Kliemann N, Wardle J, Johnson F, Croker H
Health Behaviour Research Centre, Department of Epidemiology and Public Health, University College London, London, UK.
Eur J Clin Nutr. 2016 Oct;70(10):1174-1180. doi: 10.1038/ejcn.2016.87. Epub 2016 Jun 1.
BACKGROUND/OBJECTIVES: The General Nutrition Knowledge Questionnaire (GNKQ) was developed in the 1990s and has been widely used. Since then advances in understanding of associations between diet and disease have led to changes in dietary recommendations. This study reports the validity and reliability of an updated version of the GNKQ, bringing it into line with current nutritional advice.
METHODS/SUBJECTS: Following a review of current recommendations, the revised version of the GNKQ (GNKQ-R) was created, consisting of 88 items and four sections. Reliability and validity of the GNKQ-R were determined in four validation studies: (1) reliability was examined using an online sample (n=266), (2) construct validity was assessed with 96 Dietetics students and 89 english students using the 'known-groups' method, (3) associations between nutrition knowledge and socio-demographic characteristics were examined using the previously described samples and (4) sensitivity to change was tested by measuring GNKQ-R scores pre- and post-exposure to online nutrition information in written (n=65) and video (n=41) formats.
The reliability was >0.7 in all sections. Dietetics students scored significantly higher than english students. As predicted, GNKQ-R scores were significantly higher among females vs males, people with a degree vs without, and people with very good vs poor or good health status. They were lower in those older than 50 years vs younger adults. GNKQ-R scores were significantly greater after the nutrition interventions in both written and video formats.
The GNKQ-R is a valid measure of nutrition knowledge that is consistent, reliable and sensitive to change.
背景/目的：《一般营养知识问卷》（GNKQ）于20世纪90年代编制并得到广泛应用。自那时以来，在饮食与疾病关联的认识方面取得了进展，这导致了饮食建议的变化。本研究报告了GNKQ更新版本的有效性和可靠性，使其与当前的营养建议保持一致。
方法/对象：在回顾当前建议之后，创建了GNKQ的修订版（GNKQ-R），它由88个项目和四个部分组成。在四项验证研究中确定了GNKQ-R的可靠性和有效性：（1）使用在线样本（n = 266）检验可靠性；（2）使用“已知群体”方法对96名营养学专业学生和89名英语专业学生评估结构效度；（3）使用上述样本检验营养知识与社会人口学特征之间的关联；（4）通过测量书面（n = 65）和视频（n = 41）格式的在线营养信息暴露前后的GNKQ-R分数，测试对变化的敏感性。
所有部分的可靠性均>0.7。营养学专业学生的得分显著高于英语专业学生。正如预期的那样，女性的GNKQ-R得分显著高于男性，有学位者高于无学位者，健康状况非常好的人高于健康状况差或良好的人。50岁以上人群的得分低于年轻人。书面和视频格式的营养干预后，GNKQ-R得分均显著提高。
GNKQ-R是一种有效的营养知识测量工具，具有一致性、可靠性且对变化敏感。
