Araştırma Makalesi
Sağlıklı Beslenme Algısının ve Gıda Neofobisinin Yenilebilir Böcek Ürünlerine Yönelik Davranışsal Niyetlere Etkileri
Öz
Böcek denilince aklımıza; yiyecek ve içeceklerimize zarar veren, ekonomik kayıplara neden olan ve hastalıklara sebep olan, korku, tiksinti ve ürperti gibi olumsuz duygular gelmektedir. Böcekler birçok insana göre yok edilmesi gereken bir canlı olarak görülmektedir. Ancak tabiat bu kişilerle aynı fikirde değildir. Evet, böcekler birçok zararlı etkiye sahiptir. Fakat bilim adamları bu zararlı etkiye sahip böceklerin, 1.500.000 böcek türünün yalnızca %2-3’ünü oluşturduğunu belirtmektedir. Bu sonuçlar göstermektedir ki, böceklerin küçük bir kısmı zararlı olmakta geriye kalan kısmının ise, ya faydalı ya da nötr durumdadır. Böcekler, besin ve enerji iletişiminin dengesini sağlayan önemli yaratıklardır. Doğrudan besin olarak tüketilmesinin yanı sıra, besin üretimine yardımcı olarak diğer canlılara da faydalı olmaktadır.Bu çalışmada, yenebilir böcek bazlı ürünlerin tüketilmemesinde gıda neofobisinin ve sağlıklı beslenme algısının etkili olduğu düşünülmüştür. Bu doğrultuda bu ürünlere yönelik gastronomi toplulukları üzerine analizler yapılmıştır. Analiz sonuçları doğrultusunda sağlıklı beslenme tutumunun neofobi üzerinde anlamlı ve pozitif bir etkisi olduğu ortaya çıkmıştır. Ayrıca tüketicilerin neofobi tutumlarının yenilebilir böcek tüketimine yönelik davranışsal niyetler üzerinde anlamlı ve negatif bir etkisinin olduğu tespit edilirken, sağlıklı beslenme tutumunun yenilebilir böcek tüketimine yönelik davranışsal niyetler üzerinde anlamlı bir etkisinin olmadığı görülmüştür. Çalışma sonunda, sağlıklı beslenmenin gıda neofobisi üzerinde ve gıda neofobisinin de davranışsal niyetler üzerinde etkisinin olduğu tespit edilmiştir.
Anahtar Kelimeler
Kaynakça
- Alpural, N. S. (2009). Sağlıklı Besleneme Kavramı ve Eğitmenlerin Algısı Üzerine Bir Araştırma. Yüksek Lisans Tezi, Gazi Üniversitesi Eğitim Bilimleri Enstitüsü, Ankara.
- Balderjahn, I., Peyer, M., and Paulssen, M. (2013). Consciousness for fair consumption: Conceptualization, scale development and empirical validation. International Journal of Consumer Studies, 37(5), 546–555.
- Becker, E.W. (2007). Micro-algae as a source of protein. Biotechnol Adv., 25(2), 207-210.
- Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C. C., Paoletti, M. G., and Ricci, A. (2013). Edible insects in a food safety and nutritional perspective: A critical review. Comprehensive Reviews in Food Science and Food Safety, 12(3), 296-313.
- Bodenheimer, F. S., (1951). Citrus Entomology in the Middle East with special references to Egypt, Iran, Irak, Palestine, Syria, Turkey. The Hague : Dr. W. Junk Pub., 663 s.
- Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., et al. (2013). Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development. Journal of Sensory Studies, 29, 14-20
- Çelik, C. (2004). Yaşa ve işe göre beslenme. İstanbul: Çelik Yayınevi.
- DeFoliart, G. R. (1992). Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects. Crop Protection, 11, 395-399.
- Ecevit, O., Akyazı, F., and Akyazı, R. (2012). Böceklerde (hexapoda: arthropoda) morfoloji, fizyoloji ve gelişim, Birinci Baskı. Ankara: Nobel Akademik Yayıncılık, 1-3.
- Finke M. D., (2015). Complete nutrient content of four species of commercially available feeder insects fed enhanced diets during growth. Zoo Biol, 34, 554–564
- Gordon, D.G. (2013). The eat-a-bug cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin, 2. Ed. Ten Speed Press, Berkeley, CA.
- Grassi, M.K. (2014). Let's eat bugs!: A thought- provoking introduction to edible insects for adventurous teens and adults, 2. Ed., CreateSpace Independent Publishing Platform, 56 p.
- Güneş, E., Sormaz, Ü., and Nizamlıoğlu, F. (2017). Is there a place for insects in the food and tourism sector? Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 2(1), 63-75.
- Hartmann, C., Shi, J., Giusto, A., ve Siegrist, M. (2015). The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference, 44, 148–156.
- Lang, E. (2013). Eating insects. eating insects as food. edible insects and bugs, insect breeding, most popular insects to eat, cooking ideas, restaurants and where to buy insects all covered. IMB Publishing, 124.
- Makkar, H.P.S., Tran, G., Heuzé, V. and Ankers, P., (2014). State-ofthe-art on use of insects as animal feed. Animal Feed Science and Technology, 197, 1-33.
- Martins, Y., and Pliner, P. (2006). “Ugh! That's disgusting!”: Identification of the characteristics of foods underlying rejections based on disgust. Appetite, 46(1), 75–85.
- Martin, D. (2014). Edible: An adventure into the world of eating insects and the last great hope to save the planet. New Harvest, New York.
- Meyer-Rochow VB, Nonaka K, Boulidam S., (2008). More feared than revered: Insects and their impact on human societies (with some specific data on the importance of entomophagy in a Laotian Setting. Entomologie heute, 20, 3-25.
- Mlcek, J., Rop, O., Borkovcov A, M., and Bedn Arov A, M. (2014). A comprehensive look at the possibilities of edible insects as food in Europe e A review. Polish Journal of Food and Nutrition Sciences, 64(3), 147-157
- Oonincx, D. G. A. B., and de Boer, I. J. M. (2012). Environmental impact of the production of mealworms as a protein source for humans:A life cycle assessment. PLoS One, 7. http://dx.doi.org/10.1371/journal.pone.0051145
- Payne, C. L. R., Scarborough, P., Rayner, M., and Nonaka, K. (2016). Are edible insects more or less healthy than commonly consumed meats? A comparison using two nutrient profiling models developed to combat over- and undernutrition. European Journal of Clinical Nutrition, 70, 285-291.
- Plıner, P., and Salvy, S-J. (2006). Food neophobia in humans. In (R.Shepherd, M.Raats; (Ed.) The Psychology of Food Choice, (p.75-92) Chief P.C.Calder. Univ. of Southampton UK, Biddles Ltd, King‟s Lynn,.
- Pliner, P., and Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120
- Pliner, P., and Pelchat, M. L. (1991). Neophobia in humans and the special status of foods of animal origin. Appetite, 16(3), 205–218.
- Pliner, P., Eng, A. and Krishnan, K. (1995). The effects of fear and hunger on food neophobia in humans. Appetite, 19, 77-87.
- Pliner, P., Pelchat, M., and Grabski, M. (1993). Reduction of neophobia in humans by exposure to novel foods. Appetite, 20(2), 111–123.
- Post, M.J. (2012). Cultured meat from stem cells: challenges and prospects, Meat Sci., 92(3), 297-301.
- Raudenbush, B. and Frank, R. A. (1999). Assessing food neophobia: The role of stimulus familiarity. Appetite, 32, 261-271.
- Ramos-Eldorduy, J. (1998). Creepy crawly cuisine: Gourmet guide to edible insects, Inner Traditions Bear and Company, Canada.
- Roininen, K., Lahteenmaki, H. Tuorila (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite, 33, 71-88.
- Ruby, M. B., Rozin, P., and Chan, C. (2015). Determinants of willingness to eat insects in the USA and India. Journal of Insects as Food and Feed, 1(3), 215–225.
- Shockley M, Lesnik J., Allen R. N., and Muñoz A. F. (2013). Edible insects and their uses in North America; past, present and future. In Halloran A., Flore R., Vantomme P., and N Ross. (eds.), Edible insects in sustainable food systems. (p. 55–79), Springer, Cham, Switzerland.
- Sogari, G. (2015). Entomophagy and Italian consumers: An exploratory analysis. Progress in Nutrition, 17(4), 311-316
- Swan, J.E., and Oliver, R.L. (1989). Postpurchase communication by consumers. Journal of Retailing, 65(4), 516–533
- Testa, M., Stillo, M., Maffei, G., Andriolo, V., Gardois, P., and Zotti, C. M. (2016). Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy. Critical Reviews in Food Science and Nutrition. http://dx.doi.org/10.1080/10408398.20-16.1162766.
- Tuorila, H. M., Meiselman, H. L., Bell, R., Cardello, A. V., and Johnson, W. (1994). Role of sensory and cognitive ġnformation in the enhancement of certainty and linking for novel and familiar foods. Appetite, 23, 231–246.
- Tuorila, H., Lahteenmaki, L., Pohjalainen, L., Lotti, L. (2001). Food Neophobia among the Finns and related reponses to familiar and unfamiliar foods. Food Quality and Preference, 12, 29-37.
- Van Der Spiegel, M., Noordam, M.Y. and Van Der Fels-Klerx, H.J. (2013). Safety of novel protein sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and legislative aspects for their application in food and feed production. Comprehensive Reviews in Food Science and Food Safety, 12(6), 662-678
- Van Huis, A. (2013). Potential of insects as food and feed in assuring food security. Annual Review of Entomology, 58, 563–583
- Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., and Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. FAO forestry paper 171Rome: Food and Agriculture Organization of the United Nations.
- Verkerk, M. C., Tramper, J., Van Trijp, J. C. M., and Martens, D. E. (2007). Insect cells for human food. Biotechnology Advances, 25(2), 198–202
- Warshaw, P. R., and Davis, F. D. (1985). Disentangling behavioral intention and be- havioral expectation. Journal of Experimental Social Psychology, 21, 213-28.
- Zeithaml, V., Berry, L., and Parasuraman, A. (1996). The behavioural consequences of service quality. Journal of Marketing, 60(2), 31–46
The Effects of Healthy Nutrition Perception and Food Neophobia on Behavioral Intentions towards Edible Insect Products
Öz
When we visualize insects in our minds; an image appears about creatures that harm our food and drinks, cause economic and health problems, create negative senses like fear, disgust and shiver. According to many people, insects are living creatures which are needed to be eliminated. Yet, nature is not agreeing with those people. It is correct that insects cause many harmful effects but scientists state harmful insects are only %2-3 of a bigger insect’s family which involves 1.500.000 species. These results show an only a minor portion of insects are harmful, and other ones either helpful or neutral. Insects are important creatures for balance of nutrition and energy connection. Besides being consumed as an important source of foo, insects are also helpful for the food production which results in helping other creatures as well. In this study, it is thought that healthy food perception and food neophobia are effective for the consumption of products based on edible insects. In this respect, analyzes were made on gastronomic communities for these products. According to the results of the analysis, it was found that healthy nutrition perception had a significant and positive effect on neophobia. In addition, while neophobia attitudes of consumers had a significant and negative effect on behavioral intention towards edible insect consumption, it was observed that healthy nutrition attitude had no significant effect on behavioral intention towards edible insect consumption. In conclusion, it is seen that general health perception have a positive influence on food neophobia and food neophobia have negative effect on behavioral intentions.
Anahtar Kelimeler
Kaynakça
- Alpural, N. S. (2009). Sağlıklı Besleneme Kavramı ve Eğitmenlerin Algısı Üzerine Bir Araştırma. Yüksek Lisans Tezi, Gazi Üniversitesi Eğitim Bilimleri Enstitüsü, Ankara.
- Balderjahn, I., Peyer, M., and Paulssen, M. (2013). Consciousness for fair consumption: Conceptualization, scale development and empirical validation. International Journal of Consumer Studies, 37(5), 546–555.
- Becker, E.W. (2007). Micro-algae as a source of protein. Biotechnol Adv., 25(2), 207-210.
- Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C. C., Paoletti, M. G., and Ricci, A. (2013). Edible insects in a food safety and nutritional perspective: A critical review. Comprehensive Reviews in Food Science and Food Safety, 12(3), 296-313.
- Bodenheimer, F. S., (1951). Citrus Entomology in the Middle East with special references to Egypt, Iran, Irak, Palestine, Syria, Turkey. The Hague : Dr. W. Junk Pub., 663 s.
- Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., et al. (2013). Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development. Journal of Sensory Studies, 29, 14-20
- Çelik, C. (2004). Yaşa ve işe göre beslenme. İstanbul: Çelik Yayınevi.
- DeFoliart, G. R. (1992). Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects. Crop Protection, 11, 395-399.
- Ecevit, O., Akyazı, F., and Akyazı, R. (2012). Böceklerde (hexapoda: arthropoda) morfoloji, fizyoloji ve gelişim, Birinci Baskı. Ankara: Nobel Akademik Yayıncılık, 1-3.
- Finke M. D., (2015). Complete nutrient content of four species of commercially available feeder insects fed enhanced diets during growth. Zoo Biol, 34, 554–564
- Gordon, D.G. (2013). The eat-a-bug cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin, 2. Ed. Ten Speed Press, Berkeley, CA.
- Grassi, M.K. (2014). Let's eat bugs!: A thought- provoking introduction to edible insects for adventurous teens and adults, 2. Ed., CreateSpace Independent Publishing Platform, 56 p.
- Güneş, E., Sormaz, Ü., and Nizamlıoğlu, F. (2017). Is there a place for insects in the food and tourism sector? Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 2(1), 63-75.
- Hartmann, C., Shi, J., Giusto, A., ve Siegrist, M. (2015). The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference, 44, 148–156.
- Lang, E. (2013). Eating insects. eating insects as food. edible insects and bugs, insect breeding, most popular insects to eat, cooking ideas, restaurants and where to buy insects all covered. IMB Publishing, 124.
- Makkar, H.P.S., Tran, G., Heuzé, V. and Ankers, P., (2014). State-ofthe-art on use of insects as animal feed. Animal Feed Science and Technology, 197, 1-33.
- Martins, Y., and Pliner, P. (2006). “Ugh! That's disgusting!”: Identification of the characteristics of foods underlying rejections based on disgust. Appetite, 46(1), 75–85.
- Martin, D. (2014). Edible: An adventure into the world of eating insects and the last great hope to save the planet. New Harvest, New York.
- Meyer-Rochow VB, Nonaka K, Boulidam S., (2008). More feared than revered: Insects and their impact on human societies (with some specific data on the importance of entomophagy in a Laotian Setting. Entomologie heute, 20, 3-25.
- Mlcek, J., Rop, O., Borkovcov A, M., and Bedn Arov A, M. (2014). A comprehensive look at the possibilities of edible insects as food in Europe e A review. Polish Journal of Food and Nutrition Sciences, 64(3), 147-157
- Oonincx, D. G. A. B., and de Boer, I. J. M. (2012). Environmental impact of the production of mealworms as a protein source for humans:A life cycle assessment. PLoS One, 7. http://dx.doi.org/10.1371/journal.pone.0051145
- Payne, C. L. R., Scarborough, P., Rayner, M., and Nonaka, K. (2016). Are edible insects more or less healthy than commonly consumed meats? A comparison using two nutrient profiling models developed to combat over- and undernutrition. European Journal of Clinical Nutrition, 70, 285-291.
- Plıner, P., and Salvy, S-J. (2006). Food neophobia in humans. In (R.Shepherd, M.Raats; (Ed.) The Psychology of Food Choice, (p.75-92) Chief P.C.Calder. Univ. of Southampton UK, Biddles Ltd, King‟s Lynn,.
- Pliner, P., and Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120
- Pliner, P., and Pelchat, M. L. (1991). Neophobia in humans and the special status of foods of animal origin. Appetite, 16(3), 205–218.
- Pliner, P., Eng, A. and Krishnan, K. (1995). The effects of fear and hunger on food neophobia in humans. Appetite, 19, 77-87.
- Pliner, P., Pelchat, M., and Grabski, M. (1993). Reduction of neophobia in humans by exposure to novel foods. Appetite, 20(2), 111–123.
- Post, M.J. (2012). Cultured meat from stem cells: challenges and prospects, Meat Sci., 92(3), 297-301.
- Raudenbush, B. and Frank, R. A. (1999). Assessing food neophobia: The role of stimulus familiarity. Appetite, 32, 261-271.
- Ramos-Eldorduy, J. (1998). Creepy crawly cuisine: Gourmet guide to edible insects, Inner Traditions Bear and Company, Canada.
- Roininen, K., Lahteenmaki, H. Tuorila (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite, 33, 71-88.
- Ruby, M. B., Rozin, P., and Chan, C. (2015). Determinants of willingness to eat insects in the USA and India. Journal of Insects as Food and Feed, 1(3), 215–225.
- Shockley M, Lesnik J., Allen R. N., and Muñoz A. F. (2013). Edible insects and their uses in North America; past, present and future. In Halloran A., Flore R., Vantomme P., and N Ross. (eds.), Edible insects in sustainable food systems. (p. 55–79), Springer, Cham, Switzerland.
- Sogari, G. (2015). Entomophagy and Italian consumers: An exploratory analysis. Progress in Nutrition, 17(4), 311-316
- Swan, J.E., and Oliver, R.L. (1989). Postpurchase communication by consumers. Journal of Retailing, 65(4), 516–533
- Testa, M., Stillo, M., Maffei, G., Andriolo, V., Gardois, P., and Zotti, C. M. (2016). Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy. Critical Reviews in Food Science and Nutrition. http://dx.doi.org/10.1080/10408398.20-16.1162766.
- Tuorila, H. M., Meiselman, H. L., Bell, R., Cardello, A. V., and Johnson, W. (1994). Role of sensory and cognitive ġnformation in the enhancement of certainty and linking for novel and familiar foods. Appetite, 23, 231–246.
- Tuorila, H., Lahteenmaki, L., Pohjalainen, L., Lotti, L. (2001). Food Neophobia among the Finns and related reponses to familiar and unfamiliar foods. Food Quality and Preference, 12, 29-37.
- Van Der Spiegel, M., Noordam, M.Y. and Van Der Fels-Klerx, H.J. (2013). Safety of novel protein sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and legislative aspects for their application in food and feed production. Comprehensive Reviews in Food Science and Food Safety, 12(6), 662-678
- Van Huis, A. (2013). Potential of insects as food and feed in assuring food security. Annual Review of Entomology, 58, 563–583
- Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., and Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. FAO forestry paper 171Rome: Food and Agriculture Organization of the United Nations.
- Verkerk, M. C., Tramper, J., Van Trijp, J. C. M., and Martens, D. E. (2007). Insect cells for human food. Biotechnology Advances, 25(2), 198–202
- Warshaw, P. R., and Davis, F. D. (1985). Disentangling behavioral intention and be- havioral expectation. Journal of Experimental Social Psychology, 21, 213-28.
- Zeithaml, V., Berry, L., and Parasuraman, A. (1996). The behavioural consequences of service quality. Journal of Marketing, 60(2), 31–46
Toplam 44 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Sosyoloji |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 29 Şubat 2020 |
| Kabul Tarihi | 13 Şubat 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 15 Sayı: 22 |
