Abstract
Abstract The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pretest (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semantic, operational and measurement equivalences were evaluated between original and translated questionnaires, as well as the internal consistency and test-retest reliability. Item, conceptual, semantic equivalences between original and Brazilian questionnaires were reached before the Expert Committee stage. Specific cooking techniques and terms were adapted. Forty-eight students answered the questionnaire in the pre-test stage, achieving the operational and measurement equivalences with kappa’s agreement from moderate to substantial, and satisfactory to excellent correlations between measures. Only two measures showed low internal consistency. The combination of stages and equivalences approaches used in this cross cultural adaptation study provided lessons for further Nutrition’s researches, disclosing the complexity of cooking skills concepts.
Highlights
Cooking skills are noted as an essential element in promoting healthy nutritional habits[1,2,3], especially among university students
The higher the value obtained from means of AAFV (Availability and Accessibility of Fruits and Vegetable Index), Cooking Attitude scale (CA) (Cooking Attitude), Cooking Behavior scale (CB) (Cooking Behaviour), SEPC (Self-Efficacy in Produce Consumption), SEC (Cooking Self-Efficacy), SECT (Self-Efficacy in Using Basic Cooking Techniques), SEFVS (Self-Efficacy in Using Fruits, Vegetables and Seasonings) measures, the higher the cooking skills were considered
Conceptual, item and semantic equivalences were achieved in the Brazilian Portuguese version as summarized in Chart 2
Summary
Cooking skills are noted as an essential element in promoting healthy nutritional habits[1,2,3], especially among university students. One specific questionnaire was developed and validated by researchers from Clemson University in South Carolina, U.S, to evaluate the cooking intervention program Cooking with a Chef (CWC). This questionnaire was chosen because many of its constructs provided the evaluation of aspects related to healthy eating practices in the kitchen, combining Nutrition and Culinary knowledges[5,12,13]. It was validated[14] to evaluate the Brazilian Program Nutrition and Culinary in the Kitchen (NCK)[15], but the process of its cross-adaptation to the Brazilian population was not detailed
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