Rating of the Level of Cooking Skills and Healthy Eating: Brazilian Questionnaire - Abstract
Background: Cooking skills have been considered a strategic component for the healthy eating (HE) promotion around the world. In Brazil, the Brazilian Cooking Skills Questionnaire (BCSQ) was translated and validated with university students. However, there is not a validated classification for the Brazilian version that determines high or low levels of CS and healthy or unhealthy eating. Therefore, the aim of the present study was to establish and validate the rating of the levels of CS and HE of the BQCS’ answers options.
Methodology: Content validation was used to rate 5 answer options as high level of CS (HCH) or low level (LCS) as well as HE or unhealthy eating for 17 items in an online form. Fourteen experts (nutrition and gastronomy fields) participated in content validation. The percentage of agreement with the expert panel was calculated based on the parameter ?90% for HCS or HE.
Results: There was agreement ?90% in 8 items for HCS (3 answers) and LCS (9 answers). The same degree of agreement was obtained in 11 items for HE (13 answers) and unhealthy eating (7 answers). These answers can serve as a reference to rate the level of CS and healthy eating in the BCSQ. Agreement between 70% and <90% was found in 15 items for HCS (16 responses), LCS (22 responses), healthy eating (12 responses) and unhealthy eating (20 responses). Principal conclusions: This study rated the level of CS and HE, supporting the establishment of BCSQ cutoff points. Further studies can use this approach.