Age, Food Neophobia, and Whole-Grain Acceptance in Slovenian Adolescents in the Context of Organized School Meals: Insights from the National “Whole Grain” Project
Year: 2026
Type: article
Study design: Observational Study
Abstract: BACKGROUND: Childhood and adolescence represent a critical period for shaping long-term dietary habits, including whole grain consumption, which remains low despite well-documented health benefits. OBJECTIVE: This cross-sectional study (November-December 2024) examined Slovenian adolescents' attitudes toward whole-grain foods in the context of organized school meals. METHODS: = 501; mean age 15.6 ± 2.6) completed an online questionnaire assessing knowledge, self-reported consumption frequency, preferences, motivational factors, and food neophobia using the translated Italian Child Food Neophobia Scale (ICFNS). Based on ICFNS scores, participants were classified as low (≤17), medium (18-24), or high (≥25) in food neophobia. RESULTS: Older adolescents demonstrated better knowledge of whole-grain health benefits; however, greater knowledge was not associated with higher self-reported consumption. Food neophobia was strongly associated with lower consumption frequency and reduced willingness to try whole-grain foods, including whole-grain bread, oatmeal, buckwheat porridge and brown rice. Across all groups, taste was the most consistent motivator for trying whole-grain foods. Older adolescents prioritized health and appearance as key reasons for eating more whole grain foods. CONCLUSIONS: Findings suggest that improving taste, increasing exposure, and leveraging institutional settings such as schools, where availability, preparation, and social cues can be managed, may be effective in promoting whole-grain food consumption.
Source: Nutrients
DOI: 10.3390/nu18060896
Institution: University of Ljubljana
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W7135069192