Description

The Food Choice Values Questionnaire (FCVQ) assesses factors that individuals consider when purchasing and consuming food. It includes items related to sensory appeal, safety, accessibility, convenience, health/weight control, organic foods, tradition, and comfort. The FCVQ provides insights into how food choice priorities vary across demographics and can inform culturally relevant nutrition interventions.

AI/AN Communities where the measure has been used

Tribal nation in Oklahoma

Demographics of AI/AN participants where the scale has been used

American Indian adults (ages 18+) residing in rural Oklahoma and shopping at tribally-owned convenience stores at least three times per week.

Notes on adaptations or modifications

  1. One original safety-related item was removed.
  2. One new culturally relevant item was added: “Whether it is sold in a tribally-owned or tribally-operated store (e.g., travel plaza/stop).”

Modality and administration

Self-report; self-administered questionnaire in paper-based format.

Scoring

Respondents rate each item on a 5-point Likert scale (1 = not at all, 5 = very).
Items are summed to create subscale scores for eight domains (safety, convenience, health/weight control, comfort, sensory appeal, organic, accessibility, and tradition) as well as a composite score.

Psychometric evidence

Lyerly & Reeve (2015) reported internal consistency reliability across subscales (Cronbach’s α ranging from .72–.86). Wetherill et al. (2018) conducted confirmatory factor analysis with American Indian participants; results indicated acceptable fit and reliability (composite Cronbach’s α = .90).

Citation(s)

Lyerly, J. E., & Reeve, C. (2015). Development and validation of a measure of food choice values. Appetite, 89, 47–55. https://doi.org/10.1016/j.appet.2015.01.019 [Original citation]

Wetherill, M. S., Williams, M. B., Hartwell, M. L., Salvatore, A. L., Jacob, T., Cannady, T. K., … Jernigan, V. B. B. (2018). Food choice considerations among American Indians living in rural Oklahoma: The THRIVE study. Appetite, 128, 14–20. https://doi.org/10.1016/j.appet.2018.05.019

Note: The included citations are not exhaustive, but represent the examples we had access to. If you are an original author or have other work that could be included here, please contact us.