Evaluation of the psychometric properties of the main meal quality index when applied in the UK population

Autor(es)

Gorgulho, B. M. ; Pot, G. K. ; Marchioni, D. M.

• Tipo de documento: Artigo Científico
• Fonte: European Journal of Clinical Nutrition; v. 71, n. 5, p. 674-676, MAY 2017.
• Citações Web of Science: 1

Resumo

BACKGROUND/OBJECTIVES: The aim of this study was to evaluate the validity and reliability of the Main Meal Quality Index when applied on the UK population. SUBJECTS/METHODS: The indicator was developed to assess meal quality in different populations, and is composed of 10 components: fruit, vegetables (excluding potatoes), ratio of animal protein to total protein, fiber, carbohydrate, total fat, saturated fat, processed meat, sugary beverages and desserts, and energy density, resulting in a score range of 0-100 points. The performance of the indicator was measured using strategies for assessing content validity, construct validity, discriminant validity and reliability, including principal component analysis, linear regression models and Cronbach's alpha. RESULTS: The indicator presented good reliability. CONCLUSIONS: The Main Meal Quality Index has been shown to be valid for use as an instrument to evaluate, monitor and compare the quality of meals consumed by adults in the United Kingdom. (AU)

• Processo FAPESP: 14/19355-6 - Diferenças e similaridades na qualidade da refeição: Brasil e Reino Unido
• Beneficiário: Bartira Mendes Gorgulho
• Modalidade de apoio: Bolsas no Brasil - Doutorado