A qualitative framework for the assessment of culinary recipes’ healthiness

Abstract

Cooking is encouraged as a strategy for health promotion in many countries, including Brazil. Culinary recipes are important aids for individuals who cook, but methods for the assessment of their healthiness are incipient. This study's aim was to develop a qualitative framework to assess culinary recipes' healthiness based on both editions of the Dietary Guidelines for the Brazilian Population. Framework's construction and validation employed a qualitative approach which involved familiarization, identification of a thematic framework, indexing, refining and submission to an expert panel. Framework's intra and interrater agreements were assessed after application to 83 recipes. The framework is organized into nine overarching assessment categories with eleven components – whole cereals, breads, and pasta; fruits; vegetables; legumes; nuts and seeds; meats and eggs; added fat; sauces; seasonings; foods with high sugar concentration; and cooking method. Face validity was achieved after consultation with an expert panel. Framework's overall intra (κ = 0.98) and interrater (κ = 0.94) agreements were found to be almost perfect, as well as all individual components (all κ > 0.84). The proposed framework can be used as an evaluation tool for health promotion, both in practical and in research settings.