Construction of a valid and reliable test to determine knowledge on dietary fat of higher-educated young adults

Foods not included in the basic food groups, such as confectionary and savoury snacks, feature in the diet of urban South African adults.1,2,3 These foods are often not identified by users as major sources of dietary fat4 and the hidden fat present negatively influences lowering fat intake.5,6,7 Considering these aspects a study was undertaken to determine the sensory acceptability of bakery products with a reduced fat content as market availability was the factor found most indicative of prompting dietary change to reduce fat intake.8 As part of the study the knowledge on dietary fat of the study population of young adults, represented by higher-education students, had to be determined as knowledge is a factor linked to eating behaviour.9,10 A questionnaire with dietary fat as the knowledge domain therefore had to be obtained or constructed for this purpose and became a further aim of the study.