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Journals / Çukurova Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi / 2020 / Cilt: 24 Sayı: 2

Food Neophobia Among Tourism Students

Turizm Öğrencileri Arasında Yeni Yiyecek Deneme Korkusu

Sevda Sahilli Birdir(MERSİN ÜNİVERSİTESİ, TURİZM FAKÜLTESİ)0000-0002-1568-5837
Nurhayat İflazoğlu(MUSTAFA KEMAL UNIVERSITY)0000-0003-4736-789X
Kemal Birdir(MERSIN UNIVERSITY, FACULTY OF TOURISM)0000-0003-1353-3618
Pages
349–362
Publication Date
2020-12-31
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

On the basis of department, it was found that Gastronomy and Culinary Arts’ students were the most open in trying new food, whereas students of the Tourism Guidance department were found to be the most food neophobic.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Rejection of novelty in neo-psychology is called neophobia which is mean fear of innovation.
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Key Findings & Data:A faceto-face Turkish questionnaire was applied to 370 undergraduate students consisting of three departments (Department of Gastronomy and Culinary Arts, Department of Tourism Management, and Department of Tourism Guidance) with method of convenience sampling.
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Conclusion & Impact:On the basis of department, it was found that Gastronomy and Culinary Arts’ students were the most open in trying new food, whereas students of the Tourism Guidance department were found to be the most food neophobic.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Turizm Fakültesi · Gıda Neophobisi · Tutum

Abstract

Rejection of novelty in neo-psychology is called neophobia which is mean fear of innovation. Food neophobia expresses reluctance of people to consume new or unusual foods based on their culture and current diet. The present study aimed to evaluate the extent to which undergraduate students (at Mersin University’s Faculty of Tourism) experience food neophobia. The Food Neophobia Scale is used to measure the fear of new foods. A faceto-face Turkish questionnaire was applied to 370 undergraduate students consisting of three departments (Department of Gastronomy and Culinary Arts, Department of Tourism Management, and Department of Tourism Guidance) with method of convenience sampling. The data were analyzed through t-test, Anova and factor analysis. It was determined that in general students' food neophabia level was neutral. On the basis of department, it was found that Gastronomy and Culinary Arts’ students were the most open in trying new food, whereas students of the Tourism Guidance department were found to be the most food neophobic. On the other hand, no significant difference was found between the “food neophobia” and “gender” and “marital status”. According to the analysis of students' attitudes towards new foods, it was determined that students were not open to trying ethnic foods

Özet

Neo-psikolojide yeniliğin reddedilmesi, yenilik korkusu olan neofobi olarak adlandırılır. Gıda neofobisi, insanların kültürlerine ve mevcut diyetlerine dayanarak yeni veya sıra dışı yiyecekleri tüketme isteksizliğini ifade eder. Bu çalışma, lisans öğrencilerinin (Mersin Üniversitesi Turizm Fakültesi'nde) gıda neofobisini ne ölçüde deneyimlediklerini değerlendirmeyi amaçlamıştır. Gıda Neofobi Ölçeği, yeni gıdaların korkusunu ölçmek için kullanılır. Kolayda örnekleme yöntemi ile üç bölümden (Gastronomi ve Mutfak Sanatları Bölümü, Turizm Yönetimi Bölümü ve Turizm Rehberliği Bölümü) oluşan 370 lisans öğrencisine yüz yüze Türkçe anket uygulanmıştır. Veriler ttesti, Anova ve faktör analizi ile analiz edilmiştir. Genel olarak öğrencilerin gıda neofobi düzeyinin nötr olduğu belirlenmiştir. Bölüm temelinde, Gastronomi ve Mutfak Sanatları öğrencilerinin yeni yiyecek denemede en açık oldukları, Turizm Rehberliği bölümü öğrencilerinin ise en fazla gıda neofobisi olduğu tespit edilmiştir. Öte yandan, “gıda neofobisi” ile “cinsiyet” ve “medeni durum” arasında anlamlı bir fark bulunmamıştır. Öğrencilerin yeni gıdalara karşı tutumlarının analizine göre, öğrencilerin etnik gıdaları denemeye açık olmadığı belirlenmiştir.

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Cite This Article

Birdir, S. S., İflazoğlu, N., Birdir, K. (2020). Food Neophobia Among Tourism Students. Çukurova Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, Cilt: 24 Sayı: 2, 349–362. https://ajindex.com/articles/1582913

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