Ingredient-Based Food Fears and Avoidance: Antecedents and Antidotes

Wansink, Brian; Tal, Aner; Brumberg, Adam

doi:10.2139/ssrn.2439279

Cited by 4 publications

(4 citation statements)

References 48 publications

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“…Their findings suggest that fear and disgust were correlated in women with abnormal eating attitudes. Wansink et al (2014) studied the relationship between ingredient-based food fears and avoidance.…”

Section: Introductionmentioning

confidence: 99%

To fear the unknown: Covid-19 confinement, fear, and food choice

Gómez‐Corona¹,

Rakotosamimanana

Sáenz-Navajas

et al. 2021

Food Quality and Preference

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Section: Introductionmentioning

confidence: 99%

To fear the unknown: Covid-19 confinement, fear, and food choice

Gómez‐Corona¹,

Rakotosamimanana

Sáenz-Navajas

et al. 2021

Food Quality and Preference

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“…The high level of concern about artificial aromas and cheese substitute may be explained by the fact that European consumers have been skeptical about new technologies and prefer natural products, and may therefore reject nontraditional or artificial products [4,23,24] as well as products they are not familiar with [25].…”

Section: Discussionmentioning

confidence: 99%

Beliefs and Concerns about Dairy Products in the Swiss Older Adult Population

Gille¹

2014

J Nutr Food Sci

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Various studies have shown that the public is aware of the importance of milk and milk products in human nutrition. Even so, older adults still do not consume the recommended amount of dairy products. This study aimed to evaluate the knowledge of older adults (50-81 years) about the nutritional value of dairy products as well as their beliefs about these products. The most common concerns about milk and dairy products were added sugar (60%), cheese substitute (55%), and artificial aroma (55%). A majority of respondents rated milk as a good supplier of calcium, believed that consumption of dairy products improves bone health in older age, and also believed that it is better to drink milk than to consume calcium supplements. On the other hand, iron, vitamin C, and vitamin D content were often overestimated. The majority of older adults also stated that milk contains a lot of fat and believed that consumption of full-fat dairy products increases body weight and adversely affects cholesterol level.

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“…(Liliana,44) Fearful mothers, as Wansink et al (2014) suggest, are also the ones that seek nutrition information either to protect their families from known harms and as shields against disease: The President travels a lot to Europe and always brings very useful information and ideas with her."…”

Section: Nutrition Knowledgementioning

confidence: 99%

Healthy choices with the aid of technology

Peña

Castaño

2014

IJBEAM

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As more people rely on foods prepared outside the home, there is a need to provide consumers with nutrition information so they can make informed choices before ordering a meal at a restaurant. With a qualitative research we explore consumers' concerns about food and nutrition and their potential receptivity to smartphone applications and quick response (QR) codes to acquire nutritional information. Results suggest that individuals are willing to use their smartphones and QR codes as long as restaurants provide accurate and easy to understand nutritional information to guide them in their decisions. We found three different segments of restaurant patrons willing to use QR codes: health-oriented, calorie-oriented and hedonistic consumers. Findings from this study can be used to design social marketing strategies to communicate relevant nutritional information to assist consumers in their decision making and voluntary behaviour change.

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Ingredient-Based Food Fears and Avoidance: Antecedents and Antidotes

Cited by 4 publications

References 48 publications

To fear the unknown: Covid-19 confinement, fear, and food choice

To fear the unknown: Covid-19 confinement, fear, and food choice

Beliefs and Concerns about Dairy Products in the Swiss Older Adult Population

Healthy choices with the aid of technology

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