Adaptation of “Food Chain Engagement Measurement” Scale for Adults into Turkish: A Validity and Reliability Study

Yıl 2024, , 133 - 142, 04.09.2024

Aylin Bayındır Gümüş , Sevinç Eşer Durmaz , Fatma Nişancı Kılınç Biriz Çakır , Çiler Özenir , Ebru Öztürk

https://doi.org/10.24323/akademik-gida.1543661

Öz

This study aimed to adapt to Turkish culture the "Food Chain Engagement Measurement Scale” (FCEMS), which determines the participation of individuals in the food chain and consists of the sub-dimensions of obtaining communication, waste reduction, planning, and preparation. It aimed to evaluate FCEMS scores according to their general and food purchasing-meal preparation characteristics. The scale was translated from English into the target language, Turkish, by experts, and after the necessary controls, it was translated back into the primary language. It was finalized after final checks and the pilot study. A questionnaire containing general information, information about purchasing and preparing food, and the 'Food Chain Engagement Measurement Scale' was applied to the participants, and data was collected by face-to-face interview technique. A total of 1127 adults, 712 women and 415 men, were included in the study. The mean FCEMS score was higher in women, those with higher education levels, married, living in urban areas, with chronic diseases, and on a diet (p<0.05). FCEMS score varied depending on the behaviors of purchasing and preparing food of participants (p<0.05). The factor loadings of the scale items adapted to Turkish ranged between 0.42 and 0.803, and the fit statistics were found to be high. The total Cronbach's alpha coefficient of the scale was calculated as 0.804. As a result of analyses, it was concluded that the scale is a valid and reliable measurement tool in Turkish and can be applied to adults.

Anahtar Kelimeler

Food chain, Sustainability, Food waste, Validity and reliability

Yetişkin Bireylerde “Besin Zincirine Katılım” Ölçeğinin Türkçeye Uyarlanması: Bir Geçerlik ve Güvenirlik Çalışması

Öz

Bu çalışmada bilgi alma, besin israfını azaltma, planlama ve hazırlama alt boyutlarından oluşan, bireylerin besin zincirine katılımını belirleyen ‘Besin Zincirine Katılım Ölçeği’nin (BZKÖ) Türk kültürüne uyarlanması ile birlikte bireylerin genel özellikleri ve besin satın alma-öğün hazırlama ile ilgili özelliklerine göre BZKÖ puanlarının değerlendirilmesi amaçlanmıştır. Ölçek, uzmanlar tarafından İngilizce dilinden hedef dil olan Türkçeye çevrilmiş, gerekli kontrollerden sonra ters çeviri yapılarak tekrar anadile çevrilmiştir. Son kontroller ve pilot çalışma sonrasında nihai haline getirilmiştir. Çalışmaya katılan yetişkinlere genel bilgiler, besin satın alma ve hazırlama ile ilgili bilgiler ve Besin Zincirine Katılım Ölçeğini içeren soru formu uygulanmış, yüz yüze görüşme tekniği ile veriler toplanmıştır. Çalışmaya 712 kadın ve 415 erkek olmak üzere toplam 1127 yetişkin birey dahil edilmiştir. Ortalama BZKÖ puanı kadınlarda, eğitim düzeyi yüksek olanlarda, evlilerde, kentsel alanda yaşayanlarda, kronik hastalığı olanlarda ve diyet uygulayanlarda daha yüksek bulunmuştur (p<0.05). Bireylerin besin satın alma ve öğün hazırlama ile ilgili davranışlarına göre BZKÖ puanı değişkenlik göstermiştir (p<0.05). Türkçeye uyarlanan ölçeğin maddelerinin faktör yükleri 0.42-0.803 arasında değişirken uyum istatistikleri yüksek bulunmuştur. Ölçeğin toplam Cronbach alfa katsayısı 0.804 olarak hesaplanmıştır. Yapılan analizler sonucunda ölçeğin Türkçe dilinde geçerli ve güvenilir bir ölçme aracı olduğu ve yetişkin bireylere uygulanabileceği sonucuna varılmıştır.

Anahtar Kelimeler

Besin zinciri, Sürdürülebilirlik, Besin israfı, Geçerlik-güvenirlik

Etik Beyan

Bu çalışma için Kırıkkale Üniversitesi Girişimsel Olmayan Araştırmalar Etik Kurulu’ndan 2023/06 sayılı ve 20/06/2023 tarihli “Etik Kurul Onayı” alınmıştır.

Teşekkür

Yazarlar, araştırmaya katılmayı kabul eden ve zaman ayıran tüm katılımcılara ve veri toplama sürecinde destekleri için Kırıkkale Üniversitesi Beslenme ve Diyetetik Bölümü öğrencilerine teşekkür eder.

Kaynakça

• [1] O’Kane, N., Lavelle, F., Brooks, S., Brereton, P., Dean, M. (2022). The development and validation of a food chain engagement measurement scale. Food Quality and Preference, 99, 104546.
• [2] Taghikhah, F., Voinov, A., Shukla, N. (2019). Extending the supply chain to address sustainability. Journal of Cleaner Production, 229, 652–666.
• [3] Mattas, K., Tsakiridou, E., Karelakis, C., Lazaridou, D., Gorton, M., Filipović, J., Hubbard, C., Saidi, M., Stojkovic, D., Tocco, B., Tregear, A., Veneziani, M. (2022).Strengthening the sustainability of European food chains through quality and procurement policies. Trends in Food Science and Technology, 120, 248–253.
• [4] Karanja, A., Ickowitz, A., Stadlmayr, B., McMullin, S. (2022). Understanding drivers of food choice in low- and middle-income countries: A systematic mapping study. Global Food Security, 32, 100615.
• [5] Blake, Christine E., Frongillo, Edward A., Warren, Andrea M., Constantinides, Shilpa V., Rampalli, Krystal K., Bhandari, S. (2021). Elaborating the science of food choice for rapidly changing food systems in low-and middle-income countries. Global Food Security 28, 100503.
• [6] Sobal, J., Bisogni, C.A. (2009). Constructing food choice decisions. Annals of Behavioral Medicine, 38(Suppl. 1), 37-46.
• [7] Monterrosa, E. C., Frongillo, E.A., Drewnowski, A., de Pee, S., Vandevijvere, S. (2020). Sociocultural influences on food choices and implications for sustainable healthy diets. Food and Nutrition Bulletin, 41, 59-73.
• [8] Rampalli, K.K., Blake, C.E., Frongillo, E.A., Montoya, J. (2023). Why understanding food choice is crucial to transform food systems for human and planetary health. BMJ Global Health, 8(5), 1–14.
• [9] Clapp, J., Scrinis, G. (2017). Big Food, Nutritionism, and Corporate Power. Globalizations, 14(4), 578–595.
• [10] Dumitru, O. M., Iorga, C. S., Mustatea, G. (2021). Food waste along the food chain in romania: An impact analysis. Foods, 10(10), 2280.
• [11] Conrad, Z., Niles, M.T., Neher, D.A., Roy, E.D., Tichenor, N.E., Jahns, L. (2018). Relationship between food waste, diet quality, and environmental sustainability. PLoS ONE, 13(4), 1–18.
• [12] Boateng, G.O., Neilands, T.B., Frongillo, E.A., Melgar-Quiñonez, H.R., Young, S.L. (2018). Best practices for developing and validating scales for health, social, and behavioral research: A primer. Frontiers in Public Health, 6(June), 1–18.
• [13] Carpenter, S. (2018). Ten steps in scale development and reporting: A guide for researchers. Communication Methods and Measures, 12(1), 25–44.
• [14] Schreiber, J.B., Stage, F.K., King, J., Nora, A., Barlow, E.A. (2006). Reporting structural equation modeling and confirmatory factor analysis results: A review. Journal of Educational Research, 99(6), 323–338.
• [15] World Health Organization. (2010). Body Mass Index (BMI) Classification 2010. https://www.who.int/europe/news-room/fact-sheets/item/a-healthy-lifestyle---who-recommendations.
• [16] Sanchez-Sabate, R., Sabaté, J. (2019). Consumer attitudes towards environmental concerns of meat consumption: A systematic review. International Journal of Environmental Research and Public Health, 16(7), 1220.
• [17] Renard, M., Kelly, D.T., Ní Chéilleachair, N., Lavelle, F., Ó Catháin, C. (2023). Cooking and food skills confidence of team sport athletes in Ireland. Nutrition Bulletin, June, 1–14.
• [18] Roystonn, K., Abdin, E., Sambasivam, R., Zhang, Y., Chang, S., Shafie, S., Chua, B. Y., Vaingankar, J. A., Chong, S.A., Subramaniam, M. (2021). Accuracy of self-reported height, weight and BMI in a multiethnic Asian population. Annals of the Academy of Medicine, Singapore, 50(4), 306–314.
• [19] Hodge, J.M., Shah, R., McCullough, M.L., Gapstur, S.M., Patel, A.V. (2020). Validation of self-reported height and weight in a large, nationwide cohort of U.S. adults. PLoS ONE, 15(4), 1–11.
• [20] Lee, Y.M., Lee, E.K., Chung, S.J., Kim, C.Y., Kim, K.O. (2020). Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs. Food Science and Biotechnology, 29(3), 359–369.
• [21] Jezewska-Zychowicz, M., Gębski, J., Kobylińska, M. (2020). Food ınvolvement, eating restrictions and dietary patterns in Polish adults: Expected effects of their relationships (LifeStyle Study). Nutrients, 12(4), 1200.
• [22] Bell, R., Marshall, D. W. (2003). The construct of food involvement in behavioral research: Scale development and validation. Appetite, 40(3), 235–244.
• [23] Marshall, D., Bell, R. (2004). Relating the food involvement scale to demographic variables, food choice and other constructs. Food Quality and Preference, 15(7-8 SPEC.ISS.), 871–879.
• [24] Aksakallı Bayraktar, Z., Oral, S., Bulut, S.H., Bayraktar, Y. (2023). Effect of perception of sustainability in local food experiences on healthy eating tendency: mediator and moderator effects. Frontiers in Nutrition, 10, 1150277.
• [25] Sarmugam, R., Worsley, A. (2015). Dietary behaviours, impulsivity and food involvement: Identification of three consumer segments. Nutrients, 7(9), 8036–8057.
• [26] Mulders, M.D.G.H., Corneille, O., Klein, O. (2018). Label reading, numeracy and food & nutrition involvement. Appetite, 128(June 2017), 214–222.
• [27] Marchant, R. (2006). Food involvement and food purchasing behaviour. EAAE, 11.
• [28] De Alencar, B., Toral, N., Recine, E., & Rizzolo, A. (2016). Fatores relacionados ao envolvimento com alimentação da população adulta. Food Involvement among in Adults. Revista de Nutriçao, 29(3), 337–345.
• [29] Reddy, LS., Kulshrestha, P. (2019) Performing the KMO and Bartlett’s test for factors estimating the warehouse efficiency, inventory and customer contentment for E-retail supply chain. International Journal for Research in Engineering Application & Management, 05(09), 2454–9150.
• [30] Kalaycı, Ş. (2009). SPSS applied multivariate statistical techniques. Asil Publishing.
• [31] Saadati, K., Jahangasht Ghoozlu, K., Chaboksavar, F., Shamsalinia, A., Kordbageri, M.R., Ghadimi, R., Parvizi, S., Ghaffari, F. (2023). Evaluation of psychometric properties of the eating restriction questionnaire and food involvement inventory in Iranian adults. Scientific Reports, 13(1), 13553.