BACKGROUND: Nutrition is essential for schoolchildren to reach their full potential psychologically and cognitively. Malnutrition, which is prevalent among aboriginal schoolchildren in Malaysia, can interfere their learning and academic performance. Developing a module to be used during a school-based nutritional intervention program is essential to ensuring that students develop healthy eating habits and lifestyles. Thus, this study aims to develop and validate nutrition education module focusing on aboriginal schoolchildren for the eat right future bright (ERFB) nutrition education program. MATERIALS AND METHODS: This cross-sectional study was conducted in three steps: Step 1: development of module based on literature reviews, Step 2: content and face validation of the module by the expert panels, and Step 3: face validation of the module by target users. This study has used the validation form proposed by de Castro. This form consists of seven aspects, two aspects related to content validity and another four aspects related to face validity. A content validity index (CVI) was used to analyze the content validity. Two formulas were used to calculate CVI, which were I-CVI and S-CVI. Meanwhile, the data for module's face used the level of agreement. RESULTS: Both I-CVI and S-CVI obtained more than 0.78 and 0.80, respectively, which indicate that the module has good content validity. Moreover, for face validity, the total of agreement from expert panels and target users was more than 75%, which is considered face validated. CONCLUSIONS: In conclusion, the module that has been developed has good content validity and can be used by teachers in teaching appropriate nutrition knowledge to aboriginal primary schoolchildren.
Organic food purchase intention as the probability and willingness of an individual to give preference to organic food over conventional food in their purchase consideration. Inadequate of information and knowledge among consumer regarding to organic food is the reason for them not to purchase organic food as their preference. Besides that, the price of organic foods is expensive as compared to inorganic food. The limitation of availability of the organic food also can cause the imbalance in the supply and demand in the field of organic food. Hence, the study was carried out to examine factors that influence consumer’s intention in purchasing organic food. Data collection through questionnaires was obtained from 384 consumers in Kuantan by using face to face interview. This study employed random sampling technique to collect the useful data and information from consumer. Therefore, the Theory of Planned Behaviour (TPB) was used to examine the consumer’s intention in purchasing organic food. Exploratory factor analysis was used to analyse the gathered data. Based on the factor analysis, four factors were extracted that can influence the intention of consumer in purchasing organic food. These factors were knowledge, environmental concern, availability and health concern. The findings of this study suggest that the availability of organic food, environmental concern, health concern and consumer knowledge were significantly influence the intention in purchasing organic food among consumers. Thus, organic food gives more benefit to the consumer and provide them with better health and lifestyle.
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