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The Effects of Food Neophobia and Food Neophilia on Diet and Metabolic Processing

Food and Nutrition Sciences 2012年第10期3卷 1397-1403页

作者： august capiola Bryan Raudenbush Department of Psychology Wheeling Jesuit University Wheeling USA

Past research shows that food neophobics (those individuals reluctant to try novel foods) and food neophilics (those individuals overtly willing to try novel foods) differ in terms of sensory evaluations, psychophysical ratings, stimulus sampling, physiological responses, and genetic predispositions. The present study assessed whether such factors had an effect on participants’ dietary consumption and subsequent nutritional adequacy. One hundred and sixteen participants, aged 18 - 76 years, completed a food diary for three days as well as several eating-related questionnaires. Nutritional summaries and questionnaire scores were subjected to a multivariate analysis of covariance (MANCOVA) with participants being sorted into three groups depending on their Food Neophobia Score. These three groups consisted of food neophobics, average individuals, and food neophilics. Groups were found to differ significantly on dietary intake of 20 specific nutritional and caloric items, with food-neophobics typically having the lowest intake. Implications support the initial hypothesis of food neophobics having less nutritionally plentiful diets than food neophilics, thus leading food neophobics to have a nutritionally deficient diet. This finding is important since decrease in nutritional intake can result in health related deficiencies.

关键词： Nutrition Food Neophobia Dietary Intake

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