Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs
- 주제(키워드) Food involvement inventory , Attitudinal constructs , Current consumer , Exploratory factor analysis , Confirmatory factor analysis
- 주제(기타) Food Science & Technology
- 설명문(일반) [Lee, Yun-Mi; Kim, Kwang-Ok] Ewha Womans Univ, Dept Food Sci & Engn, 52 Ewhayeodae Gil, Seoul 03760, South Korea; [Lee, Eun-Kyung] Ewha Womans Univ, Dept Stat, 52 Ewhayeodae Gil, Seoul 03760, South Korea; [Chung, Seo-Jin] Ewha Womans Univ, Dept Nutr Sci & Food Management, 52 Ewhayeodae Gil, Seoul 03760, South Korea; [Kim, Chai-Youn] Korea Univ, Dept Psychol, 145 Anam Ro, Seoul 02841, South Korea
- 등재 SCIE, SCOPUS, KCI등재
- OA유형 Green Published
- 발행기관 KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- 발행년도 2020
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000174931
- 본문언어 영어
- Published As http://dx.doi.org/10.1007/s10068-019-00671-z
- PubMed https://pubmed.ncbi.nlm.nih.gov/32257519
초록/요약
Food involvement is one of the personality traits that influences the food cognition and behavior of consumers. Given the irrelevance of previous food involvement scales such as measuring lifestyle diligence and a food culture, this study aimed to develop the food involvement inventory (FII) designed specifically for foods and current consumers. This study focused on identifying the factors/constructs of the FII that would best represent and explain food involvement through item generation, administration, and validation. The collected items from involvement-related scales and expert discussions were administrated based on the evidence of construct and content. Validation of the FII based on the exploratory factor analysis identified four attitudinal components as constructs (affective, cognitive, behavioral-purchase, and behavioral-cooking) within the final 25 items. These four constructs constituted structural models for the FII, and the models were shown to be acceptable in the confirmatory factor analysis.
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