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©)
| dc.rights.license | open | en_US |
| dc.contributor.author | GUILLEMIN, I. | |
| dc.contributor.author | MARREL, A. | |
| dc.contributor.author | ARNOULD, B. | |
| hal.structure.identifier | Nutrition et Neurobiologie intégrée [NutriNeuro] | |
| dc.contributor.author | CAPURON, Lucile
IDREF: 167018736 | |
| dc.contributor.author | DUPUY, A. | |
| dc.contributor.author | GINON, E. | |
| hal.structure.identifier | Nutrition et Neurobiologie intégrée [NutriNeuro] | |
| dc.contributor.author | LAYE, Sophie
ORCID: 0000-0002-3843-1012 IDREF: 11366883X | |
| dc.contributor.author | LECERF, J.-M. | |
| dc.contributor.author | PROST, M. | |
| dc.contributor.author | ROGEAUX, M. | |
| dc.contributor.author | URDAPILLETA, I. | |
| dc.contributor.author | ALLAERT, F.-A. | |
| dc.date.accessioned | 2021-09-06T14:32:01Z | |
| dc.date.available | 2021-09-06T14:32:01Z | |
| dc.date.issued | 2016-01-01 | |
| dc.identifier.issn | 1095-8304 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/112108 | |
| dc.description.abstractEn | Providing well-being and maintaining good health are main objectives subjects seek from diet. This manuscript describes the development and preliminary validation of an instrument assessing well-being associated with food and eating habits in a general healthy population. Qualitative data from 12 groups of discussion (102 subjects) conducted with healthy subjects were used to develop the core of the Well-being related to Food Questionnaire (Well-BFQ). Twelve other groups of discussion with subjects with joint (n = 34), digestive (n = 32) or repetitive infection complaints (n = 30) were performed to develop items specific to these complaints. Five main themes emerged from the discussions and formed the modular backbone of the questionnaire: "Grocery shopping", "Cooking", "Dining places", "Commensality", "Eating and drinking". Each module has a common structure: items about subject's food behavior and items about immediate and short-term benefits. An additional theme - "Eating habits and health" - assesses subjects' beliefs about expected benefits of food and eating habits on health, disease prevention and protection, and quality of ageing. A preliminary validation was conducted with 444 subjects with balanced diet; non-balanced diet; and standard diet. The structure of the questionnaire was further determined using principal component analyses exploratory factor analyses, with confirmation of the sub-sections 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). Thirty-three subscales and 14 single items were further defined. Confirmatory analyses confirmed the structure, with overall moderate to excellent convergent and divergent validity and internal consistency reliability. The Well-BFQ is a unique, modular tool that comprehensively assesses the full picture of well-being related to food and eating habits in the general population. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Adolescent | |
| dc.subject.en | Adult | |
| dc.subject.en | Aged | |
| dc.subject.en | Body Mass Index | |
| dc.subject.en | Eating habits | |
| dc.subject.en | European Continental Ancestry Group | |
| dc.subject.en | Feeding Behavior | |
| dc.subject.en | Female | |
| dc.subject.en | Food-related questionnaire | |
| dc.subject.en | France | |
| dc.subject.en | Humans | |
| dc.subject.en | Male | |
| dc.subject.en | Middle Aged | |
| dc.subject.en | Principal Component Analysis | |
| dc.subject.en | Qualitative research | |
| dc.subject.en | Questionnaire development | |
| dc.subject.en | Reproducibility of Results | |
| dc.subject.en | Socioeconomic Factors | |
| dc.subject.en | Subject-reported outcomes | |
| dc.subject.en | Surveys and Questionnaires | |
| dc.subject.en | Well-being measurement | |
| dc.subject.en | Young Adult | |
| dc.title.en | 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©) | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.appet.2015.09.021 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Neurosciences [q-bio.NC] | en_US |
| dc.identifier.pubmed | 26407804 | en_US |
| bordeaux.journal | Appetite | en_US |
| bordeaux.page | 333-346 | en_US |
| bordeaux.volume | 96 | en_US |
| bordeaux.hal.laboratories | NutriNeurO (Laboratoire de Nutrition et Neurobiologie Intégrée) - UMR 1286 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.team | Psychoneuroimmunologie et Nutrition: Approches expérimentales et cliniques | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Appetite&rft.date=2016-01-01&rft.volume=96&rft.spage=333-346&rft.epage=333-346&rft.eissn=1095-8304&rft.issn=1095-8304&rft.au=GUILLEMIN,%20I.&MARREL,%20A.&ARNOULD,%20B.&CAPURON,%20Lucile&DUPUY,%20A.&rft.genre=article |
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