Knowledge and food practices questionnaire: construction and validation

Abstract Objectives: To develop and validate an instrument about nutritional knowledge and feeding practices to be used in children aged 7–11 years, based on the latest Brazilian Food Guide. Methods: Review on the subject; instrument creation; content validity with two groups of judges: first, nutritionists and, after adjustments, a multidisciplinary group (content validity index [CVI]); FACE validity; reproducibility analysis (intraclass correlation coefficient [ICC], level of agreement, and kappa [k]); internal consistency analysis (Cronbach's alpha[α]) and construct validity (Kaiser–Meyer–Olkin and exploratory factorial analysis). The sample was calculated, considering at least ten subjects for each question of the questionnaire. Results: There was a final sample of 453 children (53.6% girls), with a mean age of 9.45 years (SD = 1.44). The content validity showed a CVI ≥ 0.80 for relevance in 62.3% of the items for nutritionists’ group and 100% of the items for the multidisciplinary group, clarity (49.4%, 91.8%), and pertinence (58.8%, 98.4%), respectively. The test-retest showed a level of agreement of 84.3% and k = 0.740 for the Knowledge dimension and ICC = 0.754 for the Food Practices dimension. The internal consistency showed α = 0.589 for the Knowledge dimension and α = 0.618 for the Food Practices dimension. For the construct validity, Kaiser–Meyer–Olkin was 0.724 and exploratory factorial analysis showed a variance of 47.01 with varimax rotation and defined five factors for the Practices Dimension. Conclusion: The Food Knowledge and Practices Questionnaire (Questionário de Conhecimento e Práticas Alimentares [QCPA]) instrument showed validity and reliability to assess nutritional knowledge and food practices in children aged 7–11 years.

Bibliographic Details

Main Authors:	da Silva,Anelise Bozzetto, Piccoli,Ângela B., Pellanda,Lucia C.
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Pediatria 2021
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0021-75572021000200177
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