目的 构建营养与食品卫生学专业核心胜任力评估指标。方法 2019年4月至2020年10月,通过文献检索和专家访谈,确定营养与食品卫生学专业核心胜任力评估指标的框架和核心胜任力条目清单。对营养与食品卫生学专业相关用人单位专家进行函询,采用内容效度检验法最终确定营养与食品卫生学专业核心胜任力评估指标内容。结果 2轮咨询中每次发放问卷13份,回收到12份问卷,专家权威系数达到0.925,2轮内容效度检验平均指数均大于0.8,第二轮咨询后各条目内容效度指数≥0.83,K*值均大于0.74。第二轮条目评价均为优秀,所有条目入选核心胜任力评估指标,分为4个维度和17个条目。结论 本研究构建的营养与食品卫生学专业学生核心胜任力评估指标对该专业人才建设具有较为重要的意义,研究结果为营养与食品卫生学专业科学规范地制定人才培养目标和进一步与国际接轨提供了客观依据。
Objective To develop a index of core competence evaluation for nutrition and food hygiene specialty. Methods April 2019 to October 2020, the framework of the core competence evaluation index and the item list of core competence for nutrition and food hygiene specialty were determined through reviewing research papers and expert discussion. Using the method of content validity test, experts in nutrition and food hygiene were consulted to finalize the content of the core competence evaluation system. Results Two rounds of consultation in which 13 questionnaires were distributed each time, and 12 questionnaires were recovered have the degree of authority which was 0.925. The average content validity index of the first and second round were above 0.8, and the I-CVI value of each item was above 0.83 after the scond round of consultation, all K*>0.74. After the second round of consultation, 4 dimensions with 17 items were selected. Conclusions The core competence evaluation index of nutrition and food hygiene is of great significance to the cultivation of professional talents. The results of this study provided an Objective reference for the establishment of scientific norms of talent training and potential global harmonization of professional competence for nutrition and food hygiene in future.
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