When choosing the dishes you plan to cook, how important are the following criteria? | Standardized factor loading | Internal consistency |
---|---|---|
Factor 1: Healthy diet | 0.75 | |
Nutritional balance of the meal | 0.87 | |
Nutritional balance of the dish | 0.81 | |
Use of seasonal products | 0.51 | |
My eating habits and/or that of my relatives | 0.40 | |
What I and/or my relatives ate during the previous days | 0.40 | |
Factor 2: Constraints | 0.68 | |
Ingredients at my disposal | 0.61 | |
Leftovers in my refrigerator/freezer | 0.53 | |
My state of fatigue | 0.53 | |
Time available for cooking | 0.51 | |
My hunger and/or that of my relatives | 0.45 | |
My cooking skills | 0.41 | |
Factor 3: Pleasure | 0.66 | |
What I and/or my relatives want to eat | 0.62 | |
Originality of the dish | 0.55 | |
My preferences and/or those of my relatives | 0.54 | |
Recipes I come across | 0.47 | |
The dish can be adapted to please all guests | 0.39 | |
Factor 4: Specific diets | 0.69 | |
My health status and/or that of my relatives | 0.75 | |
My eventual diet to lose weight and/or that of my relatives | 0.64 | |
My personal convictions and/or that of my relatives | 0.47 | |
Factor 5: Organization | 0.64 | |
The dish can be prepared beforehand | 0.71 | |
The dish can be prepared in large quantities | 0.51 | |
What I planned to eat (meal planning) | 0.49 |