Food neophobia levels of Lebanese and American college students
2009
Olabi A. | Najm N.E.O. | Baghdadi O.K. | Morton J.M. | Olabi, A., Nutrition and Food Science Department, American University of Beirut, 315 FAFS, Riad El Solh 1107 2020, Beirut, Lebanon | Najm, N.E.O., Nutrition and Food Science Department, American University of Beirut, 315 FAFS, Riad El Solh 1107 2020, Beirut, Lebanon | Baghdadi, O.K., Nutrition and Food Science Department, American University of Beirut, 315 FAFS, Riad El Solh 1107 2020, Beirut, Lebanon | Morton, J.M., Wine Education, Press Club, San Francisco, CA 94103, United States | Olabi, A.; Nutrition and Food Science Department, American University of Beirut, 315 FAFS, Riad El Solh 1107 2020, Beirut, Lebanon; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences; | Nutrition and Food Sciences | [email protected] | Faculty of Agricultural and Food Sciences | Olabi, A | Najm, NE | Kebbe Baghdadi, O | Morton, JM | Olabi, A (reprint author), Amer Univ Beirut, Dept Nutr and Food Sci, FAFS 315, Riad Solh 1107 2020, Beirut, Lebanon. | Kebbe Baghdadi, Omar-B-5636-2013 | American University of Beirut
Food neophobia, defined as the reluctance to eat novel foods, is a personality trait that influences everyday human food choices. The objectives of this work were first, to compare food neophobia levels among American and Lebanese college students (n = 1122), second to assess the effect of personal variables such as country of residence, socio-economic status (SES) on food neophobia levels, and third to examine the effect of food neophobia levels on the familiarity and willingness to try ratings of familiar and novel foods. Average food neophobia scale (FNS) score for all respondents was 33.1 ± 11.3. Differences on FNS scores were obtained between American (29.8) and Lebanese (36.4) students (P 0.05). Number of trips taken outside the country, frequency of eating ethnic foods and history of sickness after eating a new food were significant (P 0.05). Food neophilic subjects had higher familiarity and willingness to try scores for familiar and novel foods. © 2009.
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