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...
| Main Authors: | , , , , , , , , , |
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| Format: | info:eu-repo/semantics/article |
| Language: | eng |
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MDPI
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10171/69300 |
| _version_ | 1795386275990077440 |
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| author | Goñi-Mateos, L. (Leticia) Gil, M. (Mario) De-la-O-Pascual, V. (Víctor) Martinez-Gonzalez, M.A. (Miguel Ángel) Eisenberg, D.M. (David M.) Pueyo-Garrigues, M. (María) Vasilj, M. (María) Gayoso, L. (Lucía) Etxeberria, U. (Usune) Ruiz-Canela, M. (Miguel) |
| author_facet | Goñi-Mateos, L. (Leticia) Gil, M. (Mario) De-la-O-Pascual, V. (Víctor) Martinez-Gonzalez, M.A. (Miguel Ángel) Eisenberg, D.M. (David M.) Pueyo-Garrigues, M. (María) Vasilj, M. (María) Gayoso, L. (Lucía) Etxeberria, U. (Usune) Ruiz-Canela, M. (Miguel) |
| author_sort | Goñi-Mateos, L. (Leticia) |
| collection | DSpace |
| description | 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. |
| format | info:eu-repo/semantics/article |
| id | oai:dadun.unav.edu:10171-69300 |
| institution | Universidad de Navarra |
| language | eng |
| publishDate | 2024 |
| publisher | MDPI |
| record_format | dspace |
| spelling | oai:dadun.unav.edu:10171-693002024-04-01T05:05:20Z Development and validation of a new home cooking frequency questionnaire: A pilot study Goñi-Mateos, L. (Leticia) Gil, M. (Mario) De-la-O-Pascual, V. (Víctor) Martinez-Gonzalez, M.A. (Miguel Ángel) Eisenberg, D.M. (David M.) Pueyo-Garrigues, M. (María) Vasilj, M. (María) Gayoso, L. (Lucía) Etxeberria, U. (Usune) Ruiz-Canela, M. (Miguel) Culinary habits Culinary medicine Culinary nutrition Home cooking Validity 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. 2024-03-26T11:23:24Z 2024-03-26T11:23:24Z 2022 info:eu-repo/semantics/article https://hdl.handle.net/10171/69300 eng info:eu-repo/semantics/openAccess application/pdf MDPI |
| spellingShingle | Culinary habits Culinary medicine Culinary nutrition Home cooking Validity Goñi-Mateos, L. (Leticia) Gil, M. (Mario) De-la-O-Pascual, V. (Víctor) Martinez-Gonzalez, M.A. (Miguel Ángel) Eisenberg, D.M. (David M.) Pueyo-Garrigues, M. (María) Vasilj, M. (María) Gayoso, L. (Lucía) Etxeberria, U. (Usune) Ruiz-Canela, M. (Miguel) Development and validation of a new home cooking frequency questionnaire: A pilot study |
| title | Development and validation of a new home cooking frequency questionnaire: A pilot study |
| title_full | Development and validation of a new home cooking frequency questionnaire: A pilot study |
| title_fullStr | Development and validation of a new home cooking frequency questionnaire: A pilot study |
| title_full_unstemmed | Development and validation of a new home cooking frequency questionnaire: A pilot study |
| title_short | Development and validation of a new home cooking frequency questionnaire: A pilot study |
| title_sort | development and validation of a new home cooking frequency questionnaire: a pilot study |
| topic | Culinary habits Culinary medicine Culinary nutrition Home cooking Validity |
| url | https://hdl.handle.net/10171/69300 |
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