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dc.rights.licenseopenen_US
dc.contributor.authorGUILLEMIN, I.
dc.contributor.authorMARREL, A.
dc.contributor.authorARNOULD, B.
hal.structure.identifierNutrition et Neurobiologie intégrée [NutriNeuro]
dc.contributor.authorCAPURON, Lucile
IDREF: 167018736
dc.contributor.authorDUPUY, A.
dc.contributor.authorGINON, E.
hal.structure.identifierNutrition et Neurobiologie intégrée [NutriNeuro]
dc.contributor.authorLAYE, Sophie
ORCID: 0000-0002-3843-1012
IDREF: 11366883X
dc.contributor.authorLECERF, J.-M.
dc.contributor.authorPROST, M.
dc.contributor.authorROGEAUX, M.
dc.contributor.authorURDAPILLETA, I.
dc.contributor.authorALLAERT, F.-A.
dc.date.accessioned2021-09-06T14:32:01Z
dc.date.available2021-09-06T14:32:01Z
dc.date.issued2016-01-01
dc.identifier.issn1095-8304en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/112108
dc.description.abstractEnProviding 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.isoENen_US
dc.subject.enAdolescent
dc.subject.enAdult
dc.subject.enAged
dc.subject.enBody Mass Index
dc.subject.enEating habits
dc.subject.enEuropean Continental Ancestry Group
dc.subject.enFeeding Behavior
dc.subject.enFemale
dc.subject.enFood-related questionnaire
dc.subject.enFrance
dc.subject.enHumans
dc.subject.enMale
dc.subject.enMiddle Aged
dc.subject.enPrincipal Component Analysis
dc.subject.enQualitative research
dc.subject.enQuestionnaire development
dc.subject.enReproducibility of Results
dc.subject.enSocioeconomic Factors
dc.subject.enSubject-reported outcomes
dc.subject.enSurveys and Questionnaires
dc.subject.enWell-being measurement
dc.subject.enYoung Adult
dc.title.enHow 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.typeArticle de revueen_US
dc.identifier.doi10.1016/j.appet.2015.09.021en_US
dc.subject.halSciences du Vivant [q-bio]/Neurosciences [q-bio.NC]en_US
dc.identifier.pubmed26407804en_US
bordeaux.journalAppetiteen_US
bordeaux.page333-346en_US
bordeaux.volume96en_US
bordeaux.hal.laboratoriesNutriNeurO (Laboratoire de Nutrition et Neurobiologie Intégrée) - UMR 1286en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionINRAEen_US
bordeaux.teamPsychoneuroimmunologie et Nutrition: Approches expérimentales et cliniquesen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_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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