Age, food neophobia, and whole-grain acceptance in Slovenian adolescents in the context of organized school meals: insights from the national “whole grain” projectČad, Eva Marija (Avtor) Bolha, Anja (Avtor) Ferjančič, Blaž (Avtor) Bertoncelj, Jasna (Avtor) Zagorc, Naja (Avtor) Korošec, Mojca (Avtor) whole grainschool mealseating habitsadolescentsacceptanceBackground: Childhood and adolescence represent a critical period for shaping long term dietary habits, including whole grain consumption, which remains low despite well documentedhealthbenefits. Objective: Thiscross-sectionalstudy(November–December2024) examined Slovenian adolescents’ attitudes toward whole-grain foods in the context of or ganized school meals. Methods: Participants aged 10–12 years and 14–19 years (N = 501; meanage15.6 ± 2.6) completed an online questionnaire assessing knowledge, self-reported consumption frequency, preferences, motivational factors, and food neophobia using the translated Italian Child Food Neophobia Scale (ICFNS). Based on ICFNS scores, partic ipants were classified as low (≤17), medium (18–24), or high (≥25) in food neophobia. Results: Older adolescents demonstrated better knowledge of whole-grain health benefits; however, greater knowledge was not associated with higher self-reported consumption. Food neophobia was strongly associated with lower consumption frequency and reduced willingness to try whole-grain foods, including whole-grain bread, oatmeal, buckwheat porridge and brown rice. Across all groups, taste was the most consistent motivator for trying whole-grain foods. Older adolescents prioritized health and appearance as key reasons for eating more whole grain foods. Conclusions: 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.20262026-03-20 13:01:08Članek v reviji180961UDK: 664.661:613.2-053.5/.6ISSN pri članku: 2072-6643DOI: doi.org/10.3390/nu18060896COBISS_ID: 271570691sl