Analysis of heterogeneity in consumer attitudes based on the Intuitive Eating Scale-2

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-10-15 DOI:10.1016/j.ijgfs.2024.101039
Zoltán Szakály , Andrea Bauerné Gáthy , Enikő Kontor , Péter Balogh , Péter Czine
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Abstract

Intuitive eating, as a special form of conscious eating based on internal instincts, has been the subject of several studies so far, and there is ongoing scientific interest in the topic. At the same time, few studies have been conducted on a Hungarian sample. The aim of this study is to verify the structural validity of the Intuitive Eating Scale 2, based on a Hungarian sample of 990 participants, representative in terms of gender, age, and settlement. Another goal is to explore whether clusters that characterize the Hungarian population can be developed with IES2. To examine the objectives, confirmatory factor analysis (CFA) and latent profile analysis (LPA) were conducted. According to our results, with respect to Hungary, each of four subscales can be applied with adequate reliability. Well-separated clusters emerged, including the following eating habits: ‘Inner Cue Ignorers', ‘Emotional Eaters', ‘Intuitive Eaters' and ‘Disinterested Eaters'.
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基于直觉饮食量表-2的消费者态度异质性分析
直觉进食是一种基于内在本能的特殊形式的有意识进食,迄今已成为多项研究的主题,科学界对这一主题的兴趣也在不断增长。与此同时,针对匈牙利样本的研究却寥寥无几。本研究的目的是验证 "直觉进食量表 2 "的结构有效性,该量表以匈牙利样本为基础,共有 990 名参与者,在性别、年龄和居住地方面都具有代表性。另一个目的是探索是否可以通过直觉进食量表 2 发展出具有匈牙利人口特征的群组。为实现上述目标,我们进行了确认性因子分析(CFA)和潜在特征分析(LPA)。结果表明,就匈牙利而言,四个分量表中的每个分量表都具有足够的可靠性。出现了分离良好的聚类,包括以下饮食习惯:内心暗示忽视者"、"情绪化进食者"、"直觉进食者 "和 "不感兴趣进食者"。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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