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- W1986286109 abstract "Despite a growing body of research investigating the origins and effects of food aversions, few research instruments have been developed to measure aversions to specific types or categories of food. Undergraduates (N = 209) responded to a series of food aversion questionnaires. The results suggest that people tend to be averse to 2 types of foods (vegetables and meats or fats) and to the texture and taste of certain foods (e.g., oysters). Aversions were slightly more prevalent among women than among men and were correlated with lower educational levels. The authors provide a means of advancing future research on this problem by reliably identifying 3 categories of food aversions. Future researchers should evaluate additional food categories and expand the focus on food aversions beyond the current concern with learned avoidance of specific food items." @default.
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- W1986286109 date "2007-03-01" @default.
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- W1986286109 title "Types of Food Aversions: Animal, Vegetable, and Texture" @default.
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- W1986286109 doi "https://doi.org/10.3200/jrlp.141.2.127-134" @default.
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