A qualitative exploration of the factors underlying seniors' receptiveness to entomophagy

Food Research International

Volumn 103, Issue , 2018, Pages 163-169

  Myers, Gael ^a   Pettigrew, Simone ^a  

^a CURTIN UNIVERSITY   (Australia)

Author keywords

Disgust; Entomophagy; Food sustainability; Insects; Seniors

Indexed keywords

SUSTAINABLE DEVELOPMENT;

AGEING POPULATION; CULTURAL BELIEFS; DISGUST; ENTOMOPHAGY; FOOD SOURCES; INSECTS; QUALITATIVE EXPLORATION; SENIORS;

BEHAVIORAL RESEARCH;

AGE; AGED; AGING; ANIMAL; ATTITUDE TO HEALTH; CULTURAL FACTOR; DIET; ETHNOLOGY; FEEDING BEHAVIOR; FEMALE; HUMAN; INSECT; INTERVIEW; MALE; MIDDLE AGED; NUTRITIONAL VALUE; PSYCHOLOGY; QUALITATIVE RESEARCH; WESTERN AUSTRALIA;

AGE FACTORS; AGED; AGING; ANIMALS; CULTURAL CHARACTERISTICS; DIET; FEEDING BEHAVIOR; FEMALE; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; INSECTA; INTERVIEWS AS TOPIC; MALE; MIDDLE AGED; NUTRITIVE VALUE; QUALITATIVE RESEARCH; WESTERN AUSTRALIA;

EID: 85032856525     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.032     Document Type: Article

References (53)

1. Alexandratos, N., Bruinsma, J., World agriculture towards 2030/2050: The 2012 revision. 2012, FAO, Rome.
2. Anankware, J.P., Fening, K., Osekre, E.A., Obeng-Ofori, D., Insects as food and feed: A review. International Journal of Agricultural Research and Reviews 3:1 (2015), 143–151.
3. Australian Bureau of Statistics, Australian demographic statistics. Mar 2017, 2017, Australian Bureau of Statistics, Canberra.
4. Balzan, S., Fasolato, L., Maniero, S., Novelli, E., Edible insects and young adults in a north-east Italian city an exploratory study. British Food Journal 118:2 (2016), 318–326.
5. Banjo, A.D., Lawal, O.A., Songonuga, E.A., The nutritional value of fourteen species of edible insects in southwestern Nigeria. African Journal of Biotechnology 5:3 (2006), 298–301.
6. Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C.C., Paoletti, M.G., Ricci, A., Edible insects in a food safety and nutritional perspective: A critical review. Comprehensive Reviews in Food Science and Food Safety 12:3 (2013), 296–313.
7. Caparros Megido, R., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., Francis, F., Edible insects acceptance by Belgian consumers: Promising attitude for entomophagy development. Journal of Sensory Studies 29:1 (2014), 14–20.
8. Chambers, S., Lobb, A., Butler, L.T., Traill, W.B., The influence of age and gender on food choice: A focus group exploration. International Journal of Consumer Studies 32 (2008), 356–365.
9. Charles, H., Godfray, J., Beddington, J.R., Crute, I.R., Haddad, L., Lawrence, D., Toulmin, C., Food security: The challenge of feeding 9 billion people. Science 327 (2010), 812–818.
10. Cicatiello, C., De Rosa, B., Franco, S., Lacetera, N., Consumer approach to insects as food: Barriers and potential for consumption in Italy. British Food Journal 118:9 (2016), 2271–2286.
11. DeFoliart, G.R., Insects as food: Why the Western attitude is important. Annual Review of Entomology 44 (1999), 21–50.
12. Deroy, O., Reade, B., Spence, C., The insectivore's dilemma, and how to take the West out of it. Food Quality and Preference 44 (2015), 44–55.
13. Devotta, K., Woodhall-Melnik, J., Pedersen, C., Wendaferew, A., Dowbor, T.P., Guilcher, S.J.T., Hwang, S., Enriching qualitative research by engaging peer interviewers: A case study. Qualitative Research 16:6 (2016), 661–680.
14. Food and Agricultural Organization of the United Nations, Edible forest insects: Humans bite back. 2010, FAO, Bangkok, Thailand.
15. Garnett, T., Food sustainability: Problems, perspectives and solutions. Proceedings of the Nutrition Society 72 (2013), 29–39.
16. Gere, A., Székely, G., Kovács, S., Kókai, Z., Sipos, L., Readiness to adopt insects in Hungary: A case study. Food Quality and Preference 59 (2017), 81–86.
17. Giovannucci, D., Scherr, S., Nierenberg, D., Hebebrand, C., Shapiro, J., Milder, J., Wheeler, K., Food and agriculture: The future of sustainability. A strategic input to the sustainable development in the 21st century (SD21) project, 2012, United Nations, New York.
18. Gorden, R., Interviewing: Strategy, techniques, and tactics. 1969, Dorsey Press, Illinois.
19. Hartmann, C., Shi, J., Giusto, A., Siegrist, M., The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference 44 (2015), 148–156.
20. Hartmann, C., Siegrist, M., Becoming an insectivore: Results of an experiment. Food Quality and Preference 51 (2016), 118–122.
21. Hartmann, C., Siegrist, M., Insects as food: Perception and acceptance. Findings from current research. Ernaehrungs-Umschau 64:3 (2017), 44–50.
22. Host, A., McMahon, A., Walton, K., Charlton, K., ‘While we can, we will’: Exploring food choice and dietary behaviour amongst independent older Australians. Nutrition and Dietetics 73 (2016), 463–473.
23. House, J., Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite 107 (2016), 47–58.
24. Kearney, J., Food consumption trends and drivers. Philosophical Transactions of the Royal Society B 365 (2010), 2793–2807.
25. Lea, E., Worsley, A., Australian consumer's food-related environmental beliefs and behaviours. Appetite 50 (2008), 207–214.
26. Lensvelt, E.J., Steenbekkers, L.P., Exploring consumer acceptance of entomophagy: A survey and experiment in Australia and the Netherlands. Ecology of Food and Nutrition 53:5 (2014), 543–561.
27. Looy, H., Dunkel, F.V., Wood, J.R., How then shall we eat? Insect-eating attitudes and sustainable foodways. Agriculture and Human Values 31:1 (2014), 131–141.
28. Martins, Y., Pliner, P., “Ugh! That's disgusting!”: Identification of the characteristics of foods underlying rejections based on disgust. Appetite 46:1 (2006), 75–85.
29. Menozzi, D., Sogari, G., Veneziani, M., Simoni, E., Mora, C., Eating novel foods: An application of the theory of planned behaviour to predict the consumption of an insect-based product. Food Quality and Preference 59 (2017), 27–34.
30. Mingioni, M., Mehinagic, E., Laguna, L., Sarkar, A., Pirttijarvi, T., Van Wymelbeke, V., Maitre, I., Fruit and vegetable likeing among European elderly according to food preferences, attitudes towards food and dependancy. Food Quality and Preference 50 (2016), 27–37.
31. Nakagaki, B.J., DeFoliart, G.R., Comparison off diets for mass-rearing Acheta domesticus (Orthoptera: Gryllidae) as a novelty food, and comparison of food conversion efficiency with values reported for livestock. Journal of Economic Entomology 84:3 (1991), 891–896.
32. Oonincx, D.G.A.B., van Itterbeeck, J., Heetkamp, M.J.W., van den Brand, H., van Loon, J.J.A., van Huis, A., An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PLoS One, 5(12), 2010.
33. Payne, C.L., Scarborough, P., Rayner, M., Nonaka, K., 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 70:3 (2016), 285–291.
34. Pettigrew, S., Worrall, C., Biagioni, N., Talati, Z., Jongenelis, M., The role of food shopping in later life. Appetite 111 (2017), 71–78.
35. Pimentel, D., Pimentel, M., Sustainability of meat-based and plant-based diets and the environment. American Journal of Clinical Nutrition 78 (2003), 660S–663S.
36. Premalatha, M., Abbasi, T., Abbasi, T., Abbasi, S.A., Energy-efficient food production to reduce global warming and ecodegradation: The use of edible insects. Renewable and Sustainable Energy Reviews 15:9 (2011), 4357–4360.
37. Ramos-Elorduy, J., Moreno, J.M.P., Prado, E.E., Perez, M.A., Otero, J.L., de Guevara, O.L., Nutritional value of edible insects from the state of Oaxaca, Mexico. Journal of Food Composition and Analysis 10 (1997), 142–157.
38. Rogers, E.M., Diffusion of innovations. 2010, The Free Press, New York, United States of America.
39. Rumpold, B.A., Schlüter, O.K., Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science & Emerging Technologies 17 (2013), 1–11.
40. Schosler, H., de Boer, J., Boersema, J.J., Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite 58:1 (2012), 39–47.
41. Sogari, G., Menozzi, D., Mora, C., Exploring young foodies' knowledge and attitude regarding entomophagy: A qualitative study in Italy. International Journal of Gastronomy and Food Science 7 (2017), 16–19.
42. Tan, H.S.G., Fischer, A.R.H., Tinchan, P., Stieger, M., Steenbekkers, L.P.A., van Trijp, H.C.M., Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference 42 (2015), 78–89.
43. Tan, H.S.G., Fischer, A.R.H., van Trijp, H.C.M., Stieger, M., Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects. Food Quality and Preference 48 (2016), 293–302.
44. Tan, H.S.G., van den Berg, E., Stieger, M., The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food. Food Quality and Preference 52 (2016), 222–231.
45. Tan, H.S.G., Verbaan, Y.T., Stieger, M., How will better products improve the sensory-liking and willingness to buy insect-based foods?. Food Research International 92 (2017), 95–105.
46. Thomas, D.R., A general inductive approach for analyzing qualitative evaluation data. American Journal of Evaluation 27:2 (2016), 237–246.
47. United Nations, World population prospects: The 2017 revision, key findings and advance tables. 2017, United Nations.
48. van Huis, A., Potential of insects as food and feed in assuring food security. Annual Review of Entomology 58 (2013), 563–583.
49. van Huis, A., Edible insects are the future?. Proceedings of the Nutrition Society 75:3 (2016), 294–305.
50. van Huis, A., van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., Vantomme, P., Edible insects: Future prospects for food and feed security. 2013, Food and Agriculture Organization of the United Nations (FAO), Rome.
51. Verbeke, W., Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference 39 (2015), 147–155.
52. Yen, A.L., Edible insects: Traditional knowledge or western phobia?. Entomological Research 39 (2009), 289–298.
53. Zielińska, E., Baraniak, B., Karaś, M., Rybczyńska, K., Jakubczyk, A., Selected species of edible insects as a source of nutrient composition. Food Research International 77 (2015), 460–466.