用于测量消费者对餐厅预防微生物污染安全措施的认知知识的问卷的信度和效度。
Reliability and validity of a questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants.
机构信息
Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil.
出版信息
J Nutr Educ Behav. 2013 May-Jun;45(3):250-7. doi: 10.1016/j.jneb.2011.09.007. Epub 2012 May 23.
OBJECTIVE
The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens.
METHODS
Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items were elaborated and reviewed. Content and construct validity, item analysis, test-retest, and internal consistency were developed.
RESULTS
The questionnaire content validity index was 96%. The final instrument presented 23 items, a satisfactory Kuder-Richardson formula 20 of 0.66, construct validity (P < .001), and reproducibility (r = 0.77).
CONCLUSIONS AND IMPLICATIONS
The developed questionnaire can be used to support consumer education action.
目的
本研究旨在开发一个经过验证和可靠的问卷，以衡量消费者对预防餐厅和商业厨房微生物污染的安全措施的知识。
方法
在巴西坎皮纳斯市对非概率个体样本进行了访谈。问卷项目进行了精心设计和审查。内容和结构效度、项目分析、重测和内部一致性得到了发展。
结果
问卷内容效度指数为 96%。最终的工具包含 23 个项目，Kuder-Richardson 公式 20 的信度为 0.66，具有良好的结构效度（P<0.001）和可重复性（r=0.77）。
结论和意义
开发的问卷可用于支持消费者教育行动。
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