The Recipe of Cultural Intelligence and Racial Diversity in Predicting Food Neophobia: A Stepwise Regression Analysis Approach
DOI:
https://doi.org/10.33423/jbd.v24i2.7234Keywords:
business, diversity, cultural intelligence, food neophobia, inclusion, racial background, higher educationAbstract
This study explored how the cultural intelligence (CQ) and the racial/ethnic experiences of 172 undergraduate students from a Northwestern United States university influenced their levels of food neophobia. Two instruments, the Cultural Intelligence Scale (CSQ) and the Food Neophobia Scale (FNS), were used to collect observations from the sample population (Ang & Dyne, 2008; Pliner & Hobden, 1992). Demographic questions and those related to the racial/ethnic background of participants were also incorporated into the survey. The stepwise regression analysis revealed significant relationships between cultural intelligence, having more than one or multiple ethnic/racial backgrounds or experiences, and food neophobia scores. Findings suggested greater cultural intelligence and more exposure to ethnic/racial backgrounds or experiences are related to lower levels of food neophobia. These results underscore the importance of cultural competence and inclusivity in higher education to promote culinary diversity and minimize food neophobia. Colleges and universities must take note of these important dining findings, which are vital to enrollment and retention strategies and the well-being of their students.
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