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Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions

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Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. / Barton, K. L.; Wrieden, W. L.; Anderson, A. S.

In: Journal of Human Nutrition and Dietetics, Vol. 24, No. 6, 12.2011, p. 588-595.

Research output: Contribution to journalArticle

Harvard

Barton, KL, Wrieden, WL & Anderson, AS 2011, 'Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions' Journal of Human Nutrition and Dietetics, vol 24, no. 6, pp. 588-595.

APA

Barton, K. L., Wrieden, W. L., & Anderson, A. S. (2011). Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. Journal of Human Nutrition and Dietetics, 24(6), 588-595doi: 10.1111/j.1365-277X.2011.01180.x

Vancouver

Barton KL, Wrieden WL, Anderson AS. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. Journal of Human Nutrition and Dietetics. 2011 Dec;24(6):588-595.

Author

Barton, K. L.; Wrieden, W. L.; Anderson, A. S. / Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions.

In: Journal of Human Nutrition and Dietetics, Vol. 24, No. 6, 12.2011, p. 588-595.

Research output: Contribution to journalArticle

Bibtex - Download

@article{7c040787a4304b5596615bd77fc3a487,
title = "Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions",
author = "Barton, {K. L.} and Wrieden, {W. L.} and Anderson, {A. S.}",
year = "2011",
volume = "24",
number = "6",
pages = "588--595",
journal = "Journal of Human Nutrition and Dietetics",
issn = "0952-3871",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions

A1 - Barton,K. L.

A1 - Wrieden,W. L.

A1 - Anderson,A. S.

AU - Barton,K. L.

AU - Wrieden,W. L.

AU - Anderson,A. S.

PY - 2011/12

Y1 - 2011/12

N2 - <p>Background: Food skills programmes are widely used as a means to improve confidence in food preparation, the use of basic food skills and food selections amongst low income communities. However, the impact of such interventions are rarely evaluated as a result of a lack of validated assessment tools appropriate for use within this target group.</p><p>Methods: A two-page questionnaire utilising a closed-question format was designed based on key domains known to be influenced by cooking skills programmes. Content validity was assessed by a panel of public health experts and face validity by individuals, typical of those who may attend cooking skills classes. Internal and repeat reliability were assessed with groups of adults attending community-based classes. The feasibility of using the tool in community settings was also assessed.</p><p>Results: The draft questionnaire was amended as appropriate subsequent to content and face validity testing. Cronbach's alpha for confidence and knowledge sections was 0.86 and 0.84, respectively, indicating good internal consistency. Spearman correlation coefficients for repeat reliability testing between time 1 and time 2 for each item were in the range 0.46-0.91 (all significant at P &lt; 0.001), indicating that the questionnaire elicited stable responses for repeated use. Feasibility testing highlighted the need for detailed instructions for course tutors on how to distribute and check questionnaires for completion.</p><p>Conclusions: This tool provides a standardised method of evaluating cooking skills interventions that could be utilised in the development and evaluation of multicentre cooking skills interventions.</p>

AB - <p>Background: Food skills programmes are widely used as a means to improve confidence in food preparation, the use of basic food skills and food selections amongst low income communities. However, the impact of such interventions are rarely evaluated as a result of a lack of validated assessment tools appropriate for use within this target group.</p><p>Methods: A two-page questionnaire utilising a closed-question format was designed based on key domains known to be influenced by cooking skills programmes. Content validity was assessed by a panel of public health experts and face validity by individuals, typical of those who may attend cooking skills classes. Internal and repeat reliability were assessed with groups of adults attending community-based classes. The feasibility of using the tool in community settings was also assessed.</p><p>Results: The draft questionnaire was amended as appropriate subsequent to content and face validity testing. Cronbach's alpha for confidence and knowledge sections was 0.86 and 0.84, respectively, indicating good internal consistency. Spearman correlation coefficients for repeat reliability testing between time 1 and time 2 for each item were in the range 0.46-0.91 (all significant at P &lt; 0.001), indicating that the questionnaire elicited stable responses for repeated use. Feasibility testing highlighted the need for detailed instructions for course tutors on how to distribute and check questionnaires for completion.</p><p>Conclusions: This tool provides a standardised method of evaluating cooking skills interventions that could be utilised in the development and evaluation of multicentre cooking skills interventions.</p>

KW - cooking skills

KW - evaluation

KW - intervention

KW - questionnaire

KW - FOOD PREPARATION

KW - EDUCATION INTERVENTION

KW - NUTRITION KNOWLEDGE

KW - YOUNG-ADULTS

KW - CONFIDENCE

KW - HABITS

KW - HEALTH

KW - WOMEN

U2 - 10.1111/j.1365-277X.2011.01180.x

DO - 10.1111/j.1365-277X.2011.01180.x

M1 - Article

JO - Journal of Human Nutrition and Dietetics

JF - Journal of Human Nutrition and Dietetics

SN - 0952-3871

IS - 6

VL - 24

SP - 588

EP - 595

ER -

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