Farage Priscila, Puppin Zandonadi Renata, Cortez Ginani Verônica, Gandolfi Lenora, Pratesi Riccardo, de Medeiros Nóbrega Yanna Karla
Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia DF 70910-900, Brazil.
Faculty of Medicine, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia DF 70910-900, Brazil.
Nutrients. 2017 Jan 6;9(1):36. doi: 10.3390/nu9010036.
Conditions associated to the consumption of gluten have emerged as a major health care concern and the treatment consists on a lifelong gluten-free diet. Providing safe food for these individuals includes adapting to safety procedures within the food chain and preventing gluten cross-contamination in gluten-free food. However, a gluten cross-contamination prevention protocol or check-list has not yet been validated. Therefore, the aim of this study was to perform the content validation and semantic evaluation of a check-list elaborated for the prevention of gluten cross-contamination in food services. The preliminary version of the check-list was elaborated based on the Brazilian resolution for food safety (RDC 216) and (RDC 275), the from the International Organization for Standardization (ISO 22000) and the Canadian Celiac Association documents. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of gluten cross-contamination and clarity of the wording, was the achievement of a minimal of 80% of agreement between the experts (W-values ≥ 0.8). Moreover, items should have a mean ≥4 in the evaluation of importance (Likert scale from 1 to 5) and clarity (Likert scale from 0 to 5) in order to be maintained in the instrument. The final version of the check-list was composed of 84 items, divided into 12 sections. After being redesigned and re-evaluated, the items were considered important and comprehensive by the experts (both with W-values ≥ 0.89). The check-list developed was validated with respect to content and approved in the semantic evaluation.
与麸质摄入相关的病症已成为医疗保健的一大关注点，治疗方法是终身食用无麸质饮食。为这些人提供安全食品包括适应食物链中的安全程序以及防止无麸质食品中的麸质交叉污染。然而，尚未有经过验证的麸质交叉污染预防方案或检查表。因此，本研究的目的是对为预防食品服务中的麸质交叉污染而制定的检查表进行内容验证和语义评估。检查表的初稿是根据巴西食品安全决议（RDC 216）和（RDC 275）、国际标准化组织（ISO 22000）的标准以及加拿大乳糜泻协会的文件制定的。七位该领域的专家参与了检查表的验证和语义评估。用于批准项目的标准，即其对预防麸质交叉污染的重要性和措辞的清晰度，是专家之间达成至少80%的一致意见（W值≥0.8）。此外，项目在重要性评估（1至5的李克特量表）和清晰度评估（0至5的李克特量表）中的平均分应≥4，以便保留在该工具中。检查表的最终版本由84个项目组成，分为12个部分。经过重新设计和重新评估，专家们认为这些项目既重要又全面（W值均≥0.89）。所制定的检查表在内容方面得到了验证，并在语义评估中获得通过。
