A
bahman esmaeili anamagh; Akbar Atadokht; Hossein Paknejad
Abstract
Objective: Obesity is a major public health concern. The prevalence of overweight and obesity has increased in recent years in different countries of the world, including Iran, and has become an important issue in the field of health at the global level. Today's environments encourage excess energy intake ...
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Objective: Obesity is a major public health concern. The prevalence of overweight and obesity has increased in recent years in different countries of the world, including Iran, and has become an important issue in the field of health at the global level. Today's environments encourage excess energy intake and discourage energy consumption. Overweight individuals may respond differently to food cues in the environment than underweight individuals. This individual difference in responding to food cues can play an important role in the development of obesity. Therefore, the aim of this study was to evaluate the psychometric indicators of food cues response scale (FCRS) and investigate its relationship with body mass index (BMI). Method: The research method was descriptive and correlational. The statistical population was 20,997 students of Tabriz University. According to the krejci-morgan table, 380 people were selected as a sample using accessible sampling method through internet and field reference. To collect the data, food cue response scale (Kang sim et al., 2023), power of food scale (low et al., 2009) and demographic information questionnaire were used. In order to use the food cue response scale (FCRS) in the present study, the original version was translated from English to Farsi. Reverse translation method was used to translate the scale. The existing flaws were fixed and the Persian version of the scale was finally approved. All the ethical principles of the research such as confidentiality and having the right to enter and leave the research were observed. The research data were analyzed with the statistical methods of confirmatory factor analysis, correlation and regression. SPSS 23 and AMOS 24 statistical software were used in data analysis. Results: The results of confirmatory factor analysis confirmed the two-factor model of food cue responsiveness scale. The convergent validity of this scale with power of food scale was R=0.77. Checking the reliability of the total score of the scale with Cronbach's alpha method (0.91) and retest method (R=0.90) with an interval of 15 days showed that the scale has excellent reliability. The internal correlation of each item with the total score of food cue response scale was significant (p<0.01). Each of the subscales and the total score of the food cue response scale had significant predictive power of body mass index (BMI), which indicates the predictive validity of the scale and positive relationships between them. Conclusion: Irritability to food cues or lack of control of cognitive and behavioral responses when faced with food cues such as color, smell, taste, and other factors is the cause of obesity and overweight phenomenon. The food cue response scale is a scale with good psychometric adequacy for examining nutritional behaviors and predicting changes in body mass index. Since the food cue response scale (FCRS) has a small number of items and has favorable psychometric properties, it is suggested to use this scale in the future researches to measure in the field of nutrition, obesity prevention and food care.
