2020
DOI: 10.1016/j.foodqual.2019.103757
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A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire

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Cited by 93 publications
(89 citation statements)
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References 40 publications
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“…In the second section of the questionnaire, we asked participants to answer both semi-structured and structured questions made up starting from the following dimensions: previous knowledge of the object, informative sources, and opinions about it. The third section was devoted to the attitudinal component of the studied social representation by using both the tool validated by Bäckström, Pirttilä-Backman, and Tuorila in 2004 [ 39 ] and that recently validated by La Barbera et al [ 9 ]. The 27 statements of the first scale, Social Representation of New Foods Questionnaire (SR_NFQ), were centered on various aspects relating to new foods referable to five dimensions: suspicion of novelties, adherence to technology, adherence to natural food, eating as enjoyment, and eating as a necessity.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…In the second section of the questionnaire, we asked participants to answer both semi-structured and structured questions made up starting from the following dimensions: previous knowledge of the object, informative sources, and opinions about it. The third section was devoted to the attitudinal component of the studied social representation by using both the tool validated by Bäckström, Pirttilä-Backman, and Tuorila in 2004 [ 39 ] and that recently validated by La Barbera et al [ 9 ]. The 27 statements of the first scale, Social Representation of New Foods Questionnaire (SR_NFQ), were centered on various aspects relating to new foods referable to five dimensions: suspicion of novelties, adherence to technology, adherence to natural food, eating as enjoyment, and eating as a necessity.…”
Section: Methodsmentioning
confidence: 99%
“…However, a diet based on insects (or their components) entails a radical departure from Western societies’ current food traditions. Although recent research shows that consuming insects (raw or processed) provides significant benefits in terms of protein content, social acceptance is, on the contrary, very low in Western societies [ 9 , 10 , 11 ]. However, insects and their derivatives in food products are not entirely new even in the West: products such as jams and fruit juices contain traces of them, for an estimated average per capita consumption of 250 gr/year [ 6 , 12 ], even if a clear awareness of this is still lacking.…”
Section: Introductionmentioning
confidence: 99%
“…If today’s challenges are difficult to face, future humanity will face even greater challenges due to population and food consumption growth [ 3 ]. The discovery of new and sustainable approaches for food production, with reduced impacts on atmosphere, land and oceans, is a global priority [ 4 , 5 ].…”
Section: Introductionmentioning
confidence: 99%
“…In fact, compared with conventional livestock farming, farming insects has many advantages including increased feed-conversion efficiency, decreased green-house gases (GHG) emissions, reduced water pollution and smaller land use, with low environmental contamination [ 11 ]. Despite these benefits, the growth potential of insects as everyday food is still unclear [ 12 ], since widespread consumers’ acceptance of insects as an alternative food source remains a concern [ 4 , 13 ].…”
Section: Introductionmentioning
confidence: 99%
“…[13]. Nevertheless, interest in including insects in the Western diet is increasing along with the number of restaurants serving insects as a delicacy and the number of recipe books dedicated to insect preparation [14,15]. The expectation is that in the coming decades this novel protein source will represent 40% of the traditional meat consumption [16,17], but estimated entry time into the market [18,19] will vary depending on cultures and traditions.…”
Section: Introductionmentioning
confidence: 99%