Cooking Skills Index: Development and reliability assessment

MARTINS, Carla Adriano; BARALDI, Larissa Galastri; SCAGLIUSI, Fernanda Baeza; VILLAR, Betzabeth Slater; MONTEIRO, Carlos Augusto

doi:10.1590/1678-9865201932e180124

Carla Adriano MARTINS Correspondence to: CA MARTINS. E-mail:<carlaadrianomartins@usp.br>.

Universidade de São Paulo, Faculdade de Saúde Pública, Núcleo de Pesquisas Epidemiológicas em Nutrição e Saúde.Av. Dr. Arnaldo, 715, Cerqueira César, 01246-904, São Paulo, SP, Brasil.

CONTRIBUTORS CA MARTINS and CA MONTEIRO were responsible for the conception and design of the study; drafting and writing a critical review of the article. All authors contributed to the design of the article; analysis and interpretation of data; writing and critical review. All the authors approved the final version.

http://orcid.org/0000-0002-6902-0232

Larissa Galastri BARALDI

Universidade Estadual de Campinas, Reitoria, Núcleo de Estudos e Pesquisas em Alimentação. Campinas, SP, Brasil.

http://orcid.org/0000-0002-6793-7899

Fernanda Baeza SCAGLIUSI

Universidade de São Paulo, Faculdade de Saúde Pública, Departamento de Nutrição, Núcleo de Pesquisas Epidemiológicas em Nutrição. São Paulo, SP, Brasil.

http://orcid.org/0000-0001-7590-4563

Betzabeth Slater VILLAR

Universidade de São Paulo, Faculdade de Saúde Pública, Departamento de Nutrição, Núcleo de Pesquisas Epidemiológicas em Nutrição. São Paulo, SP, Brasil.

http://orcid.org/0000-0003-2511-1770

Carlos Augusto MONTEIRO

Universidade de São Paulo, Faculdade de Saúde Pública, Departamento de Nutrição, Núcleo de Pesquisas Epidemiológicas em Nutrição. São Paulo, SP, Brasil.

CONTRIBUTORS CA MARTINS and CA MONTEIRO were responsible for the conception and design of the study; drafting and writing a critical review of the article. All authors contributed to the design of the article; analysis and interpretation of data; writing and critical review. All the authors approved the final version.

http://orcid.org/0000-0002-3777-1533

Correspondence to: CA MARTINS. E-mail:<carlaadrianomartins@usp.br>.

CONTRIBUTORS

CA MARTINS and CA MONTEIRO were responsible for the conception and design of the study; drafting and writing a critical review of the article. All authors contributed to the design of the article; analysis and interpretation of data; writing and critical review. All the authors approved the final version.

Item	Content	Content source
1	Stew a food	Item adapted from the United Kingdom (UK) National Diet and Nutrition Survey (NDNS) instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the Dietary Guidelines for the Brazilian Population (DGBP) recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or stewing) during food preparation.
2	Oven-baking/roasting	Item adapted from the UK NDNS instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or stewing) during food preparation.
3	Seasoning meat using only natural seasonings	Original item developed for this research based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for natural seasonings in variety/abundance when seasoning foods using cooking ingredients in moderation and avoiding ultra-processed seasonings.
4	Follow a simple recipe	Item adapted from Barton et al. [¹³13 Barton KL, Wrieden WL, Anderson AS. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. J Hum Nutr Diet. 2011;24(6):588-9 http://dx.doi.org/1111/j.1365-277X.20101180.x https://doi.org/1111/j.1365-277X.2010118... ] and based on the DGBP recommendation [6] for development and transmission of cooking skills (CS) through recipes.
5	Make a homemade tomato sauce using only tomatoes and natural seasonings	Original item developed for this research based on the recommendation of the DGBP [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for preparation and consumption of homemade sauces - especially tomato sauce - to the detriment of using and consuming ultra-processed sauces.
6	Prepare a homemade soup	Item adapted from Hartmann et al. [⁴4 Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65:125-3 http://dx.doi.org/1016/j.appet.2010016 https://doi.org/1016/j.appet.2010016... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] to encourage the preparation of homemade soups using various types of food (beans, vegetables, maize, cassava) because they have an easy preparation and quick execution to the detriment of using and consuming ultra-processed soups.
7	Cooking beans in pressure cooker	Original item developed for this research based on the recommendation of the DGBP [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for using this cooking technique to cook beans in order to decrease/optimize preparation time.
8	Grill a meat	Item adapted from the UK NDNS instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or stewing) during food preparation.
9	Prepare a simple homemade cake	Item adapted from Hartmann et al. [⁴4 Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65:125-3 http://dx.doi.org/1016/j.appet.2010016 https://doi.org/1016/j.appet.2010016... ] and based on the DGBP recommendation [6] for the preparation of homemade cakes with different types of food, as opposed to the consumption of ultra-processed cakes.
10	Prepare a lunch or dinner by combining foods and spices already existing in the house without a recipe	Original item developed for this research based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for the preparation of meals using a combination of natural or minimally processed foods with natural seasonings and culinary ingredients.

Cooking Skills Index (CSI)
	Answer option^* * Repeat at the beginning and middle of the interview.
How confident do you feel in^* * Repeat at the beginning and middle of the interview.	Not confident (0)	Little confident (1)	Confident (2)	Very confident (3)
1. Stew a food	□	□	□	□
2. Oven-baking/Roasting	□	□	□	□
3. Seasoning meat using only natural seasonings	□	□	□	□
4. Follow a simple recipe	□	□	□	□
5. Make a homemade tomato sauce using only tomatoes and natural seasonings	□	□	□	□
6. Prepare a homemade soup	□	□	□	□
7. Cooking beans in pressure cooker	□	□	□	□
8. Grill a meat	□	□	□	□
9. Prepare a simple homemade cake	□	□	□	□
10. Prepare a lunch or dinner by combining foods and spices already existing in the house without a recipe	□	□	□	□

Cooking Skills Index item (CSI)		Average score (SD)		Cronbach’s alpha		Weighted quadratic Kappa (CI95%)	Adjusted Kappa (PABAK)
Cooking Skills Index item (CSI)		Test	Retest	Test	Retest	Weighted quadratic Kappa (CI95%)	Adjusted Kappa (PABAK)
1.	Stew a food	72.5 (25.6)	78.4 (21.9)	0.75^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.24-0.58)	0.86
2.	Oven-baking/ roasting	78.4 (21.9)	73.9 (20.3)	0.70^* * Cronbach’s Alpha of the instrument after removal of the item.		0.54 (0.30-0.78)	0.92
3.	Seasoning meat using only natural seasonings	81.0 (21.3)	81.0 (21.3)	0.70^* * Cronbach’s Alpha of the instrument after removal of the item.		0.37 (0.13-0.61)	0.75
4.	Follow a simple recipe	36.6 (19.2)	39.2 (18.5)	0.76^* * Cronbach’s Alpha of the instrument after removal of the item.		0.32 (0.08-0.56)	0.78
5.	Make a homemade tomato sauce using only tomatoes and natural seasonings	57.5 (29.9)	57.5 (29.9)	0.76^* * Cronbach’s Alpha of the instrument after removal of the item.		0.48 (0.23-0.73)	0.82
6.	Prepare a homemade soup	80.4 (17.9)	79.1 (17.6)	0.73^* * Cronbach’s Alpha of the instrument after removal of the item.		0.29 (0.06-0.53)	0.80
7.	Cooking beans in pressure cooker	79.7 (21.1)	80.4 (20.2)	0.72^* * Cronbach’s Alpha of the instrument after removal of the item.		0.61 (0.42-0.80)	0.85
8.	Grill a meat	71.9 (23.4)	75.8 (22.2)	0.71^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.12-0.70)	0.88
9.	Prepare a simple homemade cake	78.4 (20.9)	78.4 (19.8)	0.72^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.24-0.58)	0.78
10.	Prepare a lunch or dinner by combining foods and spices already existing in the house without a recipe	76.5 (20.3)	74.5 (23.7)	0.71^* * Cronbach’s Alpha of the instrument after removal of the item.		0.52 (0.34-0.70)	0.91
CSI (all items)		71.3 (12.4)	71.8 (12.6)	0.75^* * Cronbach’s Alpha of the instrument after removal of the item.	0.78	0.55 (0.38-0.72)	0.89

Item	Content	Content source
1	Stew a food	Item adapted from the United Kingdom (UK) National Diet and Nutrition Survey (NDNS) instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the Dietary Guidelines for the Brazilian Population (DGBP) recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or stewing) during food preparation.
2	Oven-baking/roasting	Item adapted from the UK NDNS instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or stewing) during food preparation.
3	Seasoning meat using only natural seasonings	Original item developed for this research based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for natural seasonings in variety/abundance when seasoning foods using cooking ingredients in moderation and avoiding ultra-processed seasonings.
4	Follow a simple recipe	Item adapted from Barton et al. [¹³13 Barton KL, Wrieden WL, Anderson AS. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. J Hum Nutr Diet. 2011;24(6):588-9 http://dx.doi.org/1111/j.1365-277X.20101180.x https://doi.org/1111/j.1365-277X.2010118... ] and based on the DGBP recommendation [6] for development and transmission of cooking skills (CS) through recipes.
5	Make a homemade tomato sauce using only tomatoes and natural seasonings	Original item developed for this research based on the recommendation of the DGBP [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for preparation and consumption of homemade sauces - especially tomato sauce - to the detriment of using and consuming ultra-processed sauces.
6	Prepare a homemade soup	Item adapted from Hartmann et al. [⁴4 Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65:125-3 http://dx.doi.org/1016/j.appet.2010016 https://doi.org/1016/j.appet.2010016... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] to encourage the preparation of homemade soups using various types of food (beans, vegetables, maize, cassava) because they have an easy preparation and quick execution to the detriment of using and consuming ultra-processed soups.
7	Cooking beans in pressure cooker	Original item developed for this research based on the recommendation of the DGBP [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for using this cooking technique to cook beans in order to decrease/optimize preparation time.
8	Grill a meat	Item adapted from the UK NDNS instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or stewing) during food preparation.
9	Prepare a simple homemade cake	Item adapted from Hartmann et al. [⁴4 Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65:125-3 http://dx.doi.org/1016/j.appet.2010016 https://doi.org/1016/j.appet.2010016... ] and based on the DGBP recommendation [6] for the preparation of homemade cakes with different types of food, as opposed to the consumption of ultra-processed cakes.
10	Prepare a lunch or dinner by combining foods and spices already existing in the house without a recipe	Original item developed for this research based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for the preparation of meals using a combination of natural or minimally processed foods with natural seasonings and culinary ingredients.

Item	Content	Content source
1	Sauteing food	Item adapted from the United Kingdom (UK) National Diet and Nutrition Survey (NDNS) instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the Dietary Guidelines for the Brazilian Population (DGBP) recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or sauteing) during food preparation.
2	Oven-baking/roasting	Item adapted from the UK NDNS instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or sauteing) during food preparation.
3	Seasoning meat using only natural seasonings	Original item developed for this research based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for natural seasonings in variety/abundance when seasoning foods using cooking ingredients in moderation and avoiding ultra-processed seasonings.
4	Following a simple recipe	Item adapted from Barton et al. [¹³13 Barton KL, Wrieden WL, Anderson AS. Validity and reliability of a short questionnaire for assessing the impact of cooking skills interventions. J Hum Nutr Diet. 2011;24(6):588-9 http://dx.doi.org/1111/j.1365-277X.20101180.x https://doi.org/1111/j.1365-277X.2010118... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for development and transmission of cooking skills (CS) through recipes.
5	Making a homemade tomato sauce using only tomatoes and natural seasonings	Original item developed for this research based on the recommendation of the DGBP [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for preparation and consumption of homemade sauces - especially tomato sauce - to the detriment of using and consuming ultra-processed sauces.
6	Preparing a homemade soup	Item adapted from Hartmann et al. [⁴4 Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65:125-3 http://dx.doi.org/1016/j.appet.2010016 https://doi.org/1016/j.appet.2010016... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] to encourage the preparation of homemade soups using various types of food (beans, vegetables, maize, cassava) because they have an easy preparation and quick execution to the detriment of using and consuming ultra-processed soups.
7	Cooking beans in pressure cooker	Original item developed for this research based on the recommendation of the DGBP [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for using this cooking technique to cook beans in order to decrease/optimize preparation time.
8	Grilling meat	Item adapted from the UK NDNS instrument [¹²12 Department of Health (United Kingdom). National diet and nutrition survey: Appendix D interviewer (stage 1) overview of elements and documents. 2011 [cited 2012 Out 5]. Available from: http://www.dh.gov.uk/prod_consum_dh/groups/dh_digitalassets/documents/digitalasset/dh_12854pdf http://www.dh.gov.uk/prod_consum_dh/grou... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for preference for healthier cooking techniques (including oven-baking/roasting, grilling or sauteing) during food preparation.
9	Preparing a simple homemade cake	Item adapted from Hartmann et al. [⁴4 Hartmann C, Dohle S, Siegrist M. Importance of cooking skills for balanced food choices. Appetite. 2013;65:125-3 http://dx.doi.org/1016/j.appet.2010016 https://doi.org/1016/j.appet.2010016... ] and based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for the preparation of homemade cakes with different types of food, as opposed to the consumption of ultra-processed cakes.
10	Preparing lunch or dinner by combining foods and spices already existing in the house without a recipe	Original item developed for this research based on the DGBP recommendation [⁶6 Ministério da Saúde (Brasil). Secretaria de Atenção à Saúde. Guia alimentar para a população brasileira. 2a ed. Brasília: MS; 2014 [citado 2018 maio 18]. Disponível em: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf http://bvsms.saude.gov.br/bvs/publicacoe... ] for the preparation of meals using a combination of natural or minimally processed foods with natural seasonings and culinary ingredients.

Cooking Skills Index (CSI)
	Answer option^* * Repeat at the beginning and middle of the interview.
How confident do you feel in^* * Repeat at the beginning and middle of the interview.	Not confident (0)	Little confident (1)	Confident (2)	Very confident (3)
1. Stew a food	□	□	□	□
2. Oven-baking/Roasting	□	□	□	□
3. Seasoning meat using only natural seasonings	□	□	□	□
4. Follow a simple recipe	□	□	□	□
5. Make a homemade tomato sauce using only tomatoes and natural seasonings	□	□	□	□
6. Prepare a homemade soup	□	□	□	□
7. Cooking beans in pressure cooker	□	□	□	□
8. Grill a meat	□	□	□	□
9. Prepare a simple homemade cake	□	□	□	□
10. Prepare a lunch or dinner by combining foods and spices already existing in the house without a recipe	□	□	□	□

Cooking Skills Index (CSI)
	Answer option^* * Repeat at the beginning and middle of the interview.
How confident do you feel in^* * Repeat at the beginning and middle of the interview.	Not confident (0)	Little confident (1)	Confident (2)	Very confident (3)
1. Sauteing food	□	□	□	□
2. Oven-baking/roasting	□	□	□	□
3. Seasoning meat using only natural seasonings	□	□	□	□
4. Following a simple recipe	□	□	□	□
5. Making a homemade tomato sauce using only tomatoes and natural seasonings	□	□	□	□
6. Preparing a homemade soup	□	□	□	□
7. Cooking beans in pressure cooker	□	□	□	□
8. Grilling meat	□	□	□	□
9. Preparing a simple homemade cake	□	□	□	□
10. Preparing lunch or dinner by combining foods and spices already existing in the house without a recipe	□	□	□	□

Cooking Skills Index item (CSI)		Average score (SD)		Cronbach’s alpha		Weighted quadratic Kappa (CI95%)	Adjusted Kappa (PABAK)
Cooking Skills Index item (CSI)		Test	Retest	Test	Retest	Weighted quadratic Kappa (CI95%)	Adjusted Kappa (PABAK)
1.	Stew a food	72.5 (25.6)	78.4 (21.9)	0.75^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.24-0.58)	0.86
2.	Oven-baking/ roasting	78.4 (21.9)	73.9 (20.3)	0.70^* * Cronbach’s Alpha of the instrument after removal of the item.		0.54 (0.30-0.78)	0.92
3.	Seasoning meat using only natural seasonings	81.0 (21.3)	81.0 (21.3)	0.70^* * Cronbach’s Alpha of the instrument after removal of the item.		0.37 (0.13-0.61)	0.75
4.	Follow a simple recipe	36.6 (19.2)	39.2 (18.5)	0.76^* * Cronbach’s Alpha of the instrument after removal of the item.		0.32 (0.08-0.56)	0.78
5.	Make a homemade tomato sauce using only tomatoes and natural seasonings	57.5 (29.9)	57.5 (29.9)	0.76^* * Cronbach’s Alpha of the instrument after removal of the item.		0.48 (0.23-0.73)	0.82
6.	Prepare a homemade soup	80.4 (17.9)	79.1 (17.6)	0.73^* * Cronbach’s Alpha of the instrument after removal of the item.		0.29 (0.06-0.53)	0.80
7.	Cooking beans in pressure cooker	79.7 (21.1)	80.4 (20.2)	0.72^* * Cronbach’s Alpha of the instrument after removal of the item.		0.61 (0.42-0.80)	0.85
8.	Grill a meat	71.9 (23.4)	75.8 (22.2)	0.71^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.12-0.70)	0.88
9.	Prepare a simple homemade cake	78.4 (20.9)	78.4 (19.8)	0.72^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.24-0.58)	0.78
10.	Prepare a lunch or dinner by combining foods and spices already existing in the house without a recipe	76.5 (20.3)	74.5 (23.7)	0.71^* * Cronbach’s Alpha of the instrument after removal of the item.		0.52 (0.34-0.70)	0.91
CSI (all items)		71.3 (12.4)	71.8 (12.6)	0.75^* * Cronbach’s Alpha of the instrument after removal of the item.	0.78	0.55 (0.38-0.72)	0.89

Cooking Skills Index item (CSI)		Average score (SD)		Cronbach’s alpha		Weighted quadratic Kappa (CI95%)	Adjusted Kappa (PABAK)
Cooking Skills Index item (CSI)		Test	Retest	Test	Retest	Weighted quadratic Kappa (CI95%)	Adjusted Kappa (PABAK)
1.	Sauteing food	72.5 (25.6)	78.4 (21.9)	0.75^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.24-0.58)	0.86
2.	Oven-baking/roasting	78.4 (21.9)	73.9 (20.3)	0.70^* * Cronbach’s Alpha of the instrument after removal of the item.		0.54 (0.30-0.78)	0.92
3.	Seasoning meat using only natural seasonings	81.0 (21.3)	81.0 (21.3)	0.70^* * Cronbach’s Alpha of the instrument after removal of the item.		0.37 (0.13-0.61)	0.75
4.	Following a simple recipe	36.6 (19.2)	39.2 (18.5)	0.76^* * Cronbach’s Alpha of the instrument after removal of the item.		0.32 (0.08-0.56)	0.78
5.	Making a homemade tomato sauce using only tomatoes and natural seasonings	57.5 (29.9)	57.5 (29.9)	0.76^* * Cronbach’s Alpha of the instrument after removal of the item.		0.48 (0.23-0.73)	0.82
6.	Preparing a homemade soup	80.4 (17.9)	79.1 (17.6)	0.73^* * Cronbach’s Alpha of the instrument after removal of the item.		0.29 (0.06-0.53)	0.80
7.	Cooking beans in pressure cooker	79.7 (21.1)	80.4 (20.2)	0.72^* * Cronbach’s Alpha of the instrument after removal of the item.		0.61 (0.42-0.80)	0.85
8.	Grilling meat	71.9 (23.4)	75.8 (22.2)	0.71^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.12-0.70)	0.88
9.	Preparing a simple homemade cake	78.4 (20.9)	78.4 (19.8)	0.72^* * Cronbach’s Alpha of the instrument after removal of the item.		0.41 (0.24-0.58)	0.78
10.	Preparing lunch or dinner by combining foods and spices already existing in the house without a recipe	76.5 (20.3)	74.5 (23.7)	0.71^* * Repeat at the beginning and middle of the interview.		0.52 (0.34-0.70)	0.91
CSI (all items)		71.3 (12.4)	71.8 (12.6)	0.75^* * Cronbach’s Alpha of the instrument after removal of the item.	0.78	0.55 (0.38-0.72)	0.89

[1] Correspondence to: CA MARTINS. E-mail:<carlaadrianomartins@usp.br>.

Brasil

Brasil

Cooking Skills Index: Development and reliability assessment

Índice de Habilidades Culinárias: desenvolvimento e avaliação de confiabilidade

Abstract

Objective

Methods

Results

Conclusion