Change search
ReferencesLink to record
Permanent link

Direct link
Acceptance of Nordic snack bars in children aged 8-11 years
Show others and affiliations
2012 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 56, no 10484Article in journal (Refereed) Published
Abstract [en]

Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n=134) and Swedish (n=109) children. Design: A seven-point hedonic scale was used to measure the children’s acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children’s acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children’s preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children’s acceptance.

Place, publisher, year, edition, pages
2012. Vol. 56, no 10484
Keyword [en]
Nordic food, snacking, food preferences, food culture
National Category
Nutrition and Dietetics
URN: urn:nbn:se:hkr:diva-10459OAI: diva2:618101
Available from: 2013-04-25 Created: 2013-04-25 Last updated: 2014-07-21Bibliographically approved

Open Access in DiVA

fulltext(400 kB)410 downloads
File information
File name FULLTEXT01.pdfFile size 400 kBChecksum SHA-512
Type fulltextMimetype application/pdf

Search in DiVA

By author/editor
Wendin, Karin
In the same journal
Food & Nutrition Research
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar
Total: 410 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 262 hits
ReferencesLink to record
Permanent link

Direct link