Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein Knowledge

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Elizabeth Carrillo, Amparo Tárrega
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Abstract

This study examined the elderly response to protein-rich food measured in two contexts: Study 1, expected condition toward six commercial products; and Study 2, tasting the products (two protein breads) with special focus on the impact of individual food neophobia (FN) attitude and protein knowledge (PK). The initial study yielded findings indicating that the products were differentiated based on their similarity to the participants' usual dietary intake. Furthermore, differences were observed between participants with high and low levels of FN. In the first group, unfamiliar products were perceived as less healthy, less trustworthy, and more unusual than familiar products. Moreover, unfamiliar products elicited lower purchase intention. Similarly, low levels of PK also affected the perception of unfamiliar foods, albeit to a lesser extent. In Study 2, elderly individuals with a high level of FN also exhibited reduced purchase intention and a lower level of agreement that the product would be liked. Participants also perceived the products as less healthy, less satiating, and unsustainable for eating legumes. However, PK did not affect this response. These studies demonstrate the profound impact of FN on the aging process, influencing the rejection of protein-enriched products and impeding the ability to perceive the benefits of novel products.

Abstract Image

老年人对蛋白质产品的认知与他们的新恐惧症态度和营养蛋白质知识有关
本研究在两种情况下考察了老年人对富含蛋白质的食物的反应:研究1,对六种商业产品的预期情况;研究2,品尝产品(两种蛋白质面包),特别关注个人食物恐惧症(FN)态度和蛋白质知识(PK)的影响。最初的研究结果表明,这些产品是根据它们与参与者通常的饮食摄入量的相似性来区分的。此外,在FN水平高和低的参与者之间观察到差异。在第一组中,不熟悉的产品被认为比熟悉的产品更不健康、更不可信、更不寻常。此外,不熟悉的产品引发了较低的购买意愿。同样,低水平的PK也会影响对不熟悉食物的感知,尽管影响程度较小。在研究2中,具有高FN水平的老年人也表现出较低的购买意愿和较低的产品会被喜欢的协议水平。参与者还认为这些产品不太健康,不太饱腹,而且不适合食用豆类。然而,PK并不影响这种反应。这些研究证明了FN对衰老过程的深远影响,影响了对富含蛋白质产品的排斥,阻碍了感知新产品益处的能力。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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