OBJECTIVE: to describe the validation process of an educational booklet for healthy eating
in pregnancy using local and regional food. METHODS: methodological study, developed in three steps: construction of the educational
booklet, validation of the educational material by judges, and by pregnant women.
The validation process was conducted by 22 judges and 20 pregnant women, by
convenience selection. We considered a p-value<0.85 to validate the booklet
compliance and relevance, according to the six items of the instrument. As for
content validation, the item-level Content Validity Index (I-CVI) was considered
when a minimum score of at least 0.80 was obtained. RESULTS: five items were considered relevant by the judges. The mean I-CVI was 0.91. The
pregnant women evaluated positively the booklet. The suggestions were accepted and
included in the final version of the material. CONCLUSION: the booklet was validated in terms of content and relevance, and should be used
by nurses for advice on healthy eating during pregnancy.