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Evaluating the Power of Food Scale in obese subjects and a general sample of individuals: development and measurement properties

International Journal of Obesity volume 33, pages 913–922 (2009)Cite this article

Abstract

Background:

The Power of Food Scale (PFS) was developed to assess the psychological impact of today's food-abundant environments.

Objective:

To evaluate the structure of the PFS in diverse populations of obese and nonobese individuals.

Design:

Data were obtained from obese adults in a clinical trial for a weight management drug (n=1741), and overweight, obese and normal weight adults in a Web-based survey (n=1275). Exploratory and confirmatory factor analyses were used to investigate the PFS structure using the clinical data. The model developed was then tested using the Web-based data. Relationships between PFS domains and body mass index (BMI) were examined. Logistic regression was used in the Web-based survey to evaluate the association between obesity status and PFS scores.

Results:

Clinical data indicated that the scale was best represented by a 15-item version with three subscale domains and an aggregate domain (average of three domains); this was confirmed with data from the Web-based survey (Comparative Fit Index: 0.95 and 0.94 for the clinical and Web-based studies, respectively). Cronbach's α for both data sets was high, ranging from 0.81 to 0.91. The relationships between BMI and each domain were weak (and approximately linear). A full category increase in PFS domain score (range 1–5) increased the odds of being obese 1.6–2.3 times.

Conclusions:

The 15-item PFS is best represented by three domains and an aggregate domain. The PFS may provide a useful tool to evaluate the effects of obesity treatments on feelings of being controlled by food in an obesogenic food environment.

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Acknowledgements

We thank Caroline Braet, Kenneth Goodrick, Amy Gorin, Carlos Grilo, Suzanne Higgs, Janet Latner, Chantal Nederkoorn, Hollie Raynor, Nancy Sherwood, Gayle Timmerman, Marney White, Donald Williamson, Susan Yanovski and an anonymous expert for providing ratings and valuable comments for the development of the PFS.

We also thank Denise Bury-Maynard for her valuable contributions to and support with this project.

This study was sponsored by Pfizer Inc.

Authors’ responsibilities: conception and design of the study and data interpretation and paper writing: J Cappelleri, A Bushmakin, R Gerber, C Sexton and NK Leidy; M Lowe and J Karlsson provided significant advice and consultation and participated in the data interpretation and writing of the paper.

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Authors and Affiliations

  1. Global Research and Development, Pfizer Inc., New London, CT, USA

    J C Cappelleri, A G Bushmakin & R A Gerber

  2. Center for Health Outcomes Research, United BioSource Corporation, Bethesda, MD, USA

    N K Leidy & C C Sexton

  3. Institute of Health and Care Sciences, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden

    J Karlsson

  4. Department of Psychology, Drexel University, Philadelphia, PA, USA

    M R Lowe

Authors
  1. J C Cappelleri
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  2. A G Bushmakin
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  3. R A Gerber
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  4. N K Leidy
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  5. C C Sexton
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  6. J Karlsson
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  7. M R Lowe
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Corresponding author

Correspondence to J C Cappelleri.

Appendix

Appendix

Power of Food Scale: Please indicate the extent to which you agree that the following items describe you. Use the following scale from 1 to 5 for your responses.

Table A1

Table 4 Table a1
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Cappelleri, J., Bushmakin, A., Gerber, R. et al. Evaluating the Power of Food Scale in obese subjects and a general sample of individuals: development and measurement properties. Int J Obes 33, 913–922 (2009). https://doi.org/10.1038/ijo.2009.107

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