청소년의 푸드디자인 감성역량 척도개발 및 타당화*

초록

This study developed and validated a measurement scale to assess the effects of dietary education on adolescents’ aesthetic–emotional competence. Forty initial items representing four factors—aesthetic sense, sensibility, empathy, and communication—were reviewed through a three-round Delphi process with ten experts, yielding 28 preliminary items. A preliminary survey with 112 adolescents and a main survey (5-point Likert scale) with 442 adolescents were conducted nationwide. Factor loadings and validity analyses using SPSS supported a final 17-item scale. Discriminant validity was confirmed as the average variance extracted (AVE) exceeded the squared inter-factor correlations, and convergent validity was verified within a hierarchical model, indicating that all factors converged onto the higher-order construct of food design emotional competence. The scale demonstrated high internal consistency (Cronbach’s α = 0.92), establishing its psychometric soundness. The validated scale can be used to assess adolescents’ aesthetic–emotional competencies cultivated through dietary practices and to support the systematic development and evaluation of dietary education and counseling programs.

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