Sağlık Çalışanlarında Besin ve İlaç Etkileşimi Bilgi Düzeyi Saptamaya Yönelik Ölçek Geliştirme: Geçerlilik Ve Güvenirlik Çalışması

Abstract

Objectives: Health professionals’ food-drug interaction knowledge level is related with efficiency of treatment. Given that, it’s important to measure the knowledge level. This study aims to develop a scale that can measure food-drug interaction knowledge level of health care professionals and increase awareness on this issue.Methods: A total of 200 individuals (50 from each profession: medical doctor, nurse, dietician and pharmacist) working in Ankara were selected. The scale consists of 25 items and three options for each: “True”, “False” and “I do not know”. In the evaluation, each correct answer equals to 1 (one) point, while the others (wrong and absent) equal to 0 (zero). Content validity and item analysis were conducted for the validity, and Cronbach alpha coefficient was measured. Results: Consequently, 4 items whose total correlation with the total score less than 0.15 were removed from the scale. Item difficulties in the scale vary between 0.20 and 0.96, and average item difficulty of the scale was found to be 0.61±0.18. The scale was evaluated on the basis of quarter points of 21 items. Accordingly, 25th percentile of 21 items was 5.25, 50th percentile was 10.25, and 75th percentile was 15.75. Score classification less than 5 means “low” knowledge level, between 6 and 11 “intermediate”, between 11 and 15 “good” and between 16 and 21 “very good”.Conclusions: Hereby, this scale was found to be highly valid and quite reliable to be used in order to determine the food-drug interaction knowledge levels of health care professionals.