ArticleNutrients2024
Updated-Food Choice Questionnaire: Cultural Adaptation and Validation in a Spanish-Speaking Population from Mexico.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Psychometric Evaluation of the Persian Version of Adult Food Preferences Questionnaire (FPQ-Adult).Current developments in nutrition · 2026Article
- Patient‑Reported Outcome Measures for Food Preference in Adults: A COSMIN‑Based Systematic Review.Journal of multidisciplinary healthcare · 2026Review
- Associations of Sociodemographic Characteristics with Food Choice Motives' Importance Among Mexican Adults: A Cross-Sectional Analysis.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
Funding
Abstract
backgroundDeterminants and motives related to food selection have evolved in a globalized and changing world. The traditional and useful Food Choice Questionnaire (FCQ), created in 1995, needs to be updated, adapted to new scenarios, and validated.
objectivesThis study aimed to: (1) assess face validity (FV) of the original 36-item FCQ, (2) generate an Updated-FCQ (U-FCQ) and assess its content validity (CV) (instrument suitability), and (3) evaluate its construct validity and reliability in a Spanish-speaking population from Mexico.
methodsFV involved a panel of nutrition professionals (NPs) rating the original items' clarity, relevance, specificity, and representativeness. A literature review process updated the FCQ by adding new items. CV with a second NP panel allowed calculating content validity ratio (CVR). Construct validation was performed via exploratory and confirmatory factor analysis (EFA-CFA). Internal consistency through Cronbach's alpha (CA) and test-retest reliability via intra-class correlation (ICC) were assessed.
resultsThe FV (n = 8) resulted in the modification of 11 original items. The literature review added 36 new items (15 from previous adaptations and 21 original items). The CV (n = 13) identified nine items (non-acceptable CVR), prompting reformulation of seven and removal of two. The NPs' feedback added six new items. The EFA-CFA (n = 788) developed a 75-item U-FCQ with eight dimensions: sensory appeal, mood, health and nutritional content, price, food identity, environmental and wildlife awareness, convenience, and image management. CA ranged from 0.74-0.97 (good-excellent) and ICC from 0.51-0.78 (moderate-good).
conclusionsThis study provides a useful instrument for the assessment of food choices and lays the groundwork for future cross-cultural comparisons, expanding its applicability in wider settings.
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