Development of a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants

dc.creatorDanelon, MS
dc.creatorSalay, E
dc.date2012
dc.dateDEC
dc.date2014-07-30T14:39:53Z
dc.date2015-11-26T18:05:56Z
dc.date2014-07-30T14:39:53Z
dc.date2015-11-26T18:05:56Z
dc.date.accessioned2018-03-29T00:48:10Z
dc.date.available2018-03-29T00:48:10Z
dc.identifierAppetite. Academic Press Ltd- Elsevier Science Ltd, v. 59, n. 3, n. 713, n. 722, 2012.
dc.identifier0195-6663
dc.identifierWOS:000311134900013
dc.identifier10.1016/j.appet.2012.07.013
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61564
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61564
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293244
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe importance of the number of meals taken away-from-home represents an opportunity to promote consumption of vegetables in this context. However, the perception of risk may interfere with the food consumption behavior. The objective of this research was to develop a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants. The following research steps were carried out: item elaboration; content validity; scale purification (item-total correlation, internal consistency and exploratory factor analysis); and construct validity (confirmatory factor analysis). Non-probabilistic samples of consumers were interviewed (a total of 672 individuals) in the city of Campinas, Brazil. Several analyses were carried out using the Predictive Analytics Software 18.0 and LISREL 8.80. The final scale contained 26 items with an adequate content validity index (0.97) and Cronbach's alpha coefficient (0.93). The confirmatory factor analysis validates a six risk type factor model: physical, psychological, social, time, financial and performance (chi-square/degrees of freedom = 2.29, root mean square error of approximation - RMSEA = 0.060 and comparative fit index - CFI = 0.98). The scale developed presented satisfactory reliability and validity results and could therefore be employed in further studies. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description59
dc.description3
dc.description713
dc.description722
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCNPq [143493/2008-6]
dc.languageen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.publisherLondon
dc.publisherInglaterra
dc.relationAppetite
dc.relationAppetite
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectConsumer
dc.subjectFoodservice
dc.subjectFood safety
dc.subjectReliability
dc.subjectRisk
dc.subjectValidity
dc.subjectPerceived Risk
dc.subjectFruit
dc.subjectConsumption
dc.subjectStrategies
dc.subjectBenefits
dc.subjectBarriers
dc.subjectPopulation
dc.subjectValidation
dc.subjectPurchase
dc.subjectChoice
dc.titleDevelopment of a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants
dc.typeArtículos de revistas


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