Desenvolvimento e validação de instrumento para avaliar o impacto de um programa de intervenção no ambiente alimentar nos comércios de varejo de alimentos

• Autor(a) principal: Sanches, Lucas Daniel [UNIFESP]
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UNIFESP
• Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=4014933; https://repositorio.unifesp.br/handle/11600/48033
• topic: Validation studies; Social cognitive theory; Evaluation; Commerce; Food environment; Urban health; Estudos de validação; Teoria social cognitiva; Avaliação; Comércio; Ambiente alimentar; Saúde urbana

Introduction: Interventions to increase access to healthy foods developed in small food stores have been effective strategies in promoting eating habits to prevent and combat obesity and other chronic diseases worldwide. Instruments based on theories are essential so researchers can adequately measure and evaluate the impact of any intervention. Objective: To develop and validate an instrument to evaluate the impact of an intervention pilot program in the nutritional environment for promoting healthy eating habits in small food stores. Methods: The instrument was developed to evaluate how well the intervention was implemented considering the perspective of Social Cognitive Theory. The instrument, assigned Impact Questionnaire ? Owners (QIP), was developed based on formative research, which included qualitative and quantitative methods. Its development included regular meetings with the research group; scan through the streets in the study setting; community workshops; visits to actors in the food production chain (distribution centers, supermarkets, farmers markets); and in-depth interviews with local small food store owners (n=5). To evaluate the psychometric properties of the instrument, internal consistency analysis were performed to verify QIP?s reliability; as for validity, evaluations of the instrument by specialists (n=8) and store owners (n=3) were carried to test content validity and face validity, respectively. Results and Discussion: The formative research enabled the definition of the questionnaire?s domains, divided in four parts: identification and characterization of the food store (part A); marketing parameters, contemplating mechanisms and frequency of purchasing products, influencers in decision making purchase, community relations and suppliers, and profitability (part B); self-efficacy scales of psychosocial factors in the marketing of healthy foods, expectations of promoted foods, expectations regarding the impact of the intervention, intent in maintaining the intervention?s actions, and knowledge about healthy eating (part C); Healthy Eating Promotion (PAS) scale, which evaluated availability, variety, quality and price of foods (part D). The instrument showed high reliability (Cronbach?s alpha > 0.75) for the scales, expect the one entitled ?Importance factors for the inclusion of a new food?, which can be explained by its few number of evaluating components. Moreover, an instrument with content and face validity was obtained, measuring what it proposes properly. Conclusion: The instrument showed high reliability and validity and can be reproduced in other studies with a similar target population. It can also be used in studies to diagnose small food stores retail environment and for public policies to strengthen this economy segment and healthy food purchasing and consumption habits.