Abstract
This study aimed to translate and validate the Satter Eating Competence Inventory (ecSI2.0TM) from English to Brazilian Portuguese. The process included three steps: (i) translation and back-translation of the original ecSI2.0TM to Brazilian Portuguese; (ii) evaluation of its reproducibility; (iii) a pilot study to validate the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0TMBR) for a selected sample of the Brazilian adult population (internal consistency and factor validity). The reproducibility (test–retest reliability) was verified using the intraclass correlation coefficient (ICC) obtained by the responses of 32 Brazilian adults. All domains of the ecSI2.0TMBR and the total score showed ICC > 0.8. Considering the entire questionnaire, none of the domains presented significant divergences among the participants’ responses (p < 0.001). In the pilot study with 662 individuals, 74.9% (n= 496) were female, mean age was 40.33 ± 12.55, and they presented a higher level of schooling and income. Analyses revealed Cronbach’s alpha coefficients of 0.869 for the ecSI2.0TMBR total scale, 0.793 for Eating Attitudes, 0.527 for Internal Regulation, 0.728 for Food Acceptance, and 0.822 for Contextual Skills. In general, the ecSI2.0™BR presented good acceptability, showing total floor and ceiling effects of ≤0.6%. Factor validity was examined by confirmatory factor analysis. The four domains presented a good fit in the confirmatory factor analysis: RMSEA = 0.0123 (95% CI: 0–0.0266); CFI = 0.998; χ2 = 75.9; df = 69; p = 0.266. The ecSI2.0TMBR is the first tool designed to measure eating competence (EC) in the Brazilian population, showing good reproducibility and internal consistency. We expect the ecSI2.0TMBR will support innovative research to investigate the association of EC and health outcomes, as well as new strategies based on emerging behavioral theories to enhance nutritional education policy.
Highlights
Eating is a complex process composed of learned behavior, social expectations, acquired tastes, attitudes, and feelings about eating and/or about a food item [1]
This cross-sectional study, approved by the Ethics Committee of Santa Marta’s Institute of Teaching and Research, Federal District, Brazil (CAAE 24415819.2.0000.8101), was performed in three steps: (i) translation and back-translation of the original ecSI2.0TM to Brazilian Portuguese; (ii) evaluation of reproducibility; (iii) a pilot study to validate the questionnaire for the Brazilian adult population
The ecSI 2.0TM BR was successfully approved by the NEEDs Center on 10/22/2019 with its 16 items
Summary
Eating is a complex process composed of learned behavior, social expectations, acquired tastes, attitudes, and feelings about eating and/or about a food item [1]. EC has been increasingly studied in some countries since competent eaters tend to have higher dietary quality [2,3], more excellent parent modeling of healthful eating behaviors [5,6], and are physically more active [7]. They tend to have more positive attitudes and behaviors toward food and eating [8,9] and less stress [10], as well as lower blood pressure [11], greater weight. EC is associated with better sleep quality [14,15,16], less disordered eating [12,13,17], and less emotional and uncontrolled eating [12,13].
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