Abstract/Details

Development of the Food Attitude Behavior Openness Scale (FABOS)


2007 2007

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Abstract (summary)

The purpose of this study was to develop a food attitude/behavior based instrument to determine the openness of hospitality management students. A 29-item, 5-point Likert style Food Attitude Behavior Openness Scale (FABOS) was developed and pilot-tested. One hundred and eleven students from four major Midwestern universities in the United States who were majoring in hospitality management or a related field participated in this study.

Twenty-six items remained after inter-item correlations and face validity were completed. Factor analysis identified four factors: (a) Willingness to try, (b) Seeking novelty, (c) Enjoy novelty, and (d) Conditional openness. Correlations with the ABOS (Attitudinal and Behavioral Openness Scale) and TIA (Tolerance-Intolerance of Ambiguity) scales were carried out to determine validity of the FABOS instrument. Correlations were also carried out to determine if the number of cuisines liked was related to the scores in the FABOS, ABOS, and TIA scales. A 4-way ANCOVA determined the effect of age, gender, ethnicity, and income level on the FABOS, ABOS, and TIA scores that were adjusted for educational level as a covariate. A 4-way ANOVA that aimed at determining the effect of travel abroad, area where grew up, family size, and number of languages known on the FABOS, ABOS, and TIA scores was carried out.

The Willingness to try, Seeking novelty, Enjoy novelty, and Conditional openness subscales of the FABOS instrument significantly positively correlated with the ABOS and TIA. An individual's food attitudes and behaviors could be used to predict the personality characteristic of openness. The effect of age, gender, ethnicity, income level, travel abroad, area where grew up, family size, and number of languages known were not significant with the Willingness to try, Seeking novelty, Enjoy novelty subscales and ABOS, TIA inventories with some exceptions. The number of cuisines could be related to the tolerance-intolerance of ambiguity but not necessarily openness. Further development of the FABOS instrument is required before the instrument could be used to determine openness.

Indexing (details)


Subject
Educational evaluation;
Management;
Psychological tests;
Hospitality industry;
University students;
Behavior;
Attitudes;
Measurement;
Studies
Classification
0288: Educational evaluation
0454: Management
0632: Psychological tests
Identifier / keyword
Social sciences, Education, Psychology, Food Attitude Behavior Openness Scale, Neophobia, Openness
Title
Development of the Food Attitude Behavior Openness Scale (FABOS)
Author
Rajagopal, Lakshman
Number of pages
177
Publication year
2007
Degree date
2007
School code
0138
Source
DAI-A 68/05, Dissertation Abstracts International
Place of publication
Ann Arbor
Country of publication
United States
ISBN
9780549052807
Advisor
Hamouz, Fayrene L.
Committee member
Matkin, Gina S.; Parkhurst, Anne M.; Torraco, Richard J.
University/institution
The University of Nebraska - Lincoln
Department
Nutrition
University location
United States -- Nebraska
Degree
Ph.D.
Source type
Dissertations & Theses
Language
English
Document type
Dissertation/Thesis
Dissertation/thesis number
3266781
ProQuest document ID
304842883
Copyright
Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works.
Document URL
http://search.proquest.com/docview/304842883
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