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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...

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Main Authors: Aizul Azri Azizan, Hanif Farhan Mohd Rasdi, Suzana Shahar, Zahara Abdul Manaf, Hasnah Haron, Nurul Huda Razalli
Format: Article
Language:English
English
Published: UPM 2023
Subjects:
RC799-869 Diseases of the digestive system. Gastroenterology
TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service
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
https://eprints.ums.edu.my/id/eprint/38126/
https://doi.org/10.47836/mjmhs.19.3.24
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spelling my.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
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic RC799-869 Diseases of the digestive system. Gastroenterology
TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service
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
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.
format Article
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
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_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_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_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
publisher UPM
publishDate 2023
url https://eprints.ums.edu.my/id/eprint/38126/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/38126/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/38126/
https://doi.org/10.47836/mjmhs.19.3.24
_version_ 1792152898074836992
score 13.211869

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