Takashi Shimazaki1, Misa Iio2, Ying-Hua Lee3, Akiko Suzuki4, Kayo Konuma5, Yoko Teshima5, Koji Takenaka6. 1. Faculty of Human Sciences, Waseda University, Saitama, Japan. Electronic address: t.shimazaki@aoni.waseda.jp. 2. College of Nursing, Kanto Gakuin University, Kanagawa, Japan. 3. Hsinchu Municipal Min Fu Elementary School, Hsinchu, Taiwan. 4. Ochanomizu University, Tokyo, Japan. 5. Graduate School of Human Sciences, Waseda University, Saitama, Japan. 6. Faculty of Human Sciences, Waseda University, Saitama, Japan.
Abstract
INTRODUCTION: The present study constructed a short form of the Healthy Eating Behavior Inventory suitable for use in the Japanese culture (HEBI-J) and confirmed the scale's preliminary reliability and validity. METHODS: In Study 1, Japanese adults (N=75) completed a free-response questionnaire about healthy eating behaviours. Thematic analysis was used to identify three factors-balance, pattern, and restriction-associated with healthy eating behaviours and 12 items related to these healthy eating behaviours. In Study 2, Japanese office workers (N=784) completed two questionnaires regarding 12 items of healthy eating behaviours and the dietary stages of change. RESULTS: Confirmatory factor analysis demonstrated that the three-factor model was appropriate (GFI=.94, AGFI=.90, CFI=.90, RMSEA=.08, SRMR=.53). Reliability was confirmed by alpha coefficients and the Spearman-Brown formula. Concurrent validity was confirmed by the relationship between the healthy eating stages. CONCLUSIONS: This study demonstrated the preliminary reliability and validity of the HEBI-J.
INTRODUCTION: The present study constructed a short form of the Healthy Eating Behavior Inventory suitable for use in the Japanese culture (HEBI-J) and confirmed the scale's preliminary reliability and validity. METHODS: In Study 1, Japanese adults (N=75) completed a free-response questionnaire about healthy eating behaviours. Thematic analysis was used to identify three factors-balance, pattern, and restriction-associated with healthy eating behaviours and 12 items related to these healthy eating behaviours. In Study 2, Japanese office workers (N=784) completed two questionnaires regarding 12 items of healthy eating behaviours and the dietary stages of change. RESULTS: Confirmatory factor analysis demonstrated that the three-factor model was appropriate (GFI=.94, AGFI=.90, CFI=.90, RMSEA=.08, SRMR=.53). Reliability was confirmed by alpha coefficients and the Spearman-Brown formula. Concurrent validity was confirmed by the relationship between the healthy eating stages. CONCLUSIONS: This study demonstrated the preliminary reliability and validity of the HEBI-J.