Zhang Y Q, Aihemaitijiang Sumiya, Yang J, Liao Z Y, Zhu W L, Zhang Z F, Xu M H
Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
Zhonghua Yu Fang Yi Xue Za Zhi. 2020 Oct 6;54(10):1069-1074. doi: 10.3760/cma.j.cn112150-20200327-00458.
To establish core items of nutrition literacy for general population in China. The framework system and preliminary items of nutrition literacy were established through literature review and experts' consultation. Content validity test was used to determine the nutrition literacy item. Thirteen experts in the field of human nutrition, health education and nutrition and diseases were invited to score the importance of each nutrition literacy item via Email. The judgment basis and familiarity of experts towards the items, active coefficient, and content validity were analyzed to generate the final list of nutrition literacy items. 92.3% of questionnaires in two rounds were collected.The active coefficient of experts was satisfied and the authority coefficient was 0.96.In the content validity evaluation, the correlation I-CVI value of each item was above 0.83 and the value was above 0.74. The evaluation result was excellent.After the second round of expert consultation, all selected items met the inclusion criteria. We identified the final list of nutrition literacy items consisting of three scales (knowledge and concepts, lifestyles and dietary behaviors, and basic skills), ten subscales (basic nutrition philosophy, food classification and nutrition knowledge, healthy weight, eating behavior and culture, balanced diet, exercise health, food assessment, nutrition information acquisition and decision, nutrition safety, and weight management)with 25 items in total. The framework system and core items of nutrition literacy are established for Chinese people based on the content validity evaluation. The experts involved in the consultation process present a performance with good representativeness, enthusiasm and authority, and the content validity evaluation result is satisfied.
建立中国普通人群营养素养的核心条目。通过文献回顾和专家咨询建立营养素养的框架体系和初步条目。采用内容效度检验来确定营养素养条目。邀请13位人类营养、健康教育以及营养与疾病领域的专家通过电子邮件对各营养素养条目的重要性进行评分。分析专家对条目的判断依据、熟悉程度、积极系数和内容效度，以生成营养素养条目的最终清单。两轮问卷的回收率为92.3%。专家的积极系数令人满意，权威系数为0.96。在内容效度评价中，各条目的相关I-CVI值均高于0.83，S-CVI/Ave值高于0.74。评价结果为优秀。第二轮专家咨询后，所有入选条目均符合纳入标准。我们确定了营养素养条目的最终清单，包括三个量表（知识与概念、生活方式与饮食行为、基本技能）、十个子量表（基本营养理念、食物分类与营养知识、健康体重、饮食行为与文化、均衡饮食、运动健康、食物评估、营养信息获取与决策、营养安全、体重管理），共25个条目。基于内容效度评价，建立了中国人营养素养的框架体系和核心条目。参与咨询过程的专家表现出良好的代表性、积极性和权威性，内容效度评价结果令人满意。
