Q2. What factors were selected as potentially relevant to willingness to eat a wide range of foods?
The authors selected neuroticism as potentially relevant in the light of its relationship with health risk, stress and coping, and the openness to experience factor as potentially relevant to willingness to eat a wide range of foods.
Q3. What scale was used to assess social desirability biases?
Social desirability biases were assessed using the ten-item reduction of the Marlowe Crowne social desirability scale developed by Strahan and Gerbasi (1972), in which higher scores reflect greater tendencies towards producing socially favourable responses.
Q4. What are the other factors used to evaluate the fit of the model?
In addition, the non-normed fit index (NNFI, Bentler & Bonett, 1980) and the comparative fit index (CFI, Bentler, 1990) were used to evaluate model fit.
Q5. Why are v2 fit indices sensitive to sample size?
Because v2 fit indices are sensitive to sample size, models with good fit may show large v2 values when the sample size is large.
Q6. What is the importance of taste in the selection of high fat diets?
Taste may be particularly important in selection of high fat diets, since fats are responsible for the texture and aroma of many foods (Drenowski, 1992).
Q7. What is the advantage of this method?
The advantage of this method is that it circumvents the need for subjects to give introspective reports on their motives, but it has the drawback of being time-consuming and inappropriate for large-scale research.
Q8. What was the effect of the openness to experience factor on the DEBQ?
The openness to experience factor from the NEO was predicted to correlate negatively with familiarity, and this effect was confirmed for both women and men (r=−0·33 and−0·25 respectively, p<0·001).