Development and Mixed Methods User-Testing of the Healthy Eating Index (HEI) Report for Feedback to Research Participants.

IF 5.2 2区 医学 Q2 NUTRITION & DIETETICS
Meghan Zimmer, Jennifer L Lerman, Emily S Krueger, Marissa M Shams-White, Christie Kaefer, Kirsten A Herrick, Jill Reedy
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引用次数: 0

Abstract

Background: The Healthy Eating Index (HEI) is a measure of diet quality that has been used in nutrition surveillance, epidemiology and health outcomes research, evaluation of interventions and policies, research on the food stream, and to advance statistical methods for dietary assessment. Although the HEI is familiar to researchers, there are opportunities to adapt it and further extend its application in participant and patient-facing communications that recommend healthy eating. The HEI Report was developed as a return-of-results feature for the National Cancer Institute's (NCI) Diet History Questionnaire (DHQ) III.

Objective: The objective of this study was to user-test a HEI Report that provides information on how individualized intakes compare to population-level dietary guidance.

Design: This was a cross-sectional mixed-methods user-testing study involving eye-tracking and qualitative data. Two rounds of user testing were performed and the HEI Report was modified based on user feedback after each round.

Participants: /Setting: From March 31 to October 4, 2021, twelve adult participants (six per round of user testing) completed both eye-tracking and qualitative interviews remotely nationwide.

Main outcome measures: The main outcome measures were feasibility and acceptability.

Statistical analyses: All qualitative data were transcribed verbatim and recommended changes were categorized into high priority, low priority, and optional desired changes that would affect design but not comprehension. Eye tracking data were used to aid interpretation of qualitative data.

Results: The report's content (e.g., simplified instructions, resources page, title page, personalized phrasing) and design (e.g., graphical depictions, key, colors) were modified based on user-testing feedback.

Conclusions: The HEI Report was designed, usability tested, and launched in the NCI's Diet History Questionnaire (DHQ) III. The HEI Report may be used to return value to participants as part of an effective participant engagement and retention plan in human research studies.

健康饮食指数(HEI)报告的开发和混合方法用户测试反馈给研究参与者。
背景:健康饮食指数(HEI)是一种衡量饮食质量的指标,已被用于营养监测、流行病学和健康结果研究、干预措施和政策评估、食物流研究,并推进饮食评估的统计方法。虽然HEI对研究人员来说很熟悉,但仍有机会对其进行调整,并进一步扩展其在参与者和患者面前推荐健康饮食的应用。HEI报告是作为国家癌症研究所(NCI)饮食史问卷(DHQ) III的结果返回功能而开发的。目的:本研究的目的是对HEI报告进行用户测试,该报告提供了个性化摄入量与人群水平饮食指导的信息。设计:这是一个横断面混合方法的用户测试研究,涉及眼球追踪和定性数据。进行两轮用户测试,每轮后根据用户反馈修改HEI报告。参与者:/设置:2021年3月31日至10月4日,12名成人参与者(每轮用户测试6人)在全国范围内远程完成眼动追踪和定性访谈。主要结局指标:主要结局指标为可行性和可接受性。统计分析:将所有定性数据逐字记录下来,并将建议的更改分为高优先级,低优先级和可选的期望更改,这些更改会影响设计但不会影响理解。眼动追踪数据被用来帮助解释定性数据。结果:根据用户测试反馈,对报告的内容(如简化说明、资源页、标题页、个性化措辞)和设计(如图形描述、键、颜色)进行了修改。结论:HEI报告的设计,可用性测试,并在NCI的饮食史问卷(DHQ) III中发布。HEI报告可作为有效的人体研究参与者参与和保留计划的一部分,用于向参与者回报价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.20
自引率
10.40%
发文量
649
审稿时长
68 days
期刊介绍: The Journal of the Academy of Nutrition and Dietetics is the premier source for the practice and science of food, nutrition, and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
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