How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil?

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.

Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables

“…All the scales showed high correlations, test-retest levels, internal consistency as well as factor loadings, except for the Cooking Behavior measure [16,25]. This questionnaire was cross-adaptated to Brazil, maintaining all original scales and items with some ammendments and being renamed as Brazilian Cooking Skills and Healthy Eating Questionnaire -BCSQ [27]. The BCSQ's items are distributed across 8 measures [15], incorporating all items and structure from U.S. version, as seen in Chart 1 and in Table 1.…”

“…The healthy eating aspects of this questionnaire is related to the availability, accessibility, frequency, attitude and confidence to use and eat fruits and vegetables [16,25]. This questionnaire was cross-adapted [27] and validated for use in Brazil by the known-groups method. This method used a test that employed detecting the differences in cooking skills between men and women as well as between high and low levels of cooking knowledge of university students.…”

“…Constructs usually emerge from theories or observations, which may further define psychological attributes and can be culturally specific [30]. The constructs that compose the cooking skills concept are the abilities related to food (use of unprocessed and processed/ultraprocessed foos) and to the individual (cooking atittute, behavior, self-efficacy and knowledge) [13,15,25,[27][28][29]. Cooking attitute is relate to how interested the person is to cook or prepare his/her meal (e.g: I like to try new recipes; I think cooking is tiring; etc).…”

“…Cooking knowledge is about food, nutrition, hygiene, perceptual and conceptual abilities (e.g. predict the final result of a recipe, combine ingredients, etc) [13,25,[27][28][29]. Thus, some current literature denotes that cofirmatory factor analysis tests the extent to which a theoretical pattern of prespecified constructs represents the actual data [26].…”

Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

“…Brasil, 2020 , Condrasky et al, 2011 , Food and Health Scotland, 2013 , Jomori et al, 2021 , Kerrison et al, 2017 , Michaud, 2007 , Warmin et al, 2012 , Wrieden et al, 2007 …”