The development of food selection health literacy measurement for heart valve surgery patients
Keywords:
food selection, health literacy, heart valve surgery, instrument development, warfarinAbstract
This research was part of quasi-experimental research. It aimed to develop and evaluate the quality of the food selection health literacy (FSHL) measurement for patients after heart valve surgery. The development process consisted of two steps: 1) Drafting a questionnaire by applying Nutbeam's health literacy framework and reviewing relevant scientific literature; which included in-depth semi-structured interviews with 10 post heart valve surgery patients, content analysis of the data, and drafting questions for food selection health literacy measurement. A 16-item questionnaire was finalized. The items were divided into three levels: six items for functional level, five items for interactive level, and five items for critical level. A 5-point Likert scale was used for the instrument. 2) instrument quality verification by five experts, including nursing instructors, professional nurses, and pharmacists. The content validity index (CVI) was 1.00. The reliability of the instrument was tested in 30 patients after heart valve surgery who were taking warfarin. The Cronbach's alpha coefficient was 0.84.
The items of the FSHL measurement covered functional, interactive, and critical HL levels. The instrument demonstrated good content validity and reliability, meeting the standard criteria for new instruments. However, item analysis and structural validity should be further conducted to improve the instrument's quality.
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