Preliminary Construction of Evaluation Index System for Traditional Chinese Medicine Medicated Diet based on Delphi Method and Analytic Hierarchy Process

LI Jixin; QIU Linjie; REN Yan; LI Meijie; LI Wenjie; DU Xinlei; WANG Wenru; YANG Kai; ZHANG Jin

doi:10.13288/j.11-2166/r.2023.23.008

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Preliminary Construction of Evaluation Index System for Traditional Chinese Medicine Medicated Diet based on Delphi Method and Analytic Hierarchy Process

更新时间：2023-11-24

- Preliminary Construction of Evaluation Index System for Traditional Chinese Medicine Medicated Diet based on Delphi Method and Analytic Hierarchy Process
  增强出版
- Journal of Traditional Chinese Medicine Vol. 64, Issue 23, Pages: 2412-2418(2023)
- 作者机构：
  
  1.中国中医科学院西苑医院，北京市海淀区西苑操场路1号，100091
  2.山西中医药大学
  3.山东中医药大学
- 作者简介：
- 基金信息：
- DOI：10.13288/j.11-2166/r.2023.23.008
  CLC：
- Received：20 June 2023，
  
  Revised：2023-08-24，
  
  Published：02 December 2023
- 稿件说明：
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李纪新,邱林杰,任燕等.基于德尔菲法和层次分析法的中医食养药膳评价指标体系的初步构建[J].中医杂志,2023,64(23):2412-2418.

LI Jixin,QIU Linjie,REN Yan,et al.Preliminary Construction of Evaluation Index System for Traditional Chinese Medicine Medicated Diet based on Delphi Method and Analytic Hierarchy Process[J].Journal of Traditional Chinese Medicine,2023,64(23):2412-2418.
李纪新,邱林杰,任燕等.基于德尔菲法和层次分析法的中医食养药膳评价指标体系的初步构建[J].中医杂志,2023,64(23):2412-2418. DOI： 10.13288/j.11-2166/r.2023.23.008.

LI Jixin,QIU Linjie,REN Yan,et al.Preliminary Construction of Evaluation Index System for Traditional Chinese Medicine Medicated Diet based on Delphi Method and Analytic Hierarchy Process[J].Journal of Traditional Chinese Medicine,2023,64(23):2412-2418. DOI： 10.13288/j.11-2166/r.2023.23.008.

摘要

目的

构建中医食养药膳评价指标体系，推动中医药膳科学、规范发展。

方法

通过文献系统回顾、德尔菲专家咨询法构建中医食养药膳评价指标体系框架，运用层次分析法构建层次结构模型，Saaty1-9标度法进行指标间两两比较，Yaahp 10.3计算各指标权重。

结果

两轮专家咨询回收率分别为93.33%和100%；第二轮第一、二级指标肯德尔协调系数（Kendall's

）分别为0.270和0.281（均

＜0.001）；最终构建出包括6项一级指标，27项二级指标的中医食养药膳评价指标体系。一级指标及其权重为：感官形态（0.1843）、养生价值（0.3569）、成分配伍（0.1271）、包装（0.0370）、生产制作（0.1005）、可靠性（0.1940）。

结论

构建了一套普适性、综合性的中医食养药膳评价指标体系，同时兼顾色、味、形、效、制和质等多方面，可为食养药膳的价值测评及中医食养药膳的发展提供参考。

Abstract

Objective

To build an evaluation index system for traditional Chinese medicine （TCM） medicated diet， promoting the scientific and standardized development of medicated diet in TCM.

Methods

The framework of the evaluation index system was constructed through literature review and Delphi expert consultation method. The analytic hierarchy process was used to construct a hierarchical structure model. Pairwise comparisons between the indicators were conducted using the Saaty 1-9 scale method， and the weight of each indicator was calculated using Yaahp 10.3.

Results

The response rates for the two rounds of expert consultation were 93.33% and 100%， respectively. The Kendall's

coefficients for the first-level and second-level indicators in the second round were 0.270 and 0.281， respectively （both

＜0.001）. Finally， an evaluation index system for TCM medicated diet therapy was constructed， consisting of 6 primary indicators and 27 secondary indicators. The weightings of the primary indicators were as follows： sensory appearance （0.1843）， health value （0.3569）， ingredient compatibility （0.1271）， packaging （0.0370）， production and preparation （0.1005）， and reliability （0.1940）.

Conclusion

A comprehensive and universally applicable evaluation index system for TCM medicated diet has been developed， taking into conside-rations of color， taste， appearance， efficacy， preparation， quality and others. This system can provide valuable reference for the evaluation of the value of medicated diet as well as its development.

关键词

Keywords

references

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Related Institution

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School of Traditional Chinese Medicine， Jinan University

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