Application and validation of a Chinese version of the food choice questionnaire (FCQ)

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2024-06-29 DOI:10.1016/j.foodqual.2024.105260

Tingting Du , Changlin Luo , Zhibing Gao , Yuwen Chang , Xiangling Zhuang , Guojie Ma

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引用次数: 0

Abstract

To improve healthier food choice behaviors, it is necessary to investigate individual’s perceived importance of relevant motives involved in food purchase decisions. In this study, the Food Choice Questionnaire (FCQ) was introduced to the Chinese population, and a more robust FCQ version (C-FCQ) containing 26 items loaded on eight first-order factors (Health, Nature content, Weight control, Mood, Familiarity, Sensory appeal, Convenience, Price) and three second-order factors (Composition concerns, Senses and Emotions, Time and Money saving) was obtained. There were 964 Chinese adults (66.49 % female) in this study, and 69 of whom completed a retest two weeks later. The composite reliability of the first and the second-order factors are above 0.7, and the test–retest reliability was 0.849. The C-FCQ was successfully used to compare differences in food choice motivation among Chinese groups with different demographic characteristics. The results showed that there were significant differences in food choice motivations among the different groups, and Sensory appeal, Health, and Price were the most important factors in Chinese residents’ food choices.

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食物选择问卷（FCQ）中文版的应用与验证

为了改善人们的健康食品选择行为，有必要调查个人对食品购买决策中相关动机重要性的感知。本研究在中国人群中引入了食物选择问卷（FCQ），并获得了一个更稳健的食物选择问卷版本（C-FCQ），该版本包含 26 个项目，分别加载于 8 个一阶因子（健康、自然含量、体重控制、情绪、熟悉程度、感官吸引力、便利性、价格）和 3 个二阶因子（成分关注、感官和情绪、时间和金钱节省）。本研究共有 964 名中国成年人（66.49% 为女性）参加，其中 69 人在两周后完成了复测。一阶因子和二阶因子的综合信度均在 0.7 以上，重测信度为 0.849。C-FCQ 被成功地用于比较不同人口统计学特征的中国群体在食物选择动机方面的差异。结果表明，不同群体的食物选择动机存在显著差异，感官吸引力、健康和价格是影响中国居民食物选择的最重要因素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.