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Assessment of the relationship between sustainable and healthy eating behaviours, acceptance of alternative protein sources (plant-based products, mushroom protein, algae, artificial meat, edible insects) and food neophobia in young adults.

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Title: Assessment of the relationship between sustainable and healthy eating behaviours, acceptance of alternative protein sources (plant-based products, mushroom protein, algae, artificial meat, edible insects) and food neophobia in young adults.
Alternate Title: Evaluación de la relación entre hábitos alimentarios sostenibles y saludables, la aceptación de fuentes alternativas de proteínas (productos vegetales, proteína de hongos, algas, carne artificial, insectos comestibles) y la neofobia alimentaria en adultos jóvenes
Authors: Yılmaz, Sevil Karahan1 (AUTHOR) karahany.sevil12@gmail.com, Güldüren, Sümeyye2 (AUTHOR)
Source: Nutrición Hospitalaria. May/Jun2026, Vol. 43 Issue 3, p652-660. 9p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
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PubType: Academic Journal
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  Data: Assessment of the relationship between sustainable and healthy eating behaviours, acceptance of alternative protein sources (plant-based products, mushroom protein, algae, artificial meat, edible insects) and food neophobia in young adults.
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  Data: Evaluación de la relación entre hábitos alimentarios sostenibles y saludables, la aceptación de fuentes alternativas de proteínas (productos vegetales, proteína de hongos, algas, carne artificial, insectos comestibles) y la neofobia alimentaria en adultos jóvenes
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  Data: <searchLink fieldCode="JN" term="%22Nutrición+Hospitalaria%22">Nutrición Hospitalaria</searchLink>. May/Jun2026, Vol. 43 Issue 3, p652-660. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=194903408
RecordInfo BibRecord:
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        Value: 10.20960/nh.06309
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      – Code: eng
        Text: English
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        PageCount: 9
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      – TitleFull: Assessment of the relationship between sustainable and healthy eating behaviours, acceptance of alternative protein sources (plant-based products, mushroom protein, algae, artificial meat, edible insects) and food neophobia in young adults.
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              Text: May/Jun2026
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              Y: 2026
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              Value: 43
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