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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-MiLee, Eun-KyungChung, Seo-JinKim, Chai-YounKim, Kwang-Ok
Ewha Authors
김광옥이은경정서진
SCOPUS Author ID
김광옥scopusscopus; 이은경scopusscopus; 정서진scopus
Issue Date
2020
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link

2092-6456JCR Link
Citation
FOOD SCIENCE AND BIOTECHNOLOGY vol. 29, no. 3, pp. 359 - 369
Keywords
Food involvement inventoryAttitudinal constructsCurrent consumerExploratory factor analysisConfirmatory factor analysis
Publisher
KOREAN SOCIETY FOOD SCIENCE &

TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS scopus
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.
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DOI
10.1007/s10068-019-00671-z
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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