Full
Outline
To translate the Preference for Intuition and Deliberation in Eating Decision-making Scale(E-PID) into Chinese based on network analysis,and to test its reliability and validity.
Based on the Brislin translation model,the Preference for Intuition and Deliberation in Eating Decision-making Scale was translated,culturally adapted and pre-investigated to form the Chinese version of the Preference for Intuition and Deliberation in Eating Decision-making Scale.From July to December 2024,1 463 patients with cardiovascular diseases from a tertiary grade A hospital were selected as the study subjects.The reliability and validity were tested.
The Chinese version of Preference for Intuition and Deliberation in Eating Decision-making Scale included 2 dimensions and 7 items.Exploratory factor analysis extracted 2 common factors.The cumulative contribution rate of variance was 67.99%.The item-level content validity index(I-CVI) ranged from 0.83 to 1.00.The average scale-level content validity index(S-CVI/Ave) was 0.97.The score of preference for intuition dimension showed a positive correlation with the total score of the Intuitive Eating Scale-2(P<0.001).The score of preference for deliberation dimension showed a positive correlation with the total score of the Brief Self-Control Scale(P<0.001).The Cronbach's alpha(McDonald's omega) coefficients for the Chinese version of Preference for Intuition and Deliberation in Eating Decision-making Scale and each dimension were 0.71(0.81),0.83(0.87),and 0.75(0.73),respectively.The test-retest reliability for the Chinese version of Preference for Intuition and Deliberation in Eating Decision-making Scale and each dimension were 0.94,0.90,0.94.EGA Bootstrap analysis showed that the dimensional structure of the scale was completely stable.The consistency indexes of the network structure were all 1.00.Confirmatory factor analysis results showed a good model fit.
The Chinese version of the Preference for Intuition and Deliberation in Eating Decision-making Scale has a stable network structure,streamlined items,good reliability and validity,and could be used to evaluate the dietary decision-making preferences among cardiovascular disease patients in China.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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