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Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs

  • Yun-Mi Lee
  • Eun-Kyung Lee
  • Seo-Jin Chung
  • Chai-Youn Kim
  • Kwang-Ok KimEmail author
Article
  • 19 Downloads

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.

Keywords

Food involvement inventory Attitudinal constructs Current consumer Exploratory factor analysis Confirmatory factor analysis 

Notes

Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea government (MSIT) (No. NRF-2015R1A2A2A01004416).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

Ethical approval for the studies in the present research was obtained from Institutional Review Board (#99-25).

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Yun-Mi Lee
    • 1
  • Eun-Kyung Lee
    • 2
  • Seo-Jin Chung
    • 3
  • Chai-Youn Kim
    • 4
  • Kwang-Ok Kim
    • 1
    Email author
  1. 1.Department of Food Science and EngineeringEwha Womans UniversitySeoulRepublic of Korea
  2. 2.Department of StatisticsEwha Womans UniversitySeoulRepublic of Korea
  3. 3.Department of Nutritional Science and Food ManagementEwha Womans UniversitySeoulRepublic of Korea
  4. 4.Department of PsychologyKorea UniversitySeoulRepublic of Korea

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