Food Appreciation Scale Development and Dimensionality Assessment
Abstract
:1. Introduction
2. Study 1
2.1. Methods
2.1.1. Participants and Procedure
2.1.2. Food Appreciation Scale
2.1.3. Statistical Analyses
2.2. Results
Exploratory Factor Analysis
3. Study 2
3.1. Methods
3.1.1. Participants and Procedure
3.1.2. Statistical Analysis
3.2. Results
Confirmatory Factor Analysis
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- de Ridder, D.; Gillebaart, M. How food overconsumption has hijacked our notions about eating as a pleasurable activity. Curr. Opin. Psychol. 2022, 46, 101324. [Google Scholar] [CrossRef] [PubMed]
- Jiang, Y.; King, J.M.; Prinyawiwatkul, W. A review of measurement and relationships between food, eating behavior and emotion. Trends Food Sci. Technol. 2014, 36, 15–28. [Google Scholar] [CrossRef]
- Hendrickson, K.L.; Rasmussen, E.B. Effects of mindful eating training on delay and probability discounting for food and money in obese and healthy-weight individuals. Behav. Res. Ther. 2013, 51, 399–409. [Google Scholar] [CrossRef] [PubMed]
- Warren, J.M.; Smith, N.; Ashwell, M. A structured literature review on the role of mindfulness, mindful eating and intuitive eating in changing eating behaviours: Effectiveness and associated potential mechanisms. Nutr. Res. Rev. 2017, 30, 272–283. [Google Scholar] [CrossRef]
- Horwath, C.; Hagmann, D.; Hartmann, C. Intuitive eating and food intake in men and women: Results from the Swiss food panel study. Appetite 2019, 135, 61–71. [Google Scholar] [CrossRef]
- Kawasaki, Y.; Akamatsu, R. Appreciation for food, an important concept in mindful eating: Association with home and school education, attitude, behavior, and health status in Japanese elementary school children. Glob. Health Promot. 2020, 27, 140–149. [Google Scholar] [CrossRef]
- Mercer, I.A. Teaching food appreciation. J. Health Phys. Educ. 1934, 5, 26–59. [Google Scholar] [CrossRef]
- Septianto, F.; Kemper, J.A.; Northey, G. Thanks, but no thanks: The influence of gratitude on consumer awareness of food waste. J. Clean. Prod. 2020, 258, 120591. [Google Scholar] [CrossRef]
- Kawasaki, Y.; Akamatsu, R.; Warschburger, P. O27 Appreciation for Food Mediates the Association of Meal-Related Rituals Learned in Childhood with Avoiding Food Waste Behavior in Japanese Adults. J. Nutr. Educ. Behav. 2021, 53, S13. [Google Scholar] [CrossRef]
- Choi, J.; Lee, K.E. Generation of food waste and plate waste reduction strategies in school food services in Gyeonggi province. Korean J. Community Nutr. 2019, 24, 422–432. [Google Scholar] [CrossRef]
- Aschemann-Witzel, J.; De Hooge, I.; Amani, P.; Bech-Larsen, T.; Oostindjer, M. Consumer-related food waste: Causes and potential for action. Sustainability 2015, 7, 6457–6477. [Google Scholar] [CrossRef] [Green Version]
- Akamatsu, R.; Hasegawa, S.; Ito, N.; Izumi, B.T. P172 Gratitude for Food May Help to Decrease Food Dislikes in Children. J. Nutr. Educ. Behav. 2019, 51, S110. [Google Scholar] [CrossRef]
- Łaba, S.; Cacak-Pietrzak, G.; Łaba, R.; Sułek, A.; Szczepański, K. Food Losses in Consumer Cereal Production in Poland in the Context of Food Security and Environmental Impact. Agriculture 2022, 12, 665. [Google Scholar] [CrossRef]
- Moldovan, M.G.; Dabija, D.C.; Pocol, C.B. Resources Management for a Resilient World: A Literature Review of Eastern European Countries with Focus on Household Behaviour and Trends Related to Food Waste. Sustainability 2022, 14, 7123. [Google Scholar] [CrossRef]
- National Academies of Sciences Engineering and Medicine. A National Strategy to Reduce Food Waste at the Consumer Level. 2020. Available online: https://www.nap.edu/catalog/25876/a-national-strategy-to-reduce-food-waste-at-the-consumer-level (accessed on 3 March 2023).
- Schanes, K.; Dobernig, K.; Gözet, B. Food waste matters-A systematic review of household food waste practices and their policy implications. J. Clean. Prod. 2018, 182, 978–991. [Google Scholar] [CrossRef]
- Wharton, C.; Vizcaino, M.; Berardy, A.; Opejin, A. Waste watchers: A food waste reduction intervention among households in Arizona. Resour. Conserv. Recycl. 2021, 164, 105109. [Google Scholar] [CrossRef]
- Morze, J.; Danielewicz, A.; Hoffmann, G.; Schwingshackl, L. Diet Quality as Assessed by the Healthy Eating Index, Alternate Healthy Eating Index, Dietary Approaches to Stop Hypertension Score, and Health Outcomes: A Second Update of a Systematic Review and Meta-Analysis of Cohort Studies. J. Acad. Nutr. Diet. 2020, 120, 1998–2031.e18. [Google Scholar] [CrossRef]
- Park, S.-Y.; Kang, M.; Shvetsov, Y.B.; Setiawan, V.W.; Boushey, C.J.; Haiman, C.A.; Wilkens, L.R.; Le Marchand, L. Diet quality and all-cause and cancer-specific mortality in cancer survivors and non-cancer individuals: The Multiethnic Cohort Study. Eur. J. Nutr. 2022, 61, 925–933. [Google Scholar] [CrossRef]
- Wang, D.D.; Li, Y.; Afshin, A.; Springmann, M.; Mozaffarian, D.; Stampfer, M.J.; Hu, F.B.; Murray, C.J.L.; Willett, W.C. Global Improvement in Dietary Quality Could Lead to Substantial Reduction in Premature Death. J. Nutr. 2019, 149, 1065–1074. [Google Scholar] [CrossRef] [Green Version]
- Xu, Z.; Steffen, L.M.; Selvin, E.; Rebholz, C.M. Diet quality, change in diet quality and risk of incident CVD and diabetes. Public Health Nutr. 2020, 23, 329–338. [Google Scholar] [CrossRef] [PubMed]
- Osadnik, K.; Osadnik, T.; Lonnie, M.; Lejawa, M.; Reguła, R.; Fronczek, M.; Gawlita, M.; Wądołowska, L.; Gąsior, M.; Pawlas, N. Metabolically healthy obese and metabolic syndrome of the lean: The importance of diet quality. Analysis of MAGNETIC cohort. Nutr. J. 2020, 19, 19. [Google Scholar] [CrossRef]
- Baker, K.; Figueroa, R. Motivation, attitudes, and diet quality among US parents and adolescents. Am. J. Health Behav. 2021, 45, 125–137. [Google Scholar] [CrossRef]
- Paolacci, G.; Chandler, J.; Ipeirotis, P.G. Running experiments on Amazon mechanical turk. Judgm. Decis. Mak. 2010, 5, 411–419. [Google Scholar] [CrossRef]
- Douglas, B.D.; Ewell, P.J.; Brauer, M. Data quality in online human-subjects research: Comparisons between Mturk, Prolific, CloudResearch, Qualtrics, and SONA. PLoS ONE 2023, 18, e0279720. [Google Scholar] [CrossRef] [PubMed]
- Eyal, P.; David, R.; Andrew, G.; Zak, E.; Ekaterina, D. Data quality of platforms and panels for online behavioral research. Behav. Res. Methods 2022, 54, 1643–1662. [Google Scholar]
- Keith, M.G.; Tay, L.; Harms, P.D. Systems Perspective of Amazon Mechanical Turk for Organizational Research: Review and Recommendations. Front. Psychol. 2017, 8, 1359. [Google Scholar] [CrossRef] [PubMed]
- Adler, M.G.; Fagley, N.S. Appreciation: Individual differences in finding value and meaning as a unique predictor of subjective well-being. J. Personal. 2005, 73, 79–114. [Google Scholar] [CrossRef]
- Framson, C.; Kristal, A.R.; Schenk, J.M.; Littman, A.J.; Zeliadt, S.; Benitez, D. Development and validation of the mindful eating questionnaire. J. Am. Diet. Assoc. 2009, 109, 1439–1444. [Google Scholar] [CrossRef] [Green Version]
- Cornil, Y.; Chandon, P. Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing. Appetite 2016, 104, 52–59. [Google Scholar] [CrossRef]
- Preacher, K.J.; MacCallum, R.C. Repairing Tom Swift’s electric factor analysis machine. Underst. Stat. 2003, 2, 13–43. [Google Scholar] [CrossRef] [Green Version]
- Tabachnick, B.G.; Fidell, L.S. Using Multivariate Statistics; Allyn & Bacon: Needham Heights, MA, USA, 2001. [Google Scholar]
- Sihvonen, J.; Luomala, H. Hear what I appreciate: Activation of consumption motives for healthier food choices across different value segments. Int. Rev. Retail. Distrib. Consum. Res. 2017, 27, 502–514. [Google Scholar] [CrossRef]
- Autio, M.; Collins, R.; Wahlen, S.; Anttila, M. Consuming nostalgia? The appreciation of authenticity in local food production. Int. J. Consum. Stud. 2013, 37, 564–568. [Google Scholar] [CrossRef]
- Ravasio, M. Food Landscapes: An Object-Centered Model of Food Appreciation. Monist 2018, 101, 309–323. [Google Scholar] [CrossRef]
- Dreyer, J.O.; Lichtenstein, S.; Heil, E.A. Consumer awareness of food waste, best before dates and food appreciation—A model project in the food retailing sector. Br. Food J. 2022, 124, 81–92. [Google Scholar] [CrossRef]
- Köster, E.P. Diversity in the determinants of food choice: A psychological perspective. Food Qual. Prefer. 2009, 20, 70–82. [Google Scholar] [CrossRef]
- Spence, C.; Piqueras-Fiszman, B. Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink. In Multisensory Flavor Perception; Woodhead Publishing: Sawston, UK, 2016; pp. 59–79. [Google Scholar]
- Ford, S.; Buscemi, J.; Hirko, K.; Laitner, M.; Newton, R.L., Jr.; Jonassaint, C.; Fitzgibbon, M.; Klesges, L.M. Society of Behavioral Medicine (SBM) urges Congress to ensure efforts to increase and enhance broadband internet access in rural areas. Transl. Behav. Med. 2023, 13, 53–55. [Google Scholar] [CrossRef]
- Nadler, J.; Baumgartner, S.; Washington, M. MTurk for Working Samples: Evaluation of Data Quality 2014–2020. N. Am. J. Psychol. 2021, 23, 741–751. [Google Scholar]
Item | Factor 1 | Factor 2 | Factor 3 | Factor 4 |
---|---|---|---|---|
FAS1 | 0.79 | −0.06 | 0.07 | 0.02 |
FAS7 | 0.55 | 0.01 | −0.06 | 0.03 |
FAS8 | 0.75 | 0.06 | 0.04 | 0.09 |
FAS9 | 0.60 | 0.13 | 0.13 | 0.03 |
FAS11 | 0.53 | 0.04 | −0.29 | 0 |
FAS12 | 0.46 | 0.20 | 0.10 | −0.14 |
FAS13 | 0.82 | −0.02 | −0.01 | −0.05 |
FAS18 | 0.62 | 0.17 | 0.02 | −0.02 |
FAS2 | 0.04 | 0.72 | 0.02 | 0.10 |
FAS6 | −0.19 | 0.59 | 0.27 | −0.01 |
FAS14 | 0 | 0.95 | −0.05 | −0.02 |
FAS15 | 0.09 | 0.74 | 0.00 | −0.07 |
FAS20 | 0.07 | 0.78 | 0.07 | 0.07 |
FAS28 | 0.2 | 0.59 | 0.02 | 0.18 |
FAS5 | 0.12 | 0.11 | 0.52 | 0.14 |
FAS19 | 0.21 | 0.05 | 0.56 | −0.15 |
FAS21 | 0.06 | 0.18 | 0.36 | 0.17 |
FAS24 | 0.16 | 0.16 | 0.47 | 0.16 |
FAS25 | −0.02 | −0.11 | 0.76 | 0.07 |
FAS26 | −0.10 | 0.07 | 0.65 | −0.03 |
FAS27 | 0.06 | 0.07 | 0.72 | 0.03 |
FAS10 | 0.02 | 0.25 | 0.03 | 0.65 |
FAS17 | −0.03 | 0.02 | 0.04 | 0.85 |
FAS23 | 0.01 | −0.05 | 0.00 | 0.99 |
Observed Variable | Latent Construct | β | B | SE |
---|---|---|---|---|
FAS1 | Active | 0.78 | 0.62 | 0.03 |
FAS7 | Active | 0.50 | 0.42 | 0.02 |
FAS8 | Active | 0.84 | 0.76 | 0.03 |
FAS9 | Active | 0.79 | 0.75 | 0.03 |
FAS11 | Active | 0.23 | 0.36 | 0.04 |
FAS12 | Active | 0.57 | 0.55 | 0.03 |
FAS13 | Active | 0.63 | 0.55 | 0.03 |
FAS18 | Active | 0.50 | 0.51 | 0.03 |
FAS2 | Reflective | 0.81 | 1.19 | 0.04 |
FAS6 | Reflective | 0.52 | 0.94 | 0.04 |
FAS14 | Reflective | 0.85 | 1.19 | 0.04 |
FAS15 | Reflective | 0.72 | 1.07 | 0.04 |
FAS20 | Reflective | 0.88 | 1.28 | 0.04 |
FAS28 | Reflective | 0.86 | 1.12 | 0.04 |
FAS5 | Mindful epicurean | 0.72 | 1.06 | 0.05 |
FAS19 | Mindful epicurean | 0.58 | 0.71 | 0.04 |
FAS24 | Mindful epicurean | 0.75 | 1.08 | 0.05 |
FAS25 | Mindful epicurean | 0.52 | 0.95 | 0.05 |
FAS26 | Mindful epicurean | 0.48 | 0.76 | 0.04 |
FAS27 | Ritual | 0.66 | 0.95 | 0.04 |
FAS10 | Ritual | 0.95 | 1.83 | 0.07 |
FAS17 | Ritual | 0.74 | 1.49 | 0.06 |
FAS23 | Ritual | 0.81 | 1.67 | 0.07 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Cosgrove, K.; Wharton, C. Food Appreciation Scale Development and Dimensionality Assessment. Int. J. Environ. Res. Public Health 2023, 20, 6345. https://doi.org/10.3390/ijerph20146345
Cosgrove K, Wharton C. Food Appreciation Scale Development and Dimensionality Assessment. International Journal of Environmental Research and Public Health. 2023; 20(14):6345. https://doi.org/10.3390/ijerph20146345
Chicago/Turabian StyleCosgrove, Kelly, and Christopher Wharton. 2023. "Food Appreciation Scale Development and Dimensionality Assessment" International Journal of Environmental Research and Public Health 20, no. 14: 6345. https://doi.org/10.3390/ijerph20146345