Dear viewers: I was made aware (and have experienced myself) a few issues with using the menus interface with SPSS version 27 (the most recent version). Version 26 is what I used in this video. I was recently informed by Professor Hayes of an alternative approach to generating McDonald's omega that can be used with SPSS version 27 (or any for that matter), which can be an effective stop-gap, until the programming issue gets resolved on the drop-down menu approach. I just put together a video on a solution here: ua-cam.com/video/xscn5M5iLKQ/v-deo.html . That video is less conceptual than the video here, so I still encourage you to watch this one for more details!
Hi Mike, I was wondering how you interpret omega? Do you use the same 'cut offs' as alpha? I have an omega of 0.50 but for a subscale of 3 items. I'm guessing that this is because of the few items and if this were alpha, i could deem it as 'moderately reliable' (ref: Perry, R. H., Charlotte, B., Isabella, M., & Bob, C. (2004). SPSS explained), just wondering if i can apply this reference/logic to my omega value of 0.50? Thanks in advance, Rebecca
Hello Mr. Crowson, thank you very much this helpful video. Since I was asked by a reviewer to apply Omega in my latest research, I was trying to find reliable scientific articles that specify the cut-off value for Omega. Do you know any references which I can cite and which indicate that a Omega >.7 is ok? Kind regards Andre
Dear viewers: I was made aware (and have experienced myself) a few issues with using the menus interface with SPSS version 27 (the most recent version). Version 26 is what I used in this video. I was recently informed by Professor Hayes of an alternative approach to generating McDonald's omega that can be used with SPSS version 27 (or any for that matter), which can be an effective stop-gap, until the programming issue gets resolved on the drop-down menu approach. I just put together a video on a solution here: ua-cam.com/video/xscn5M5iLKQ/v-deo.html . That video is less conceptual than the video here, so I still encourage you to watch this one for more details!
Hi Mike,
I was wondering how you interpret omega? Do you use the same 'cut offs' as alpha? I have an omega of 0.50 but for a subscale of 3 items. I'm guessing that this is because of the few items and if this were alpha, i could deem it as 'moderately reliable' (ref: Perry, R. H., Charlotte, B., Isabella, M., & Bob, C. (2004). SPSS explained), just wondering if i can apply this reference/logic to my omega value of 0.50?
Thanks in advance,
Rebecca
Thanks Mike Crowson
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Would you have the macro for SPSS version 20 please? Thanks!
Why I cannot sucessfully install this…………
I downloaded the zip but the installation setup is absent in it
Is there a consensus on an acceptable omega level?
I would use the conventional levels folks use when interpreting Cronbach's alpha.
Hello Mr. Crowson,
thank you very much this helpful video. Since I was asked by a reviewer to apply Omega in my latest research, I was trying to find reliable scientific articles that specify the cut-off value for Omega. Do you know any references which I can cite and which indicate that a Omega >.7 is ok?
Kind regards
Andre