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

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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.

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Acknowledgements

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

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Authors and Affiliations

  1. Department of Food Science and Engineering, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Republic of Korea

    Yun-Mi Lee & Kwang-Ok Kim

  2. Department of Statistics, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Republic of Korea

    Eun-Kyung Lee

  3. Department of Nutritional Science and Food Management, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul, 03760, Republic of Korea

    Seo-Jin Chung

  4. Department of Psychology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841, Republic of Korea

    Chai-Youn Kim

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  1. Yun-Mi Lee
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  2. Eun-Kyung Lee
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  4. Chai-Youn Kim
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Correspondence to Kwang-Ok Kim.

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

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Appendix

Appendix

See Table 4.

Table 4 The food involvement inventory
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Lee, YM., Lee, EK., Chung, SJ. et al. Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs. Food Sci Biotechnol 29, 359–369 (2020). https://doi.org/10.1007/s10068-019-00671-z

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  • DOI: https://doi.org/10.1007/s10068-019-00671-z

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