Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs

Yun Mi Lee, Eun Kyung Lee, Seo Jin Chung, Chai Youn Kim, Kwang Ok Kim

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


Food involvement is one of the personality traits that influences the food cognition and behavior of consumers. Given the irrelevance of previous food involvement scales such as measuring lifestyle diligence and a food culture, this study aimed to develop the food involvement inventory (FII) designed specifically for foods and current consumers. This study focused on identifying the factors/constructs of the FII that would best represent and explain food involvement through item generation, administration, and validation. The collected items from involvement-related scales and expert discussions were administrated based on the evidence of construct and content. Validation of the FII based on the exploratory factor analysis identified four attitudinal components as constructs (affective, cognitive, behavioral-purchase, and behavioral-cooking) within the final 25 items. These four constructs constituted structural models for the FII, and the models were shown to be acceptable in the confirmatory factor analysis.

Original languageEnglish
Pages (from-to)359-369
Number of pages11
JournalFood Science and Biotechnology
Issue number3
StatePublished - 1 Mar 2020


  • Attitudinal constructs
  • Confirmatory factor analysis
  • Current consumer
  • Exploratory factor analysis
  • Food involvement inventory


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