Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms
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Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms. / Maya, Cassandra; Sterling, K; Rukov, J L; Roos, Nanna.
In: Journal of Insects as Food and Feed, Vol. 9, No. 8, 2023, p. 989-1001.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms
AU - Maya, Cassandra
AU - Sterling, K
AU - Rukov, J L
AU - Roos, Nanna
N1 - CURIS 2023 NEXS 084
PY - 2023
Y1 - 2023
N2 - Insect-based foods may contribute to the consumption of more sustainable diets. Acceptance strategies for children are necessary to integrate insect-based foods into normal diets and lead to significant protein replacement. This study aimed to: (1) pilot the evaluation of insect-based foods in an online classroom; and (2) investigate the effects of exposing school children to educational and tasting interventions on the perception of edible insects and insect-based foods using in-person classrooms. The online classroom (n=220) used a simple intervention design where the perception of insect-based flatbreads and dhal-inspired dish were measured after exposure to the information session and tasting. The in-person classroom intervention (n=65) was composed of a lesson, food tasting, and a question-and-answer session with designated questionnaires. The online classroom response rate decreased as the number of tasks increased during the tasting or cooking sessions. Children participating in the in-person classroom session reported positive post-intervention correlations between agreeing society needing sustainable foods and willingness to consume insects. Awareness initiatives for insect-based foods for regular consumption should advance as opinions and knowledge about sustainability change.
AB - Insect-based foods may contribute to the consumption of more sustainable diets. Acceptance strategies for children are necessary to integrate insect-based foods into normal diets and lead to significant protein replacement. This study aimed to: (1) pilot the evaluation of insect-based foods in an online classroom; and (2) investigate the effects of exposing school children to educational and tasting interventions on the perception of edible insects and insect-based foods using in-person classrooms. The online classroom (n=220) used a simple intervention design where the perception of insect-based flatbreads and dhal-inspired dish were measured after exposure to the information session and tasting. The in-person classroom intervention (n=65) was composed of a lesson, food tasting, and a question-and-answer session with designated questionnaires. The online classroom response rate decreased as the number of tasks increased during the tasting or cooking sessions. Children participating in the in-person classroom session reported positive post-intervention correlations between agreeing society needing sustainable foods and willingness to consume insects. Awareness initiatives for insect-based foods for regular consumption should advance as opinions and knowledge about sustainability change.
KW - Faculty of Science
KW - Children
KW - Sustainability
KW - Exposure
KW - Neophobia
KW - Alternative proteins
KW - Edible insects
KW - Insect-based foods
KW - Denmark
U2 - 10.3920/JIFF2022.0176
DO - 10.3920/JIFF2022.0176
M3 - Journal article
VL - 9
SP - 989
EP - 1001
JO - Journal of Insects as Food and Feed
JF - Journal of Insects as Food and Feed
SN - 2352-4588
IS - 8
ER -
ID: 340693446