Translation, adaptation and psychometric evaluation of the National Health Interview Survey Cancer Epidemiology Nutrition Knowledge Scale

• Autor(a) principal: Baeza SCAGLIUSI, Fernanda
• Data de Publicação: 2023
• Outros Autores: Ozores POLACOW, Viviane, Athanássios CORDÁS, Táki, COELHO, Desire, ALVARENGA, Marle, Tucunduva PHILIPPI, Sonia, LANCHA JÚNIOR, Antonio Herbert
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9756
• topic: nutrition knowledge; scales; psychometrics; eating disorders; conhecimento nutricional; escalas; psicometria; transtornos alimentares

ObjectiveThe study aimed to translate and adapt into Portuguese the nutrition knowledge scale applied in the NationalHealth Interview Survey Cancer Epidemiology and to evaluate its validity and precision. MethodsThe scale was translated, back-translated, and then adapted. Typical foods from the American diet were replaced by other foods that are typical of the Brazilian diet. The questionnaire was administered to 39 women with eating disorders and 57 Dietetics students. The students were expected to have higher scores, which would attest the discriminating validity of the scale. The students were tested twice and a correlation coefficient between test and retest was obtained. ResultsThe students scored 10.5 points with a standard deviation of 1.7 points while the patients scored 7.4 points with a standard deviation of 2.6 points (p=0.0000001). Only 1.75% of the students presented low knowledge versus 34.21% of the patients (p<0.005). High knowledge was found among 57.90% of the students and among 13.16% of the patients (p<0.005). Spearman’s correlation coefficient was 0.52 (p=0.00009). ConclusionThe test fulfilled all the psychometric criteria for validation but its precision needs to be reassessed. The time interval between the first and second test should be smaller. Since the students are still learning, it would beinteresting to apply the scale to dietitians given that their knowledge is more stable.