Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study
Bibliographic Data
| ID | 15499749 |
|---|---|
| Authors | Dominika Guzek (0000-0002-0784-3604, Warsaw University of Life Sciences, corresponding author), Duy Nguyen (0000-0002-4773-1471, Warsaw University of Life Sciences), Dominika Głąbska (0000-0001-8588-7357, Warsaw University of Life Sciences) |
| Year | 2021 |
| Volume | 18 |
| Issue | 6 |
| Pages | 2925-2925 |
| Publication date | 2021-03-12 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | International Journal of Environmental Research and Public Health (JOURNAL) |
| Journal identifiers | ISSN: 1661-7827 • E-ISSN: 1660-4601 |
| Publisher | Multidisciplinary Digital Publishing Institute (PUBLISHER • CH) |
| DOI | 10.3390/ijerph18062925 |
| PMID | 33809355 |
| OpenAlex | W3138657405 |
| Language | EN |
| References cited | 55 |
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 p = 0.0003), soup (Mién gà-soup with cellophane noodles and nam huong mushrooms) ( p p 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
Biology · Developmental psychology · Environmental health · Neophobia · Population · Taste · Vietnamese · Biochemical Analysis and Sensing Techniques · Culinary Culture and Tourism · Medicine · Psychology · Sensory Analysis and Statistical Methods · Food Science
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| Citation velocity | historical |
|---|---|
| Highly cited | No |