Como o questionário de avaliação das habilidades culinárias e alimentação saudável foi adaptado transculturalmente ao Brasil?

Jomori, Manuela Mika; Caraher, Martin; Bernardo, Greyce Lucy; Uggioni, Paula Lazzarin; Echevarria-Guanilo, Maria Elena; Condrasky, Margaret; Proença, Rossana Pacheco da Costa

doi:10.1590/1413-81232021266.22102019

Manuela Mika Jomori

Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil. manuela.jomori@ufsc.br

https://orcid.org/0000-0003-2294-6692

Martin Caraher

Centre for Food Policy, City University of London. London, England.

https://orcid.org/0000-0002-0615-839X

Greyce Lucy Bernardo

Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil. manuela.jomori@ufsc.br

https://orcid.org/0000-0003-0411-012X

Paula Lazzarin Uggioni

Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil. manuela.jomori@ufsc.br

https://orcid.org/0000-0003-2696-0539

Maria Elena Echevarria-Guanilo

Departamento de Enfermagem, Universidade Federal de Santa Catarina. Florianópolis SC Brasil.

https://orcid.org/0000-0003-0505-9258

Margaret Condrasky

Food, Nutrition, and Packaging Sciences Department, Clemson University. Clemson SC U.S. Carolina do Sul EUA.

https://orcid.org/0000-0002-6364-196X

Rossana Pacheco da Costa Proença

Programa de Pós-Graduação em Nutrição, Departamento de Nutrição, Universidade Federal de Santa Catarina. R. Delfino Conti S/N, Trindade. 88040-370 Florianópolis SC Brasil. manuela.jomori@ufsc.br

https://orcid.org/0000-0001-6149-8752

Collaborators

MM Jomori and RPC Proença conceptualized the study. MM Jomori and M Caraher drafted the first version and revised the manuscript for important intellectual content. MM Jomori and GL Bernardo collected the data. MM Jomori, PL Uggioni and ME Echevarria-Guanilo contributed to design the method and interpretation of the findings. ME Echevarria-Guanilo conducted the data analysis. GL Bernardo and M Condrasky contributed to some stages of the study. RPC Proença coordinated the study. All authors read and approved the final version of the manuscript.

Chief Editors: Romeu Gomes, Antônio Augusto Moura da Silva

Measures	Description	Items (64)	Responses
Availability and Accessibility of Fruits and Vegetables index (AAFV)	The AAFV measured the availability of fruits and vegetable over the past week	7	Yes/no questions, scored as 1 or 2, respectively
Cooking Attitude scale (CA)	CA measured how respondents felt about cooking [e.g. (dis)liking cooking, try new recipes, cooking is(not) tiring, (un)healthy, affordable, etc]	7	Five-point Likert responses (from "strongly disagree" to "strongly agree") and 4 of the items had statements with reverse wording thus reversed scores
Cooking Behavior scale (CB)	CB measured the frequency of cooking activities (e.g. cooking from basic ingredients and/or convenience foods and/or leftovers)	11	Responses options: "not at all", "1 to 2 times a month", "once a week", "several times a week", and "about every day".
Produce Consumption Self-Efficacy scale(SEPC)	SEPC measured the degree of confidence in meeting the government's three recommendations for the consumption of fruits and vegetables daily	3	Five-point Likert scale (from "not at all confident" to "extremely confident").
Cooking Self-Efficacy scale (SEC)	SEC measured the degree of confidence in performing basic activities regarding meal preparation	6	Five-point Likert scale (from "not at all confident" to "extremely confident").
Self-Efficacy for Using Cooking Techniques scale(SECT)	SECT measured the degree of confidence in performing specific cooking techniques.	12	Five-point Likert scale (from "not at all confident" to "extremely confident").
Self-Efficacy for Using Fruits, Vegetables and Seasonings scale(SEFVS)	SEFVS measured the degree of confidence in using fruits, vegetables, seasonings such as herbs and spices when cooking.	9	Five-point Likert scale (from "not at all confident" to "extremely confident").
Knowledge on Cooking Terms and Techniques evaluation(CTT)	CTT measured the level of cooking knowledge	8	Four options of responses. where the correct answer scores 1 point

Original items	Conceptual, item and semantic (idiomatic and experiential) equivalent terms/expressions
Original items	Stages I and II - Translation and Synthesis of translations	Stage III - Back-translation	Stage IV - Expert Committee
AAFV Index
"pure (100%) fruit juice"	" 100% natural fruit juice" (suco de fruta 100% natural)	" 100% natural fruit juice" - 'Much altered' (Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	" 100% natural fruit juice (homemade fruit juice, including fruit pulp or ready-to-drink whole fruit juice)" (preparado em casa ou que inclui polpa de fruta ou suco de fruta integral pronto para consumo) - specified to usual fruit juices in Brazil
"…on the kitchen counter or somewhere in the open?"	"...visible on the conter or in another place of the kicthen" (visíveis em cima do balcão ou em outro lugar na cozinha)	"...visible on top of the counter or in another place in the kitchen" - 'Much altered' (Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	"...visible in any place in the kicthen" (visíveis em algum lugar na cozinha) - adaptated to a general meaning
"…cut up fresh vegetables on the front of the refrigerator as a snack"^a	"...cut fresh vegetables visible in the refrigerator for a snack" (vegetais frescos picados na geladeira para um lance)	"...freshly cut vegetables visible in the refrigerator for a snack" - 'Much altered' (Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	"... vegetables and greens ready to be easily used in a snack" (verduras e legumes prontos para serem facilmente utilizados no lanche) - adaptated to a general meaning
"...prepared so they could be readily used in a meal"	"...ready to be easily used in a meal" (prontos para serem facilmente utilizadas em uma refeição)	"...that were ready to be easily used in a meal" - 'Much altered' (Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	"... ready to be easily eaten in the lunch or dinner)" (prontos para serem facilmente consumidos no almoço ou jantar) - specified to usual meals in Brazil
CA Scale
"affordable"	"accessible" (acessíveis)	"accessible" - 'Little altered' (Evaluation of BT1) and 'Much altered'(Evaluation of BT2 which explained the difference between accessible and affordable) compared to the original item	"suitable to someone's budget" (acessíveis financeiramente) - adapted to an inexistent word in Brazil
'healthfully"	"healthier way" (de maneira mais saudável)	"more healthfully" - 'Much altered' (Evaluation of BT1) and 'Unaltered' (Evaluation of BT2) compared to the original item	"healthier way" (de maneira mais saudável) - adapted to an inexistent word in Brazil
CB Scale
"bagged salad, prepared mashed potatoes"	"ready-to-eat salad, ready mashed potatoes" (salada pronta para consumo, purê de batatas pronto)	"ready-to-eat salad, ready-made mashed potatoes" - - 'Much altered' (Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	"ready-to-eat leaves, canned corn" (salada pronta para consumo, milho em conserva) - examples more usual in Brazil than the original ones
"leftovers from a meal away from home in a new dish"	"leftovers from a meal purchased away from home to create a new dish" (sobras de uma refeição pronta comprada fora de casa para criar um novo prato)	"leftover food from a ready meal bought away from home to create a new dish" - 'Much altered' (Evaluation of BT1) and 'Unaltered' (Evaluation of BT2) compared to the original item	"leftovers from a ready meal purchased away from home to create a new dish" (sobras de uma refeição pronta comprada fora de casa para fazer um novo prato) - specified to usual expressions in Brazil
SECP Scale ^b
"9 half-cup servings of fruits and vegetables"^a	"9 half portions of fruits and vegetables" [9metades (1/2) de porções de frutas e vegetais]	"9/2 half (1/2) servings" - 'Little altered' (Evaluation of BT1) and 'Much altered' (Evaluation of BT2 which noted that 'cup' was lack in one of the options)compared to the original item	"3 servings of fruits and 3 servings of vegetables and greens" (3 porções de frutas e 3 de legumes e verduras) - adapted to Brazilian food recommendations
SEC Scale
"fresh salsa"	'sauce' (molho)	'sauce' - 'Little altered' (Evaluation of BT1) and 'Much altered' (Evaluation of BT2 which explained that 'salsa' was defined as a 'Mexican sauce' usually eaten in U.S.) compared to the original item	"salsa vinagrete" (molho vinagrete)- adapted to a popular sauce in Brazil eaten with barbecue meat most of the time, made with fresh tomatoes, green peppers, onions, vinegar, olive oil and salt
SECT Scale
"simmering"	"cooking over a low heat" (cozinhar em fogo brando)	"boil on a low heat" - 'Much altered' (Evaluation of BT1) and 'Unaltered' (Evaluation of BT2) compared to the original item	"cooking over a low heat" (cozinhar em fogo brando) - adapted to an inexistent word in Brazil
"deep frying"	"frying in a huge amount of oil" (fritar com muito óleo)	"fry with a lot of oil" - 'Much altered'(Evaluation of BT1) and 'Unaltered' (Evaluation of BT2) compared to the original item	"frying (in a huge amount of oil)" (fritar [com muito óleo]) - adapted to more usual expression in Brazil
"stir-frying"	"braising" (refogar)	"sauté" - 'Much altered' (Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	"braising" (refogar) - adapted to a different and more usual word in Brazil
"grilling"	"broiling" (grelhar)	"grill" - 'Much altered' (Evaluation of BT1) and 'Unaltered' (Evaluation of BT2) compared to the original item	"barbecuing in a pan" (chapear) - also called as "grilling" in Brazil, but it is not in a grill
"baking"	"baking in the oven" (assar no forno)	"roast/bake in an oven" - 'Much altered'(Evaluation of BT1) and 'Little altered' (Evaluation of BT2) compared to the original item	"baking in the oven" (assar em forno) - 'baking' and 'roasting' present the same meaning in Brazil, so, they were differentiated by indicating cooking equipment
"roasting"	"roasting in flame (barbecue pit or grill)"	"baking flame (barbecue or grill)" - 'Much altered' (Evaluation of BT1) and 'Entirely altered'(Evaluation of BT2 which mentioned that barbecuing and grilling are diferent from baking and roasting) compared to the original items	"barbecuing in a grill" (assar na churrasqueira) - 'baking' and 'roasting' present the same meaning in Brazil, so, they were differentiated by indicating cooking equipment
"microwaving"	"cooking in the microwave" (cozinhar no micro-ondas)	"cook in a microwave oven" - 'Much altered'(Evaluation of BT1) and 'Unaltered' (Evaluation of BT2) compared to the original item	"using the microwave oven" (utilizar o forno micro-ondas) - adapted to an inexistent word in Brazil
SEFVS Scale
"spinach", "peach", "basil" and "thyme"	"spinach" (espinafre),"peach" (pêssego), "basil" (manjericão) and "thyme" (tomilho)	"spinach", "peach", "basil" and "thyme" - 'Unaltered" and 'Little altered' compared to the original item	"pea" (ervilha), "orange" (laranja), "parsley" (salsinha) and "chives" (cebolinha), respectively - examples more common in Brazil than the original ones

Measures^* ***** AAFV=Availability and Accessibility of Fruits and Vegetables Index; CA=Cooking Attitude; CB=Cooking Behavior; SEPC= Produce Consumption Self-Efficacy; SEC=Cooking Self-Efficacy; SECT=Self-Efficacy for Using Basic Cooking Techniques; SEFV= Self-Efficacy for Using Fruits, Vegetables and Seasonings; CTT=Knowledge of Cooking Terms and Techniques Evaluation.	BT1 x OV evaluation^* * BT1=back-translation 1; BT2=Back-translation 2; OV=original version. Changes from the Original Version^ Not=not altered; Little=little altered; Much=much altered; Entirely=entirely altered.				BT2 x OV evaluation^* * BT1=back-translation 1; BT2=Back-translation 2; OV=original version. Changes from the Original Version^ Not=not altered; Little=little altered; Much=much altered; Entirely=entirely altered.				Agreement of items (%)
	Not	Little	Much	Entirely	Not	Little	Much	Entirely	Total
AAFV (n=8)	0	0	8	0	2	6	0	0	0
CA (n=7)	1	5	1	0	5	1	1	0	2 (3,1)
CB (n=11)	0	5	6	0	6	5	0	0	2 (3,1)
SEPC (n=3)	0	2	1	0	2	0	1	0	0
SEC (n=6)	2	3	1	0	5	0	1	0	2 (3,1)
SECT (n=12)	1	3	8	0	7	4	0	1	3 (4,7)
SEFV (n=9)	1	8	0	0	8	1	0	0	2 (3,1)
CTT (n=8)	0	5	3	0	1	6	2	0	7 (10,9)
Total (n=64) Percentage (%)	5 (7,8)	31 (48,4)	28 (43,8)	0	36 (56,3)	23 (35,9)	5 (7,8)	1 (1,6)	18 (28.1)

Measures	α^* * Cronbach α coefficient >0.70.	ICC^ ICC<0.4 = poor; 0.4≤ICC<0.75= satisfactory to good; ICC ≥0.75 = excellent.	IC 95%		p value^* ***** p<0.05
Cooking Atitude - CA	0,29	0,29	0,83	0,95	0
Cooking Behavior - CB	0,68	0,80	0,64	0,89	0,000
Self-efficacy in Produce Consumption - SEPC	0,87^* * Cronbach α coefficient >0.70.	0,82	0,67	0,89	0,000
Cooking Self-Efficacy - SEC	0,80^* * Cronbach α coefficient >0.70.	0,87	0,77	0,93	0,000
Self-Efficacy in Using Cooking Techniques - SECT	0,87^* * Cronbach α coefficient >0.70.	0,89	0,81	0,94	0,000
Self-Efficacy in Using Fruits, Vegetables and Seasonings - SEFVS	0,87^* * Cronbach α coefficient >0.70.	0,29	0,83	0,95	0,000
Knowledge in Cooking Terms and Techniques - CTT	NA	0.69	0.42	0,83	0,000

[1] Collaborators

MM Jomori and RPC Proença conceptualized the study. MM Jomori and M Caraher drafted the first version and revised the manuscript for important intellectual content. MM Jomori and GL Bernardo collected the data. MM Jomori, PL Uggioni and ME Echevarria-Guanilo contributed to design the method and interpretation of the findings. ME Echevarria-Guanilo conducted the data analysis. GL Bernardo and M Condrasky contributed to some stages of the study. RPC Proença coordinated the study. All authors read and approved the final version of the manuscript.

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Como o questionário de avaliação das habilidades culinárias e alimentação saudável foi adaptado transculturalmente ao Brasil?

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