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Hyldelund NB, Byrne DV, Dean W, Squarzon C, Andersen BV. Measuring Pleasure from Food-Validation of the Food Pleasure Scale by Multiple Techniques and Mixed Methods. Foods 2024; 13:477. [PMID: 38338612 PMCID: PMC10855913 DOI: 10.3390/foods13030477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/23/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
The development of scales and questionnaires to assess pleasure perception has gained prominence, particularly for evaluating anhedonia in mental disorders. The Food Pleasure Scale is a comprehensive tool exclusively dedicated to measuring pleasure perception from food and food-related experiences. This study aimed to evaluate the face validity and consistency reliability of the Food Pleasure Scale using a mixed methods approach. Twenty-two participants completed the Food Pleasure Scale questionnaire and participated in in-depth interviews to understand their interpretation of the scale items. The interview data underwent thematic analysis, and the quantitative survey data was compared to the qualitative interview responses. Results indicated a high level of understanding of all items in the Food Pleasure Scale, confirming its face validity and applicability. The mixed methods approach supported the consistency reliability, showing consistency between quantitative measures and participants' explicit and implicit expressions of food pleasure. Furthermore, the study revealed a novel aspect related to food pleasure: the concept of "making an effort". Overall, this study highlights the comprehensibility, validity, and potential of the Food Pleasure Scale in consumer studies. It effectively captures the subjective experience of pleasure derived from food and food-related encounters, making it a valuable tool for further research in this domain.
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Affiliation(s)
- Nikoline Bach Hyldelund
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus, Denmark; (D.V.B.); (B.V.A.)
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China;
| | - Derek Victor Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus, Denmark; (D.V.B.); (B.V.A.)
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China;
| | - Wesley Dean
- Department of Food and Resource Economics, University of Copenhagen, 1958 Copenhagen, Denmark;
| | - Claudia Squarzon
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China;
- Department of Food and Resource Economics, University of Copenhagen, 1958 Copenhagen, Denmark;
| | - Barbara Vad Andersen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus, Denmark; (D.V.B.); (B.V.A.)
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China;
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