Table 4 Factor analysis results applied to the Turkish food preference scale
Communality | Factor Load | Eigenvalue | Explained variance | Average | Standard deviation | Alpha | |
|---|---|---|---|---|---|---|---|
Factor I: health value | 4.024 | 25.106 | 3.434 | 0.810 | 0.779 | ||
5. Low calorie | 0.699 | 0.830 | 3.023 | 1.0055 | 0.759 * | ||
6. Provide good nutrition as it contains various vegetables | 0.707 | 0.788 | 3.651 | 0.9818 | 0.632 | ||
9. Being balanced in terms of carbohydrates, proteins, and fats | 0.708 | 0.727 | 3.629 | 0.9311 | 0.709 | ||
Factor II: content richness | 1.343 | 23.831 | 4.141 | 0.723 | 0.806 | ||
1. Richness of food content | 0.785 | 0.862 | 4.213 | 0.8274 | 0.689 | ||
3. Providing beautiful combination due to diverse food | 0.792 | 0.752 | 4.194 | 0.7634 | 0.735 | ||
2. Being healthy | 0.758 | 0.727 | 4.017 | 0.9558 | 0.783 | ||
Factor III: cultural characteristics | 1.038 | 22.225 | 3.901 | 0.706 | 0.672 | ||
11. Experiencing traditional culture through Turkish dish | 0.662 | 0.767 | 4.091 | 0.8392 | 0.553 | ||
10. Feeling familiar with Middle Eastern food compared to Western food | 0.712 | 0.740 | 3.680 | 0.9770 | 0.616 | ||
4. Consuming dishes both pots and grilled dishes together | 0.582 | 0.654 | 3.931 | 0.9071 | 0.567 |