Abstract
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.
Ethical Statement
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).
Supporting Institution
The present study was not funded by any corporation
Thanks
We would like to thank Arzu BAYGÜL EDEN, Ph.D. who is a lecturer at Koç University, Faculty of Medicine, Department of Biostatistics.
References
- 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
Abstract
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.
References
- 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
Details
| Primary Language | English |
|---|---|
| Subjects | Public Health (Other) |
| Journal Section | Original Article |
| Authors | |
| Publication Date | December 26, 2023 |
| Published in Issue | Year 2023 Volume: 12 Issue: 4 |
