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GIDA NEOFOBİSİ VE FONKSİYONEL GIDALARI KULLANMA İSTEĞİ

Year 2022, Volume 6, Issue 1, 14 - 26, 30.06.2022
https://doi.org/10.31457/hr.1117112

Abstract

Bu çalışmanın amacı son yıllarda tüketicilerin sağlık ve beslenme ve ilgili bilinçlerinin artması ile paralel olarak gıda neofobisinin fonksiyonel gıdaları kullanma isteği üzerindeki etkisini araştırmaktır. Gıda neofobisi yeni yiyeceklere karşı duyulan korku olarak tanımlanmaktadır. Gıda neofobisinin sebepleri arasında demografik, genetik, kültürel gibi faktörlerin yanı sıra, besinin bilinirliği, fayda algısı gibi faktörler de yer almaktadır. Fonksiyonel gıdalar ise, içerik açısından sağlığa faydalı olacak ürünlerle zenginleştirilmiş gıdaların genel tanımıdır. Gıda neofobisinin düşük olması yeni gıdaları kabul etmeyi kolaylaştırdığı için, fonksiyonel gıdaların tüketimi ve satın alma isteği üzerine de etkisi olduğu öngörülmüştür. İki kavram arasındaki etkiyi değerlendirilebilmek adına gıda neofobisini ölçmek için Pliner ve Hobden (1992) tarafından geliştirilen on soruluk “gıda neofobisi” ölçeği ve fonksiyonel gıdaları kullanma isteğini ölçmek için ise Urala ve Lahtenmaki (2004) tarafından geliştirilen “fonksiyonel gıdaları kullanma isteği ölçeği” olmak üzere iki adet ölçek kullanılmıştır. İki ölçek ve demografik sorulardan oluşan çevrimiçi anket formu 460 katılımcıya ulaştırılmıştır.

References

  • Ali, T. ve Ali, J. (2020). Factors affecting the consumers’ willingness to pay for health and wellness food products. Journal of Agriculture and Food Research, 2, 100076.
  • Annunziata, A. ve Vecchio, R. (2011). Functional foods development in the European market: A consumer perspective. Journal of Functional Foods, 3(3), 223–228.
  • Domínguez Díaz, L. ve Fernández-Ruiz, V., & Cámara, M. (2020). An international regulatory review of food health-related claims in functional food products labeling. Journal of Functional Foods, 68, 1038962.
  • Durukan, A. ve Türker, V. (2021). Gida Hafizasinin Farklı Yaş Gruplarında İncelenmesi. Al- Farabi International Journal on Social Sciences, 6(1), 1-9.
  • Falciglia, G. A., Couch, S. C., Gribble, L. S., Pabst, S. M. ve Frank, R. (2000). Food neophobia in childhood affects dietary variety. Journal of the American Dietetic Association, 100(12), 1474-1481.
  • Goetzke, B., Nitzko, S. ve Spiller, A. (2014). Consumption of organic and functional food. A matter of well-being and health? Appetite, 77, 96–105.
  • Jennifer, G., Gillian, A. ve Heather, F. (2003). Opportunities and constraints in the functional food market. Nutrition & Food Science, 33(5), 213–218.
  • Knaapila, A., Tuorila, H., Silventoinen, K., Keskitalo, K., Kallela, M., Wessman, M., Peltonen, L., Cherkas, L. F., Spector, T. D. ve Perola, M. (2007). Food neophobia shows heritable variation in humans. Physiology and Behavior, 91(5), 573–578.
  • Küster-Boluda, I. ve Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish Journal of Marketing - ESIC, 21(S1), 65–79.
  • Mark-Herbert, C. (2003). Development and marketing strategies for functional foods. AgBioForum, 6(1–2), 75–78.
  • McKenzie, K., Metcalf, D. A. ve Saliba, A. (2021). Validation of the Food Technology Neophobia Scale in a Chinese sample using exploratory and confirmatory factor analysis. Food Quality and Preference, 89, 104148.
  • Meiselman, H. L., King, S. C. ve Gillette, M. (2010). The demographics of neophobia in a large commercial US sample. Food Quality and Preference, 21(7), 893–897.
  • Ozen, A. E., Pons, A. ve Tur, J. A. (2012). Worldwide consumption of functional foods: A systematic review. Nutrition Reviews, 70(8), 472–481.
  • Öncebe, S. ve Demircan, V. (2019). Tüketicilerin Fonksiyonel Gıda Tüketimini Etkileyen Faktörler. Akademik Gıda, 17(4), 497-507.
  • Özen, A. E., Bibiloni, M. del M., Pons, A. ve Tur, J. A. (2014). Consumo de alimentos funcionales en europa; una revisión sistemática. Nutricion Hospitalaria, 29(3), 470– 478.
  • Özçifci, V. (2015). Tüketici Yenilikçiliği ve Moda Yenilikçiliği İlişkisinin İncelenmesi. Social Sciences, 10(4), 135-148.
  • Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120.
  • Siegrist, M., Hartmann, C. ve Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices. Food Quality and Preference, 30(2), 293–298.
  • Siró, I., Kápolna, E., Kápolna, B. ve Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456– 467.
  • Şenol, T. ve Giritlioğlu, İ. (2021). Mutfak, Yerel Yiyecekler ve Gaziantep Mutfağinda Kullanımı. İksad, Adıyaman.
  • Urala, N. ve Lähteenmäki, L. (2004). Attitudes behind consumers’ willingness to use functional foods. Food Quality and Preference, 15(7-8), 793–803.
  • Zhao, J. Bo, Gao, Z. Bing, Li, Y. Xian, Wang, Y. Le, Zhang, X. Yuan, ve Zou, L. Quan. (2020). The food neophobia scale (FNS): Exploration and confirmation of factor structure in a healthy Chinese sample. Food Quality and Preference, 79(1023), 103791.

FOOD NEOPHOBIA AND DESIRE TO USE FUNCTIONAL FOODS

Year 2022, Volume 6, Issue 1, 14 - 26, 30.06.2022
https://doi.org/10.31457/hr.1117112

Abstract

The aim of this study is to investigate the influence of food neophobia on desire to use functional foods. Food neophobia is defined as the fear of new foods. Among the causes of food neophobia, there are factors such as demographic, genetic and cultural factors, as well as the awareness of food and the perception of benefit. Functional foods are the general definition of foods enriched with foods that will be beneficial for health in terms of content. It was predicted that food neophobia has an effect on functional foods consumption and purchasing desire, as the low level of food neophobia makes it easier to accept new foods. In this study two scales were used to identify the effect between food neophobia and functional food consumption; the 10-question "food neophobia" scale developed by Pliner and Hobden (1992) and the "desire to use functional foods" scale developed by Urala and Lahtenmaki (2004). The online questionnaire consisting of two scales and demographic questions was delivered to 460 participants.

References

  • Ali, T. ve Ali, J. (2020). Factors affecting the consumers’ willingness to pay for health and wellness food products. Journal of Agriculture and Food Research, 2, 100076.
  • Annunziata, A. ve Vecchio, R. (2011). Functional foods development in the European market: A consumer perspective. Journal of Functional Foods, 3(3), 223–228.
  • Domínguez Díaz, L. ve Fernández-Ruiz, V., & Cámara, M. (2020). An international regulatory review of food health-related claims in functional food products labeling. Journal of Functional Foods, 68, 1038962.
  • Durukan, A. ve Türker, V. (2021). Gida Hafizasinin Farklı Yaş Gruplarında İncelenmesi. Al- Farabi International Journal on Social Sciences, 6(1), 1-9.
  • Falciglia, G. A., Couch, S. C., Gribble, L. S., Pabst, S. M. ve Frank, R. (2000). Food neophobia in childhood affects dietary variety. Journal of the American Dietetic Association, 100(12), 1474-1481.
  • Goetzke, B., Nitzko, S. ve Spiller, A. (2014). Consumption of organic and functional food. A matter of well-being and health? Appetite, 77, 96–105.
  • Jennifer, G., Gillian, A. ve Heather, F. (2003). Opportunities and constraints in the functional food market. Nutrition & Food Science, 33(5), 213–218.
  • Knaapila, A., Tuorila, H., Silventoinen, K., Keskitalo, K., Kallela, M., Wessman, M., Peltonen, L., Cherkas, L. F., Spector, T. D. ve Perola, M. (2007). Food neophobia shows heritable variation in humans. Physiology and Behavior, 91(5), 573–578.
  • Küster-Boluda, I. ve Vidal-Capilla, I. (2017). Consumer attitudes in the election of functional foods. Spanish Journal of Marketing - ESIC, 21(S1), 65–79.
  • Mark-Herbert, C. (2003). Development and marketing strategies for functional foods. AgBioForum, 6(1–2), 75–78.
  • McKenzie, K., Metcalf, D. A. ve Saliba, A. (2021). Validation of the Food Technology Neophobia Scale in a Chinese sample using exploratory and confirmatory factor analysis. Food Quality and Preference, 89, 104148.
  • Meiselman, H. L., King, S. C. ve Gillette, M. (2010). The demographics of neophobia in a large commercial US sample. Food Quality and Preference, 21(7), 893–897.
  • Ozen, A. E., Pons, A. ve Tur, J. A. (2012). Worldwide consumption of functional foods: A systematic review. Nutrition Reviews, 70(8), 472–481.
  • Öncebe, S. ve Demircan, V. (2019). Tüketicilerin Fonksiyonel Gıda Tüketimini Etkileyen Faktörler. Akademik Gıda, 17(4), 497-507.
  • Özen, A. E., Bibiloni, M. del M., Pons, A. ve Tur, J. A. (2014). Consumo de alimentos funcionales en europa; una revisión sistemática. Nutricion Hospitalaria, 29(3), 470– 478.
  • Özçifci, V. (2015). Tüketici Yenilikçiliği ve Moda Yenilikçiliği İlişkisinin İncelenmesi. Social Sciences, 10(4), 135-148.
  • Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120.
  • Siegrist, M., Hartmann, C. ve Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices. Food Quality and Preference, 30(2), 293–298.
  • Siró, I., Kápolna, E., Kápolna, B. ve Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-A review. Appetite, 51(3), 456– 467.
  • Şenol, T. ve Giritlioğlu, İ. (2021). Mutfak, Yerel Yiyecekler ve Gaziantep Mutfağinda Kullanımı. İksad, Adıyaman.
  • Urala, N. ve Lähteenmäki, L. (2004). Attitudes behind consumers’ willingness to use functional foods. Food Quality and Preference, 15(7-8), 793–803.
  • Zhao, J. Bo, Gao, Z. Bing, Li, Y. Xian, Wang, Y. Le, Zhang, X. Yuan, ve Zou, L. Quan. (2020). The food neophobia scale (FNS): Exploration and confirmation of factor structure in a healthy Chinese sample. Food Quality and Preference, 79(1023), 103791.

Details

Primary Language Turkish
Subjects Social
Journal Section Research Articles
Authors

Özlen ONURLU> (Primary Author)
MARMARA ÜNİVERSİTESİ
0000-0003-3551-4127
Türkiye


Ece ŞENER ASLAY This is me
İSTANBUL BİLGİ ÜNİVERSİTESİ
0000-0002-9119-2647
Türkiye

Publication Date June 30, 2022
Application Date May 16, 2022
Acceptance Date May 26, 2022
Published in Issue Year 2022, Volume 6, Issue 1

Cite

APA Onurlu, Ö. & Şener Aslay, E. (2022). GIDA NEOFOBİSİ VE FONKSİYONEL GIDALARI KULLANMA İSTEĞİ . Hakkari Review , 6 (1) , 14-26 . DOI: 10.31457/hr.1117112