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Revista de Nutrição

versão impressa ISSN 1415-5273versão On-line ISSN 1678-9865

Rev. Nutr. vol.32  Campinas  2019  Epub 16-Maio-2019

http://dx.doi.org/10.1590/1678-9865201932e180124e 

Errata

ERRATUM

In article “Cooking Skills Index: Development and reliability assessment” with DOI: 10.1590/1678-9865201932e180124 published in Revista de Nutrição, 2019;32:e180124, on page 5:

Where is read

Chart 1 Theoretical bases for the definition of items of the Cooking Skills Index (CSI). São Paulo (SP), Brazil, 2015. 

Item Content Content source
1 Stew a food Item adapted from the United Kingdom (UK) National Diet and Nutrition Survey (NDNS) instrument [12] and based on the Dietary Guidelines for the Brazilian Population (DGBP) recommendation [6] 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 [12] and based on the DGBP recommendation [6] 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 [6] 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. [13] 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 [6] 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. [4] and based on the DGBP recommendation [6] 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 [6] 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 [12] and based on the DGBP recommendation [6] 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. [4] 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 [6] for the preparation of meals using a combination of natural or minimally processed foods with natural seasonings and culinary ingredients.

Note: CSI: Cooking Skills Index; UK: United Kingdom; NDNS: National Diet and Nutrition Survey; DGBP: Dietary Guidelines for the Brazilian Population; CS: Cooking Skills.

Should read

Chart 1 Theoretical bases for the definition of items of the Cooking Skills Index (CSI). São Paulo (SP), Brazil, 2015. 

Item Content Content source
1 Sauteing food Item adapted from the United Kingdom (UK) National Diet and Nutrition Survey (NDNS) instrument [12] and based on the Dietary Guidelines for the Brazilian Population (DGBP) recommendation [6] 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 [12] and based on the DGBP recommendation [6] 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 [6] 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. [13] and based on the DGBP recommendation [6] 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 [6] 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. [4] and based on the DGBP recommendation [6] 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 [6] 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 [12] and based on the DGBP recommendation [6] 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. [4] 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 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 [6] for the preparation of meals using a combination of natural or minimally processed foods with natural seasonings and culinary ingredients.

Note: CSI: Cooking Skills Index; UK: United Kingdom; NDNS: National Diet and Nutrition Survey; DGBP: Dietary Guidelines for the Brazilian Population; CS: Cooking Skills.

On page 7:

Where is read

Chart 2 Final version of the Cooking Skills Index (CSI). São Paulo (SP), Brazil, 2015. 

Cooking Skills Index (CSI)
Answer option*
How confident do you feel in* 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

Note:

*Repeat at the beginning and middle of the interview.

Should read

Chart 2 Final version of the Cooking Skills Index (CSI). São Paulo (SP), Brazil, 2015. 

Cooking Skills Index (CSI)
Answer option*
How confident do you feel in* 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

Note:

*Repeat at the beginning and middle of the interview.

On page 8:

Where is read

Table 1 Average score reached for each item and the ten items of the Cooking Skills Index (CSI) in two successive telephone interviews (test-retest), and results of internal consistency evaluation (Cronbach’s alpha) and of the instrument’s reproducibility (kappa). Adults responsible for food preparation at home in the city of São Paulo (SP), Brazil, 2015 (n=51). 

Cooking Skills Index item (CSI) Average score (SD) Cronbach’s alpha Weighted quadratic Kappa (CI95%) Adjusted Kappa (PABAK)
Test Retest Test Retest
1. Stew a food 72.5 (25.6) 78.4 (21.9) 0.75* 0.41 (0.24-0.58) 0.86
2. Oven-baking/ roasting 78.4 (21.9) 73.9 (20.3) 0.70* 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* 0.37 (0.13-0.61) 0.75
4. Follow a simple recipe 36.6 (19.2) 39.2 (18.5) 0.76* 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* 0.48 (0.23-0.73) 0.82
6. Prepare a homemade soup 80.4 (17.9) 79.1 (17.6) 0.73* 0.29 (0.06-0.53) 0.80
7. Cooking beans in pressure cooker 79.7 (21.1) 80.4 (20.2) 0.72* 0.61 (0.42-0.80) 0.85
8. Grill a meat 71.9 (23.4) 75.8 (22.2) 0.71* 0.41 (0.12-0.70) 0.88
9. Prepare a simple homemade cake 78.4 (20.9) 78.4 (19.8) 0.72* 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* 0.52 (0.34-0.70) 0.91
CSI (all items) 71.3 (12.4) 71.8 (12.6) 0.75* 0.78 0.55 (0.38-0.72) 0.89

Note:

*Cronbach’s Alpha of the instrument after removal of the item.

CSI: Cooking Skills Index; SD: Standard Deviation; CI95%: 95% Confidence Interval; PABAK: Prevalence and Bias Adjusted Kappa.

Should read

Table 1 Mean score reached for each item and the ten items of the Cooking Skills Index (CSI) in two successive telephone interviews (test-retest), and results of internal consistency evaluation (Cronbach’s alpha) and of the instrument’s reproducibility (kappa). Adults responsible for food preparation at home in the city of São Paulo (SP), Brazil, 2015 (n=51). 

Cooking Skills Index item (CSI) Average score (SD) Cronbach’s alpha Weighted quadratic Kappa (CI95%) Adjusted Kappa (PABAK)
Test Retest Test Retest
1. Sauteing food 72.5 (25.6) 78.4 (21.9) 0.75* 0.41 (0.24-0.58) 0.86
2. Oven-baking/roasting 78.4 (21.9) 73.9 (20.3) 0.70* 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* 0.37 (0.13-0.61) 0.75
4. Following a simple recipe 36.6 (19.2) 39.2 (18.5) 0.76* 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* 0.48 (0.23-0.73) 0.82
6. Preparing a homemade soup 80.4 (17.9) 79.1 (17.6) 0.73* 0.29 (0.06-0.53) 0.80
7. Cooking beans in pressure cooker 79.7 (21.1) 80.4 (20.2) 0.72* 0.61 (0.42-0.80) 0.85
8. Grilling meat 71.9 (23.4) 75.8 (22.2) 0.71* 0.41 (0.12-0.70) 0.88
9. Preparing a simple homemade cake 78.4 (20.9) 78.4 (19.8) 0.72* 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* 0.52 (0.34-0.70) 0.91
CSI (all items) 71.3 (12.4) 71.8 (12.6) 0.75* 0.78 0.55 (0.38-0.72) 0.89

Note:

*Cronbach’s Alpha of the instrument after removal of the item.

CSI: Cooking Skills Index; SD: Standard Deviation; CI95%: 95% Confidence Interval; PABAK: Prevalence and Bias Adjusted Kappa.

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