S Mötteli1, J Barbey1, C Keller1, T Bucher2, M Siegrist1. 1. Consumer Behavior, Institute of Environmental Decisions (IED), Zurich, Switzerland. 2. School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, Callaghan, New South Wales, Australia.
Abstract
BACKGROUND/ OBJECTIVES: As a high-quality diet is associated with a lower risk for several diseases and all-cause mortality, current nutrition education tools provide people with information regarding how to build a healthy and a balanced meal. To assess this basic nutrition knowledge, the research aim was to develop and validate a brief scale to measure the Practical Knowledge about Balanced meals (PKB-7). SUBJECTS/ METHODS: A pool of 25 items was pretested with experts and laypeople before being tested on a random sample in Switzerland (n=517). For item selection, a Rasch model analysis was applied. The validity and reliability of the new scale were assessed by three additional studies including laypeople (n=597; n=145) and nutrition experts (n=59). RESULTS: The final scale consists of seven multiple-choice items, which met the assumptions of the Rasch model. The validity of the new scale was shown by several aspects: the Rasch model was replicated in a second study, and nutrition experts achieved significantly higher scores than laypeople (t(148)=20.27, P<0.001, d=1.78). In addition, the PKB-7 scale was correlated with other nutrition-related constructs and associated with reported vegetable consumption. Test-retest reliability (r=0.68, P<0.001) was acceptable. CONCLUSIONS: The PKB-7 scale is a reliable and a valid Rasch-based instrument in Swiss citizens aged between 18 and 80 years for measuring the practical knowledge about balanced meals based on current dietary guidelines. This brief and easy-to-use scale is intended for application in both research and practice.
BACKGROUND/ OBJECTIVES: As a high-quality diet is associated with a lower risk for several diseases and all-cause mortality, current nutrition education tools provide people with information regarding how to build a healthy and a balanced meal. To assess this basic nutrition knowledge, the research aim was to develop and validate a brief scale to measure the Practical Knowledge about Balanced meals (PKB-7). SUBJECTS/ METHODS: A pool of 25 items was pretested with experts and laypeople before being tested on a random sample in Switzerland (n=517). For item selection, a Rasch model analysis was applied. The validity and reliability of the new scale were assessed by three additional studies including laypeople (n=597; n=145) and nutrition experts (n=59). RESULTS: The final scale consists of seven multiple-choice items, which met the assumptions of the Rasch model. The validity of the new scale was shown by several aspects: the Rasch model was replicated in a second study, and nutrition experts achieved significantly higher scores than laypeople (t(148)=20.27, P<0.001, d=1.78). In addition, the PKB-7 scale was correlated with other nutrition-related constructs and associated with reported vegetable consumption. Test-retest reliability (r=0.68, P<0.001) was acceptable. CONCLUSIONS: The PKB-7 scale is a reliable and a valid Rasch-based instrument in Swiss citizens aged between 18 and 80 years for measuring the practical knowledge about balanced meals based on current dietary guidelines. This brief and easy-to-use scale is intended for application in both research and practice.
Authors: Jose Brambila-Macias; Bhavani Shankar; Sara Capacci; Mario Mazzocchi; Federico J A Perez-Cueto; Wim Verbeke; W Bruce Traill Journal: Food Nutr Bull Date: 2011-12 Impact factor: 2.069
Authors: Jill Reedy; Susan M Krebs-Smith; Paige E Miller; Angela D Liese; Lisa L Kahle; Yikyung Park; Amy F Subar Journal: J Nutr Date: 2014-02-26 Impact factor: 4.798