{"title":"开发用于长期护理的食物相关控制量表。","authors":"","doi":"10.1016/j.jneb.2024.05.233","DOIUrl":null,"url":null,"abstract":"<div><h3>Objective</h3><p>Develop and test a Food-Related Control Scale (FRCS) measuring resident-perceived control in long-term care food service.</p></div><div><h3>Design</h3><p>A bank of 15 initial items based on a multidimensional locus of control construct was developed initially. Expert review, cognitive interviews, a pilot study, and factor analysis were used to validate the instrument and assess reliability.</p></div><div><h3>Setting</h3><p>Individual phone-based cognitive interviews and 16 skilled nursing facilities in the US.</p></div><div><h3>Participants</h3><p>Cognitive interviews included a convenience sample of independently living adults aged ≥ 65 (n = 13), whereas the pilot study included skilled nursing facility-residing adults (n = 166).</p></div><div><h3>Variables Measured</h3><p>Perception of food-related control in a long-term care setting.</p></div><div><h3>Analysis</h3><p>Cognitive interviews were analyzed to develop items. Quantitative data from skilled nursing facility residents were analyzed using SAS software for structural equation modeling and factor analysis.</p></div><div><h3>Results</h3><p><span>A 2-dimensional construct (9 items) of the FRCS demonstrated reliability with factor analysis. Concurrent validity within the locus of control<span> construct was demonstrated with the Multidimensional Health Locus of Control Scale (standardized estimate of 0.430; </span></span><em>P</em> < 0.1).</p></div><div><h3>Conclusions and Implications</h3><p>The FRCS may be used to determine how residents in long-term care perceive control over their food experiences. Further testing is necessary to determine the appropriateness of the FRCS for different population uses.</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of the Food-Related Control Scale for Long-Term Care\",\"authors\":\"\",\"doi\":\"10.1016/j.jneb.2024.05.233\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Objective</h3><p>Develop and test a Food-Related Control Scale (FRCS) measuring resident-perceived control in long-term care food service.</p></div><div><h3>Design</h3><p>A bank of 15 initial items based on a multidimensional locus of control construct was developed initially. Expert review, cognitive interviews, a pilot study, and factor analysis were used to validate the instrument and assess reliability.</p></div><div><h3>Setting</h3><p>Individual phone-based cognitive interviews and 16 skilled nursing facilities in the US.</p></div><div><h3>Participants</h3><p>Cognitive interviews included a convenience sample of independently living adults aged ≥ 65 (n = 13), whereas the pilot study included skilled nursing facility-residing adults (n = 166).</p></div><div><h3>Variables Measured</h3><p>Perception of food-related control in a long-term care setting.</p></div><div><h3>Analysis</h3><p>Cognitive interviews were analyzed to develop items. Quantitative data from skilled nursing facility residents were analyzed using SAS software for structural equation modeling and factor analysis.</p></div><div><h3>Results</h3><p><span>A 2-dimensional construct (9 items) of the FRCS demonstrated reliability with factor analysis. Concurrent validity within the locus of control<span> construct was demonstrated with the Multidimensional Health Locus of Control Scale (standardized estimate of 0.430; </span></span><em>P</em> < 0.1).</p></div><div><h3>Conclusions and Implications</h3><p>The FRCS may be used to determine how residents in long-term care perceive control over their food experiences. 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引用次数: 0
摘要
目标：开发并测试一个与食物有关的控制量表（FRCS），以测量居民对长期护理膳食服务的控制感：开发并测试食物相关控制量表（FRCS），测量长期护理膳食服务中居民感知到的控制：设计：根据多维控制感结构，初步开发了 15 个初始项目库。专家评审、认知访谈、试点研究和因子分析用于验证该工具并评估其可靠性：个人电话认知访谈和美国 16 家专业护理机构：认知访谈包括年龄≥ 65 岁的独立生活的成年人（n = 13），而试点研究包括居住在专业护理机构的成年人（n = 166）：分析：分析：对认知访谈进行分析，以制定项目。使用 SAS 软件对来自专业护理机构居民的定量数据进行结构方程建模和因子分析：通过因子分析，FRCS 的二维结构（9 个项目）显示出了可靠性。多维健康控制感量表（Multidimensional Health Locus of Control Scale）也证明了控制感结构的并发有效性（标准化估计值为 0.430；P < 0.1）：FRCS可用于确定长期护理居民如何看待对其饮食体验的控制。有必要进行进一步测试，以确定 FRCS 是否适合不同人群使用。
Development of the Food-Related Control Scale for Long-Term Care
Objective
Develop and test a Food-Related Control Scale (FRCS) measuring resident-perceived control in long-term care food service.
Design
A bank of 15 initial items based on a multidimensional locus of control construct was developed initially. Expert review, cognitive interviews, a pilot study, and factor analysis were used to validate the instrument and assess reliability.
Setting
Individual phone-based cognitive interviews and 16 skilled nursing facilities in the US.
Participants
Cognitive interviews included a convenience sample of independently living adults aged ≥ 65 (n = 13), whereas the pilot study included skilled nursing facility-residing adults (n = 166).
Variables Measured
Perception of food-related control in a long-term care setting.
Analysis
Cognitive interviews were analyzed to develop items. Quantitative data from skilled nursing facility residents were analyzed using SAS software for structural equation modeling and factor analysis.
Results
A 2-dimensional construct (9 items) of the FRCS demonstrated reliability with factor analysis. Concurrent validity within the locus of control construct was demonstrated with the Multidimensional Health Locus of Control Scale (standardized estimate of 0.430; P < 0.1).
Conclusions and Implications
The FRCS may be used to determine how residents in long-term care perceive control over their food experiences. Further testing is necessary to determine the appropriateness of the FRCS for different population uses.
期刊介绍：
The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas.
The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.
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