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Measuring the Level of Food Neophobia of Gastronomy and Culinary Arts Students [GPT-Studios]
GPT-Studios. 2024; 4(1): 1-10 | DOI: 10.5505/gpts.2024.53825

Measuring the Level of Food Neophobia of Gastronomy and Culinary Arts Students

Erol Gegin, Hazal eval zbek
Yznc Yl University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van, Turkey.

Food neophobia refers to the fear of trying new foods, and it is stated that this fear can cause nutritional difficulties. This fear can manifest itself as a tendency to avoid new foods and is manifested in reluctance towards unfamiliar foods. It is stated that the differences are caused by various factors such as demographic characteristics, regional factors, smell perception, traditional taste habits, and it is emphasized that these differences affecting food choice will be the subject of research. In the rest of the article, the general objectives of the study are stated by giving information about the processes of testing the food neophobia scale on gastronomy and culinary arts students, analyzing the findings and drawing conclusions. In this study, quantitative research method was used and the survey technique was determined as the data collection tool. The study, which consists of two parts, includes demographic information in the first part, and 10 questions on food neophobia in the second part. These questions assess the fear of trying new foods using a scale called the Food Neophobia Scale. In the survey results in which a total of 390 people participated, the rate of female participants was 65.9%, while the rate of male participants was 34.1%. When the age distributions are examined, 62.3% of the participants are between the ages of 18-21. Factor analysis reliability test was performed and the reliability value of the scale was found to be 0.814. Data was collected with a 95% confidence interval and a 5% margin of error from 390 randomly selected students from the sample of Gastronomy and Culinary Arts students in Turkey. These findings make an important contribution to understanding the general food neophobia tendencies of gastronomy and culinary arts students studying in Turkey and to evaluate different factors in this regard.

Keywords: Food Neophobia, Gastronomy, Neophilia

Gastronomi ve Mutfak Sanatlar rencilerinin Gda Neofobi Dzeyinin llmesi

Erol Gegin, Hazal eval zbek
Yznc Yl niversitesi, Turizm Fakltesi, Gastronomi ve Mutfak Sanatlar Blm, Van, Trkiye.

Gda neofobisi, yeni gdalar deneme korkusunu ifade eder ve bu korkunun beslenme zorluklarna neden olabilecei belirtilir. Bu korku, yeni gdalardan kanma eilimi olarak ortaya kabilir ve bilinmeyen gdalara kar isteksizlikle kendini gsterir. Farkllklarn demografik zellikler, blgesel faktrler, koku algs, geleneksel tat alkanlklar gibi eitli faktrlerden kaynakland belirtilerek, gda seimini etkileyen bu farkllklarn aratrma konusu olaca vurgulanmaktadr. Makalenin devamnda, gda neofobi leinin gastronomi ve mutfak sanatlar rencileri zerinde test edilmesi, bulgularn analizi ve sonularn karlmas srelerine dair bilgi verilerek almann genel hedefleri belirtilmektedir. Bu almada nicel aratrma yntemi kullanlarak anket teknii veri toplama arac olarak belirlenmitir. ki blmden oluan almann birinci blmnde demografik bilgiler, ikinci blmnde ise gda neofobisi zerine 10 soru bulunmaktadr. Bu sorular, Food Neophobia Scale adl lek kullanlarak yeni yiyecekleri deneme korkusunu deerlendirmektedir. Toplam 390 kiinin katld anket sonularnda kadn katlmclarn oran %65,9 iken erkek katlmclarn oran %34,1'dir. Ya dalmlar incelendiinde, katlmclarn %62,3' 18-21 ya aralndadr. Faktr analizi gvenirlik testi yaplm ve lein gvenilirlii deeri 0.814 olarak bulunmutur. Trkiye'deki Gastronomi ve Mutfak Sanatlar rencilerini kapsayan rneklemden rastgele seilmi 390 renci zerinden %95 gven aral ve %5 hata payyla veriler toplanmtr. Bu bulgular, Trkiyede renim grmekte olan gastronomi ve mutfak sanatlar rencilerinin genel gda neofobisi eilimlerini anlamak ve bu konuda farkl etkenleri deerlendirmek asndan nemli bir katk sunmaktadr.

Anahtar Kelimeler: Gda Neofobi, Gastronomi, Neofili

Erol Gegin, Hazal eval zbek. Measuring the Level of Food Neophobia of Gastronomy and Culinary Arts Students. GPT-Studios. 2024; 4(1): 1-10

Corresponding Author: Hazal eval zbek, Trkiye
Manuscript Language: Turkish
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