Reliability and Validity of a Questionnaire to Measure Consumer Knowledge Regarding Safe Practices to Prevent Microbiological Contamination in Restaurants

被引：8

作者：

Uggioni, Paula Lazzarin ^{[1
]}

Salay, Elisabete ^{[1
]}

机构：

[1] Univ Estadual Campinas, Dept Food & Nutr, BR-13083862 Campinas, SP, Brazil

来源：

JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR | 2013年 / 45卷 / 03期

基金：

巴西圣保罗研究基金会;

关键词：

knowledge; food safety; validity; consumer; FOOD SAFETY; NUTRITION KNOWLEDGE; VALIDATION; BEHAVIORS; DESIGN; CITY;

D O I：

10.1016/j.jneb.2011.09.007

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

Objective: The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens. Methods: Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items were elaborated and reviewed. Content and construct validity, item analysis, test-retest, and internal consistency were developed. Results: The questionnaire content validity index was 96%. The final instrument presented 23 items, a satisfactory Kuder-Richardson formula 20 of 0.66, construct validity (P < .001), and reproducibility (r = 0.77). Conclusions and Implications: The developed questionnaire can be used to support consumer education action.

引用

页码：250 / 257

页数：8

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