Development and reproducibility of a questionnaire to assess drivers and barriers to consuming plant-based alternatives to dairy foods

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-06-18 DOI:10.1016/j.ijgfs.2025.101231

Beatriz Philippi Rosane , Julia Batalha , Eduardo Yoshio Nakano , Derek V. Byrne , Susanne Gjdested Bügel , Barbara Vad Andersen , Renata Puppin Zandonadi , Raquel Braz Assunção Botelho

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引用次数: 0

Abstract

As a result of the greater search for alternative versions to animal-based products, food industries have been innovating and increasing the supply of plant-based alternatives to milk and dairy products (PBAMD). However, studies to evaluate why people consume plant-based products to replace cow's milk and dairy are lacking.

This study aims to develop a questionnaire to assess consumers’ attitudes towards and barriers and drivers to consuming sustainable food and plant-based analogues to dairy products and translate it into Danish and Brazilian Portuguese.

This experimental study was performed in two main steps: (i) development of the instrument: problem formulation, literature search, development of the questions, internal review, translation and back translation, regional adaptations; (ii) reproducibility test: Test-retest study and statistical analysis. The instruments tested in Denmark and Brazil regarding reproducibility using the test-retest. For variables on a continuous scale, where respondents answered with a visual analogue scale (VAS) (from 0 to 100), the intraclass correlation coefficient (ICC) was used, and for ordinal variables, test-retest agreement was assessed using a weighted kappa coefficient.

The developed questionnaire consisted of 27 questions covering socio-demographics, dietary patterns, adoption of sustainable eating habits, consumption of plant-based substitutes for cow's milk and its derivatives, and acceptance. The original questionnaire (English) was successfully translated into Danish and Brazilian Portuguese. The reproducibility results showed 68/86 and 65/86 with good agreement in Denmark and Brazil, respectively.

This study developed a questionnaire to assess drivers and barriers to consuming plant-based alternatives to milk and dairy, translated and adapted to different social-cultural contexts.

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制定和复制一份调查问卷，以评估食用植物性乳制品替代品的驱动因素和障碍

由于越来越多地寻找动物性产品的替代品，食品工业一直在创新，并增加了牛奶和乳制品（pbam）的植物性替代品的供应。然而，评估人们为什么消费植物性产品来代替牛奶和奶制品的研究还很缺乏。本研究旨在编制一份调查问卷，以评估消费者对消费可持续食品和植物性乳制品类似物的态度、障碍和驱动因素，并将其翻译成丹麦语和巴西葡萄牙语。本实验研究分为两个主要步骤：(i)工具开发：问题制定、文献检索、问题开发、内部审查、翻译和回译、区域适应；（ii）再现性检验：重测研究和统计分析。在丹麦和巴西对仪器进行了关于使用测试-再测试的再现性的测试。对于连续量表上的变量，受访者用视觉模拟量表（VAS）（从0到100）回答，使用类内相关系数（ICC），对于有序变量，使用加权kappa系数评估测试-重测试一致性。开发的问卷由27个问题组成，涵盖社会人口统计学，饮食模式，可持续饮食习惯的采用，牛奶及其衍生物的植物性替代品的消费以及接受程度。原问卷（英文）已成功翻译成丹麦语和巴西葡萄牙语。重复性结果在丹麦和巴西分别为68/86和65/86，符合较好。本研究开发了一份调查问卷，以评估消费以植物为基础的牛奶和乳制品替代品的驱动因素和障碍，并根据不同的社会文化背景进行翻译和调整。

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

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.