Feed

Objective: To develop and validate a specialized scale for the diagnosis and evaluation of flavor perception disorders, providing a reference tool for clinical diagnosis and treatment. Methods: The core dimensions of the Flavour Perception Dysfunction Scale were identified, including basic information, type and degree of flavour perception disorder, impact on quality of life, and mental and physical health status. After initial development, the scale underwent expert consultation, with revisions based on feedback. The revised scale was administered to a clinical sample to measure its reliability (Cronbach's alpha coefficient) and validity (content validity and structural validity), validating its measurement performance. Results: The scale comprised 40 entries covering 3 sections: basic information, characteristics of flavour perception disorder, and assessment of quality of life impact and psychosomatic health. In 106 clinical samples, the internal consistency test of the scale showed a Cronbach's alpha coefficient of 0.979, with all dimensions>0.8; the split-half coefficient was 0.872. The content validity assessment showed that the content validity index of the scale reached 1.0 for the entries and 1.0 for both items and the full scale, demonstrating excellent content validity. For structural validity, the KMO test yielded a coefficient of 0.839 by KMO adaptability, and the Bartlett's test of sphericity was significant (P<0.05), supporting factor analysis. T Exploratory factor analysis extracted two factors, with a cumulative variance contribution rate of 87.725%, confirming high reliability and validity. Conclusion: The Flavor Perception Dysfunction Scale demonstrates strong reliability and validity, effectively assessing the severity of flavor perception disorders and their combined physical-psychological impacts. It provides a reliable tool for clinical diagnosis and intervention in flavor perception disorder.