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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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950242/ https://www.ncbi.nlm.nih.gov/pubmed/35334793 http://dx.doi.org/10.3390/nu14061136 |
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author | Goni, Leticia Gil, Mario de la O, Víctor Martínez-González, Miguel Ángel Eisenberg, David M. Pueyo-Garrigues, María Vasilj, Maria Gayoso, Lucía Etxeberria, Usune Ruiz-Canela, Miguel |
author_facet | Goni, Leticia Gil, Mario de la O, Víctor Martínez-González, Miguel Ángel Eisenberg, David M. Pueyo-Garrigues, María Vasilj, Maria Gayoso, Lucía Etxeberria, Usune Ruiz-Canela, Miguel |
author_sort | Goni, Leticia |
collection | PubMed |
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 | Online Article Text |
id | pubmed-8950242 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89502422022-03-26 Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study Goni, Leticia Gil, Mario de la O, Víctor Martínez-González, Miguel Ángel Eisenberg, David M. Pueyo-Garrigues, María Vasilj, Maria Gayoso, Lucía Etxeberria, Usune Ruiz-Canela, Miguel Nutrients Article 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. MDPI 2022-03-08 /pmc/articles/PMC8950242/ /pubmed/35334793 http://dx.doi.org/10.3390/nu14061136 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Goni, Leticia Gil, Mario de la O, Víctor Martínez-González, Miguel Ángel Eisenberg, David M. Pueyo-Garrigues, María Vasilj, Maria Gayoso, Lucía Etxeberria, Usune Ruiz-Canela, 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 | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950242/ https://www.ncbi.nlm.nih.gov/pubmed/35334793 http://dx.doi.org/10.3390/nu14061136 |
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