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The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study
There is a lack of validated assessment instruments that capture all facets of cooking skills (CS) and food skills (FS). The goal of this study was to validate the German version of a questionnaire to assess a broad range of CS and FS and to examine its relationship with nutrition knowledge, attitud...
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/PMC9370585/ https://www.ncbi.nlm.nih.gov/pubmed/35956331 http://dx.doi.org/10.3390/nu14153157 |
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author | Mötteli, Sonja Hotzy, Florian |
author_facet | Mötteli, Sonja Hotzy, Florian |
author_sort | Mötteli, Sonja |
collection | PubMed |
description | There is a lack of validated assessment instruments that capture all facets of cooking skills (CS) and food skills (FS). The goal of this study was to validate the German version of a questionnaire to assess a broad range of CS and FS and to examine its relationship with nutrition knowledge, attitude toward a healthy diet, and food intake. The German version was developed using forward–backward translation. An online survey was completed by students (n = 141), participants from the general Swiss population (n = 50), and nutrition experts (n = 18), including the CS and FS items along with nutrition knowledge, food frequency items, attitude toward a healthy diet and sociodemographic variables. The reliability and construct validity were examined. Results: For all of the samples, Cronbach’s alpha was between 0.85 and 0.88 for CS items and between 0.84 and 0.86 for FS items. The scales were strongly correlated (r = 0.60–0.77, p < 0.01). Nutrition experts showed higher confidence in their CS and FS than students and the participants of the general Swiss population (p < 0.001). CS and FS correlated weakly to moderately with practical nutrition knowledge, attitude toward a healthy diet, and the diet quality index. The German version is an efficient, valid, and highly reliable instrument that seems sensitive to changes. FS, compared to CS, might be more important for a healthy diet. |
format | Online Article Text |
id | pubmed-9370585 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93705852022-08-12 The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study Mötteli, Sonja Hotzy, Florian Nutrients Brief Report There is a lack of validated assessment instruments that capture all facets of cooking skills (CS) and food skills (FS). The goal of this study was to validate the German version of a questionnaire to assess a broad range of CS and FS and to examine its relationship with nutrition knowledge, attitude toward a healthy diet, and food intake. The German version was developed using forward–backward translation. An online survey was completed by students (n = 141), participants from the general Swiss population (n = 50), and nutrition experts (n = 18), including the CS and FS items along with nutrition knowledge, food frequency items, attitude toward a healthy diet and sociodemographic variables. The reliability and construct validity were examined. Results: For all of the samples, Cronbach’s alpha was between 0.85 and 0.88 for CS items and between 0.84 and 0.86 for FS items. The scales were strongly correlated (r = 0.60–0.77, p < 0.01). Nutrition experts showed higher confidence in their CS and FS than students and the participants of the general Swiss population (p < 0.001). CS and FS correlated weakly to moderately with practical nutrition knowledge, attitude toward a healthy diet, and the diet quality index. The German version is an efficient, valid, and highly reliable instrument that seems sensitive to changes. FS, compared to CS, might be more important for a healthy diet. MDPI 2022-07-30 /pmc/articles/PMC9370585/ /pubmed/35956331 http://dx.doi.org/10.3390/nu14153157 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 | Brief Report Mötteli, Sonja Hotzy, Florian The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study |
title | The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study |
title_full | The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study |
title_fullStr | The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study |
title_full_unstemmed | The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study |
title_short | The Assessment of Cooking Skills and Food Skills and Their Relationship with Nutrition Knowledge, Attitude toward a Healthy Diet and Food Intake: Results of a German Validation Study |
title_sort | assessment of cooking skills and food skills and their relationship with nutrition knowledge, attitude toward a healthy diet and food intake: results of a german validation study |
topic | Brief Report |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370585/ https://www.ncbi.nlm.nih.gov/pubmed/35956331 http://dx.doi.org/10.3390/nu14153157 |
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