Liao Z Y, Zhang Y Q, Yang J, Aihemaitijiang Sumiya, Zhang W, Zhang Z F
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):1075-1080. doi: 10.3760/cma.j.cn112150-20200327-00451.
To establish the nutrition literacy core items for older people 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 items. Seven 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 expertstowards the items, active coefficient, and content validitywere evaluated and analyzed to generate the final list of nutritionliteracy items. A total of 85.7% (6/7) 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 0.90 and thevalue was above 0.74. The evaluation result was excellent. After the second round of 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), twelve subscales (reasonable nutrition, healthy weight, environment of dining, food classification, nutrition and disease, eat regularly, balanced diet, exercise health, information getting, household food measurement, reading nutrition label and calculating, and food safety)with 20 items in total. The framework system and core items of nutrition literacy are established for Chinese older 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.
建立中国老年人营养素养核心条目。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。邀请了7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。对专家对条目的判断依据和熟悉程度、积极系数以及内容效度进行评估分析，以生成营养素养条目的最终清单。两轮问卷共回收85.7%（6/7）。专家积极系数令人满意，权威系数为0.96。在内容效度评价中，各条目的相关I-CVI值均在0.90以上，S-CVI/Ave值在0.74以上，评价结果为优。第二轮咨询后，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）、十二个亚量表（合理营养、健康体重、就餐环境、食物分类、营养与疾病、规律进餐、均衡饮食、运动健康、信息获取、家庭食物量度、阅读营养标签与计算、食品安全），共20个条目。基于内容效度评价，为中国老年人建立了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。
