Kokkorou Margarita, Spinelli Sara, Dinnella Caterina, Pierguidi Lapo, Wollgast Jan, Maragkoudakis Petros, Monteleone Erminio
European Commission, Joint Research Centre (JRC), Ispra, Italy.
Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy.
Food Qual Prefer. 2025 Feb;123:105343. doi: 10.1016/j.foodqual.2024.105343.
The promotion of sustainable diets, that valorise and give stage to plant-based foods, is beneficial for both human and environmental health. Adolescence is crucial to support healthy and sustainable eating. Despite this, adolescents remain an understudied group, especially those with a lower economic status. This study aimed to develop innovative, sustainable and healthy legume-based dishes for school canteens through co-creation with adolescents in a low socioeconomic status area with high immigration rate. Nineteen adolescents and four chefs participated in iterative sessions of focus group discussions using a combination of methods (Jobs-To-Be-Done, free association tasks, SCAMPER (Substitute-Combine-Adapt-Modify-Purpose-Eliminate-Rearrange) technique) to identify ideas of new legume-based dishes. Subsequently, 91 adolescents rated their willingness-to-try 28 dish concepts based on these ideas. Six concepts were selected and translated into prototypes that underwent further evaluation by 138 adolescents who assessed their liking, sensory and emotional responses. Results showed that all dishes were well-received, with lower acceptance among high-neophobic adolescents, yet none of the selected dishes were rejected. Exploring individual differences in liking identified two clusters with different hedonic patterns. Emotional characterization of dishes showed those that elicit positive emotional responses high in arousal and novelty in all adolescents, independently from food neophobia, increasing their likelihood of acceptance. The study shows that co-creation with adolescents, in combination with understanding individual differences, are promising strategies to develop innovative, healthy and well-received legume-based dishes for school canteens.
推广可持续饮食，重视并突出植物性食物，对人类健康和环境健康都有益处。青春期对于支持健康和可持续饮食至关重要。尽管如此，青少年仍是一个研究不足的群体，尤其是那些经济地位较低的青少年。本研究旨在通过与一个移民率高、社会经济地位低的地区的青少年共同创造，为学校食堂开发创新、可持续且健康的豆类菜肴。19名青少年和4名厨师参与了焦点小组讨论的迭代会议，采用了多种方法（待办事项法、自由联想任务、SCAMPER（替代 - 组合 - 适应 - 修改 - 用途 - 消除 - 重新排列）技术）来确定新豆类菜肴的创意。随后，91名青少年根据这些创意对28种菜肴概念的尝试意愿进行了评分。选择了6个概念并转化为原型，138名青少年对其进行了进一步评估，他们评估了对这些原型的喜爱程度、感官和情感反应。结果表明，所有菜肴都受到了好评，高食物新恐惧症的青少年接受度较低，但所选菜肴均未被拒绝。对喜爱程度的个体差异探索确定了两个具有不同享乐模式的集群。菜肴的情感特征表明，那些在所有青少年中引发高唤醒和新颖感的积极情感反应的菜肴，与食物新恐惧症无关，增加了它们被接受的可能性。该研究表明，与青少年共同创造，结合了解个体差异，是为学校食堂开发创新、健康且受欢迎的豆类菜肴的有前景的策略。
