In the Gastronomy Educated Students Fear of the New Foods (Food Neophobia): Example of Balıkesir University
Keywords:
Food habits, Food neophobia, Nutrition, Habit, FearAbstract
Nutrition is a matter of importance when they can not give up for people. People need to be fed for life to continue. It forms foods that people prefer to their eating habits. As people become accustomed to the foods they prefer, their attitude towards new foods varies. While choosing the usual foods is convenient for nutrition, it becomes a nutritional cycle over time. This attitude causes new foods to be tried and reluctant to consume. This situation comes under the name of “Fear of the New Foods (Food Neophobia)” in literature. This is a mechanism that dictates the food choice of a person even though it protects the person against the possible damage of new food. The aim of this study is to measure the fear of the new foods with FNS (Food Neophobia Scale) Scale of the students of Gastronomy and Culinary Arts Department of Balıkesir University Tourism Faculty who are future chefs / cook candidates. For this purpose; A questionnaire study supported by a face-to-face interview method was applied to 72 students registered in Balıkesir University Tourism Faculty Gastronomy and Culinary Arts Department. The collected data were analyzed and interpreted through statistical evaluation and analysis program. Suggestions have been made on the data obtained from the study.
References
Alley, T. R. ve Potter, K. A. (2011). Food Neophobia and Sensation Seeking, İçinde; Handbook of Behavior, Food and Nutrition, Ed: V. R. Preedy, R. R. Watson ve C. R. Martin, 707-724.
Aymankuy, Y. ve Sarıoğlan, M. (2007). Yiyecek-İçecek Felsefesi ve Beslenme Alışkanlığının Geliştirilmesine Yönelik Bir Model Önerisi, 1. Ulusal Gastronomi Sempozyumu, 4-5 Mayıs 2007, Antalya.
Barrena, R. ve Sanchez, M. (2012). Neophobia, Personel Consumer Values and Novel Food Acceptance, Food Quality and Preference, 27, 72-84.
Baysal, A. (2015). Beslenme, 16. Baskı, Hatiboğlu Basım ve Yayın, Ankara.
Bucak, T. ve Ateş, U. (2014). Gastronomi Turizminin İl Turizmine Etkisi: Çanakkale Örneği, International Journal of Social Science, 28, 315-328.
Choe, Y. J. ve Cho, S. M. (2011). Food Neophobia and Willingness to Try Non-Traditional Foods for Koreans, Food Quality and Preference, 22, 671-677.
Doğdubay, M. ve Saatcı, G. (2014). Menü Mühendisliği, Detay Yayıncılık, Ankara.
Flight, I., Leppard, P. ve Cox, N. D. (2003). Food Neophobia and Associations with Cultural Diversity and SocioEconomic Status Amongst Rural and Urban Australian Adolescents, Appetie, 41, 51-59.
Furst, T., Connors, M., Bisogni, A. C., Sobal, J. ve Falk, W., L. (1996). Food Choice: A Conceptual Model of the Process, Appetite (26), 247-266.
Kim, G. Y., Eves, A. ve Scarles, C. (2009). Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach, International Journal of Hospitality Management, 28, 423-431.
Knaapila, A., Tuorila, H., Silventoinen, K., Keskitalo, K., Kallela, M., Wessman, M., Peltonen, L., Cherkas, L. F.,
Spector, T. D. ve Perola, M. (2007). Food Neophobia Shows Heritable Varition in Humans, Physiology & Behavior, 91, 573-578.
Muhammad, R., Ibrahim, A. M., Ahmad, R. ve Hanan, F. (2016). Pyschological Factors on Food Neophobia amang the Young Culinarian in Malaysia: Novel Food Preferences, Social and Behavioral Science, 222, 358-366.
Olabi, A., Najm, N. E. O., Baghdadi, O. K. ve Morton, J. M. (2009). Food Neophobia Levels of Lebanese and American College Students, Food Quality and Prefence, 20, 353-362.
Ozgen, L. (2014). Academicians’s Attitude Towards “New Foods”, Food and Public Health, 4 (6), 259-265.
Pliner, P. ve Hobden, K. (1992). Development of a Scale to Measure the Trait of Food Neophobia in Humans, Appetite, 19, 105-120.
Rızaoğlu, B. (2012). Turizm Davranışı, 3. Baskı, Detay Yayıncılık, Ankara.
Rızaoğlu, B., Ayazlar, A. R. ve Gençer, K. (2013). Yiyecek Deneyimiyle İlgili Bireysel Eğilimlerin SosyoDemografik Özellikler Açısından Değerlendirilmesi: Kuşadası’na Gelen Yabancı Turistler Örneği, 14. Ulusal Turizm Kongresi Bildiri Kitabı, 669-687.
Ronteltap, A., vanTrijp, J. C., Renes, R.J. ve Frewer, I. J. (2007). Consumer Acceptance of Technology-Based Innovations: Lessons Fort the Future of Nutrigenomics, Appetite 49 (1), 1-17.
Tuorila, H., Lahteenmaki, L., Pohjalainen, L. ve Lotti, L. (2001). Food Neophobia Among the Finns and Related Responses to Familiar and Unfamiliar Foods, Food Quality and Preference, 12, 29-37.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
