Development and validation of a nutrition knowledge questionnaire for a Canadian population

Auteur(s): Bradette-Laplante, MaudeCarbonneau, ÉliseProvencher, VéroniqueBégin, CatherineRobitaille, JulieDesroches, SophieVohl, Marie-ClaudeCorneau, LouiseLemieux, Simone
Résumé: The present study aimed to develop and validate a nutrition knowledge questionnaire in a sample of French Canadians from the province of Quebec, taking into account dietary guidelines. A thirty-eight-item questionnaire was developed by the research team and evaluated for content validity by an expert panel, and then administered to respondents. Face validity and construct validity were measured in a pre-test. Exploratory factor analysis and covariance structure analysis were performed to verify the structure of the questionnaire and identify problematic items. Internal consistency and test–retest reliability were evaluated through a validation study. Online survey. Six nutrition and psychology experts, fifteen registered dietitians (RD) and 180 lay people participated. Content validity evaluation resulted in the removal of two items and reformulation of one item. Following face validity, one item was reformulated. Construct validity was found to be adequate, with higher scores for RD v. non-RD (21·5 (sd 2·1) v. 15·7 (sd 3·0) out of 24, P<0·001). Exploratory factor analysis revealed that the questionnaire contained only one factor. Covariance structure analysis led to removal of sixteen items. Internal consistency for the overall questionnaire was adequate (Cronbach’s α=0·73). Assessment of test–retest reliability resulted in significant associations for the total knowledge score (r=0·59, P<0·001). This nutrition knowledge questionnaire was found to be a suitable instrument which can be used to measure levels of nutrition knowledge in a Canadian population. It could also serve as a model for the development of similar instruments in other populations.
Type de document: Article de recherche
Date de publication: 27 décembre 2016
Date de la mise en libre accès: 18 mai 2017
Version du document: AM
Lien permanent: http://hdl.handle.net/20.500.11794/14105
Ce document a été publié dans: Public Health Nutrition, Vol. 20 (7), 1184–1192 (2017)
https://doi.org/10.1017/S1368980016003372
Published on behalf of the Nutrition Society by CAB International
Autre version disponible: 10.1017/S1368980016003372
28025953
Collection :Articles publiés dans des revues avec comité de lecture

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