Labeled Magnitude Scales: A critical review

Schifferstein, Hendrik N.J.

doi:10.1016/j.foodqual.2012.04.016

Cited by 39 publications

(13 citation statements)

References 51 publications

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“…There have been many rating scales developed for measuring degree of liking of which the Labeled Hedonic Scale, sometimes called the LIM scale, and the LAM scale are more recent developments. The latter has been reviewed …”

Section: Introductionmentioning

confidence: 99%

“…The latter has been reviewed. 7 However, in food science, probably the most used scale over the last 60 years has been the 9-point hedonic scale 8,9 introduced as an aid to menu planning for US soldiers in their canteens. The scale comprises a series of nine verbal categories ranging from 'dislike extremely' to 'like extremely' and is described as such in various sensory texts (e.g.…”

Section: Introductionmentioning

confidence: 99%

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The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

2014

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The 9-point hedonic scale has been used routinely in food science, the same way for 60 years. Now, with advances in technology, data from the scale are being used for more and more complex programs for statistical analysis and modeling. Accordingly, it is worth reconsidering the presentation protocols and the analyses associated with the scale, as well as some alternatives. How the brain generates numbers and the types of numbers it generates has relevance for the choice of measurement protocols. There are alternatives to the generally used serial monadic protocol, which can be more suitable. Traditionally, the 'words' on the 9-point hedonic scale are reassigned as 'numbers', while other '9-point hedonic scales' are purely numerical; the two are not interchangeable. Parametric statistical analysis of scaling data is examined critically and alternatives discussed. The potential of a promising alternative to scaling itself, simple ranking with a hedonic R-Index signal detection analysis, is explored in comparison with the 9-point hedonic scale.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

2014

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“…While some researchers disagree regarding the advantages of using category-ratio scales (Schifferstein, 2012), the benefits of using the gLMS as a response format in the context of assessing craving using the YCS were notable. In particular, the ratio nature of the scale permitted quantitative comparisons to be made across groups for which MI is established (e.g., nicotine dependent smokers experience twice as much craving as non-dependent smokers).…”

Section: Discussionmentioning

confidence: 99%

The Yale Craving Scale: Development and psychometric properties

Rojewski¹,

Morean²,

Toll³

et al. 2015

Drug and Alcohol Dependence

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Introduction The current study presents a psychometric evaluation of the Yale Craving Scale (YCS), a novel measure of craving for cigarettes and alcohol, respectively. The YCS is the first craving measure to use a generalized Labeled Magnitude Scale (gLMS) as the scoring format, which facilitates between-group comparisons of subjective craving and eliminates ceiling effects by assessing the full range of imaginable sensation intensities. Methods Psychometric evaluations of the YCS for use with cigarettes (YCS Smoking) and alcohol (YCS Drinking) included assessments of latent factor structure, internal consistency, ceiling effects, and test-criterion relationships. Study samples included 493 treatment-seeking smokers and 213 heavy drinkers. Results Factor analyses of the 5-item YCS Smoking and Drinking scores confirmed a 1-factor scale. The YCS Smoking and Drinking scores evidenced: (1) good internal consistency, (2) scalar measurement invariance within several subgroups (e.g., smoking/drinking status; nicotine/alcohol dependence), (3) convergent relationships with extant craving measures, and (4) concurrent relationships with smoking/drinking outcomes. Conclusions These results suggest that the YCS represents a psychometrically sound scale for assessing smoking and drinking urges in dependent populations.

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“…Because sensory properties are of the utmost importance in consumers' food choice behaviour, sensory evaluation research has always played a substantial role in food product development. In order to quantify sensory properties, considerable attention has been devoted to the internal validity of different types of scaling methods, such as category rating, magnitude estimation, and labelled magnitude scaling [2,3]. Other aspects, such as temporal differences during a single bite [4], spatial differences in perception between tongue areas [e.g., 5], and changes in food texture during mastication and swallowing [e.g., 6,7] have unfortunately received less research attention.…”

Section: Introductionmentioning

confidence: 99%

Employing consumer research for creating new and engaging food experiences in a changing world

Schifferstein

2015

Current Opinion in Food Science

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Labeled Magnitude Scales: A critical review

Cited by 39 publications

References 51 publications

The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

The Yale Craving Scale: Development and psychometric properties

Employing consumer research for creating new and engaging food experiences in a changing world

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