Food4Me study: Validity and reliability of food choice questionnaire in 9 European countries
Open accessAbstract
This analysis has been conducted to explore the validity and reliability of the Food Choice Questionnaire (FCQ) across 9 European countries. Variation in the factor structure and the perceived importance of food choice motives have been compared cross-nationally. Volunteers (N=9381) were recruited from an existing panel of a social research agency to take part in the Food4Me survey in Germany, Greece, Ireland, Poland, Portugal, Spain, the Netherlands, the UK and Norway. The survey was administered on-line. Configural, metric and scalar invariance fell within acceptable limits and were consistent across the 9 countries. All reliability parameters were above acceptable levels. Factor analysis confirmed that all items loaded onto the same 9 factors established by Steptoe and Pollard (1995). There was highly significant agreement in the relative importance of food choice factors between countries. Price was ranked as most important food choice factor in five countries (Spain, Greece, Ireland, Portugal and the Netherlands), sensory appeal was ranked first for three countries (Norway, Germany and the UK) while natural content was ranked as the most important factor in Poland. Familiarity and ethical concern were consistently ranked as least important in all countries. These data suggest that the FCQ is a suitable tool for exploring food choice motives across different European populations. Differences in relative importance of factors within countries may need to be taken into account in dietary health intervention and food product development.
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Castanho, A., Brites, C. M., Rocha, C., de Moura, A. P., OLIVEIRA, J. C., & Cunha, L. M. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104951 · Cited by 12 · see citing works
Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?
Hamlin, R. P. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.02.038 · Cited by 12 · see citing works
Sandvik, P., Nydahl, M. C., Marklinder, I., Næs, T., & Kihlberg, I. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.04.016 · Cited by 11 · see citing works
Szczepanski, L., Bahlmann, L.-M., Rötker, C., Eylering, A., & Fiebelkorn, F. (2025) · BMC Nutrition · doi:10.1186/s40795-025-01072-8 · Cited by 10 · see citing works
Canyolu, B. A., Martini, D., & Şen, N. (2024) · Sustainability · doi:10.3390/su16093519 · Cited by 10 · see citing works
Thurecht, R., & Pelly, F. E. (2021) · Medicine & Science in Sports & Exercise · doi:10.1249/mss.0000000000002611 · Cited by 10 · see citing works
When knowledge is not enough: understanding the barriers to sustainable food choices in Italy
Aureli, V., Nardi, A., Palmieri, N., Peluso, D., & Rossi, L. (2025) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2025.2515109 · Cited by 9 · see citing works
Less waste versus higher quality: how to stimulate consumer demand for frozen bread
van Herpen, E., & Jaegers, K. (2022) · British Food Journal · doi:10.1108/bfj-02-2022-0165 · Cited by 9 · see citing works
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The carmine dilemma: does the natural colourant preference outweigh nausea?
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Self-citationIncluding sustainability factors in the derivation of eater profiles of young adults in Canada
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Awareness of the Vysočina Regional Food Labels With Context of Their Media Presence
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- Authors
- Markovina, J., Stewart-Knox, B. J., Rankin, A., Gibney, M., de Almeida, M. D. V., Fischer, A., Kuznesof, S. A., Poínhos, R., Panzone, L., & Frewer, L. J.
- Affiliations
- University of Bradford (GB)
- University of Ulster (GB)
- University College Dublin (IE)
- Wageningen University & Research (NL)
- Newcastle University (GB)
- Universidade do Porto (PT)
- Corresponding author
- Markovina, Jerko
- ORCID
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2015-10
- Volume
- 45
- Pages
- 26-32
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W749761177
- Cited by
- 187
- References
- 26
- Citations by year
- 2026: 13 · 2025: 22 · 2024: 27 · 2023: 16 · 2022: 15 · 2021: 28 · 2020: 23 · 2019: 11 · 2018: 13 · 2017: 7 · 2016: 9 · 2015: 2 · 2014: 1
- FWCI
- 9.96
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- Food Quality and Preference (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Bradford Scholars (University of Bradford) (submittedVersion)
- Research Portal (Queen's University Belfast) (submittedVersion, cc-by-nc-nd)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Newcastle University ePrints (Newcastle Univesity) (cc-by-nc-nd)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- Food Choice Questionnaire, food choice motives, cross-national comparison, measurement validity, measurement reliability, factor structure, configural invariance, metric invariance, scalar invariance, price, sensory appeal, familiarity, ethical considerations
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