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Perception of edible insects and insect-based foods among children in Denmark: educational and tasting interventions in online and in-person classrooms

In: Journal of Insects as Food and Feed
Authors:
C. Maya Department of Nutrition, Exercise and Sports (NEXS), University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

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https://orcid.org/0000-0002-5617-0979
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K. Sterling Bugging Denmark, Otto Busses Vej 63, 2450 København NV, Denmark.

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J.L. Rukov Bugging Denmark, Otto Busses Vej 63, 2450 København NV, Denmark.

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N. Roos Department of Nutrition, Exercise and Sports (NEXS), University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

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https://orcid.org/0000-0002-9733-9523
Open Access

Insect-based foods may contribute to the consumption of more sustainable diets. Acceptance strategies for children are necessary to integrate insect-based foods into normal diets and lead to significant protein replacement. This study aimed to: (1) pilot the evaluation of insect-based foods in an online classroom; and (2) investigate the effects of exposing school children to educational and tasting interventions on the perception of edible insects and insectbased foods using in-person classrooms. The online classroom (n=220) used a simple intervention design where the perception of insect-based flatbreads and dhal-inspired dish were measured after exposure to the information session and tasting. The in-person classroom intervention (n=65) was composed of a lesson, food tasting, and a question-and-answer session with designated questionnaires. The online classroom response rate decreased as the number of tasks increased during the tasting or cooking sessions. Children participating in the in-person classroom session reported positive post-intervention correlations between agreeing society needing sustainable foods and willingness to consume insects. Awareness initiatives for insect-based foods for regular consumption should advance as opinions and knowledge about sustainability change.

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