Table 2.
Results of Content Review and Changes to Food Items to Improve Cultural Relevance
| DOMAIN | S-CVI* | CHANGES TO FOOD ITEMS | |
|---|---|---|---|
| Original Food | Final Food | ||
| NUTRITION & HEALTH | 0.97 | Spaghetti with meat sauce | Arroz con pollo |
| Garlic bread | Una rebanada de pan tostado | ||
| Green beans | Habas hervidas | ||
| Chocolate pudding | El flan | ||
| Lemonade | Horchata | ||
| ENERGY SOURCES IN FOOD | 0.90 | Pear | Mango |
| Margarine | Manteca | ||
| Toast with strawberry jam | Pan dulce | ||
| Bacon | ½ taza de frijoles | ||
| Salmon | Atún | ||
| HOUSEHOLD FOOD MEASUREMENT | 1.0 | Salmon | Tilapia |
| FOOD LABEL & NUMERACY | 1.0 | Macaroni and cheese | Pozole |
| FOOD GROUPS | 0.94 | Lemonade | Horchata |
| Fruit Punch | Tang de limón | ||
| CONSUMER SKILLS | 0.97 | Canned green beans | Elotes enlatados |
| Frozen green beans | Elotes congelados | ||
| Kale | La col rizada | ||
| Blueberries | Piña | ||
| Berry juice | Jugo de piña | ||
*
Scale Content Validity Index: Experts ranked items from each domain for relevance and individual item-content validity index scores were calculated. S-CVIs were calculated by averaging the item-content validity index scores for each domain. An S-CVI score of 0.90 or higher for each domain is desired.