Development and validation of a new home cooking frequency questionnaire: A pilot study

Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to pre...

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Detalhes bibliográficos
Autores: Goñi-Mateos, L. (Leticia)|||/items/4cdd554d-aa7a-4c20-a460-1f9f2a546045, Gil, M. (Mario)|||/items/8e64c279-e9a4-4886-be30-1bb5fce4625a, De-la-O-Pascual, V. (Víctor)|||/items/eb2155ad-a4a6-4ddf-93ae-7bc9e0b133d5, Martínez-González, M.A. (Miguel Ángel)|||/items/8b591471-4165-4697-8534-cfa0ad5eb1b7, Eisenberg, D.M. (David M.)|||/items/0b08f3c3-948d-4751-ab35-9b68a4e1a5fc, Pueyo-Garrigues, M. (María)|||/items/967a1380-b41f-4c75-819d-03bb94abd573, Vasilj, M. (María)|||/items/2c7e221a-7214-421b-a865-2397b7343f7c, Gayoso, L. (Lucía)|||/items/30914d30-dee5-41aa-899f-b93eb0a13c6c, Etxeberria, U. (Usune)|||/items/5f73621c-13c2-4c3b-b932-da901c7e2802, Ruiz-Canela, M. (Miguel)|||/items/e333fb32-07a9-4253-a095-1cea0db0f7e9
Formato: artículo
Fecha de publicación:2022
País:España
Recursos:Universidad de Navarra
Repositorio:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglés
OAI Identifier:oai:dadun.unav.edu:10171/69300
Acesso em linha:https://hdl.handle.net/10171/69300
Access Level:acceso abierto
Palavra-chave:Culinary habits
Culinary medicine
Culinary nutrition
Home cooking
Validity
Descrição
Resumo:Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to preliminarily assess its psychometric properties. For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. The content validity index for scale and item level values provided evidence of the content validity for relevance and clarity. Criterion validity analysis showed intraclass correlation coefficients ranged from 0.31−0.69. Test−retest reliability coefficients ranged from 0.49−0.92, with ƙ values > 0.44. Overall Cronbach’s alpha was 0.90. In conclusion, the HCFQ is a promising tool with sound content and face validity, substantial criterion validity, and adequate reliability. This 174-item HCFQ is the first questionnaire to assess how often people cook and which cooking methods they use at home.

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