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.

cross-cultural food neophobia penalty analysis preadolescents preference mapping

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
23 Dec 2020
Historique:
received: 06 11 2020
revised: 09 12 2020
accepted: 18 12 2020
entrez: 30 12 2020
pubmed: 31 12 2020
medline: 31 12 2020
Statut: epublish

Résumé

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 (

Identifiants

pubmed: 33374690
pii: foods10010021
doi: 10.3390/foods10010021
pmc: PMC7822426
pii:
doi:

Types de publication

Journal Article

Langues

eng

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Auteurs

Pernilla Sandvik (P)

Department of Food Studies, Nutrition and Dietetics, Uppsala University, 75236 Uppsala, Sweden.

Monica Laureati (M)

Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy.

Hannah Jilani (H)

Institute for Public Health and Nursing Research-IPP, University of Bremen and Institute for Preventions Research and Epidemiology-BIPS, 28359 Bremen, Germany.

Lisa Methven (L)

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AH, UK.

Mari Sandell (M)

Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland.
Functional Foods Forum, University of Turku, FI-20014 Turku, Finland.

Marlies Hörmann-Wallner (M)

Institute of Dietetics and Nutrition, University of Applied Sciences FH JOANNEUM, 8020 Graz, Austria.

Noelia da Quinta (N)

AZTI, Food Research, Basque Research and Technological Alliance (BRTA), 48160 Derio, Spain.

Gertrude G Zeinstra (GG)

Food, Health & Consumer Research, Wageningen Food & Biobased Research, 6708 Wageningen, The Netherlands.

Valérie L Almli (VL)

Department of Innovation, Consumer and Sensory Sciences, Nofima, N-1430 Ås, Norway.

Classifications MeSH