اعتبار سنجی و مقایسه برون مرزی مقیاس نوهراسى غذایی (FNS) با استفاده از تحلیل عاملی تأییدی
|کد مقاله||سال انتشار||مقاله انگلیسی||ترجمه فارسی||تعداد کلمات|
|71613||2003||11 صفحه PDF||سفارش دهید||7326 کلمه|
Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)
Journal : Appetite, Volume 40, Issue 2, February 2003, Pages 163–173
The food neophobia scale [FNS; Appetite 19 (1992) 105] has been used to assess willingness to try new foods in studies conducted around the world. Although it is tempting to compare FNS scores across these studies, appropriate psychometric analyses are required to validate the scale and allow cross-cultural comparisons. These analyses were pursued in the current study using confirmatory factor analysis in conjunction with a data analysis strategy described by Steenkamp and Baumgartner [J. Consumer Res. 25 (1998) 78] and random, representative samples drawn from the United States, Sweden and Finland. A unidimensional scale was constructed using eight of the original 10 items from the FNS, and this model provided an excellent fit to the data from the US and Swedish samples. An acceptable fit was achieved for six items when data from the US, Sweden and Finland were used. Based on these analyses, we recommend that two items from the original FNS be dropped (items 5 and 9). Elimination of additional items may be premature given the potential contributions of difference in sampling and testing methodology associated with data collection from the three samples. Future efforts to develop a FNS for cross-national comparisons should target the development of a scale with 14–16 items so that dropping several items from a model (due to translation or other problems) allows retention of a sufficient number of items to insure a robust test. However, even with only six items, our results supported the conclusion that people from Sweden are generally more willing to try novel foods as compared to people from the US and Finland. Future studies should focus on the source of this enhanced willingness to try novel foods among the Swedes and the potential use of this information in the development of programs aimed at facilitating dietary change.