{"title":"Elderly Perception of Protein Products in Relation to Their Neophobic Attitude and Nutritional Protein Knowledge","authors":"Elizabeth Carrillo, Amparo Tárrega","doi":"10.1002/fsn3.70129","DOIUrl":null,"url":null,"abstract":"<p>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.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70129","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70129","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
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.