A Aylin Alsaffar1. 1. Department of Nutrition and Dietetics, Yeditepe University, İstanbul, Turkey. aylin.alsaffar@yeditepe.edu.tr
Abstract
OBJECTIVE: To validate the general nutrition knowledge questionnaire developed by Parmenter and Wardle (1999) in a Turkish student sample. DESIGN: The original questionnaire of Parmenter and Wardle (1999) was modified and translated into Turkish. The modified questionnaire was administered to second year undergraduate students. Some students completed the questionnaire twice for the measurement of test-retest reliability. Statistical analysis was performed on the responses to measure the internal reliability, test-retest reliability and construct validity. SETTING: Students completed the questionnaire under supervision. The questionnaire was completed at the end of lectures. Retest was carried out two weeks after first administration of the test. SUBJECTS: A total of 195 undergraduate students studying either nutrition and dietetics (n 90) or engineering (n 105) participated in the study. Of these, 125 students completed the questionnaire on two occasions. RESULTS: Overall internal reliability (Cronbach's α = 0·89) and test-retest reliability (0·86) were high. Significant differences between the scores of the two groups of students indicated that the questionnaire had satisfactory construct validity. CONCLUSIONS: The modified version of the general nutrition knowledge questionnaire can be used as a tool to examine the nutrition knowledge of adults in Turkey. In the next stage of the study, some adjustments need to be made to the items that led to low reliability values so that these items will be more applicable to the eating habits and patterns of Turkish people.
OBJECTIVE: To validate the general nutrition knowledge questionnaire developed by Parmenter and Wardle (1999) in a Turkish student sample. DESIGN: The original questionnaire of Parmenter and Wardle (1999) was modified and translated into Turkish. The modified questionnaire was administered to second year undergraduate students. Some students completed the questionnaire twice for the measurement of test-retest reliability. Statistical analysis was performed on the responses to measure the internal reliability, test-retest reliability and construct validity. SETTING: Students completed the questionnaire under supervision. The questionnaire was completed at the end of lectures. Retest was carried out two weeks after first administration of the test. SUBJECTS: A total of 195 undergraduate students studying either nutrition and dietetics (n 90) or engineering (n 105) participated in the study. Of these, 125 students completed the questionnaire on two occasions. RESULTS: Overall internal reliability (Cronbach's α = 0·89) and test-retest reliability (0·86) were high. Significant differences between the scores of the two groups of students indicated that the questionnaire had satisfactory construct validity. CONCLUSIONS: The modified version of the general nutrition knowledge questionnaire can be used as a tool to examine the nutrition knowledge of adults in Turkey. In the next stage of the study, some adjustments need to be made to the items that led to low reliability values so that these items will be more applicable to the eating habits and patterns of Turkish people.
Authors: Richard Bukenya; Abhiya Ahmed; Jeanette M Andrade; Diana S Grigsby-Toussaint; John Muyonga; Juan E Andrade Journal: Nutrients Date: 2017-02-21 Impact factor: 5.717