Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method

Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills an...

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Veröffentlicht in:British food journal (1966) 2017-05, Vol.119 (5), p.1003-1016
Hauptverfasser: Jomori, Manuela Mika, Proença, Rossana Pacheco da Costa, Echevarria-Guanilo, Maria Elena, Bernardo, Greyce Luci, Uggioni, Paula Lazzarin, Fernandes, Ana Carolina
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container_end_page 1016
container_issue 5
container_start_page 1003
container_title British food journal (1966)
container_volume 119
creator Jomori, Manuela Mika
Proença, Rossana Pacheco da Costa
Echevarria-Guanilo, Maria Elena
Bernardo, Greyce Luci
Uggioni, Paula Lazzarin
Fernandes, Ana Carolina
description Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a>0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. Originality/value No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.
doi_str_mv 10.1108/BFJ-10-2016-0448
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Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a&gt;0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. 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Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a&gt;0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. Originality/value No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.</abstract><cop>Bradford</cop><pub>Emerald Publishing Limited</pub><doi>10.1108/BFJ-10-2016-0448</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-8179-4855</orcidid><orcidid>https://orcid.org/0000-0003-2696-0539</orcidid></addata></record>
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ispartof British food journal (1966), 2017-05, Vol.119 (5), p.1003-1016
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source Emerald eJournals
subjects Consistency
Cooking
Eating
Eating behavior
Females
Food
Fruits
Gender
Independent sample
Knowledge
Nutrition
Questionnaires
Self-efficacy
Skills
Students
University students
Validation studies
Validity
Vegetables
Women
Young adults
title Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method
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