Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing
Introduction: This methodological research study aimed to measure content validity and reliability of a newly developed questionnaire of knowledge, attitudes, and self-reported practices towards pureed diet preparation (KAP DYS Puree) among hospital food handlers for dysphagia management. Methods: T...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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UPM
2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/38126/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38126/2/FULL%20TEXT.pdf |
| _version_ | 1825715480506138624 |
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| author | Aizul Azri Azizan Hanif Farhan Mohd Rasdi Suzana Shahar Zahara Abdul Manaf Hasnah Haron Nurul Huda Razalli |
| author_facet | Aizul Azri Azizan Hanif Farhan Mohd Rasdi Suzana Shahar Zahara Abdul Manaf Hasnah Haron Nurul Huda Razalli |
| author_sort | Aizul Azri Azizan |
| collection | UMS |
| description | Introduction: This methodological research study aimed to measure content validity and reliability of a newly developed questionnaire of knowledge, attitudes, and self-reported practices towards pureed diet preparation (KAP DYS Puree) among hospital food handlers for dysphagia management. Methods: The study was conducted through face validation, content validation, content reliability and construct validation. A cross-sectional design with convenience sampling was carried out involving 4 panels for face validation, 10 raters for content validity and 161 food handlers participated for Exploratory Factor Analysis (EFA), while 30 food handlers were involved for test-retest reliability. The questionnaire which consisted of 40 items distributed into 3 domains and was assessed and analyzed using modified kappa (k*) for reliability. Results: Content Validity Index revealed the following I-CVI values: knowledge = 0.915, attitudes = 0.922 and self-reported practices = 0.900 and modified kappa values (k*) knowledge = 0.983, attitudes = 0.9214 and self-reported practices = 0.899. The EFA was employed for two dimensions which were self-reported practices and attitudes based on principal axis of factoring with varimax rotation. The factor analysis yielded two factors with a total of 10 items in the attitudes domain and two factors with a total of 9 items in the self-reported practices domain that had satisfactory factor loading (> 0.3). The Kaiser-Meyer-Olkin (KMO) values for attitudes = 0.816 and self-reported practices = 0.776. Bartlett’s test of sphericity was significant at p < 0.0001 for attitudes and self-reported practices indicating the suitability of this data for factor analysis. Interclass Correlation Index (ICC) values for attitudes = 0.739 and self-reported practices = 0.789. Conclusion: This instrument can be used as a need assessment tool in the development of a comprehensive training module for pureed diet preparations in dysphagia management. Malaysian Journal of Medicine and Health Sciences (2023) 19(3):187-195. doi:10.47836/mjmhs19.3.24 reintroduction, new strategies that include multisectoral agencies and active community participation are essential for a more sustainable malaria control programme. |
| first_indexed | 2024-03-06T03:27:27Z |
| format | Article |
| id | ums.eprints-38126 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:27:27Z |
| publishDate | 2023 |
| publisher | UPM |
| record_format | dspace |
| spelling | ums.eprints-381262024-02-05T07:22:53Z https://eprints.ums.edu.my/id/eprint/38126/ Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing Aizul Azri Azizan Hanif Farhan Mohd Rasdi Suzana Shahar Zahara Abdul Manaf Hasnah Haron Nurul Huda Razalli RC799-869 Diseases of the digestive system. Gastroenterology TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service Introduction: This methodological research study aimed to measure content validity and reliability of a newly developed questionnaire of knowledge, attitudes, and self-reported practices towards pureed diet preparation (KAP DYS Puree) among hospital food handlers for dysphagia management. Methods: The study was conducted through face validation, content validation, content reliability and construct validation. A cross-sectional design with convenience sampling was carried out involving 4 panels for face validation, 10 raters for content validity and 161 food handlers participated for Exploratory Factor Analysis (EFA), while 30 food handlers were involved for test-retest reliability. The questionnaire which consisted of 40 items distributed into 3 domains and was assessed and analyzed using modified kappa (k*) for reliability. Results: Content Validity Index revealed the following I-CVI values: knowledge = 0.915, attitudes = 0.922 and self-reported practices = 0.900 and modified kappa values (k*) knowledge = 0.983, attitudes = 0.9214 and self-reported practices = 0.899. The EFA was employed for two dimensions which were self-reported practices and attitudes based on principal axis of factoring with varimax rotation. The factor analysis yielded two factors with a total of 10 items in the attitudes domain and two factors with a total of 9 items in the self-reported practices domain that had satisfactory factor loading (> 0.3). The Kaiser-Meyer-Olkin (KMO) values for attitudes = 0.816 and self-reported practices = 0.776. Bartlett’s test of sphericity was significant at p < 0.0001 for attitudes and self-reported practices indicating the suitability of this data for factor analysis. Interclass Correlation Index (ICC) values for attitudes = 0.739 and self-reported practices = 0.789. Conclusion: This instrument can be used as a need assessment tool in the development of a comprehensive training module for pureed diet preparations in dysphagia management. Malaysian Journal of Medicine and Health Sciences (2023) 19(3):187-195. doi:10.47836/mjmhs19.3.24 reintroduction, new strategies that include multisectoral agencies and active community participation are essential for a more sustainable malaria control programme. UPM 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/38126/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/38126/2/FULL%20TEXT.pdf Aizul Azri Azizan and Hanif Farhan Mohd Rasdi and Suzana Shahar and Zahara Abdul Manaf and Hasnah Haron and Nurul Huda Razalli (2023) Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing. Malaysian Journal of Medicine and Health Sciences, 19 (3). pp. 1-9. ISSN 1675-8544 https://doi.org/10.47836/mjmhs.19.3.24 |
| spellingShingle | RC799-869 Diseases of the digestive system. Gastroenterology TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service Aizul Azri Azizan Hanif Farhan Mohd Rasdi Suzana Shahar Zahara Abdul Manaf Hasnah Haron Nurul Huda Razalli Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing |
| title | Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing |
| title_full | Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing |
| title_fullStr | Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing |
| title_full_unstemmed | Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing |
| title_short | Knowledge, Attitudes and Self-reported practices Questionnaire on Pureed Diet Preparation (KAP DYS Puree) among Food Handlers in Malaysian Hospitals for Dysphagia Management: Development, Validity, and Reliability Testing |
| title_sort | knowledge attitudes and self reported practices questionnaire on pureed diet preparation kap dys puree among food handlers in malaysian hospitals for dysphagia management development validity and reliability testing |
| topic | RC799-869 Diseases of the digestive system. Gastroenterology TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service |
| url | https://eprints.ums.edu.my/id/eprint/38126/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38126/2/FULL%20TEXT.pdf |
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