The development and validation of measures to assess cooking skills and food skills

Fiona Lavelle, Laura McGowan, L.E. Hollywood, Dawn McDowell, Amanda McCloat, Elaine Mooney, Martin Caraher, Monique Raats, Moira Dean

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Background: With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels.Methods: Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students,both ‘Food preparation novices’ and ‘Experienced food preparers’, and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson’s correlations, factor analysis, and Cronbach’s alphas, with a significance level of 0.05.Results: Both measures were found to have a significant level of temporal stability (P < 0.001). Factor analysis revealed three factors with eigenvalues over 1, with two items in a third factor outside the two suggested measures. The internal consistency reliability for the cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure’s Cronbach’s alpha’s ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P < 0.05 for cooking skills confidence and P < 0.01 for food skills confidence) between Food preparation novices’ and ‘Experienced food preparers.’Conclusions: The cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.
LanguageEnglish
Pages1 - 13
Number of pages13
JournalInternational Journal of Behavioral Nutrition and Physical Activity
Volume14
Issue number118
DOIs
Publication statusPublished - 2 Sep 2017

Fingerprint

Cooking
Food
Reproducibility of Results
Statistical Factor Analysis
Fast Foods
Expert Testimony
Psychometrics
Longitudinal Studies
Obesity
Eating
Students

Keywords

  • Cooking skills
  • Food skills
  • Development
  • Validation
  • Cross-sectional
  • Intervention
  • Measure
  • Obesity

Cite this

Lavelle, Fiona ; McGowan, Laura ; Hollywood, L.E. ; McDowell, Dawn ; McCloat, Amanda ; Mooney, Elaine ; Caraher, Martin ; Raats, Monique ; Dean, Moira. / The development and validation of measures to assess cooking skills and food skills. In: International Journal of Behavioral Nutrition and Physical Activity. 2017 ; Vol. 14, No. 118. pp. 1 - 13.
@article{baf81f69b62a4c4cb9d689dffb86e267,
title = "The development and validation of measures to assess cooking skills and food skills",
abstract = "Background: With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels.Methods: Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students,both ‘Food preparation novices’ and ‘Experienced food preparers’, and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson’s correlations, factor analysis, and Cronbach’s alphas, with a significance level of 0.05.Results: Both measures were found to have a significant level of temporal stability (P < 0.001). Factor analysis revealed three factors with eigenvalues over 1, with two items in a third factor outside the two suggested measures. The internal consistency reliability for the cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure’s Cronbach’s alpha’s ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P < 0.05 for cooking skills confidence and P < 0.01 for food skills confidence) between Food preparation novices’ and ‘Experienced food preparers.’Conclusions: The cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.",
keywords = "Cooking skills, Food skills, Development, Validation, Cross-sectional, Intervention, Measure, Obesity",
author = "Fiona Lavelle and Laura McGowan and L.E. Hollywood and Dawn McDowell and Amanda McCloat and Elaine Mooney and Martin Caraher and Monique Raats and Moira Dean",
year = "2017",
month = "9",
day = "2",
doi = "10.1186/s12966-017-0575-y",
language = "English",
volume = "14",
pages = "1 -- 13",
journal = "International Journal of Behavioral Nutrition and Physical Activity",
issn = "1479-5868",
publisher = "BioMed Central",
number = "118",

}

The development and validation of measures to assess cooking skills and food skills. / Lavelle, Fiona; McGowan, Laura; Hollywood, L.E.; McDowell, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira.

In: International Journal of Behavioral Nutrition and Physical Activity, Vol. 14, No. 118, 02.09.2017, p. 1 - 13.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The development and validation of measures to assess cooking skills and food skills

AU - Lavelle, Fiona

AU - McGowan, Laura

AU - Hollywood, L.E.

AU - McDowell, Dawn

AU - McCloat, Amanda

AU - Mooney, Elaine

AU - Caraher, Martin

AU - Raats, Monique

AU - Dean, Moira

PY - 2017/9/2

Y1 - 2017/9/2

N2 - Background: With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels.Methods: Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students,both ‘Food preparation novices’ and ‘Experienced food preparers’, and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson’s correlations, factor analysis, and Cronbach’s alphas, with a significance level of 0.05.Results: Both measures were found to have a significant level of temporal stability (P < 0.001). Factor analysis revealed three factors with eigenvalues over 1, with two items in a third factor outside the two suggested measures. The internal consistency reliability for the cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure’s Cronbach’s alpha’s ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P < 0.05 for cooking skills confidence and P < 0.01 for food skills confidence) between Food preparation novices’ and ‘Experienced food preparers.’Conclusions: The cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.

AB - Background: With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels.Methods: Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students,both ‘Food preparation novices’ and ‘Experienced food preparers’, and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson’s correlations, factor analysis, and Cronbach’s alphas, with a significance level of 0.05.Results: Both measures were found to have a significant level of temporal stability (P < 0.001). Factor analysis revealed three factors with eigenvalues over 1, with two items in a third factor outside the two suggested measures. The internal consistency reliability for the cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure’s Cronbach’s alpha’s ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P < 0.05 for cooking skills confidence and P < 0.01 for food skills confidence) between Food preparation novices’ and ‘Experienced food preparers.’Conclusions: The cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.

KW - Cooking skills

KW - Food skills

KW - Development

KW - Validation

KW - Cross-sectional

KW - Intervention

KW - Measure

KW - Obesity

U2 - 10.1186/s12966-017-0575-y

DO - 10.1186/s12966-017-0575-y

M3 - Article

VL - 14

SP - 1

EP - 13

JO - International Journal of Behavioral Nutrition and Physical Activity

T2 - International Journal of Behavioral Nutrition and Physical Activity

JF - International Journal of Behavioral Nutrition and Physical Activity

SN - 1479-5868

IS - 118

ER -