| Food choice is the result of the interaction between complex factors,including foodrelated factors,people-related factors and socio-cultural factors.With the rapid socioeconomic development of China and the change of public lifestyle,the dietary pattern,dietary behavior,food choice purpose and diet-related chronic diseases of Chinese residents have all changed accordingly,which has put forward higher requirements for the improvement of healthy dietary behavior.The Expert Consensus on Prevention and Treatment of Obesity among Chinese Residents proposes to strengthen public health education,improve dietary structure and develop scientific dietary behavior.However,studies have shown that nutritional knowledge is a sufficient but not necessary condition for a healthy diet,and the consumer attention and choice model mentions that consumption goals,i.e.,food choice motivation,drive attention to goal-related information.Therefore,this study aimed to investigate whether food choice motivation plays an active role in the conversion of nutritional knowledge to healthy diets.Therefore,three studies were conducted in this study: Study 1 and 2 revised the Chinese version of the General Nutrition Knowledge Questionnaire and the Chinese version of the Food Choice motivation Questionnaire,respectively,to measure the level of nutrition knowledge and food choice motivation among Chinese adults;Study 3 explored the relationship between nutrition knowledge,food choice motivation,and food choice from an attentional perspective.Study 1 translated and revised the General Nutrition Knowledge Questionnaire(GNKQ)and conducted a reliability test in a group of Chinese adults.278 adults aged 18 years or older completed the Chinese version of the GNKQ,and 71 of them completed the retesting task two weeks later.After deleting the questions according to the difficulty and differentiation of the questions,the Chinese version of the GNKQ contained 32 questions and 68 items,with an overall internal consistency coefficient of 0.885 and a retest reliability of 0.769.There was a significant difference between the scores of college students majoring in nutrition-related fields and those majoring in non-nutrition-related fields.The revised Chinese version of the GNKQ has good reliability and validity and meets the measurement requirements.Study 2 translated and revised the Food Choice Questionnaire(FCQ)and conducted a reliability test in the Chinese adult population.499 admitted persons aged 18 years or older completed the FCQ,of whom 69 completed the retest task two weeks later.The motivation model of the FCQ in the Chinese adult population was optimized by means of exploratory factor analysis and validation factor analysis,and a 24-item,8 first-order factor,and 3 second-order factor Chinese version Food Choice Questionnaire(C-FCQ)was obtained.The overall internal consistency coefficient of the revised questionnaire was 0.931 and the retest reliability was 0.833.The model fit results of the validation factor analysis were χ2 /df = 2.630,RMSEA = 0.057,CFI = 0.938,TLI = 0.923,NFI = 0.904,and GFI = 0.908.The revised C-FCQ has good reliability and validity.It meets psychometric requirements and is suitable for assessing food choice motivation in a Chinese adult population.Study 3 measured subjects’ nutritional knowledge and motivation for food choice using the General Nutrition Knowledge Questionnaire and the Food Choice motivation Questionnaire.Later,in a food pre-package preference assessment task,the trajectories of subjects’ gaze points for making decisions were recorded using an eye-tracking device,and the results and durations of subjects’ preference assessments were recorded to explore the relationship between the level of nutritional knowledge,food choice motivation,and food choice behavior.The results showed that individuals with hedonic motivation made food choices faster,but subjects with higher levels of nutritional knowledge and health motivation made faster judgments about healthy foods.The eye-movement results indicate that the group with higher nutritional knowledge or possessing health motivation gazed at the nutrient table for a significantly longer time and proportion,but in the results of the final preference assessment,subjects rated healthy foods significantly lower than unhealthy foods,i.e.,were more willing to choose to eat unhealthy foods.This shows that both nutrition knowledge training and health motivation initiation have positive effects on nutrient table processing during food selection,but do not effectively influence the results of the assessment of food preferences. |
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