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Cited by 138Nutrition, Health and Food BehaviorNutritional Studies and DietFood, Nutrition, and Cultural Practices

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

Relating the food involvement scale to demographic variables, food choice and other constructs

Marshall, David, Bell, Rick·2004·Food Quality and Preference
DOI 10.1016/j.foodqual.2004.06.003
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Abstract

This paper describes recent research with the Food Involvement Scale (FIS), relating it to other constructs and demographics, and its potential influence on food choices. We administered the FIS and other established scales to a sample of undergraduates (n = 109) from a UK university. The FIS was found to be associated with many other scales, and a multiple regression suggested that higher levels of food involvement are associated with living with two or more friends, cooking for one's self, having regular meals, and being older. We then administered the FIS along with the Block Food Frequency questionnaire to a sample of military personnel (n = 2068) and compared food intake patterns between high and low involvement subjects. The analysis suggests that food involvement, as measured by FIS, appears to mediate differences in food choices and food choice patterns.

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Research works printed but not linked: 1

  1. Bell, R., & Marshall, D. W. (2001). The construct of food involvement and its relationship with sensory testing: scale construction and validation. Presented at the 4th Rose Marie Pangborn sensory science symposium, Dijon France, 21–26 July

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Metadata

Authors
Marshall, D., & Bell, R.
Affiliations
  • University of Edinburgh (GB)
  • Combat Capabilities Development Command Soldier Center (US)
Corresponding author
Marshall, David
ORCID
Marshall, David
Venue
Food Quality and Preference
Publisher
Elsevier BV
Published
2004-10
Volume
15
Issue
7-8
Pages
871-879
ISSN
0950-3293 (ISSN-L)
DOI
10.1016/j.foodqual.2004.06.003
OpenAlex
W1986391342
Cited by
138
References
34
Citations by year
2026: 1 · 2025: 4 · 2024: 11 · 2023: 7 · 2022: 8 · 2021: 14 · 2020: 10 · 2019: 8 · 2018: 10 · 2017: 9 · 2016: 10 · 2015: 6 · 2014: 7 · 2013: 6 · 2012: 4
FWCI
0.91
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Quality and Preference (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
Keywords
food involvement, food choice, dietary intake, demographic factors, living arrangements, cooking habits, meal frequency, age, military personnel, undergraduate students

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