Construct validity was assessed via principal component analysis (PCA) and the ‘known-groups’ method. Item reduction analysis was assessed by item difficulty index, discrimination index and point-biserial correlation. Items considered irrelevant were removed and the refined questionnaire was administered to dietitians with different levels of IBS experience ( n = 154) for further psychometric testing. Academic/senior clinical dietitians ( n = 5) provided written feedback and a focus group ( n = 4 gastroenterology dietitians) was undertaken to evaluate content and face validity of the question-items. Subjects/MethodsĪn initial pool of 151 questions was generated addressing three domains (knowledge, attitudes, practices). To develop and validate a questionnaire assessing knowledge, attitudes and practices in the dietary management of IBS.
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