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Knowledge: A Factor for Acceptance of Insects as Food

2023Journal article Open access
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dc.contributor.authorZugravu, Corina
dc.contributor.authorTarcea, Monica
dc.contributor.authorNedelescu, Mirela
dc.contributor.authorNuţă, Daniela
dc.contributor.authorGuiné, Raquel
dc.contributor.authorConstantin, Ciprian
dc.date.accessioned2023-03-16T09:28:20Z
dc.date.available2023-03-16T09:28:20Z
dc.date.issued2023
dc.description.abstractThe role that insects will play in a healthier and more sustainable diet has been highlighted in the last years, at the European level. In future, due to environmental concerns and population growth, eating insects might be a solution for many problems. However, populations without the tradition of eating insects are still reluctant in accepting such a food as part of their diet. The present observational study highlights some factors that are influencing the acceptance of insects as food in Romania, in 2022. A number of 496 Romanian adults, 433 women and 63 men, with the mean age 39.3 ± 11 years, completed a validated questionnaire analyzing food behaviors, as well as attitudes and knowledge in relation to insects, including sustainability, nutrition and food safety aspects. Only 6.3% of participants had already eaten insects, while 43.8% claimed their openness to do it in future. Insect-based products were accepted more than insects that can be perceived as such. The most frequent words associated with insects were rather deleterious: disgust, odd, nausea, not to eat, or curiosity. Investigating the factors involved in insect acceptability in Romanians’ diets, we found a statistically significant correlation between openness to eat them and the knowledge about insects as being a valuable, sustainable and safe source of nutrients. Targeted education seems to be an important tool in accepting them as part of future diets.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationZugravu C, Tarcea M, Nedelescu M, Nuţă D, Guiné RPF, Constantin C. (2023) Knowledge: A Factor for Acceptance of Insects as Food. Sustainability, 15(6),4820: 1-11.pt_PT
dc.identifier.doi10.3390/su15064820pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7678
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.subjectinsectspt_PT
dc.subjectsustainabilitypt_PT
dc.subjectentomophagypt_PT
dc.subjectfood safetypt_PT
dc.subjectconsumer attitudespt_PT
dc.subjectproteinspt_PT
dc.titleKnowledge: A Factor for Acceptance of Insects as Foodpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue6pt_PT
oaire.citation.startPage4820pt_PT
oaire.citation.titleSustainabilitypt_PT
oaire.citation.volume15pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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