Porovnat metody
Prohlédněte si vybrané metody vedle sebe; řádky, které se liší, jsou zvýrazněny.
| Škála sebeúčinnosti v oblasti výživy (DASES / Sebeúčinnost při diabetu)× | Mezinárodní index kvality stravy (DQI-I)× | |
|---|---|---|
| Obor | Věda o výživě | Věda o výživě |
| Rodina | Process / pipeline | Process / pipeline |
| Rok vzniku | 2003 | 2003 |
| Tvůrce≠ | Kate Lorig, Philip L. Ritter, Farrokh Alavifard (Stanford Patient Education Center) | Sungwon Kim, Pamela S. Haines, Aileen M. Siega-Riz, Barry M. Popkin |
| Typ≠ | Self-report confidence scale | Derived from dietary assessment data (food frequency questionnaire, 24-hour recall) |
| Původní zdroj≠ | Lorig, K., Ritter, P. L., Villa, F., & Piette, J. D. (2009). Spanish language diabetes self-management with and without automated telephone reinforcement: two randomized trials. Diabetes Care, 32(3), 408-414. DOI ↗ | Kim, S., Haines, P. S., Siega-Riz, A. M., & Popkin, B. M. (2003). The Diet Quality Index-International (DQI-I) provides an effective tool for assessing the quality of various diet profiles. The Journal of Nutrition, 133(12), 3911-3919. link ↗ |
| Další názvy≠ | DASES, diabetes-self-efficacy, nutrition-efficacy | DQI-I, DQI |
| Příbuzné | 5 | 5 |
| Shrnutí≠ | The Nutrition Self-Efficacy Scale, sometimes called the Diabetes Self-Efficacy Scale (DASES), is an 8-item instrument measuring confidence in performing diet-related behaviors and self-management skills. Developed by Lorig and colleagues at the Stanford Patient Education Center in 2003, it is based on self-efficacy theory and measures respondents' confidence in their ability to eat healthily, manage portions, choose healthful foods, and overcome dietary barriers. The scale is used in diabetes care, weight management, and general nutrition intervention research. | The Dietary Quality Index-International is a comprehensive dietary quality assessment tool developed to evaluate overall diet quality based on food and nutrient intake data. Introduced by Kim and colleagues in 2003, the DQI-I incorporates four key dimensions of diet quality: adequacy (adequate intake of essential nutrients and food groups), moderation (limiting excess intake of less healthful components), variety (diversity of food groups), and appropriate macronutrient distribution. It is widely used in epidemiological research to assess population dietary patterns and to examine relationships between diet quality and chronic disease outcomes. |
| ScholarGateDatová sada ↗ |
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