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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(3): 359-369
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs
Yun-Mi Lee1 · Eun-Kyung Lee2 · Seo-Jin Chung3 · Chai-Youn Kim4 · Kwang-Ok Kim1
1 Department of Food Science and Engineering, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Republic of Korea 2 Department of Statistics, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Republic of Korea 3 Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemungu, Seoul 03760, Republic of Korea 4 Department of Psychology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
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.
KEYWORD
Food involvement inventory · Attitudinal constructs · Current consumer · Exploratory factor analysis · Confirmatory factor analysis
Food Science and Biotechnology 2020 ; 29(3): 359-369
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