土耳其成年人感恩食物量表的心理计量特性：有效性和可靠性研究

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-11 DOI:10.1016/j.ijgfs.2025.101162

Ümüş Özbey Yücel , Murat Yücel , Fatma Tayhan , Gizem Helvacı

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Psychometric properties of the gratitude for food scale among Turkish adults: A validity and reliability study

This study aimed to adapt the Gratitude for Food Scale (GFS) into Turkish and evaluate the psychometric properties of the GFS for adults (GFS-A), considering the need for culturally sensitive and reliable tools. The study was conducted web-based with 421 adults (41.8 % male, 58.2 % female). Translation-back translation method was applied in language validity and pilot test (n = 50) was performed to evaluate the clarity of the items. Then, construct (exploratory factor analysis (EFA; n = 208) and confirmatory factor analysis (CFA; n = 213)) validity and convergent validity were tested. In reliability analysis, Cronbach's α coefficient was calculated for internal consistency and test–retest method was applied. As a result of EFA, factor loadings of items in single factor structure were between 0.729 and 0.893 (variance explained = 68.88 %). According to CFA, fit indices (χ²/sd = 1.866, RMSEA = 0.045, TLI = 0.992, CFI = 0.996, GFI = 0.992, AGFI = 0.975) were acceptable. Average variance extracted (AVE = 0.689) and composite reliability (CR = 0.917) were found to be sufficient for convergent validity. Cronbach's α coefficient (0.856) was highly reliable. According to test-retest analysis, intraclass correlation coefficient was found to be 0.613 (p < 0.01). The Turkish version of GFS-A, with 5 items and one factor, is a valid and reliable tool to measure gratitude for food in Turkish adults.

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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.