Abstract：
OBJECTIVE: Develop and test a Food-Related Control Scale (FRCS) measuring resident-perceived control in long-term care food service.
METHODS: A bank of 15 initial items based on a multidimensional locus of control construct was developed initially. Expert review, cognitive interviews, a pilot study, and factor analysis were used to validate the instrument and assess reliability.
METHODS: Individual phone-based cognitive interviews and 16 skilled nursing facilities in the US.
METHODS: Cognitive interviews included a convenience sample of independently living adults aged ≥ 65 (n = 13), whereas the pilot study included skilled nursing facility-residing adults (n = 166).
METHODS: Perception of food-related control in a long-term care setting.
METHODS: Cognitive interviews were analyzed to develop items. Quantitative data from skilled nursing facility residents were analyzed using SAS software for structural equation modeling and factor analysis.
RESULTS: A 2-dimensional construct (9 items) of the FRCS demonstrated reliability with factor analysis. Concurrent validity within the locus of control construct was demonstrated with the Multidimensional Health Locus of Control Scale (standardized estimate of 0.430; P < 0.1).
CONCLUSIONS: The FRCS may be used to determine how residents in long-term care perceive control over their food experiences. Further testing is necessary to determine the appropriateness of the FRCS for different population uses.
METHODS: A bank of 15 initial items based on a multidimensional locus of control construct was developed initially. Expert review, cognitive interviews, a pilot study, and factor analysis were used to validate the instrument and assess reliability.
METHODS: Individual phone-based cognitive interviews and 16 skilled nursing facilities in the US.
METHODS: Cognitive interviews included a convenience sample of independently living adults aged ≥ 65 (n = 13), whereas the pilot study included skilled nursing facility-residing adults (n = 166).
METHODS: Perception of food-related control in a long-term care setting.
METHODS: Cognitive interviews were analyzed to develop items. Quantitative data from skilled nursing facility residents were analyzed using SAS software for structural equation modeling and factor analysis.
RESULTS: A 2-dimensional construct (9 items) of the FRCS demonstrated reliability with factor analysis. Concurrent validity within the locus of control construct was demonstrated with the Multidimensional Health Locus of Control Scale (standardized estimate of 0.430; P < 0.1).
CONCLUSIONS: The FRCS may be used to determine how residents in long-term care perceive control over their food experiences. Further testing is necessary to determine the appropriateness of the FRCS for different population uses.
摘要：
目的：开发并测试食品相关控制量表（FRCS），以测量长期护理食品服务中居民感知的控制。
方法：最初开发了基于多维对照构建体的15个初始项目库。专家审查,认知访谈,一项试点研究，和因子分析用于验证仪器并评估可靠性。
方法：在美国进行基于个人电话的认知访谈和16个熟练的护理机构。
方法：认知访谈包括对65岁以上独立生活成年人（n=13）的便利样本，而试点研究包括熟练护理机构居住的成年人(n=166).
方法：长期护理环境中食物相关控制的感知。
方法：对认知访谈进行分析以开发项目。使用SAS软件进行结构方程建模和因子分析，对来自熟练护理机构居民的定量数据进行分析。
结果：FRCS的二维结构（9项）通过因子分析证明了可靠性。用多维健康控制源量表（标准化估计值为0.430；P<0.1）证明了控制构建物内的并发有效性。
结论：FRCS可用于确定长期护理的居民如何感知对其食物体验的控制。需要进一步测试以确定FRCS对于不同人群用途的适当性。
方法：最初开发了基于多维对照构建体的15个初始项目库。专家审查,认知访谈,一项试点研究，和因子分析用于验证仪器并评估可靠性。
方法：在美国进行基于个人电话的认知访谈和16个熟练的护理机构。
方法：认知访谈包括对65岁以上独立生活成年人（n=13）的便利样本，而试点研究包括熟练护理机构居住的成年人(n=166).
方法：长期护理环境中食物相关控制的感知。
方法：对认知访谈进行分析以开发项目。使用SAS软件进行结构方程建模和因子分析，对来自熟练护理机构居民的定量数据进行分析。
结果：FRCS的二维结构（9项）通过因子分析证明了可靠性。用多维健康控制源量表（标准化估计值为0.430；P<0.1）证明了控制构建物内的并发有效性。
结论：FRCS可用于确定长期护理的居民如何感知对其食物体验的控制。需要进一步测试以确定FRCS对于不同人群用途的适当性。
