营养学专业特权尺度:营养学专业人员的不同队列中发展,心理测试和应用
Kate G Burt1, Melissa Fuster2, Sara Folta3
1Lehman College, City University of New York, Bronx, New York.
Journal of the Academy of Nutrition and Dietetics
|September 22, 2024
概括
一个新的尺度揭示了营养学专业人员之间显著的特权差异. 该工具旨在减少偏见,并促进专业内的多样性,公平性和包容性.
科学领域:
- 营养学 营养学 营养学
- 社会科学 社会科学 社会科学
- 健康 公平 卫生 公平
背景情况:
- 特权显著影响了饮食学专业的多样性和包容性努力.
- 缺乏评估营养学专业人员 (DP) 的特权的现有措施.
- 了解相对特权对于解决系统不平等至关重要.
研究的目的:
- 开发和验证一个衡量饮食专业人员特权的尺度.
- 评估美国饮食专业人员样本中的特权水平.
- 为了确定饮食学专业内特权的相关性.
主要方法:
- 为了开发和验证饮食专业特权量表,进行了三阶段的横截面研究.
- 方法包括内容专家审查,认知面试和对DP进行大规模在线调查.
- 用探索性因子分析,ANOVA和Cronbach的alpha来评估心理测量属性.
主要成果:
- 29项的饮食专业特权量表显示了六个领域的良好有效性和可靠性.
- 在种族和种族群体之间观察到特权分数的显著差异.
- 具有占主导地位的群体身份的DP报告说,他们的特权比那些具有边缘化身份的人更高.
结论:
- 饮食专业特权量表是评估特权的有效和可靠的工具.
- 该尺度可以区分DP之间的特权级别,有助于减少偏差.
- 研究结果支持加强营养学领域的包容性,多样性,公平性和获取权力的努力.
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