Objective: To establish core items of nutrition literacy for general population in China. Methods: The framework system and preliminary items of nutrition literacy were established through literature review and experts' consultation. Content validity test was used to determine the nutrition literacy item. Thirteen experts in the field of human nutrition, health education and nutrition and diseases were invited to score the importance of each nutrition literacy item via Email. The judgment basis and familiarity of experts towards the items, active coefficient, and content validity were analyzed to generate the final list of nutrition literacy items. Results: 92.3% of questionnaires in two rounds were collected.The active coefficient of experts was satisfied and the authority coefficient was 0.96.In the content validity evaluation, the correlation I-CVI value of each item was above 0.83 and the κ value was above 0.74. The evaluation result was excellent.After the second round of expert consultation, all selected items met the inclusion criteria. We identified the final list of nutrition literacy items consisting of three scales (knowledge and concepts, lifestyles and dietary behaviors, and basic skills), ten subscales (basic nutrition philosophy, food classification and nutrition knowledge, healthy weight, eating behavior and culture, balanced diet, exercise health, food assessment, nutrition information acquisition and decision, nutrition safety, and weight management)with 25 items in total. Conclusions: The framework system and core items of nutrition literacy are established for Chinese people based on the content validity evaluation. The experts involved in the consultation process present a performance with good representativeness, enthusiasm and authority, and the content validity evaluation result is satisfied.
目的： 建立中国一般人群营养素养核心条目。 方法： 通过文献检索和专家讨论，确定中国一般人群营养素养的框架体系，并初步制定营养素养的条目清单，采用内容效度检验法确定一般人群营养素养核心条目内容，邀请13名人群营养、健康教育、营养与疾病等领域的专家，采用邮件的方式发放咨询问卷13份，要求专家对各个素养条目的重要性进行评分；并对专家的判断依据及对条目内容的熟悉程度进行评价，分析专家积极程度、权威程度以及内容效度评价结果，并最终确定入选条目。 结果： 两轮咨询问卷的回收率为92.3%，专家积极性好；专家的权威程度为0.96，内容效度检验中，各条目相关性内容效度指数均≥0.83，kappa值均>0.74，评价水平均达到优秀。第2轮咨询结束后，条目均在纳入标准范围内，最终入选3个维度（基本知识与理念、生活方式与饮食行为、基本技能）和10个主题（基本营养理念、食物分类与营养知识、健康体重、饮食行为与文化、平衡膳食、运动健康、食物估量、营养信息获取与决策、营养安全、体重管理），共计25个条目。 结论： 通过内容效度检验建立中国一般人群营养素养核心条目，入选专家代表性好，积极性、权威程度高，内容效度评价结果好，均达到了相关要求。.
Keywords: Content validity test; Health literacy; Nutrition assessment.