Cooking Skills Index: Development and reliability assessment
Abstract Objective Describe the development and the reliability assessment of an index that evaluates the confidence in performing cooking skills considered relevant in Brazil. Methods The development of the Cooking Skills Index was based on the self-efficacy beliefs and its theoretical reference was the Dietary Guidelines for the Brazilian Population. It measures, from zero to 100, the degree of confidence in performing ten cooking skills considered as facilitators for the implementation of Brazilian Dietary Guidelines recommendations. Experts (face validity) evaluated the index. A pilot study (n=10) and a test-retest (n=51) was conducted by telephone interviews and computerized assistance with adults responsible for food preparation at home in São Paulo. Reliability was assessed by Cronbach’s alpha, quadratic weighted kappa and prevalence and bias adjusted kappa. Results The Cooking Skills Index was coherent with the adopted theoretical framework according to the experts. It was fast and easy to apply to the participants. It showed a good internal consistency (Cronbach’s alpha >0.70) and an acceptable to excellent reproducibility (weighted kappa=0.55, adjusted kappa=0.89). Conclusion The Cooking Skills Index has a good reliability and is therefore recommended to evaluate cooking skills confidence in Brazilian studies developed in contexts similar to those of this study.
Main Authors: | MARTINS,Carla Adriano, BARALDI,Larissa Galastri, SCAGLIUSI,Fernanda Baeza, VILLAR,Betzabeth Slater, MONTEIRO,Carlos Augusto |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Pontifícia Universidade Católica de Campinas
2019
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732019000100505 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Instrument for measuring home cooking skills in primary health care
by: Teixeira,Aline Rissatto, et al.
Published: (2022) -
Assessment of food and cooking skills: validation of a portuguese version of a tool and characterisation of food and cooking skills in young adults
by: Costa,Vânia, et al.
Published: (2023) -
Variation in dietary intake and physical activity pattern as predictors of change in body mass index (BMI) Z-score among Brazilian adolescents*
by: Enes,Carla C., et al.
Published: (2013) -
Validity and reliability of self-reported weight and height measures for the diagnoses of adolescent's nutritional status
by: Enes,Carla Cristina, et al.
Published: (2009) -
Cooking skills during the Covid-19 pandemic
by: UGGIONI,Paula Lazzarin, et al.
Published: (2020)