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Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs
- Title
- Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs
- Authors
- Lee, Yun-Mi; Lee, Eun-Kyung; Chung, Seo-Jin; Kim, Chai-Youn; Kim, Kwang-Ok
- Ewha Authors
- 김광옥; 이은경; 정서진
- SCOPUS Author ID
- 김광옥; 이은경; 정서진
- Issue Date
- 2020
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- ISSN
- 1226-7708
2092-6456
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY vol. 29, no. 3, pp. 359 - 369
- Keywords
- Food involvement inventory; Attitudinal constructs; Current consumer; Exploratory factor analysis; Confirmatory factor analysis
- Publisher
- KOREAN SOCIETY FOOD SCIENCE &
TECHNOLOGY-KOSFOST
- Indexed
- SCIE; SCOPUS; KCI
- Document Type
- Article
- Abstract
- 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.
- DOI
- 10.1007/s10068-019-00671-z
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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