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How French subjects describe well-being from food and eating habits? Development, item reduction and scoring definition of the Well-Being related to Food Questionnaire (Well-BFQ©)
This study describes the development and preliminary validation of the Well-Being related to Food Questionnaire (Well-BFQ©), an instrument designed to comprehensively assess well-being associated with food and eating habits in a general healthy adult population. Qualitative data from 12 focus groups with 102 healthy subjects were used to construct the core questionnaire, with 12 additional focus groups conducted among subjects with joint (n = 34), digestive (n = 32), or repetitive infection complaints (n = 30) to generate items specific to these health conditions. Five main themes emerged as the modular backbone of the questionnaire — “Grocery shopping,” “Cooking,” “Dining places,” “Commensality,” and “Eating and drinking” — with each module containing items assessing food behaviors as well as immediate and short-term benefits; a sixth theme, “Eating habits and health,” captures beliefs about expected benefits of food for health, disease prevention, protection, and quality of aging. Preliminary validation was conducted with 444 French subjects across balanced, non-balanced, and standard diets, and principal component and exploratory factor analyses supported a structure organized around food behaviors, immediate benefits (pleasure, security, relaxation), direct short-term benefits (digestion and satiety, energy and psychology), and deferred long-term benefits (eating habits and health), yielding 33 subscales and 14 single items. Confirmatory analyses supported the structure with overall moderate-to-excellent convergent and divergent validity and internal consistency reliability, establishing the Well-BFQ© as a unique, modular tool for assessing the full picture of well-being related to food and eating habits in general-population research. [NPID: Well-BFQ, food well-being, questionnaire development, eating habits, validation, assessment, France, food behavior]
Year: 2016
