A Study on the Development of Dietary Well-Being Scale

• Main Authors: Tsai, Chia-Yin, 蔡佳吟
• Other Authors: Kuo, Chen-Fung
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/58728468424539439473

碩士 === 東海大學 === 餐旅管理學系 === 102 === The purpose of this study is to establish a scale evaluating dietary well-being, which composed of four dimensions: physical well-being, psychological well-being, emotional well-being, and social well-being. The dietary well-being scale employs a questionnaire with items created via academic literature, trimed via analysis of expert validity and factor analysis. The dietary well-being scale is a 6-point Likert scale and was tested by the goodness-of-fit of structural equation models. Based on a quota sampling of the entire Taiwan population in terms of age, 103 participants took pre-tests of the questionnaire and 628 participants took post-tests. Factor analyses and confirmatory factor analyses were conducted to group the 21 items into four categories: physical, psychological, emotional, and social. Results of this study showed that the overall fittness of this model is good. Each dimension is of good reliability (cronbach’s α coefficient = 0.864), discriminant validity, and convergent validity. At the end of the study, recommendations and the directions of future research are addressed.