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Sarin, Heikki V., Nele Taba, Krista Fischer, Tonu Esko, Noora Kanerva, Leena Moilanen, Juha Saltevo et al. "Food neophobia associates with poorer dietary quality, metabolic risk factors, and increased disease outcome risk in population-based cohorts in a metabolomics study". American Journal of Clinical Nutrition 110, n.º 1 (4 de junio de 2019): 233–45. http://dx.doi.org/10.1093/ajcn/nqz100.
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ABSTRACT Background Food neophobia is considered a behavioral trait closely linked to adverse eating patterns and reduced dietary quality, which have been associated with increased risk of obesity and noncommunicable diseases. Objectives In a cross-sectional and prospective study, we examined how food neophobia is associated with dietary quality, health-related biomarkers, and disease outcome incidence in Finnish and Estonian adult populations. Methods The study was conducted based on subsamples of the Finnish DIetary, Lifestyle, and Genetic determinants of Obesity and Metabolic syndrome (DILGOM) cohort (n = 2982; age range: 25–74 y) and the Estonian Biobank cohort (n = 1109; age range: 18–83 y). The level of food neophobia was assessed using the Food Neophobia Scale, dietary quality was evaluated using the Baltic Sea Diet Score (BSDS), and biomarker profiles were determined using an NMR metabolomics platform. Disease outcome information was gathered from national health registries. Follow-up data on the NMR-based metabolomic profiles and disease outcomes were available in both populations. Results Food neophobia associated significantly (adjusted P < 0.05) with health-related biomarkers [e.g., ω-3 (n–3) fatty acids, citrate, α1-acid glycoprotein, HDL, and MUFA] in the Finnish DILGOM cohort. The significant negative association between the severity of food neophobia and ω-3 fatty acids was replicated in all cross-sectional analyses in the Finnish DILGOM and Estonian Biobank cohorts. Furthermore, food neophobia was associated with reduced dietary quality (BSDS: β: −0.03 ± 0.006; P = 8.04 × 10−5), increased fasting serum insulin (β: 0.004 ± 0.0013; P = 5.83 × 10−3), and increased risk of type 2 diabetes during the ∼8-y follow-up (HR: 1.018 ± 0.007; P = 0.01) in the DILGOM cohort. Conclusions In the Finnish and Estonian adult populations, food neophobia was associated with adverse alteration of health-related biomarkers and risk factors that have been associated with an increased risk of noncommunicable diseases. We also found that food neophobia associations with ω-3 fatty acids and associated metabolites are mediated through dietary quality independent of body weight.
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Tsimitri, Paraskevi, Anastasios Michailidis, Efstratios Loizou, Fani Th Mantzouridou, Konstantinos Gkatzionis, Ediriisa Mugampoza y Stefanos A. Nastis. "Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda". Resources 11, n.º 1 (27 de diciembre de 2021): 2. http://dx.doi.org/10.3390/resources11010002.
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The exploitation of agri-food industrial by-products to produce novel foods is a promising strategy in the framework of policies promoting the bioeconomy and circular economy. Within this context, this study aims to examine the effect of food neophobia and food technology neophobia in the acceptance of a novel food by consumers (through an EU research project: Sybawhey). As a case study, a functional yogurt-like product was developed by synergistic processing of halloumi cheese whey, enriched with banana by-products. The present study contributes to the literature by examining consumers’ perceptions for such a novel food, identifying the profile of potential final users and classifying them according to their “neophobic tendency”. A comparative approach among groups from Greece, Cyprus and Uganda was adopted to explore whether respondents have a different attitude towards this novel yogurt. Results suggest that there is a potential for increasing consumption of novel foods derived by agri-food industrial by-products, but more information about the importance of using by-products are required to enhance consumers’ acceptance of this novel food. Such results may be useful to policy makers, aiming to promote strategies towards the effective reuse of food outputs leading to the manufacture of sustainable novel foods.
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van den Heuvel, Emmy, Annie Newbury y Katherine Appleton. "The Psychology of Nutrition with Advancing Age: Focus on Food Neophobia". Nutrients 11, n.º 1 (12 de enero de 2019): 151. http://dx.doi.org/10.3390/nu11010151.
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Many factors impact on eating behaviour and nutritional status in older adults. Strategies can be suggested to combat the impact of these factors, including the development of novel food products, but food neophobia (“the reluctance to eat and/or avoidance of novel foods”) may be a barrier to the acceptance of these foods/products. This work aimed to investigate associations between food neophobia, physical disadvantage, and demographic characteristics in adults over 55 years old. Cross-sectional data from 377 older adults was analysed for relationships between food neophobia scores and physical disadvantage (denture wearing, help with food shopping and/or preparing, and risk of sarcopenia), controlling for age group, gender, living status, education, and employment level. Initial analyses demonstrated higher food neophobia scores in association with denture wearing (Beta = 0.186, p = 0.001). However, when demographic characteristics were also considered, food neophobia scores were no longer related to denture wearing (Beta = 0.069, p = 0.226) but instead were related to a higher age, living alone, and a shorter education (smallest Beta = −0.104, p = 0.048). Food neophobia may thus act as a barrier to the consumption of novel foods/products in those who are of higher age, are living alone, and have a shorter education.
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Lee, Yun-Mi, Seo-Jin Chung, John Prescott y Kwang-Ok Kim. "Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia". Foods 10, n.º 3 (12 de marzo de 2021): 598. http://dx.doi.org/10.3390/foods10030598.
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The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.
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Meuthen, Denis, Maud C. O. Ferrari, Taylor Lane y Douglas P. Chivers. "High background risk induces risk allocation rather than generalized neophobia in the fathead minnow". Behavioral Ecology 30, n.º 5 (11 de junio de 2019): 1416–24. http://dx.doi.org/10.1093/beheco/arz094.
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Abstract To cope with the heterogeneous nature of predation and the trade-off between predator avoidance and foraging, prey animals have evolved several cognitive rules. One of these is the risk allocation hypothesis, which predicts that in environments with long periods of sustained high risk, individuals should decrease their antipredator effort to satisfy their metabolic requirements. The neophobia hypothesis, in turn, predicts increased avoidance of novel cues in high-risk habitats. Despite the recent interest in predator-induced neophobia across different sensory channels, tests of such generalized neophobia are restricted to a single fish taxon, the Cichlidae. Hence, we retested the generalized neophobia hypothesis in fathead minnows Pimephales promelas, a small schooling North American cyprinid fish. From hatching onward, minnows were exposed to conspecific alarm cues, which indicate predation risk, or distilled water in a split-clutch design. After 1 month, shoaling behavior was examined prior and subsequent to a mechanical predator disturbance. Fish previously exposed to elevated background risk formed compact shoals for a shorter time interval after the stimulus compared with controls. These results contrast previous studies of generalized neophobia but match the risk allocation hypothesis. Consequently, risk allocation and generalized neophobia are not ubiquitous cognitive rules but instead evolved adaptations of different taxa to their respective environments.
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Dop, Dalia y Elena Carmen Niculescu. "Food Neophobia in Preschool Children". Revista de Chimie 71, n.º 2 (3 de marzo de 2020): 39–44. http://dx.doi.org/10.37358/rc.20.2.7889.
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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.
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Martínez, Elena, Manuel Álvarez-Ortí, Adrián Rabadán, Cristina Millán y José E. Pardo. "Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects". Foods 11, n.º 15 (28 de julio de 2022): 2249. http://dx.doi.org/10.3390/foods11152249.
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The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.
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Portugal, Steven J., Rhianna L. Ricketts, Jackie Chappell, Craig R. White, Emily L. Shepard y Dora Biro. "Boldness traits, not dominance, predict exploratory flight range and homing behaviour in homing pigeons". Philosophical Transactions of the Royal Society B: Biological Sciences 372, n.º 1727 (3 de julio de 2017): 20160234. http://dx.doi.org/10.1098/rstb.2016.0234.
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Group living has been proposed to yield benefits that enhance fitness above the level that would be achieved through living as solitary individuals. Dominance hierarchies occur commonly in these social assemblages, and result, by definition, in resources not being evenly distributed between group members. Determinants of rank within a dominance hierarchy can be associated with morphological characteristics, previous experience of the individual, or personality traits such as exploration tendencies. The purpose of this study was to investigate whether greater exploration and positive responses to novel objects in homing pigeons ( Columba livia ) measured under laboratory conditions were associated with (i) greater initial exploration of the local area around the home loft during spontaneous exploration flights (SEF), (ii) faster and more efficient homing flights when released from further afield, and (iii) whether the traits of greater exploration and more positive responses to novel objects were more likely to be exhibited by the more dominant individuals within the group. There was no relationship between laboratory-based novel object exploration and position within the dominance hierarchy. Pigeons that were neophobic under laboratory conditions did not explore the local area during SEF opportunities. When released from sites further from home, neophobic pigeons took longer routes to home compared to those birds that had not exhibited neophobic traits under laboratory conditions, and had spontaneously explored to a greater extent. The lack of exploration in the neophobic birds is likely to have resulted in the increased costs of homing following release: unfamiliarity with the landscape likely led to the greater distances travelled and less efficient routes taken. Birds that demonstrated a lack of neophobia were not the dominant individuals inside the loft, and thus would have less access to resources such as food and potentially mates. However, a lack of neophobia makes the subordinate position possible, because subordinate birds that incur high travel costs would become calorie restricted and lose condition. Our results address emerging questions linking individual variation in behaviour with energetics and fitness consequences. This article is part of the themed issue ‘Physiological determinants of social behaviour in animals’.
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Schickenberg, B., P. van Assema, J. Brug y NK de Vries. "Are the Dutch acquainted with and willing to try healthful food products? The role of food neophobia". Public Health Nutrition 11, n.º 5 (9 de agosto de 2007): 493–500. http://dx.doi.org/10.1017/s1368980007000778.
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AbstractObjectivesTo assess participants’ acquaintance with and willingness to try healthful food alternatives, and to test the psychometric properties of an adapted Dutch version of the Food Neophobia Scale (FNS) in order to study the role of food neophobia in this context.DesignA cross-sectional study incorporating two web-based questionnaires, including a retest of the FNS one week later. Measures included acquaintance with and willingness to try 15 healthful food alternatives, level of food neophobia, level of education, gender and age. Multiple linear regression analyses were used to study associations between demographics and level of food neophobia as well as associations between level of food neophobia and acquaintance with and willingness to try the healthful alternatives.SettingThe study was conducted in The Netherlands using a representative Internet panel.ParticipantsA total of 326 participants aged 18–50 years participated.ResultsInternal consistency and test–retest reliability of the FNS version used were sufficient. On average participants were acquainted with 7.9 of the products and modestly willing to try the products. Lowly educated participants had significantly higher FNS scores than highly educated participants (β = −0.23, P < 0.01). FNS score was significantly associated with acquaintance with (β = −0.21, P < 0.001) and willingness to try the healthful alternatives (β = −0.26, P < 0.001).ConclusionFurther research into the role of food neophobia is warranted when wanting to stimulate the integration of healthful alternative products in the daily diet, especially among persons with low education.
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Santisi, Giuseppe, Paola Magnano y Vittorio Edoardo Scuderi. "Food Neophobia and Food Disgust: The Mediating Role of Perceived Vulnerability to Disease". Behavioral Sciences 11, n.º 5 (29 de abril de 2021): 65. http://dx.doi.org/10.3390/bs11050065.
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Negative attitudes towards food are influenced by two factors, neophobia and often related disgust. Neophobia is the tendency to avoid new foods, while food disgust is the refusal of food that is considered potentially harmful to health. The study presented here aims to analyze the correlation between these two attitudes and the possible mediation operated by the perception of vulnerability to diseases, in order to understand if and how this contributes to the disgust towards certain unfamiliar foods. The study was developed through the administration of an anonymous questionnaire to a sample of 487 Italian citizens participating on a voluntary basis. Three tools were used: Food Neophobia Scale, Perceived Vulnerability to Disease, and Food Disgust Scale. The results showed a strong positive correlation between food disgust and food neophobia. Furthermore, through the application of structural mediation models, it has been shown that between food neophobia and food disgust, there is a mediation effect determined by perceived infectivity. The research aims to make a significant contribution to the understanding of the relationship between food disgust and some individual and psychological characteristics of people, demonstrating that the fear of disease transmission affects their food choices.
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Łoboś, Paulina y Anna Januszewicz. "Food neophobia in children". Pediatric Endocrinology Diabetes and Metabolism 25, n.º 3 (2019): 150–54. http://dx.doi.org/10.5114/pedm.2019.87711.
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Oostindjer, Marije, Julia Mas Muñoz, Henry Van den Brand, Bas Kemp y J. Elizabeth Bolhuis. "Maternal presence and environmental enrichment affect food neophobia of piglets". Biology Letters 7, n.º 1 (16 de junio de 2010): 19–22. http://dx.doi.org/10.1098/rsbl.2010.0430.
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Young omnivores show food neophobia in order to avoid the potential harmful effects of ingesting unfamiliar food items. We investigated whether the presence of the mother and an enriched rearing environment would reduce food neophobia in piglets. A mother may provide information on suitable food types to include in the diet, whereas an enriched environment may stimulate behavioural development and reduce reactivity towards novel stimuli (including food). Five barren-reared or enriched-reared piglets per litter were exposed to two novel food items in the presence, and the other five per litter in the absence, of the mother in a 7 min test. Maternal presence reduced food neophobia profoundly as reflected in a reduced latency to touching the food, a higher proportion of piglets sampling the two different food items and a higher intake. Latency to touch the food, however, was affected by maternal presence more strongly for barren-reared piglets than for enriched-reared piglets, and in the absence of the sow, consumption of one novel food type and time spent in the feeding area were higher for enriched-reared piglets. Environmental enrichment does have the potential to reduce food neophobia, but the presence of the mother during the encounter with novel food seems more efficient in decreasing food neophobia of piglets.
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Prasher, Sanjay, Megan J. Thompson, Julian C. Evans, Michael El-Nachef, Frances Bonier y Julie Morand-Ferron. "Innovative consumers: ecological, behavioral, and physiological predictors of responses to novel food". Behavioral Ecology 30, n.º 5 (9 de mayo de 2019): 1216–25. http://dx.doi.org/10.1093/beheco/arz067.
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AbstractConsumer innovation, that is, the acquisition and consumption of novel food types, has received little attention, despite its predominance among animal innovations and its potential implications for the ecology and evolution of species in a changing world. Results of the few studies that have investigated individual responses to novel foods suggest that various ecological, behavioral, and physiological variables may affect individual propensity for consumer innovation, but further work is needed to clarify these relationships. We investigated whether urbanization, social rank, exploratory personality, and baseline levels of corticosterone predict food neophobia and consumer innovation responses of wild-caught black-capped chickadees (N = 170) from 14 sites along an urbanization gradient. Our analyses do not support a link between food neophobia or consumer innovation and urbanization, dominance, or exploratory personality. However, birds with higher levels of baseline corticosterone were quicker to contact novel food types, and more likely to consume novel foods than individuals with lower levels of the hormone. This finding suggests that physiological states that promote foraging behavior might drive individual responses to novel food. Additionally, we found that chickadees tested later in autumn were less neophobic than those tested earlier in the season, perhaps reflecting seasonal changes in food availability. Together, the ability of baseline corticosterone and date of capture to predict responses to novel food suggest that necessity may drive consumer innovation in chickadees.
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Ristic, Renata, Trent E. Johnson, Herbert L. Meiselman, Annet C. Hoek y Susan E. P. Bastian. "Towards development of a Wine Neophobia Scale (WNS): Measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS)". Food Quality and Preference 49 (abril de 2016): 161–67. http://dx.doi.org/10.1016/j.foodqual.2015.12.005.
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Greggor, Alison L., Alex Thornton y Nicola S. Clayton. "Neophobia is not only avoidance: improving neophobia tests by combining cognition and ecology". Current Opinion in Behavioral Sciences 6 (diciembre de 2015): 82–89. http://dx.doi.org/10.1016/j.cobeha.2015.10.007.
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Caber, Meltem, Gökhan Yilmaz, Dogus Kiliçarslan y Adnan Öztürk. "The effects of tour guide performance and food involvement on food neophobia and local food consumption intention". International Journal of Contemporary Hospitality Management 30, n.º 3 (19 de marzo de 2018): 1472–91. http://dx.doi.org/10.1108/ijchm-02-2017-0080.
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Purpose The purpose of this study is to examine how food neophobia, food involvement, tour guide performance and intention of local food consumption impact each other. Design/methodology/approach A survey was performed with a sample of international tourists visiting Antalya, Turkey, and the data were used to test the proposed research model by means of structural equation modelling. Findings Results reflected a causal relationship among the examined constructs. Although tour guide performance had an insignificant effect on food neophobia, tourists’ food involvement negatively impacted and decreased neophobia. Originality/value This study is an exceptional contribution to the literature, as it empirically investigates the role of tour guides on tourists’ local food consumption behaviour.
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Luisier, Anne-Claude, Geneviève Petitpierre, Annick Clerc Bérod, Anne-Raphaëlle Richoz, Junpeng Lao, Roberto Caldara y Moustafa Bensafi. "Visual and Hedonic Perception of Food Stimuli in Children with Autism Spectrum Disorders and their Relationship to Food Neophobia". Perception 48, n.º 3 (13 de febrero de 2019): 197–213. http://dx.doi.org/10.1177/0301006619828300.
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The present study examined whether children with autism spectrum disorder (ASD) and typically developing (TD) children differed in visual perception of food stimuli at both sensorimotor and affective levels. A potential link between visual perception and food neophobia was also investigated. To these aims, 11 children with ASD and 11 TD children were tested. Visual pictures of food were used, and food neophobia was assessed by the parents. Results revealed that children with ASD explored visually longer food stimuli than TD children. Complementary analyses revealed that whereas TD children explored more multiple-item dishes (vs. simple-item dishes), children with ASD explored all the dishes in a similar way. In addition, children with ASD gave more negative appreciation in general. Moreover, hedonic rating was negatively correlated with food neophobia scores in children with ASD, but not in TD children. In sum, we show here that children with ASD have more difficulty than TD children in liking a food when presented visually. Our findings also suggest that a prominent factor that needs to be considered is time management during the food choice process. They also provide new ways of measuring and understanding food neophobia in children with ASD.
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de Almeida, Priscila Claudino, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, Ivana Aragão Lira Vasconcelos y Raquel Braz Assunção Botelho. "Food Neophobia in Children with Autistic Spectrum Disorder (ASD): A Nationwide Study in Brazil". Children 9, n.º 12 (6 de diciembre de 2022): 1907. http://dx.doi.org/10.3390/children9121907.
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Food neophobia (FN) is common among children with autistic spectrum disorder (ASD), potentially impairing their health and diet quality. This study aimed to investigate and classify the prevalence of FN among 4-to-11-year-old Brazilian children with ASD. This descriptive cross-sectional study was performed by applying online a validated instrument to identify FN in Brazilian children with ASD through their caregivers’ responses for a national prevalence of FN in this group. The final sample included 593 children with ASD, 80.1% of boys, with a mean age of 6.72 ± 2.31 years, and 83% having only ASD. Almost 75% (n = 436) of the children with ASD had high food neophobia scores. The fruit neophobia domain had the lowest prevalence of high neophobia (63.7%). No significant difference in FN (total, fruit, and vegetable domains) was found, considering gender and age. There was no statistical difference in FN (all domains) by the number of residents in the same household, income, or the caregivers’ educational level. FN did not decrease in older children with ASD. FN is a more complex problem, requiring a multidisciplinary trained team to face the problem.