孕期健康饮食教育手册的开发与验证
Development and validation of an educational booklet for healthy eating during pregnancy.
作者信息
de Oliveira Sheyla Costa, Lopes Marcos Venícios de Oliveira, Fernandes Ana Fátima Carvalho
机构信息
Departamento de Enfermagem, Centro de Ciências da Saúde, Universidade Federal de Pernambuco, Recife, PE, Brazil.
Departamento de Enfermagem, Universidade Federal do Ceará, Fortaleza, CE, Brazil.
出版信息
Rev Lat Am Enfermagem. 2014 Jul-Aug;22(4):611-20. doi: 10.1590/0104-1169.3313.2459.
OBJECTIVE
to describe the validation process of an educational booklet for healthy eating in pregnancy using local and regional food.
METHODS
methodological study, developed in three steps: construction of the educational booklet, validation of the educational material by judges, and by pregnant women. The validation process was conducted by 22 judges and 20 pregnant women, by convenience selection. We considered a p-value<0.85 to validate the booklet compliance and relevance, according to the six items of the instrument. As for content validation, the item-level Content Validity Index (I-CVI) was considered when a minimum score of at least 0.80 was obtained.
RESULTS
five items were considered relevant by the judges. The mean I-CVI was 0.91. The pregnant women evaluated positively the booklet. The suggestions were accepted and included in the final version of the material.
CONCLUSION
the booklet was validated in terms of content and relevance, and should be used by nurses for advice on healthy eating during pregnancy.
目的
描述一本使用当地和区域食物的孕期健康饮食教育手册的验证过程。
方法
方法学研究，分三步开展：编写教育手册、由评审员和孕妇对教育材料进行验证。验证过程由22名评审员和20名孕妇通过便利抽样进行。根据该工具的六个项目，我们认为p值<0.85可验证手册的合规性和相关性。至于内容验证，当获得至少0.80的最低分数时，考虑项目层面的内容效度指数（I-CVI）。
结果
评审员认为五个项目相关。I-CVI的平均值为0.91。孕妇对该手册给予了积极评价。所提建议被采纳并纳入材料的最终版本。
结论
该手册在内容和相关性方面得到了验证，护士应使用它为孕期健康饮食提供建议。
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