Gender differences in factors affecting rejection of food in healthy young Swedish adults

Nordin, Steven; Broman, Daniel A.; Garvill, Jörgen; Nyroos, Mikaela

doi:10.1016/j.appet.2004.07.002

Cited by 89 publications

(63 citation statements)

References 26 publications

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“…Food neophobia has been widely analyzed (Pliner and Hobden, 1992;Arvola et al, 1999;Ritchey et al, 2003;Nordin et al, 2004;Verbeke and López, 2005;Pliner and Salvy, 2006;Veeck, 2010;Schnettler et al, 2013, Verneau et al, 2014 as the personality trait that shows reluctance to try new foods; as a form of behavior that rejects or avoids any unknown food proposals. Food neophobia has been seen as the avoidance to try new food (Arvola et al, 1999;Backstrom at al., 2004;Henriques et al, 2009;Chung et al, 2012) and as a restriction of the acceptance of new food flavors, styles and ingredients (Johns et al, 2011).…”

Section: Food Neophiliamentioning

confidence: 99%

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

Dimitrovski

Crespi‐Vallbona

2016

Journal of Travel & Tourism Marketing

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Section: Food Neophiliamentioning

confidence: 99%

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

Dimitrovski

Crespi‐Vallbona

2016

Journal of Travel & Tourism Marketing

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“…The limited data adduced in support of this connection have been indirect or unpublished (e.g., Pliner & Salvy, 2006), based on questionable measures (e.g., Björklund & Hursti, 2004;Nordin et al, 2004), or exclusively focused on single items and specific foods rather than trait-level disgust (e.g., Martins & Pliner, 2006). The findings reported here therefore provide the first direct, sound empirical demonstration of a link between disgust and food neophobia.…”

Section: Food Neophobia and Disgustmentioning

confidence: 60%

“…Indeed, several researchers have proposed a link between disgust and food neophobia (e.g. Martins & Pliner, 2006;Nordin, Broman, Garvill, & Nyroos, 2004;Pliner & Pelchat, 1991;Pliner & Salvy, 2006). Surprisingly, however, few studies on food neophobia have actually measured its relationship to disgust, and none has directly investigated the hypothesis that individual differences in disgust are associated with individual differences in food neophobia.…”

Section: Introductionmentioning

confidence: 99%

“…This empirical gap is exacerbated by the fact that the sparse research that does exist has been based on Haidt et al's (1994) original Disgust Scale (e.g., Björklund & Hursti, 2004;Nordin et al, 2004). The original Disgust Scale, while of great historical value in spurring empirical research, is psychometrically unsound, exhibiting an unstable factor structure and unsatisfactory reliability (Haidt et al, 1994;Olatunji, Sawchuk, de Jong, & Lohr, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Mating strategy, disgust, and food neophobia

et al. 2015

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A B S T R A C TFood neophobia and disgust are commonly thought to be linked, but this hypothesis is typically implicitly assumed rather than directly tested. Evidence for the connection has been based on conceptually and empirically unsound measures of disgust, unpublished research, and indirect findings. This study (N = 283) provides the first direct evidence of a relationship between trait-level food neophobia and traitlevel pathogen disgust. Unexpectedly, we also found that food neophobia varies as a function of sexual disgust and is linked to mating strategy. Using an evolutionary framework, we propose a novel hypothesis that may account for these previously undiscovered findings: the food neophilia as mating display hypothesis. Our discussion centers on future research directions for discriminatively testing this novel hypothesis.

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“…A maior parte dos estudos encontrados na literatura se interessara em investigar os fatores que possivelmente podem influenciar mais ou menos a ocorrência de neofobia em seres humanos. Tais investigações, em geral, preocuparamse mais em saber a diferença de comportamento em relação ao alimento novo quanto ao gênero, à idade, à renda, à escolaridade, aos ambientes participados, à cultura e aos aspectos sensoriais do produto (Pliner & Hobden, 1992;Frank & Klaauw, 1994;Koivisto & Sjöden, 1996;Hursti & Sjödén, 1997;Mooney & Walborurn, 2001;Tuorila et al, 2001;Bäckström, Pirttilä-Backman, & Tuorila, 2003;Nordin, Broman, Garvill, & Nyroos, 2004;Schickenberg, Assema, Brug, & Vries, 2006;Yamamoto & Lopes, 2006;Meiselman, King, & Gillette, 2010;Camarena et al, 2011;Sanjuán-López et al, 2011;D'Antuono & Bignami, 2012;Fernández-Ruiz et al, 2013).…”

Section: Componente Cognitivounclassified

Teste Sensorial De Um Produto Alimentar Inovador: A Neofobia Alimentar Como Possível Barreira No Setor De Alimentos

Goulart

Lucchese-Cheung

Lima-Filho

2017

HOLOS

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RESUMOEste artigo apresenta os resultados de um estudo exploratório que pretendeu identificar as atitudes de homens e mulheres, residentes em Campo Grande/MS, em relação a um produto alimentar não familiar/inovador [o pão de queijo com cenoura], que foi desenvolvido pelo SENAI/MS. Desta forma optou-se pela realização de um grupo focal com a pretensão de realizar um teste sensorial. Para o tratamento dos dados foi realizada a análise de conteúdo. Os resultados dessa análise permitiram identificar que existe uma maior tendência de rejeição do produto alimentar inovador/não familiar pelos indivíduos do gênero masculino. A substituição de 60% do teor original de queijo por polpa de cenoura no preparo do pão de queijo foi melhor aceita pelos indivíduos do gênero feminino, mais preocupados com a saúde ou com a saúde da família. Além disso, deve-se atentar para o produto ter sido mencionado pelos consumidores como produto de diferenciação social. PALAVRAS-CHAVE: Comportamento do consumidor, atitude, inovação alimentar, grupo focal. SENSORY TESTING A PRODUCT INNOVATIVE FOOD: FOOD NEOPHOBIA AS POSSIBLE BARRIER IN FOOD SECTOR ABSTRACTThis article presents the results of an exploratory study which identified the attitudes of men and women living in Campo Grande/MS in relation to an unfamiliar food product/innovative [cheese bread with carrot], which was developed by SENAI/MS. This manner we chose to perform a focus group with the intention to perform a sensory test. For the treatment of data was performed content analysis. The results of this analysis have identified that there is a greater tendency to rejection of innovative food product/unfamiliar by male individuals. Female individuals, more concerned with health or the health of the family, better accepted the replacement of 60% of the original cheese content for carrot pulp in the preparation of cheese bread. In addition, must pay attention as it the product has been mentioned by consumers as a product of social differentiation.

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Gender differences in factors affecting rejection of food in healthy young Swedish adults

Cited by 89 publications

References 26 publications

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

Mating strategy, disgust, and food neophobia

Teste Sensorial De Um Produto Alimentar Inovador: A Neofobia Alimentar Como Possível Barreira No Setor De Alimentos

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