The Relationship Between the Level of Food Neophobia and Children’s Attitudes Toward Selected Food Products
1
Issued Date
2025-04-01
Resource Type
eISSN
20726643
Scopus ID
2-s2.0-105003418032
Journal Title
Nutrients
Volume
17
Issue
8
Rights Holder(s)
SCOPUS
Bibliographic Citation
Nutrients Vol.17 No.8 (2025)
Suggested Citation
Długoński Ł., Skotnicka M., Zborowski M., Skotnicki M., Folwarski M., Bromage S. The Relationship Between the Level of Food Neophobia and Children’s Attitudes Toward Selected Food Products. Nutrients Vol.17 No.8 (2025). doi:10.3390/nu17081347 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/109928
Title
The Relationship Between the Level of Food Neophobia and Children’s Attitudes Toward Selected Food Products
Corresponding Author(s)
Other Contributor(s)
Abstract
Background: Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children’s eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents’ opinions and to analyse their attitudes towards a variety of foods. Methods: The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children’s level of neophobia was assessed using the Children’s Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal–Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn’s or Tukey’s) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson’s Chi2 test was used with a statistical significance level of p < 0.05. Results: It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal–Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food. Conclusions: The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia.