Adaptation of the food choice questionnaire – Digitalization of the word association method

Barbara Biró,Attila Gere

doi:10.1556/446.2021.30002

Abstract

AbstractIn the last decade, bread consumption was decreasing in Hungary (from 44.5 kg to 34.4 kg/capita). Our aim is to identify the factors influencing the consumption of different bread and bakery products, using the Food Choice Questionnaire (FCQ).FCQ is frequently used to explore factors (e.g., price, packaging, etc.) influencing the purchase of different food products. The adapted version of the FCQ for breads and bakery products is not yet available in Hungarian language. Word association (WA) and triangulation methods are usually used in the adaptation process.Due to COVID-19, WA method was performed with a newly developed application presenting six photos of breads. This was completed by 193 participants. Responses were analysed using a categorizing triangulation technique, based on which the FCQ was modified.In this study, we present the implementation and the results of the digitalized WA method and its use in the adaptation process of the FCQ.

Highlights

Carbohydrates are the simplest energy sources to use, the body’s essential nutrients, which are found in the largest quantities in plants, including cereals, in cereal-based food products
Our aim is to identify the factors influencing the consumption of different bread and bakery products, using the Food Choice Questionnaire (FCQ)
We present the implementation and the results of the digitalized Word association (WA) method and its use in the adaptation process of the FCQ

Summary

Introduction

Carbohydrates are the simplest energy sources to use, the body’s essential nutrients, which are found in the largest quantities in plants, including cereals, in cereal-based food products. The popularity of white bread decreased, from 76% to 61% between 2007 and 2017, according to GFK Hungaria (Agrarszektor, 2017) This decrease of bread consumption reduces carbohydrate intake, which is 45.8 percent of the daily energy intake, based on the 2014 data of the Hungarian Diet and Nutritional Status Survey (Sarkadi Nagy et al, 2017). This is the lower limit of the daily carbohydrate intake recommended by EFSA, which is 45– 60% of the energy intake, and energy shortages from carbohydrates are covered by fats (European Food Safety Authority, 2010). The consumption of grain products greatly facilitates the intake of the recommended daily amount of fibre, provided by producing wholegrain products, with flours containing the bran part of the grain (Magyar et al, 2020)

Objectives

Methods

Results

Conclusion