Brooks College of Health, University of North Florida, Jacksonville, FL, USA.
J Hum Nutr Diet. 2023 Feb;36(1):323-335. doi: 10.1111/jhn.13024. Epub 2022 May 15.
There is a lack of a valid and reliable instrument that measures objective and subjective knowledge of evidence-based dietetic practices (EBDP) among registered dietitian nutritionists (RDNs). The present study aimed to develop and assess the validity and reliability of an EBDP Questionnaire (EBDPQ) with objective knowledge items (i.e., quiz items) among RDNs in the USA.
Subscales from four existing evidence-based practice (EBP) instruments were combined and modified for dietetics. Content and face validity and internal consistency were used to assess the full survey. Survey responsiveness and test-retest reliability were evaluated within the objective knowledge subscale. Content experts (n = 11) and nutrition professionals (n = 16) completed validation reviews. Doctoral students enrolled in a research course (n = 12) were used to analyse survey responsiveness. Internal and test-retest relability analyses utilised RDN participants (time point 1, n = 482; time point 2, n = 335).
Content validation resulted in a 38-item questionnaire. Average percent agreement among face validity reviewers was 95.1%. Only the pre-validation version of the objective knowledge subscale resulted in significantly higher post-course scores (Mdn = 11.50) compared to the pre-course (Mdn = 9.75, p = 0.05). The validated instrument had excellent internal consistency (Cronbach's α = 0.91); however, the objective knowledge subscale was low (Cronbach's α = 0.41). A good degree of reliability was found between the two time points (intraclass correlation coefficient = 0.71).
The EBDPQ demonstrated adequate validity and reliability among RDNs. Future research should assess construct validity, with the responsiveness and objective knowledge subscale requiring additional evaluation through an EBDP course.
目前缺乏一种有效的、可靠的工具来衡量注册营养师（RDN）对循证饮食实践（EBDP）的客观和主观知识。本研究旨在开发和评估一种 EBDP 问卷（EBDPQ），该问卷包含针对美国 RDN 的客观知识项目（即测验项目）。
从四项现有的循证实践（EBP）工具中提取并修改了适用于饮食学的子量表。使用内容和表面有效性以及内部一致性来评估完整的调查。在客观知识子量表中评估调查反应性和测试-重测可靠性。内容专家（n=11）和营养专业人员（n=16）完成了验证审查。参加研究课程的博士生（n=12）用于分析调查反应性。内部和测试-重测可靠性分析使用了 RDN 参与者（时间点 1，n=482；时间点 2，n=335）。
内容验证产生了一个包含 38 个项目的问卷。表面有效性审查者的平均百分比一致率为 95.1%。只有客观知识子量表的预验证版本与预课程相比，课程后得分显著更高（Mdn=11.50）相比，Mdn=9.75，p=0.05）。验证后的工具具有良好的内部一致性（Cronbach's α=0.91）；然而，客观知识子量表的可信度较低（Cronbach's α=0.41）。两个时间点之间存在良好的可靠性（组内相关系数=0.71）。
EBDPQ 在 RDN 中表现出足够的有效性和可靠性。未来的研究应该评估结构有效性，通过 EBDP 课程进一步评估响应性和客观知识子量表。
