Age, Food Neophobia, and Whole-Grain Acceptance in Slovenian Adolescents in the Context of Organized School Meals: Insights from the National “Whole Grain” Project
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.
Authors
- Jasna Bertoncelj (ORCID: https://orcid.org/0000-0003-2936-5145)
- Eva M. Čad (ORCID: https://orcid.org/0000-0001-5681-8627)
- Blaž Ferjančič (ORCID: https://orcid.org/0000-0003-1884-4140)
- Anja Bolha
- Mojca Korošec
- Naja Zagorc
Institutions
- University of Ljubljana (SI)
Publication Details
- Journal
- Nutrients
- Published
- 2026-03-12
- DOI
- https://doi.org/10.3390/nu18060896
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Univerza v Ljubljani