基于食品加工的动画视频指导巴西成年人:验证研究。

IF 1.9 Q3 MEDICINE, RESEARCH & EXPERIMENTAL
Maria Fernanda Gomes da Silva, Luciana Neri Nobre, Edson da Silva
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引用次数: 0

摘要

背景:超加工食品几乎占巴西人口消耗热量的五分之一。这种消费受到了该食品集团易于获得和低成本等方面的青睐。实施了以支持和促进健康饮食做法为重点的举措。其中,教育资源的可用性是在食品和营养教育领域最大限度地提高这些行动有效性的重要策略。方法:本方法论研究分为以下4个阶段:计划、前期生产、生产和后期生产。在规划阶段,对该主题进行了文献综述,并确定了要涵盖的内容。材料的设计是基于多媒体学习的认知理论。在前期制作阶段,视频脚本由7名内容专家开发和评估。在制作阶段,视频是根据评估的脚本开发的,然后由3名多媒体制作专家进行评估。在后期制作阶段,15名目标观众代表对视频进行了评估。使用内容有效性指数(CVI)对评估阶段获得的所有结果进行分析。结果:我们开发了3个动画视频,涵盖以下主题:食品加工水平、根据加工水平划分的食品类别、UPF及其对健康的影响。在内容专家的评估中,视频1、2和3的脚本分别获得了0.96、0.98和0.98的量表水平和平均方法的CVI。当多媒体制作专家和目标观众代表对动画视频进行评估时,这些指数等于1.0。这些结果证明了视频在传达所寻址内容方面的充分性和质量。结论:在本研究中开发和验证的动画视频被证明是足够的。因此,预计它们将成为针对成年受众的FNE行动和传播《巴西人口膳食指南》的重要工具。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Animated Videos Based on Food Processing for Guidance of Brazilian Adults: Validation Study.

Animated Videos Based on Food Processing for Guidance of Brazilian Adults: Validation Study.

Animated Videos Based on Food Processing for Guidance of Brazilian Adults: Validation Study.

Background: Ultraprocessed foods (UPFs) contribute almost one-fifth of the calories consumed by the Brazilian population. This consumption has been favored by aspects such as the ease of acquisition and low cost of this food group. Initiatives focused on supporting and promoting healthy eating practices have been implemented. Among them, the availability of educational resources is an important strategy to maximize the effectiveness of these actions in the field of food and nutrition education (FNE).

Objective: This study aims to describe the development and validation process of animated videos based on the NOVA food classification for FNE actions aimed at Brazilian adults.

Methods: This methodological study was developed in the following 4 phases: planning, preproduction, production, and postproduction. In the planning phase, a literature review was con-ducted on the topic and to define the content to be covered. The design of the material was based on the cognitive theory of multimedia learning. In the preproduction phase, video scripts were developed and evaluated by 7 content specialists. In the production phase, videos were developed based on the assessed scripts and then assessed by 3 multimedia production specialists. In the postproduction phase, the videos were evaluated by 15 representatives of the target audience. All results obtained in the evaluation phases were analyzed using the content validity index (CVI).

Results: We developed 3 animated videos covering the following themes: food processing levels, food categories according to processing levels, and UPFs and their impact on health. In the evaluation by the content specialists, the scripts of videos 1, 2, and 3 obtained CVIs at the scale level and average method equal to 0.96, 0.98, and 0.98, respectively. When the animated videos were evaluated by multimedia production specialists and representatives of the target audience, these indexes were equal to 1.0. These results attest to the videos' adequacy and quality in communicating the addressed content.

Conclusions: The animated videos developed and validated in this study proved to be adequate for their purpose. Thus, it is expected that they will be an important instrument for FNE actions aimed at an adult audience and for disseminating the Dietary Guidelines for the Brazilian Population.

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来源期刊
Interactive Journal of Medical Research
Interactive Journal of Medical Research MEDICINE, RESEARCH & EXPERIMENTAL-
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