Best-Worst Scaling of Food Values
Best-worst scaling of food values measures how much consumers care about a fixed set of food attributes — safety, price, taste, nutrition, naturalness, origin, environmental impact, fairness, and so on — by repeatedly asking them to pick the most and least important value from small subsets. Jayson Lusk and Brian Briggeman's 2009 article 'Food Values' introduced this specific application, adapting the best-worst (maximum-difference) scaling method that Finn and Louviere pioneered for food-safety research. Rather than rating each value on a 1-to-5 scale, where everything tends to look important, respondents are forced to trade values off against one another, yielding a discriminating, interval-scaled ranking of what truly drives their food choices and avoiding the scale-use biases that plague conventional importance ratings.
Bronrecord
Citaten letterlijk overgenomen uit het bronrecord van de methode. Hieruit wordt geen verificatie op claimniveau afgeleid.
- Lusk, J. L., & Briggeman, B. C. (2009). Food Values. American Journal of Agricultural Economics, 91(1), 184-196. · DOI 10.1111/j.1467-8276.2008.01175.x
- Finn, A., & Louviere, J. J. (1992). Determining the Appropriate Response to Evidence of Public Concern: The Case of Food Safety. Journal of Public Policy & Marketing, 11(2), 12-25. · DOI 10.1177/074391569201100202
Gecureerde claims
Claims opgeslagen in het bewijsregister, elk met zijn eigen beoordeling.
Deze weergave verzint geen claimbeoordeling als het register er geen heeft.
Gerelateerde methoden
Gegenereerd uit de methodegraaf en getoond als machinaal voorgestelde relaties — er wordt geen bewijsclaim afgeleid.