Food Action Rating Scale for Measuring Food Acceptance

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Abstract
SUMMARY: A 9‐point successive‐category food action (FACT) rating scale for measuring food acceptance was constructed by psychological scaling techniques. Reliability tests using the scale in the laboratory with peaches and hominy (two groups of 24 people each) showed that the scale yields highly reliable results both with a single group and with different groups of people. When used as a survey questionnaire (54 foods, 100 people), the FACT scale means were always lower, but highly correlated with, hedonic scale means (r = 0.97). The distribution of ratings over nine categories was less skewed for the FACT scale than for the hedonic scale. Variance analyses of questionnaire ratings as well as examination of differences in means revealed that the FACT scale was more sensitive to food differences than the hedonic scale. Differences in mean ratings for foods between the hedonic and FACT scales were found to be correlated with carbohydrates in a normal serving (r = 0.29) and physical form (r =−0.27). The FACT scale has been used successfully in our Research and Development laboratory for many food products as well as in a market‐research product test. The FACT scale is recommended as an additional tool for use by the food technologist in estimating over‐all food acceptance.

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