Reference : The use of degrees of certainty to evaluate knowledge
Scientific journals : Article
Social & behavioral sciences, psychology : Sociology & social sciences
Human health sciences : Public health, health care sciences & services
http://hdl.handle.net/2268/10196
The use of degrees of certainty to evaluate knowledge
English
Bruttomesso, D. [> > > >]
Gagnayre, R. [> > > >]
Leclercq, Dieudonné mailto [Université de Liège - ULg > Département d'éducation et formation > Technologie de l'éducation >]
Crazzolara, D. [> > > >]
Busata, E. [> > > >]
d'Ivernois, J. [> > > >]
Casiglia, E. [> > > >]
Tiengo, A. [> > > >]
Baritussio, A. [> > > >]
Sep-2003
Patient Education & Counseling
Elsevier Sci Ireland Ltd
51
1
29-37
Yes (verified by ORBi)
International
0738-3991
Clare
[en] knowledge evaluation ; degree of certainty ; group certainty topography ; type I diabetes
[en] In patients with chronic diseases education should improve knowledge about the disease and increase certainty in knowledge. We present here a technique to measure changes in certainty after an educational intervention. For this purpose, before and after a course, patients answer a questionnaire in which answers are accompanied by an estimate of the degree of certainty. Answers are then assigned to areas of knowledge defined a priori: mastered (certainty greater than or equal to90%, correctness greater than or equal to90%), hazardous (certainty greater than or equal to90%, correctness less than or equal to50%), uncertain (certainty less than or equal to50%, correctness greater than or equal to90%) and residual. Finally differences in the distribution of answers among different areas are analysed statistically. Using this technique in a group of patients with type I diabetes who followed a course on insulin use, we found significant changes in the distribution of answers among different areas of knowledge. Thus changes in certainty can be analysed quantitatively and used to evaluate better the effect of therapeutic education. (C) 2002 Elsevier Science Ireland Ltd. All rights reserved.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/10196

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