| dc.creator | Sampaio Moreira Barbosa,Roseane | |
| dc.creator | Serrão Lanzillotti,Haydée | |
| dc.creator | Henriques,Patricia | |
| dc.date | 2014-03-01 | |
| dc.date.accessioned | 2020-08-05T02:56:59Z | |
| dc.date.available | 2020-08-05T02:56:59Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182014000100010 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/149942 | |
| dc.description | Objective: The aims of this study were to replicate the Meals Quality Index (MQI) and to analyze the reproducibility of two indices (MQI-5 and MQI-10) to measure the quality of meals offered at a University Restaurant. Method: The food supply was assessed by direct observation of the portioning of preparations distributed to students. Meal quality was determined using two MQI procedures, MQI-5 and MQI-10. It was decided by Cronbach alpha to check the internal consistency and reliability of MQI for university students. Results: The Cronbach alpha results were 0.41872 and 0.4427, respectively for ten and five components. Comparing the amounts of nutritional components in the MQI (10 and 5 components), it was found that carbohydrate was higher for MQI-10 and total fat and saturated fat for MQI-5. Conclusion: The Cronbach alpha value cannot to be credited in this study of replication due to the small sample size. Regarding reproducibility, when the total score between methods (MQI-5 and MQI-10) was compared, no similarity between results was found, although methodologies were applied to individuals in the same group (university students). | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182014000100010 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.41 n.1 2014 | |
| dc.subject | feeding | |
| dc.subject | students | |
| dc.subject | food services | |
| dc.title | Reproducibility study of the meal quality index | |
