Development of a plant-based culinary nutrition model for sports science students
https://doi.org/10.31246/mjn-2022-0144
- Author:
Bina Baboo Morji
1
;
Sareena Hanim Hamzah
1
;
Ahmad Zabidi Abdul Razak
2
Author Information
1. Faculty of Sports and Exercise Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
2. Department of Educational Management, Planning and Policy, Faculty of Education, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
- Publication Type:Journal Article
- Keywords:
Delphi method, education, fitness, nutritional knowledge, plant-based diet
- From:
Malaysian Journal of Nutrition
2023;29(No.3):539-552
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Food and fitness levels are key factors required to maintain functional
life. Hence, nutrition education is crucial in spreading awareness among Sports
Science students. There is a paucity of plant-based nutrition knowledge and plantbased culinary skills for fitness locally. Therefore, this study aimed to develop a
valid Plant-Based Culinary Nutrition Model (PBCNM) with nutrition knowledge and
basic culinary skills to improve fitness among Sports Science students. Methods:
This exploratory sequential mixed method study consisted of 2 phases. In Phase 1,
a three-round modified Delphi method was conducted with 13 experts to generate
a questionnaire that was validated. Lawshe worksheet determined the content
validity ratio (CVR) for an item. Content validity index (CVI) for each section and
the overall instrument was calculated. In Phase 2, quantitative data collection and
analysis addressed the research questions and research gaps leading to model
development. A total of 271 undergraduate Sports Science students at higher
learning institutions were recruited as respondents. Results: In Phase 1, CVR of
the overall survey was 1.0 and CVI was 0.834. Subsequently, the questionnaire was
pilot tested for reliability and a Cronbach’s alpha score of 0.836 was obtained for the
overall questionnaire. In Phase 2, the respondents’ mean and standard deviation
score for the model’s components and needs was 4.21±0.73 for items 1-15. The
integration of experts’ perspectives on the need of PBCNM for fitness and feedback
from respondents resulted in the development of PBCNM. Conclusion: This study
highlighted PBCNM as a helpful guideline for better fitness management.
- Full text:4.2023my06361.pdf
