An Analysis of the Quality of the Time Allocated to Dinner by Structural Equation Modeling (SEM)


Şimşek Kandemir A. , Latif H. , Karaman E.

The Family Journal, vol.0, no.0, pp.1-6, 2021 (Journal Indexed in ESCI)

  • Publication Type: Article / Article
  • Volume: 0 Issue: 0
  • Publication Date: 2021
  • Doi Number: 10.1177/10664807211021993
  • Title of Journal : The Family Journal
  • Page Numbers: pp.1-6

Abstract

The aim of this study is to determine the factors that affect the quality of the time allocated to dinner eaten together and to put forth whether the scale obtained can measure the quality of the time allocated to dinner. A scale was developed to fit the purpose. The data obtained from 171 parents were analyzed. A model with six hypotheses was designated. Hypotheses were tested via structural equation modeling. According to the test results; the formative aspect of the dinner activity (Hypothesis 2) and healthiness and deliciousness of dinner (Hypothesis 3) strongly positively affect the quality of the time allocated to dinner. At the end of the study, it was concluded that the formative aspect of the dinner activity (0.676) and the healthy and delicious food (0.678) strongly positively affected the quality of the time allocated for dinner.


The aim of this study is to determine the factors that affect the quality of the time allocated to dinner eaten together and to put forth whether the scale obtained can measure the quality of the time allocated to dinner. A scale was developed to fit the purpose. The data obtained from 171 parents were analyzed. A model with six hypotheses was designated. Hypotheses were tested via structural equation modeling. According to the test results; the formative aspect of the dinner activity (Hypothesis 2) and healthiness and deliciousness of dinner (Hypothesis 3) strongly positively affect the quality of the time allocated to dinner. At the end of the study, it was concluded that the formative aspect of the dinner activity (0.676) and the healthy and delicious food (0.678) strongly positively affected the quality of the time allocated for dinner.