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Food Appreciation Scale Development and Dimensionality Assessment

Author

Listed:
  • Kelly Cosgrove

    (College of Health Solutions, Arizona State University, 550 N 3rd Street, Phoenix, AZ 85004, USA)

  • Christopher Wharton

    (College of Health Solutions, Arizona State University, 550 N 3rd Street, Phoenix, AZ 85004, USA)

Abstract

Food appreciation has been associated with favorable dietary and food waste behaviors. However, no validated food appreciation assessment currently exists. This study aimed to develop and validate a food appreciation scale (FAS) using data from two independent US-based samples recruited online. The 29-item FAS was based on existing literature regarding appreciation as a psychological construct, mindful eating, and epicurean tendencies. In Study 1, 311 participants completed the FAS, and exploratory factor analysis (EFA) was conducted. In Study 2, 300 participants completed the FAS, and confirmatory factor analysis (CFA) was conducted to determine whether the factor structure remained consistent. The EFA indicated a good model fit for a four-factor structure after excluding six items that loaded on multiple or no factors (TLI 0.95, CFI 0.97, SRMR 0.03, RMSEA 0.05), and Cronbach’s alpha indicated excellent reliability (Cronbach’s alpha values 0.82–0.9). The CFA confirmed the four-factor structure (TLI 0.97, CFI 0.98, SRMR 0.08, RMSEA 0.05) and acceptable factor loadings with a simple structure. The factors assessed active food appreciation, reflective food appreciation, mindful epicurean tendencies, and food-related rituals. The validated FAS could allow researchers to assess food appreciation, measure changes in food appreciation over time, and compare food appreciation among different study populations.

Suggested Citation

  • Kelly Cosgrove & Christopher Wharton, 2023. "Food Appreciation Scale Development and Dimensionality Assessment," IJERPH, MDPI, vol. 20(14), pages 1-10, July.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:14:p:6345-:d:1191862
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    References listed on IDEAS

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    1. Maria-Georgeta Moldovan & Dan-Cristian Dabija & Cristina Bianca Pocol, 2022. "Resources Management for a Resilient World: A Literature Review of Eastern European Countries with Focus on Household Behaviour and Trends Related to Food Waste," Sustainability, MDPI, vol. 14(12), pages 1-13, June.
    2. Jessica Aschemann-Witzel & Ilona De Hooge & Pegah Amani & Tino Bech-Larsen & Marije Oostindjer, 2015. "Consumer-Related Food Waste: Causes and Potential for Action," Sustainability, MDPI, vol. 7(6), pages 1-21, May.
    3. Sylwia Łaba & Grażyna Cacak-Pietrzak & Robert Łaba & Alicja Sułek & Krystian Szczepański, 2022. "Food Losses in Consumer Cereal Production in Poland in the Context of Food Security and Environmental Impact," Agriculture, MDPI, vol. 12(5), pages 1-17, May.
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