期刊
NUTRIENTS
卷 14, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/nu14061136
关键词
culinary medicine; culinary nutrition; home cooking; culinary habits; validity
资金
- Diputacion Foral de Gipuzkoa
A new Home Cooking Frequency Questionnaire (HCFQ) was designed to assess the frequency and type of cooking techniques used at home. Through a five-phase approach, the questionnaire demonstrated sound content and face validity, substantial criterion validity, and adequate reliability. This is the first questionnaire to evaluate how often people cook and which cooking methods they use at home.
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 k 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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据