Food Reputation Map (FRM): Italian long and short versions’ psychometric features

Marino Bonaiuto; Stefano De Dominicis; Ferdinando Fornara; Uberta Ganucci Cancellieri; Irene Petruccelli; Flavia Bonaiuto

doi:10.1016/j.foodqual.2017.02.004

Food Reputation Map (FRM): Italian long and short versions’ psychometric features

Marino Bonaiuto^*, Stefano De Dominicis, Ferdinando Fornara, Uberta Ganucci Cancellieri, Irene Petruccelli, Flavia Bonaiuto

^*Corresponding author for this work

7 Citations (Scopus)

Abstract

Reputation is a social-psychological variable influencing behavioural choices in general. Drawing from current literature on persons and organizations, the concept of reputation is applied to food conceived as a social agent: Food reputation pertains to all the beliefs about a food object, its antecedents (i.e., its production effects) and its consequences (i.e., its consumption effects). Food Reputation Map (FRM) is a theoretical framework and a methodological tool encompassing six main areas (synthetic indicators) of food reputation, further articulated into 23 markers (specific indicators): they gauge people evaluative perception of a food's intrinsic characteristics, its effects on the context (e.g., during its production phase), and its effects on the individual (e.g., during its consumption phase). Two studies were conducted at the Italian national level on over three thousands participants (N1 = 2693; N2 = 585–out of 1308 total participants). Multivariate statistical analyses are used to build FRM as a psychometric tool for measuring food reputation. In each of the two studies (first long, and then short FRM version), results of exploratory factor analysis and Cronbach's alpha allow to select the best items for each synthetic and specific indicator, on the basis of its factorial structure and internal consistency. Both theoretical and practical implications are discussed.

Original language	English
Journal	Food Quality and Preference
Volume	59
Pages (from-to)	156-167
Number of pages	12
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2017.02.004
Publication status	Published - 2017
Externally published	Yes

Keywords

Consumer choice
Food
Food Reputation Map (FRM)
Measurement
Reputation
Reputational profile

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10.1016/j.foodqual.2017.02.004

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title = "Food Reputation Map (FRM): Italian long and short versions{\textquoteright} psychometric features",

abstract = "Reputation is a social-psychological variable influencing behavioural choices in general. Drawing from current literature on persons and organizations, the concept of reputation is applied to food conceived as a social agent: Food reputation pertains to all the beliefs about a food object, its antecedents (i.e., its production effects) and its consequences (i.e., its consumption effects). Food Reputation Map (FRM) is a theoretical framework and a methodological tool encompassing six main areas (synthetic indicators) of food reputation, further articulated into 23 markers (specific indicators): they gauge people evaluative perception of a food's intrinsic characteristics, its effects on the context (e.g., during its production phase), and its effects on the individual (e.g., during its consumption phase). Two studies were conducted at the Italian national level on over three thousands participants (N1 = 2693; N2 = 585–out of 1308 total participants). Multivariate statistical analyses are used to build FRM as a psychometric tool for measuring food reputation. In each of the two studies (first long, and then short FRM version), results of exploratory factor analysis and Cronbach's alpha allow to select the best items for each synthetic and specific indicator, on the basis of its factorial structure and internal consistency. Both theoretical and practical implications are discussed.",

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author = "Marino Bonaiuto and {De Dominicis}, Stefano and Ferdinando Fornara and {Ganucci Cancellieri}, Uberta and Irene Petruccelli and Flavia Bonaiuto",

year = "2017",

doi = "10.1016/j.foodqual.2017.02.004",

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T2 - Italian long and short versions’ psychometric features

AU - Bonaiuto, Marino

AU - De Dominicis, Stefano

AU - Fornara, Ferdinando

AU - Ganucci Cancellieri, Uberta

AU - Petruccelli, Irene

AU - Bonaiuto, Flavia

PY - 2017

Y1 - 2017

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AB - Reputation is a social-psychological variable influencing behavioural choices in general. Drawing from current literature on persons and organizations, the concept of reputation is applied to food conceived as a social agent: Food reputation pertains to all the beliefs about a food object, its antecedents (i.e., its production effects) and its consequences (i.e., its consumption effects). Food Reputation Map (FRM) is a theoretical framework and a methodological tool encompassing six main areas (synthetic indicators) of food reputation, further articulated into 23 markers (specific indicators): they gauge people evaluative perception of a food's intrinsic characteristics, its effects on the context (e.g., during its production phase), and its effects on the individual (e.g., during its consumption phase). Two studies were conducted at the Italian national level on over three thousands participants (N1 = 2693; N2 = 585–out of 1308 total participants). Multivariate statistical analyses are used to build FRM as a psychometric tool for measuring food reputation. In each of the two studies (first long, and then short FRM version), results of exploratory factor analysis and Cronbach's alpha allow to select the best items for each synthetic and specific indicator, on the basis of its factorial structure and internal consistency. Both theoretical and practical implications are discussed.

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KW - Reputation

KW - Reputational profile

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ER -

Food Reputation Map (FRM): Italian long and short versions’ psychometric features

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Keywords

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