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Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale

Yıl 2023, Cilt: 12 Sayı: 4, 1562 - 1570, 26.12.2023

Meral Nur Kubilay , Aysun Yüksel

https://doi.org/10.37989/gumussagbil.1367727
Cited By: 1

Öz

This study was conducted to determine the validity and reliability of the Turkish version of the Sustainable Food Literacy Scale.
The study was conducted with personnel working in Sakarya Metropolitan Municipality and trainees currently attending the training centers affiliated to the municipality. The study included a total of 533 participants. A demographic information form, and the Mediterranean Diet Adherence Screener, Short Food Literacy Questionnaire, and Sustainable Food Literacy Scale were used. Exploratory factor analysis was conducted to analyze validity. The internal consistency coefficient, parallel form reliability, and test-retest methods were used to analyze reliability. Statistical data analysis was performed with the IBM SPSS Statistics 28.0 package program. A significance level of p<0.05 was accepted as significant.
The scale comprises a total of 26 items. A five-factor structure that accounts for a total variance of 77% has been achieved. The factors are named as Sustainable Food Knowledge 1, Sustainable Food Knowledge 2, Cooking and Kitchen Skills, Attitudes and Intentions for Action, and Action Strategies, respectively. The Cronbach's Alpha value of the scale was found to be 0.941. There was a significant difference between the sustainable food literacy of individuals of different genders, education levels, and occupations.
The Turkish adaptation of the Sustainable Food Literacy Scale is the first and only valid and reliable instrument that can assess the sustainable food literacy of adults.

Anahtar Kelimeler

Food Literacy Scale Sustainable development Validity and reliability

Etik Beyan

The study was conducted according to the guidelines of the Declaration of Helsinki and approved by the Ethics Committee of the University of Health Science (protocol code 22/469 and date of approval 30.09.2022).

Destekleyen Kurum

The present study was not funded by any corporation

Teşekkür

We would like to thank Arzu BAYGÜL EDEN, Ph.D. who is a lecturer at Koç University, Faculty of Medicine, Department of Biostatistics.

Kaynakça

  • 1. Alsaffar, A.A. (2016). “Sustainable Diets: The Interaction Between Food Industry, Nutrition, Health and The Environment”. Food Science and Technology International, 22 (2), 102-111. https://doi.org/10.1177/1082013215572029
  • 2. Dernini, S, Berry, E.M, Serra-Majem, L, La Vecchia, C, Capone, R, Medina, F.X, Aranceta-Bartrina, J, Belahsen, R, Burlingame, B, Calabrese, G, Corella, D, Donini, L.M, Lairon, D, Meybeck, A, Pekcan, A.G, Piscopo, S, Yngve, A. and Trichopoulou, A. (2017). “Med Diet 4.0: The Mediterranean Diet with Four Sustainable Benefits”. Public Health Nutrition, 20 (7), 1322-1330. https://doi.org/10.1017/S1368980016003177
  • 3. FAO, IFAD, UNICEF, WFP and WHO. (2020). “The State of Food Security and Nutrition in The World”. Access Address :https://www.unicef.org/reports/state-of-food-security-and-nutrition-2020. (Access Date: 06.05.2023).
  • 4. Pendergast, D. and Dewhurst, Y. (2012). “Home Economics and Food Literacy: An International Investigation”. Journal of Home Economics, 5 (2), 245-263. https://serach.informit.org/doi/10.3316/informit.492099326953938
  • 5. Dixon, J. and Isaacs, B. (2013). “Why Sustainable and Nutritionally Correct Food is not on The Agenda: Western Sydney, The Moral Arts of Everyday Life and Public Policy”. Food Policy, 43, 67-76. https://doi.org/10.1016/j.foodpol.2013.08.010
  • 6. Jones, A.D, Hoey, L, Blesh, J, Miller, L, Green, A. and Shapiro, L.F. (2016). “A Systematic Review of The Measurement of Sustainable Diets”. Advances in Nutrition, 7 (4), 641-664. https://doi.org/10.3945/an.115.011015
  • 7. Teng, C.C. and Chih, C. (2022). “Sustainable Food Literacy: A Measure to Promote Sustainable Diet Practices”. Sustainable Production and Consumption, 30, 776-86. https://doi.org/10.1016/j.spc.2022.01.008
  • 8. George, D. and Mallery, M. (2003). “Using SPSS for Windows Step by Step: A Simple Guide and Reference”. Boston, MA: Allyn & Bacon.
  • 9. Gregoire, J. (2018). “ITC guidelines for translating and adapting tests”. International Journal of Testing, 18 (2), 101-134. https://doi.org/10.1080/15305058.2017.1398166
  • 10. Schröder, H, Fitó, M, Estruch, R, Martínez-González, M.A, Corella, D, Salas-Salvadó, J, Lamuela-Raventós, R, Ros, E, Salaverría, I, Fiol, M, Lapetra, J, Vinyoles, E, Gómez-Gracia, E, Lahoz, C, Serra-Majem, L, Pintó, X, Ruiz-Gutierrez, V. and Covas, M.I. (2011). “A Short Screener is Valid for Assessing Mediterranean Diet Adherence Among Older Spanish Men and Women”. The Journal of Nutrition, 141 (6), 1140-1145. https://doi.org/10.3945/jn.110.135566
  • 11. Pehlivanoğlu, E.F.Ö, Balcıoğlu, H. ve Ünlüoğlu, İ. (2020). “Akdeniz Diyeti Bağlılık Ölçeği’nin Türkçe’ye Uyarlanması Geçerlilik ve Güvenilirliği”. Osmangazi Tıp Dergisi, 42 (2), 160-164. https://doi.org/10.20515/otd.504188
  • 12. León-Muñoz, L.M, Guallar-Castillón, P, Graciani, A, López-García, E, Mesas, A.E, Aguilera, M.T, Banegas, J.R. and Rodríguez-Artalejo, F. (2012). “Adherence to The Mediterranean Diet Pattern has Declined in Spanish Adults”. The Journal of Nutrition, 142 (10), 1843-1850. https://doi.org/10.3945/jn.112.164616
  • 13. Gréa Krause, C, Beer-Borst, S, Sommerhalder, K, Hayoz, S. and Abel, T. (2018). “A Short Food Literacy Questionnaire (SFLQ) for Adults: Findings from a Swiss Validation Study”. Appetite, 120, 275–280. https://doi.org/10.1016/j.appet.2017.08.039
  • 14. Durmus, H, Gökler, M.E. and Havlioğlu, S. (2019). “Reliability and Validity of The Turkish Version of The Short Food Literacy Questionnaire Among University Students”. Progress in Nutrition, 21, 333-338. https://doi.org/10.23751/pn.v21i2.7094
  • 15. Gökler, M.E, Durmuş, H. and Havlioğlu, S. (2020). “Food Literacy Can Described Adequate? Optimizing Cut-off Scores for The Short Food Literacy Questionnaire (SFLQ)”. Mediterranean Journal of Nutrition and Metabolism, 13 (2), 119-126. https://doi.org/10.3233/mnm-190363
  • 16. Çokluk, Ö, Şekercioğlu, G. and Büyüköztürk, Ş. (2012). “Sosyal Bilimler İçin Çok Değişkenli İstatistik: SPSS ve LISREL uygulamaları”. Ankara: Pegem Akademi.
  • 17. Ronto, R, Ball, L, Pendergast, D. and Harris, N. (2017). “What is The Status of Food Literacy in Australian High Schools? Perceptions of Home Economics Teachers”. Appetite, 108, 326-334. https://doi.org/10.1016/j.appet.2016.10.024
  • 18. Palumbo, R, Adinolfi, P, Annarumma, C, Catinello, G, Tonelli, M, Troiano, E, Vezzosi, S. and Manna, R. (2019). “Unravelling the Food Literacy Puzzle: Evidence from Italy”. Food Policy, 83, 104-115. doi:10.1016/j.foodpol.2018.12.004
  • 19. Ashoori, M, Omidvar, N, Eini-Zinab, H, Shakibazadeh, E, Doustmohamadian, A, Abdar-Esfahani, B. and Mazandaranian, M. (2021). “Food and Nutrition Literacy Status and Its Correlates in Iranian Senior High-school Students”. BMC Nutrition, 7 (1), 19. https://doi.org/10.1186/s40795-021-00426-2
  • 20. Farr‐Wharton, G, Foth, M. and Choi, J.H.J. (2014). “Identifying Factors That Promote Consumer Behaviours Causing Expired Domestic Food Waste”. Journal of Consumer Behaviour, 13 (6), 393-402. https://doi.org/10.1002/cb.1488

Sürdürülebilir Gıda Okuryazarlığı Ölçeğinin Türkçe Uyarlamasının Geçerlilik ve Güvenirlilik Çalışması

Yıl 2023, Cilt: 12 Sayı: 4, 1562 - 1570, 26.12.2023

Meral Nur Kubilay , Aysun Yüksel

https://doi.org/10.37989/gumussagbil.1367727
Cited By: 1

Öz

Sürdürülebilir Gıda Okuryazarlığı Ölçeğinin Türkçe versiyonunun geçerlilik ve güvenilirlik çalışmasını yapmak amaçlanmıştır.
Çalışma, Sakarya Büyükşehir Belediyesi çalışanları ve belediyeye bağlı kurs merkezlerindeki kursiyerler ile yürütülmüştür. Çalışmaya toplam 533 katılımcı dahil edilmiştir. Verilerin toplanmasında demografik bilgi formu, Akdeniz Diyeti Bağlılık Ölçeği, Gıda Okuryazarlığı Kısa Formu ve Sürdürülebilir Gıda Okuryazarlığı Ölçeği kullanılmıştır. Geçerlilik analizi için açıklayıcı faktör analizi yapılmıştır. Güvenilirlik analizi için iç tutarlılık katsayısı, paralel form ve test-tekrar test yöntemleri kullanılmıştır. Elde edilen veriler, IBM SPSS Statistics 28.0 paket programıyla analiz edilmiştir. İstatiksel analizlerde anlamlılık düzeyi p<0,05 olarak kabul edilip, yorumlanmıştır.
Ölçek, 26 madde içermektedir. Toplam varyansın %77'si açıklanabilen beş faktörlü bir yapı elde edilmiştir. Faktörler sırasıyla Sürdürülebilir Gıda Bilgisi I, Sürdürülebilir Gıda Bilgisi II, Yemek ve Mutfak Becerileri, Tutumlar ve Harekete Geçme Niyeti ve Harekete Geçme Stratejileri olarak adlandırılmıştır. Ölçeğin Cronbach’s Alfa değeri 0,941 bulunmuştur. Bireylerin cinsiyeti, eğitim seviyeleri ve meslekleri ile sürdürülebilir gıda okuryazarlığı düzeyi arasında anlamlı fark bulunmuştur.
Sürdürülebilir Gıda Okuryazarlığı Ölçeğinin Türkçe uyarlaması yetişkinlerde sürdürülebilir gıda okuryazarlığı düzeyini değerlendiren ilk ve tek geçerliliği ve güvenilirliği doğrulanmış ölçme aracıdır.

Anahtar Kelimeler

Geçerlilik ve güvenilirlik Gıda Okuryazarlık Ölçek Sürdürülebilir kalkınma

Kaynakça

  • 1. Alsaffar, A.A. (2016). “Sustainable Diets: The Interaction Between Food Industry, Nutrition, Health and The Environment”. Food Science and Technology International, 22 (2), 102-111. https://doi.org/10.1177/1082013215572029
  • 2. Dernini, S, Berry, E.M, Serra-Majem, L, La Vecchia, C, Capone, R, Medina, F.X, Aranceta-Bartrina, J, Belahsen, R, Burlingame, B, Calabrese, G, Corella, D, Donini, L.M, Lairon, D, Meybeck, A, Pekcan, A.G, Piscopo, S, Yngve, A. and Trichopoulou, A. (2017). “Med Diet 4.0: The Mediterranean Diet with Four Sustainable Benefits”. Public Health Nutrition, 20 (7), 1322-1330. https://doi.org/10.1017/S1368980016003177
  • 3. FAO, IFAD, UNICEF, WFP and WHO. (2020). “The State of Food Security and Nutrition in The World”. Access Address :https://www.unicef.org/reports/state-of-food-security-and-nutrition-2020. (Access Date: 06.05.2023).
  • 4. Pendergast, D. and Dewhurst, Y. (2012). “Home Economics and Food Literacy: An International Investigation”. Journal of Home Economics, 5 (2), 245-263. https://serach.informit.org/doi/10.3316/informit.492099326953938
  • 5. Dixon, J. and Isaacs, B. (2013). “Why Sustainable and Nutritionally Correct Food is not on The Agenda: Western Sydney, The Moral Arts of Everyday Life and Public Policy”. Food Policy, 43, 67-76. https://doi.org/10.1016/j.foodpol.2013.08.010
  • 6. Jones, A.D, Hoey, L, Blesh, J, Miller, L, Green, A. and Shapiro, L.F. (2016). “A Systematic Review of The Measurement of Sustainable Diets”. Advances in Nutrition, 7 (4), 641-664. https://doi.org/10.3945/an.115.011015
  • 7. Teng, C.C. and Chih, C. (2022). “Sustainable Food Literacy: A Measure to Promote Sustainable Diet Practices”. Sustainable Production and Consumption, 30, 776-86. https://doi.org/10.1016/j.spc.2022.01.008
  • 8. George, D. and Mallery, M. (2003). “Using SPSS for Windows Step by Step: A Simple Guide and Reference”. Boston, MA: Allyn & Bacon.
  • 9. Gregoire, J. (2018). “ITC guidelines for translating and adapting tests”. International Journal of Testing, 18 (2), 101-134. https://doi.org/10.1080/15305058.2017.1398166
  • 10. Schröder, H, Fitó, M, Estruch, R, Martínez-González, M.A, Corella, D, Salas-Salvadó, J, Lamuela-Raventós, R, Ros, E, Salaverría, I, Fiol, M, Lapetra, J, Vinyoles, E, Gómez-Gracia, E, Lahoz, C, Serra-Majem, L, Pintó, X, Ruiz-Gutierrez, V. and Covas, M.I. (2011). “A Short Screener is Valid for Assessing Mediterranean Diet Adherence Among Older Spanish Men and Women”. The Journal of Nutrition, 141 (6), 1140-1145. https://doi.org/10.3945/jn.110.135566
  • 11. Pehlivanoğlu, E.F.Ö, Balcıoğlu, H. ve Ünlüoğlu, İ. (2020). “Akdeniz Diyeti Bağlılık Ölçeği’nin Türkçe’ye Uyarlanması Geçerlilik ve Güvenilirliği”. Osmangazi Tıp Dergisi, 42 (2), 160-164. https://doi.org/10.20515/otd.504188
  • 12. León-Muñoz, L.M, Guallar-Castillón, P, Graciani, A, López-García, E, Mesas, A.E, Aguilera, M.T, Banegas, J.R. and Rodríguez-Artalejo, F. (2012). “Adherence to The Mediterranean Diet Pattern has Declined in Spanish Adults”. The Journal of Nutrition, 142 (10), 1843-1850. https://doi.org/10.3945/jn.112.164616
  • 13. Gréa Krause, C, Beer-Borst, S, Sommerhalder, K, Hayoz, S. and Abel, T. (2018). “A Short Food Literacy Questionnaire (SFLQ) for Adults: Findings from a Swiss Validation Study”. Appetite, 120, 275–280. https://doi.org/10.1016/j.appet.2017.08.039
  • 14. Durmus, H, Gökler, M.E. and Havlioğlu, S. (2019). “Reliability and Validity of The Turkish Version of The Short Food Literacy Questionnaire Among University Students”. Progress in Nutrition, 21, 333-338. https://doi.org/10.23751/pn.v21i2.7094
  • 15. Gökler, M.E, Durmuş, H. and Havlioğlu, S. (2020). “Food Literacy Can Described Adequate? Optimizing Cut-off Scores for The Short Food Literacy Questionnaire (SFLQ)”. Mediterranean Journal of Nutrition and Metabolism, 13 (2), 119-126. https://doi.org/10.3233/mnm-190363
  • 16. Çokluk, Ö, Şekercioğlu, G. and Büyüköztürk, Ş. (2012). “Sosyal Bilimler İçin Çok Değişkenli İstatistik: SPSS ve LISREL uygulamaları”. Ankara: Pegem Akademi.
  • 17. Ronto, R, Ball, L, Pendergast, D. and Harris, N. (2017). “What is The Status of Food Literacy in Australian High Schools? Perceptions of Home Economics Teachers”. Appetite, 108, 326-334. https://doi.org/10.1016/j.appet.2016.10.024
  • 18. Palumbo, R, Adinolfi, P, Annarumma, C, Catinello, G, Tonelli, M, Troiano, E, Vezzosi, S. and Manna, R. (2019). “Unravelling the Food Literacy Puzzle: Evidence from Italy”. Food Policy, 83, 104-115. doi:10.1016/j.foodpol.2018.12.004
  • 19. Ashoori, M, Omidvar, N, Eini-Zinab, H, Shakibazadeh, E, Doustmohamadian, A, Abdar-Esfahani, B. and Mazandaranian, M. (2021). “Food and Nutrition Literacy Status and Its Correlates in Iranian Senior High-school Students”. BMC Nutrition, 7 (1), 19. https://doi.org/10.1186/s40795-021-00426-2
  • 20. Farr‐Wharton, G, Foth, M. and Choi, J.H.J. (2014). “Identifying Factors That Promote Consumer Behaviours Causing Expired Domestic Food Waste”. Journal of Consumer Behaviour, 13 (6), 393-402. https://doi.org/10.1002/cb.1488
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Halk Sağlığı (Diğer)
Bölüm Araştırma Makaleleri
Yazarlar

Meral Nur Kubilay 0000-0003-0642-0607

Aysun Yüksel 0000-0002-6580-0207

Yayımlanma Tarihi 26 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 12 Sayı: 4

Kaynak Göster

APA Kubilay, M. N., & Yüksel, A. (2023). Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 12(4), 1562-1570. https://doi.org/10.37989/gumussagbil.1367727
AMA Kubilay MN, Yüksel A. Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale. Gümüşhane Sağlık Bilimleri Dergisi. Aralık 2023;12(4):1562-1570. doi:10.37989/gumussagbil.1367727
Chicago Kubilay, Meral Nur, ve Aysun Yüksel. “Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 12, sy. 4 (Aralık 2023): 1562-70. https://doi.org/10.37989/gumussagbil.1367727.
EndNote Kubilay MN, Yüksel A (01 Aralık 2023) Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 12 4 1562–1570.
IEEE M. N. Kubilay ve A. Yüksel, “Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale”, Gümüşhane Sağlık Bilimleri Dergisi, c. 12, sy. 4, ss. 1562–1570, 2023, doi: 10.37989/gumussagbil.1367727.
ISNAD Kubilay, Meral Nur - Yüksel, Aysun. “Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 12/4 (Aralık 2023), 1562-1570. https://doi.org/10.37989/gumussagbil.1367727.
JAMA Kubilay MN, Yüksel A. Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale. Gümüşhane Sağlık Bilimleri Dergisi. 2023;12:1562–1570.
MLA Kubilay, Meral Nur ve Aysun Yüksel. “Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, c. 12, sy. 4, 2023, ss. 1562-70, doi:10.37989/gumussagbil.1367727.
Vancouver Kubilay MN, Yüksel A. Validity and Reliability Study of the Turkish Adaptation of the Sustainable Food Literacy Scale. Gümüşhane Sağlık Bilimleri Dergisi. 2023;12(4):1562-70.

Cited By

Adaptation of the Food Literacy (FOODLIT) Tool for Turkish Adults: A Validity and Reliability Study
Nutrients
https://doi.org/10.3390/nu16193416
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