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

Jomori, M. M., Caraher, M. ORCID: 0000-0002-0615-839X, Bernardo, G. L., Uggioni, P. L., Echevarria-Guanilo, M. E., Condrasky, M. and Pacheco da Costa Proença, R. (2021). How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil?. Ciência & Saúde Coletiva, 26(6), pp. 2379-2393. doi: 10.1590/1413-81232021266.22102019

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.

Publication Type: Article
Additional Information: This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Publisher Keywords: Translation; Measurement; Equivalence; Culinary; Food preparation
Subjects: R Medicine > RA Public aspects of medicine
Departments: School of Health Sciences > Healthcare Services Research & Management
Date available in CRO: 12 Oct 2021 13:59
Date deposited: 12 October 2021
Date of acceptance: 21 September 2019
Date of first online publication: 30 June 2021
URI: https://openaccess.city.ac.uk/id/eprint/26900
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