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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...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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