Evidências de validade em um instrumento de avaliação de competências profissionais na gestão prática do nutricionista na gestão da alimentação coletiva

Abstract

The role of nutritionists in the management of Foodservice requires wellestablished professional skills, whose relevance lies in health promotion and disease prevention. The objective was to analyze the evidence for validation in the Standard of Professional Competences of Nutritionists in Foodservice. The study was approved by the Research Ethics Committee of Onofre Lopes University Hospital under opinion nº 1.251.497. This is a qualitative and quantitative methodological research developed from February 2017 to November 2019, in three sequential steps: 1- The dimensions related to professional competences were mapped; 2- Translation and adaptation of the Standards of Professional Performance for Registered Dietitian Nutritionists (SSOP), related to the standard of service provision; 3- Evaluation the instrument (Delphi consensus methodology). The items were evaluated based on the criteria: clarity of language, practical relevance and theoretical relevance. In the first round of Delphi, 30 judges participated. In the second round, 13 judges. To assess the valid content, we used the Content Validity Index (CVI), considered as acceptable, CVI ≥ 0.70. The first round, a CVI between 0.20 to 1.00 was obtained for the items and a general CVI of 0.77 for the instrument. Adjustments were made regarding the clarity of the wording of the items, standardization of terms and addition of examples (items related to leadership and marketing), deletion, grouping and addition of items. After the reformulations, in the second Delphi round, the final instrument totaled 82 items and Content Index of 0.86 and CVI of 0.7 to 1.0 for the items. It was considered acceptable composition of instruments by the judges, through the applied indexes, evidence suggesting validation for their content.