Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods
© 2016 Elsevier Ltd Whole grains are recommended by dietary guidelines because of their health-promoting properties, yet attitudes toward consuming these foods have not been examined. This study developed and validated a questionnaire to estimate willingness to consume whole grain foods. Focus group interviews with high school students and input from nutrition educators produced a list of 10 whole grain items that were included in the “Willingness to Eat Whole Grains Questionnaire”. Young adult university students 18–29 years of age indicated their willingness to consume each of the whole grain foods using a 4-point, Likert-type scale with responses ranging from “always unwilling” to “always willing” and a fifth option of “never eaten”. Participants’ age, race/ethnicity, and gender were collected. Data were examined using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and test-retest reliability. The EFA test (n = 266; 65% female; 69% white) using principal axis factoring returned a single factor that included all survey items and explained 58.3% of the variance. The CFA (n = 252; 62% female, 74% white) supported a single-factor solution: χ2 = 80.57 (35); RMSEA = 0.07; Comparative Fit Index = 0.92; Tucker-Lewis Index = 0.90; and SRMR = 0.05. The questionnaire, administered on two occasions separated by two weeks to 36 university students, demonstrated good testretest reliability (r = 0.87, p < 0.0001). The “Willingness to Eat Whole Grains Questionnaire” had good face validity when used with a young adult population and will be a useful tool to help nutrition educators examine attitudes toward consuming nutrient-rich whole grain foods.
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Tuuri, G., Cater, M., Craft, B., Bailey, A., & Miketinas, D. (2016). Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods. Appetite, 105, 460-467. https://doi.org/10.1016/j.appet.2016.06.023