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How french subjects describe well-being from food and eating habits? Development, and scoring definition of the well-being related to food questionnaire (Well-Bfq)

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
dc.contributor.authorDUPUY, Anne
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.
dc.contributor.authorPROST, M.
dc.contributor.authorROGEAUX, M.
dc.contributor.authorURDAPILLETA, I.
dc.contributor.authorALLAERT, F. A.
dc.date.accessioned2021-09-21T11:51:21Z
dc.date.available2021-09-21T11:51:21Z
dc.date.issued2015-11
dc.identifier.issn1098-3015en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/112291
dc.description.abstractEnObjectives To develop and validate an instrument assessing well-being associated with food and eating habits in a general healthy population, suitable for future food allegation support. Providing well-being and maintaining good health are two main objectives subjects seek from their diet. To date validated questionnaires measuring well-being in the specific context of food in general population do not exist. Methods Thorough standardized methodology was followed. Qualitative data from 24 discussion groups conducted with healthy subjects (n=102) and subjects with digestive, joint or immunity complaints (n=96) served to develop the core of the Well-Being related to Food Questionnaire (Well-BFQ). Preliminary validation was conducted with 444 subjects with balanced diet (n=81), non-balanced diet (n=65), or standard diet (n=298). Principal component analyses (PCA) and exploratory factor analyses were performed sequentially to reduce the number of items and determine the questionnaire structure. Confirmatory factor analyses with multi-trait analyses were carried out to confirm its structure. Results The validated structure of the Well-BFQ has a modular backbone composed of “Grocery shopping”, “Cooking”, “Dining places”, “Commensality”, “Eating and drinking” and “Eating habits and health”. Each module is measured in terms of food behaviour and benefits: immediate, (Pleasure, Security, and Relaxation); direct and short term (Digestion and Satiety, Energy and Psychology); deferred (Metabolism, Mood and energy, Ageing, Bowel movement, Immunity and Mobility). PCA defined 33 interpretable subscales and 15 single items. Internal consistency reliability of dimensions was very good (Cronbach’s alpha: 0.75-0.95). Item convergent validity and divergent validity were moderate to excellent. Conclusions The Well-BFQ is unique to assess the full picture of well-being related to food and eating habits in terms of immediate, direct and short and deferred benefits in general population. Its modular structure allows interdisciplinary users to address their specific research (including experimental, cross-cultural comparison studies) needs by selecting the module(s) relevant to their objectives.
dc.language.isoENen_US
dc.title.enHow french subjects describe well-being from food and eating habits? Development, and scoring definition of the well-being related to food questionnaire (Well-Bfq)
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.jval.2015.09.2684en_US
dc.subject.halSciences du Vivant [q-bio]/Neurosciences [q-bio.NC]en_US
bordeaux.journalValue in Healthen_US
bordeaux.pageA712en_US
bordeaux.volume18en_US
bordeaux.hal.laboratoriesNutriNeurO (Laboratoire de Nutrition et Neurobiologie Intégrée) - UMR 1286en_US
bordeaux.issue7en_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=Value%20in%20Health&rft.date=2015-11&rft.volume=18&rft.issue=7&rft.spage=A712&rft.epage=A712&rft.eissn=1098-3015&rft.issn=1098-3015&rft.au=GUILLEMIN,%20I.&MARREL,%20A.&ARNOULD,%20B.&CAPURON,%20Lucile&DUPUY,%20Anne&rft.genre=article


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