Validation of Approach to New Foods Scale
Keywords:
Neophobia, Scale, İnnovative, Traditional, Food preferenceAbstract
In this study, it was aimed to validate university students' approach to new food scales. A total of 1820 students from Gazi University Faculty of Tourism represent the working group. To determine the independent sub-factors of the scale, the Basic Component Analysis varimax method was used. Expressions with factor load greater than 0.36 and essence value greater than 1.00 were scaled. The results of the factor analysis on "Realization of Scale" consist of 34 sub-dimensions as "innovative" and "traditional". According to the variances explained by the factors after the rotation, the variance of the "innovative" factor was 41.22 % and the "traditionalist" factor was 21.15 %. Internal consistency coefficients of subscales Cronbach Alpha values were found to be 0.83 for "innovative" subscale and 0.73 for "traditionalist" subscale. The Kaiser-Meyer Olkin (KMO) value of the scale was found to be 0.85 and the chi-square value calculated in the Bartlett sphericity test (X2 = 2957.127, p <0.000). According to analyzes made, it was determined that the developed measuring instrument could be used by determining university students approach to new foods.
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