The Power of Food Scale. A new measure of the psychological influence of the food environment
The Power of Food Scale. A new measure of the psychological influence of the food environment
复制标题
DOI：
10.1016/j.appet.2009.05.016
复制
发表时间：
2009-08-01
期刊：
影响因子：
5.4
通讯作者：
Halford, Jason
中科院分区：
文献类型：
--
作者：
Lowe, Michael R.;Butryn, Meghan L.;Halford, Jason
本文介绍了一种名为“食物力量量表”（Power of Food Scale， PFS）的心理测量方法。PFS评估生活在食物丰富的环境中的心理影响。它衡量的是人们对美味食物的胃口，而不是对美味食物的消耗，它分为三个层次（可获得的食物、存在的食物和品尝过的食物）。参与者是466名健康的大学生。验证性因子分析重复了之前由Capelleri等人发现的三因素解决方案[Capelleri， j.c., Bushmakin, a.g., Gerber, r.a., Leidy, n.k., Sexton， C, Karlsson， J.等]（出版中）。发现肥胖患者的食物力量量表（PFS）结构。国际肥胖杂志，11。A165]。发现PFS具有足够的内部一致性和重测信度。PFS和克制量表对四种暴饮暴食的自我报告措施进行回归。PFS与所有四项独立相关，而约束量表与其中两项独立相关。专家对项目的评级表明，这些项目是PIPS设计要捕获的结构的可接受反映。PFS可以用来衡量充满美味食物的食物环境对快乐的影响。2009爱思唯尔有限公司版权所有。
This paper describes the psychometric evaluation of a new measure called the Power of Food Scale (PFS). The PFS assesses the psychological impact of living in food-abundant environments. It measures appetite for, rather than consumption of, palatable foods, at three levels of food proximity (food available, food present, and food tasted). Participants were 466 healthy college students. A confirmatory factor analysis replicated the three-factor solution found previously by Capelleri et al. [Capelleri, J. C., Bushmakin, A. G., Gerber, R. A., Leidy, N. K., Sexton, C., Karlsson, J., et al. (in press). Discovering the structure of the Power of Food Scale (PFS) in obese patients. International Journal of Obesity, 11. A165]. The PFS was found to have adequate internal consistency and test-retest reliability. The PFS and the Restraint Scale were regressed on four self-report measures of overeating. The PFS was independently related to all four whereas the Restraint Scale was independently related to two. Expert ratings of items suggested that the items are an acceptable reflection of the construct that the PIPS is designed to capture. The PFS may be useful as a measure of the hedonic impact of food environments replete with highly palatable foods. (C) 2009 Elsevier Ltd. All rights reserved.