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五种语言在线消费者调查中四种问题格式的比较

Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys.

作者信息

Seninde Denis Richard, Chambers Iv Edgar

机构信息

Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA.

出版信息

Methods Protoc. 2020 Jul 14;3(3):49. doi: 10.3390/mps3030049.

Abstract

Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process. Four formats based on the same concept have been used for prior studies: Check-All-That-Apply (CATA), Check-All-Statements (CAS), Rate-All-That-Apply (RATA), and Rate-All-Statements (RAS). Data can vary depending on what question format is used in the research, and this can affect the interpretation of the findings and subsequent decisions. This survey protocol compares the four question formats. Using a modified version of the Eating Motivation Survey (EMS) to test consumer eating motivations for five food items, each question format was translated and randomly assigned to respondents ( = 200 per country per format) from Brazil (Portuguese), China (Mandarin Chinese), India (Hindi or English), Spain (Spanish), and the USA (English). The results of this survey should provide more understanding of the differences and similarities in distribution of data for the four scale formats. Also, the translations and findings of this survey can guide marketers, sensory scientists, product developers, dieticians, and nutritionists when designing future consumer studies that will use these question formats.

摘要

问题格式对于收集消费者健康态度、食品特征描述和认知至关重要。这些调查所得信息在产品开发过程中提供了重要见解。先前的研究使用了基于同一概念的四种格式:多选适用项(CATA)、多选陈述项(CAS)、评分适用项(RATA)和评分陈述项(RAS)。数据会因研究中使用的问题格式而异,这可能会影响研究结果的解读及后续决策。本调查方案对这四种问题格式进行了比较。使用《饮食动机调查问卷》(EMS)的修改版来测试消费者对五种食品的饮食动机,每种问题格式都进行了翻译,并随机分配给来自巴西(葡萄牙语)、中国(普通话)、印度(印地语或英语)、西班牙(西班牙语)和美国(英语)的受访者(每种格式每个国家200人)。本次调查结果应能让人们更了解这四种量表格式在数据分布上的差异和相似之处。此外,本次调查的翻译内容和结果可为营销人员、感官科学家、产品开发人员、营养师和营养学家在设计未来使用这些问题格式的消费者研究时提供指导。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/a17c/7563457/4b8b45e047d9/mps-03-00049-g001.jpg

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