Developing a Questionnaire to Evaluate the Healthy Restaurant Program

Kyungeui Hong; Hyojee Joung

doi:10.4163/kjn.2011.44.6.562

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Hong and Joung: Developing a Questionnaire to Evaluate the Healthy Restaurant Program

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2011; 44(6): 562-576.

Published online: 31 December 2011

DOI: https://doi.org/10.4163/kjn.2011.44.6.562

Developing a Questionnaire to Evaluate the Healthy Restaurant Program

Kyungeui Hong¹, Hyojee Joung²

¹Graduate School of Public Health & Health and Environment Research Institute, Seoul National University, Seoul 151-742, Korea.

²Graduate School of Public Health, Seoul National University, Seoul 151-742, Korea.

To whom correspondence should be addressed. (hjjoung@snu.ac.kr)

Received 27 July 2011 Revised 24 August 2011 Accepted 13 November 2011

Abstract

The purpose of this study was to develop a reliable questionnaire to assess the effectiveness of the healthy restaurant program, which was implemented by Seocho-gu District in Seoul. Evaluation indices were deduced from the logic model of the healthy restaurant program. The questionnaires consisted of three sections (process evaluation, outcome evaluation, and general characteristics) for restaurateurs and customers who were participating in the program or not. To validate the questionnaire, 133 restaurateurs and 246 customers were sampled using convenient methods. Data were collected by interviews. Reliability was tested by Cronbach's alpha coefficient. The alpha coefficient for restaurateurs was 0.75-0.99 for the process and 0.79-0.97 for the outcome evaluation questions. The alpha coefficients for customers were 0.76-0.92 for the outcome evaluation questions. Face and content validity were examined for all questions, and construct validity was tested for latent variables. We are confident that more accurate and significant information will be collected using this questionnaire.

Keywords: health restaurant program, effectiveness evaluation, questionnaires, reliability, validity

Figures and Tables

Fig. 1

Logic model of Healthy Restaurant Program.

Table 1

Restaurateur's process evaluation index, concepts, number of questions and type of scale

^*: Co-questions for the case and control groups

¹⁾In ( ), the number of questions for latent variable: latent variable is composed by several constructs ²⁾In ( ), the number of in-depth questions

Table 2

Restaurateur's outcomes evaluation index, concepts, number of questions and type of scale

^*: Co-questions for the case and control groups

¹⁾In ( ), the number of questions for latent variable: latent variable is composed by several constructs ²⁾In ( ), the number of in-depth questions

Table 3

Customer's process and outcomes evaluation index, concepts, number of questions and type of scale

^*: Co-questions for the case and control groups

¹⁾In ( ), the number of questions for latent variable: latent variable is composed by several constructs ²⁾In ( ), the number of in-depth questions

Table 4

Characteristics of subjects

¹⁾Except for non-response ²⁾Fisher's exact test

^*: p < 0.05, ^***: p < 0.001

Table 5

Reliability and construct validity of the restaurateurs' questionnaire

¹⁾Case group (n = 59) questions only ²⁾'Factor analysis conducted on the case's data only ³⁾In Hong's dissertation, the variables were derived from the Ajzen's "Theory of Planned Behavior" ⁴⁾Factor analysis conducted on the both data (n = 133) ⁵⁾Score for negative item was reversed.

Table 6

Reliability and construct validity of the customers' questionnaire

¹⁾Case group (n = 97) questions only ²⁾In Hong's dissertation, the variables were derived from the Ajzen's "Theory of Planned Behavior"

Notes

This study was supported by a grant from the Seocho-gu District in Seoul Korea.

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