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School children preferences for fish formulations: The impact of child and parental food neophobia
Author(s) -
Laureati M.,
Cattaneo C.,
Bergamaschi V.,
Proserpio C.,
Pagliarini E.
Publication year - 2016
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12224
Subject(s) - neophobia , psychology , fish <actinopterygii> , developmental psychology , novel food , consumption (sociology) , food choice , food consumption , preference , social psychology , food science , medicine , fishery , social science , chemistry , pathology , sociology , agricultural economics , economics , biology , microeconomics
Child food preferences influence food choice and consumption. Thus, understanding the factors leading to the development of food likes and dislikes is important for enhancing nutritional healthy diets. This study was aimed to investigate children's acceptance of, and preferences for, three different trout formulations served at school lunch. Liking and preference were studied in relation to age, gender, and neophobic traits. Parental food neophobia, fish‐eating habits, and frequency of seafood consumption in family life conditions were also investigated. The results indicated that children's liking was strongly dependent on cooking methods, and the proper choice of recipes is likely able to minimize children neophobic attitudes. Parental food neophobia was related to child neophobic behavior and to how fish is prepared at home, with neophilic parents more prone to cook fish in healthy ways. Practical application Children fish liking is strongly dependent on product preparation and cooking methods, and the proper choice of recipes could minimize neophobic attitudes. Nutritionists, dieticians, and product developers should consider the sensory aspects to promote more sustainable and appealing refectory meals to increase acceptability and consumption at school and at home.