How French subjects describe well-being from food and eating habits? Development, item reduction and scoring definition of the Well-Being related to Food Questionnaire (Well-BFQ©).

I. Guillemin, A. Marrel, B. Arnould, L. Capuron, A. Dupuy, E. Ginon, S. Layé, J.-M. Lecerf, M. Prost, M. Rogeaux, I. Urdapilleta, F.-A. Allaert
Appetite. 2016-01-01; 96: 333-346
DOI: 10.1016/j.appet.2015.09.021

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1. Appetite. 2016 Jan 1;96:333-346. doi: 10.1016/j.appet.2015.09.021. Epub 2015 Sep

How French subjects describe well-being from food and eating habits? Development,
item reduction and scoring definition of the Well-Being related to Food
Questionnaire (Well-BFQ©).

Guillemin I(1), Marrel A(2), Arnould B(2), Capuron L(3), Dupuy A(4), Ginon E(5),
Layé S(3), Lecerf JM(6), Prost M(7), Rogeaux M(8), Urdapilleta I(9), Allaert

Author information:
(1)Patient-Centered Outcomes – Mapi, Lyon, France. Electronic address:
(2)Patient-Centered Outcomes – Mapi, Lyon, France.
(3)INRA UMR 1286 – University of Bordeaux, Bordeaux, France.
(4)CERTOP UMR CNRS 5044 – University of Toulouse Jean Jaurès, Toulouse, France.
(5)Laboratory for Experimentation in Social Sciences and Behavioral Analysis
(LESSAC), Burgundy School of Business, F-21000 Dijon, France.
(6)Institut Pasteur de Lille – Service de Nutrition, Lille, France.
(7)LARA SPIRAL, Couternon, France.
(8)DANONE Nutricia Research, Centre Daniel Carasso, Palaiseau, France.
(9)Social Psychology Laboratory of Paris (LAPPS EA 4386) – Paris 8 & Paris 10
Universities, Paris, France.
(10)Cenbiotech and Medical Evaluation Chair ESC Dijon, Dijon, France.

Providing well-being and maintaining good health are main objectives subjects
seek from diet. This manuscript describes the development and preliminary
validation of an instrument assessing well-being associated with food and eating
habits in a general healthy population. Qualitative data from 12 groups of
discussion (102 subjects) conducted with healthy subjects were used to develop
the core of the Well-being related to Food Questionnaire (Well-BFQ). Twelve other
groups of discussion with subjects with joint (n = 34), digestive (n = 32) or
repetitive infection complaints (n = 30) were performed to develop items specific
to these complaints. Five main themes emerged from the discussions and formed the
modular backbone of the questionnaire: “Grocery shopping”, “Cooking”, “Dining
places”, “Commensality”, “Eating and drinking”. Each module has a common
structure: items about subject’s food behavior and items about immediate and
short-term benefits. An additional theme – “Eating habits and health” – assesses
subjects’ beliefs about expected benefits of food and eating habits on health,
disease prevention and protection, and quality of ageing. A preliminary
validation was conducted with 444 subjects with balanced diet; non-balanced diet;
and standard diet. The structure of the questionnaire was further determined
using principal component analyses exploratory factor analyses, with confirmation
of the sub-sections food behaviors, immediate benefits (pleasure, security,
relaxation), direct short-term benefits (digestion and satiety, energy and
psychology), and deferred long-term benefits (eating habits and health).
Thirty-three subscales and 14 single items were further defined. Confirmatory
analyses confirmed the structure, with overall moderate to excellent convergent
and divergent validity and internal consistency reliability. The Well-BFQ is a
unique, modular tool that comprehensively assesses the full picture of well-being
related to food and eating habits in the general population.

Copyright © 2015 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.appet.2015.09.021
PMID: 26407804 [Indexed for MEDLINE]

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