Instrument for measuring home cooking skills in primary health care

Teixeira, Aline Rissatto; Camanho, Júlia Souza Pinto; Miguel, Flavia da Silva; Mega, Helena Carvalho; Slater, Betzabeth

doi:10.11606/s1518-8787.2022056003473

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Original Article • Rev. Saúde Pública 56 • 2022 • https://doi.org/10.11606/s1518-8787.2022056003473 copy

Instrument for measuring home cooking skills in primary health care

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

OBJECTIVE

To develop and validate an instrument for measuring the home cooking skills of health professionals involved with guidelines for promoting adequate and healthy food in primary health care.

METHODS

This is a methodological study with a psychometric approach, carried out in the city of São Paulo between January and November 2020, to develop and validate a self-applied online instrument. The data of the 472 participants were presented by descriptive statistics. Content validation was performed by expert judgment using the two round Delphi technique and empirical statistics for consensus evidence. Exploratory factor analysis was used for construct validation and reliability analysis, and the model adjustment rates and composite reliability were analyzed.

RESULTS

The instrument presented satisfactory content validity for CVRc indices and 𝜅 in the two rounds of the Delphi technique. After the factor analysis, the final model of the Primary Health Care Home Cooking Skills Scale presented 29 items with adequate factorial loads (> 0.3). Bartlett’s and Kaiser-Meyer-Olkin’s (KMO) tests of sphericity performed in exploratory factorial analysis suggested interpretability in the correlation matrix, the parallel analysis indicated four domains and explained variance of 64.1%. The composite reliability of the factors was adequate (> 0.70) and the H-index suggested replicable factors in future studies. All adjustment rates proved to be adequate.

CONCLUSIONS

The Primary Health Care Home Cooking Skills Scale presented evidence of validity and reliability. It is short and easy to apply and will make it possible to reliably ascertain the need for qualification of the workforce, favoring the planning of actions and public policies of promotion of adequate and healthy food in primary health care.

Cooking; Knowledge; Psychometrics, instrumentation; Food and Nutrition Education; Primary Health Care

Theoretical domains	Reference	Labels/items	Reference
1. Shopping planning and meal preparation	BRASIL³ (2014); Lavelle et al.³⁴ (2017); Ternier³⁶ (2010); Kennedy et al. (2019)^a	When planning my shopping and meals, I perform the following tasks satisfactorily:
		1. Research the harvest year when buying fruits, vegetables and legumes	Adapted from: Lavelle et al.³⁴ (2017)
		2. Make a shopping list before going to the supermarket	Adapted from: Lavelle et al.³⁴ (2017); Kennedy et al. (2019)^a
		3. Research food prices before buying them	Adapted from: Lavelle et al.³⁴ (2017); Kennedy et al. (2019)^a
		4. Buy food in food markets	From the authors
		5. Organize myself to prepare the meals I will consume throughout the week	Adapted from: Lavelle et al.³⁴ (2017); Kennedy et al. (2019)^a
		6. Freeze prepared meals in batches to reduce time in the kitchen	Adapted from: Lavelle et al.³⁴ (2017)
2. Culinary creativity	Lavelle et al.³⁴ (2017); Mills et al.³⁸ (2017); Short (2006)^b; Michaud (2007)^c; Jomori et al. (2017)^d	I consider myself creative enough to:
		7. Cook different preparations from the same ingredients	From the authors
		8. Create different salad dressings	From the authors
		9. Use leftovers to prepare a new meal	Adapted from: Lavelle et al.³⁴ (2017); Michaud (2007)^c; Jomori et al. (2017)^d
		10. Use unconventional parts of food (e.g., leaves, skin, stalks, seeds) to prepare recipes	From the authors
3. Preparation and multitasking skills	Martins et al.¹² (2019); Lavelle et al.³⁴ (2017); Ternier³⁶ (2010); Mills et al.³⁸ (2017); Kennedy et al. (2019)^a; Short (2006)^b Hartmann et al. (2013)^e; Kowalkowska et al. (2018)^f; Vhrovnik (2012)^g	I believe that I have enough skills to:
		11. Blanch broccoli florets, applying heat shock for the appropriate time	From the authors
		12. Briefly soak beans in hot water, discarding the water after 1 hour	From the authors
		13. Chop an onion properly into small cubes	Adapted from: Kennedy et al. (2019)^a
		14. Prepare vegetable stock from fresh ingredients	From the authors
		15. Check if a cake has finished baking with a wooden stick	Adapted from Martins et al.¹² (2019); Hartmann et al. (2013) and; Kowalkowska et al. (2018)^f
		16. Thicken starch-based preparations without forming lumps	From the authors
		17. Measure the correct amount of water to prepare fluffly rice	From the authors
		18. Quickly desalt dried meat in boiling water	From the authors
		19. Butcher a chicken by myself	From the authors
		20. Correct the acidity of sauces using in natura ingredients, like carrots	From the authors
		21. Prepare homemade tomato sauce	Adapted from Martins et al.¹² (2019); Hartmann et al. (2013) and; Kowalkowska et al. (2018)^f
		22. Tenderize tough meats, like beef shank, by stewing	From the authors
		23. Prepare a homemade feijoada from scratch	From the authors
		24. Fry potatoes properly, without making them greasy	Adapted from: Lavelle et al.³⁴ (2017); Kennedy et al. (2019)^a Vhrovnik (2012)^g
		25. Cook while doing other household chores (e.g., laundry, house cleaning)	From the authors
		26. Attend to a matter over the phone while cooking pasta	From the authors
		27. Prepare a main meal (lunch/dinner) in less than 30 minutes	Adapted from: Lavelle et al.³⁴ (2017)
4. Sensory perception	Lavelle et al.³⁴ (2017); Mills et al.³⁸ (2017); Short (2006)^b; Vhrovnok (2012)^g	I consider my sensory perceptions suitable to:
		28. Replace fresh herbs with dried herbs in cooking preparations by using only my sensory perceptions	Adapted from: Lavelle et al.³⁴ (2017); Kennedy et al. (2019)^a
		29. Dose the amount of spices when experimenting with food during preparation	From the authors
		30. Combining foods based on previous cooking experiences	From the authors
		31. Judge that a meal based on pasta with tomato sauce, watermelon juice and strawberry jelly has inadequate visual appeal	From the authors
		32. Differentiate sauces prepared with industrialized vegetable stock from those prepared with natural ingredients by using only my palate	From the authors
		33. Identify the doneness of grilled meat (rare, medium, well done) by using only my perceptions of texture (e.g., by pressing it with a spatula)	Adapted from Vhrovnok (2012)^g
		34. Know when the flour used to prepare a white sauce is cooked properly by using only the sense of smell (to identify the almond aroma)	From the authors
5. Trust	Martins et al.¹² (2019); Lavelle et al.³⁴ (2017); Short (2006)^b; Michaud (2007)^c; Jomori et al. (2017)^d; Hartmann et al. (2013)^e; Kowalkowska et al. (2018)^f Barton et al. (2011)^h	I am confident enough to:
		35. Use the pressure cooker alone	Adapted from Martins et al.¹² (2019)
		36. Prepare a caramel sauce for a flan	From the authors
		37. Follow a recipe from start to finish	Adapted from Michaud (2007)^c; Jomori et al. (2017)^d; Barton et al. (2011)^h
		38. Bake homemade bread by myself	Adapted from: Hartmann et al. (2013)and; Kowalkowska et al (2018)^f
		39. Grill meat to the desired doneness	From the authors
		40. Roast a whole bird	Adapted from: Lavelle et al.³⁴ (2017)
		41. Adjust the amount of ingredients in a recipe for a larger number of people	From the authors
		42. Convert universal measurements (gram, kilogram, liter) into homemade measurements (spoonful, glass, cup)	From the authors
		43. Bake a simple cake without a recipe	Adapted from Martins et al.¹² (2019); Hartmann et al. (2013) and; Kowalkowska et al. (2018)^f
		44. Handle unexpected situations when cooking (e.g., turning overwhipped cream into butter)	From the authors

Round 1: 8 experts
Scope^a	κ^b (%)	Action	Item^c	Clarity^a	Pertinence^a	Relevance^a	κ^b (%)	Action
Domain 1. Shopping planning and meal preparation When planning my shopping and meals, I satisfactorily perform the following tasks:
0.5	0.14 (57.1)	Add items	Research the harvest year when buying fruits, vegetables and legumes	0.75	1	1	0.83 (91.7)	Valid
			Make a shopping list before going to the supermarket	0.75	1	1	0.83 (91.7)	Valid
			Research food prices before buying them	0.75	1	0.75	0.67 (83.3)	Valid
			Buy food in food markets	0.75	0.75	0.75	0.5 (75.0)	Deleted by the author^d
			Organize myself to prepare the meals I will consume throughout the week	0.75	1	1	0.83 (91.7)	Valid
			Freeze prepared meals in batches to reduce time in the kitchen	0.5	1	1	0.71 (85.7)	Review clarity
Domain 2. Cooking creativity I consider myself creative enough to:
0.5	0.14 (57.1)	Add items	Cook different preparations from the same ingredients	1	1	1	1 (100)	Valid
			Create different salad dressings	1	1	0.75	0.83 (91.7)	Valid
			Use leftovers to prepare a new meal	1	1	1	1 (100)	Valid
			Use unconventional parts of food (e.g., leaves, skin, stalks, seeds) to prepare recipes	0.5	0.75	0.75	0.38 (69.5)	Transfer to D1 w / change
Domain 3. Preparation and multitasking skills I believe that I have enough skills to:
1	1 (100)	Comprehensive domain	Blanch broccoli florets, applying heat shock for the appropriate time	0.25	0.75	0.5	0.19 (59.5)	Deleted by panel
			Briefly soak beans in hot water, discarding the water after 1 hour	0.25	0.5	0.5	0.07 (53.6)	Deleted by panel
			Chop an onion properly into small cubes	1	1	0.25	0.64 (82.1)	Deleted by panel
			Prepare vegetable stock from fresh ingredients	1	1	1	1 (100)	Valid
			Check if a cake has finished baking with a wooden stick	1	1	1	1 (100)	Valid
			Thicken starch-based preparations without forming lumps	0.75	1	1	0.83 (91.7)	Valid
			Measure the correct amount of water to prepare fluffly rice	1	1	1	1 (100)	Valid
			Quickly desalt dried meat in boiling water	0.75	0.75	0.75	0.5 (75.0)	Deleted by the author^d
			Butcher a chicken by myself	1	1	0.75	0.83 (91.7)	Valid
			Correct the acidity of sauces using in natura ingredients, like carrots	1	1	1	1 (100)	Valid
			Prepare homemade tomato sauce	1	1	1	1 (100)	Valid
			Tenderize tough meats, like beef shank, by stewing	1	0.75	0.75	0.67 (83.3)	Valid
			Prepare a homemade feijoada from scratch	1	1	0.75	0.83 (91.7)	Deleted by the author^d
			Fry potatoes properly, without making them greasy	1	0.75	1	0.83 (91.7)	Valid
			Cook while doing other household chores (e.g., laundry, house cleaning)	1	1	1	1 (100)	Valid
			Attend to a matter over the phone while cooking pasta	1	0.75	0.75	0.67 (83.3)	Valid
			Prepare a main meal (lunch/dinner) in less than 30 minutes	0.75	1	1	0.83 (91.7)	Valid
Domain 4. Sensory perception I consider my sensory perceptions suitable to:
0.75	0.5 (75)	Comprehensive domain	Replace fresh herbs with dried herbs in cooking preparations by using only my sensory perceptions	0.75	1	1	0.83 (91.7)	Valid
			Dose the amount of spices when experimenting with food during preparation	0.75	1	1	0.83 (91.7)	Valid
			Combining foods based on previous cooking experiences	1	0.75	1	0.83 (91.7)	Valid
			Judge that a meal based on pasta with tomato sauce, watermelon juice and strawberry jelly has inadequate visual appeal	0.25	0.5	0.5	0.07 (53.6)	Deleted by panel
			Differentiate sauces prepared with industrialized vegetable stock from those prepared with natural ingredients by using only my palate	1	1	1	1 (100)	Valid
			Identify the doneness of grilled meat (rare, medium, well done) by using only my perceptions of texture. (e.g., by pressing it with a spatula)	0.75	1	1	0.83 (91.7)	Valid
			Know when the flour used to prepare a white sauce is cooked properly by using only the sense of smell (to identify the almond aroma)	0.5	0.75	0.75	0.38 (69.5)	Review clarity
Domain 5. Confidence I am confident enough to:
1	1 (100)	Comprehensive domain	Use the pressure cooker alone	1	1	1	1 (100)	Valid
			Prepare a caramel sauce for a flan	1	1	0.75	0.83 (91.7)	Valid
			Follow a recipe from start to finish	1	1	1	1 (100)	Valid
			Bake homemade bread by myself	1	1	1	1 (100)	Valid
			Grill meat to the desired doneness	0.5	1	1	0.71 (85.7)	Review clarity
			Roast a whole bird	1	1	1	1 (100)	Valid
			Adjust the amount of ingredients in a recipe for a larger number of people	1	1	1	1 (100)	Valid
			Convert universal measurements (gram, kilogram, liter) into homemade measurements (spoonful, glass, cup)	0.75	1	1	0.83 (91.7)	Valid
			Bake a simple cake without a recipe	1	1	1	1 (100)	Valid
			Handle unexpected situations when cooking (e.g., turning overwhipped cream into butter)	1	1	1	1 (100)	Transferir para D2 s/ alteração
CVI instrument (Lawshe, 1975)								0.83
Round 2: 7 experts
Scope^a	κ^b (%)	Action	Item^c	Clarity^a	Pertinence^a	Relevance^a	κ^b (%)	Action
Domain 1. Shopping planning and meal preparation I perform the following actions:
1	1 (100)	Comprehensive domain	Consider the harvest year when buying fruits, vegetables and legumes	-	-	-	-	Valid in Round 1
			Make a list before I go shopping	-	-	-	-	Valid in Round 1
			Consider food prices before buying it	-	-	-	-	Valid in Round 1
			Organize my time to produce the meals I will consume throughout the week	-	-	-	-	Valid in Round 1
			Freeze prepared meals in batches to consume on other days	1	-	-	1 (100)	Maintained/valid
			Plan the menu considering the use of unconventional parts of food (e.g., skins, stalks, seeds)	1	1	0.71	0.81 (90.5)	Maintained^e
			Decide the amount of food to be bought based on the number of people eating at home^f	1	1	1	0.81 (90.5)	Valid
			Plan the meals I will consume taking into account the variety of foods (e.g., vegetables, legumes, meats, grains)^f	1	1	1	1 (100)	Valid
			Check the items I have at home before buying food^f	1	1	1	1 (100)	Valid
Domain 2. Cooking creativity I use my creativity to:
1	1 (100)	Comprehensive domain	Prepare different recipes from the same ingredients	-	-	-	-	Valid in Round 1
			Create different sauces to vary meals	-	-	-	-	Valid in Round 1
			Use leftovers from previous meals to prepare a new recipe	-	-	-	-	Valid in Round 1
			Adapt recipes with the ingredients I have at home^f	1	1	1	1 (100)	Valid
			Handle unexpected situations when I’m cooking (e.g., preparing a soup with overcooked beans)^f	1	1	0.71	0.81 (90.5)	Maintained^e
Domain 3. Preparation and multitasking skills I perform the following actions:
1	1 (100)	Comprehensive domain	Prepare stocks from ingredients in natura (e.g., fresh vegetables, meat trimmings) to impart flavor to culinary preparations	-	-	-	-	Valid in Round 1
			Recognize when a cake is fully baked	-	-	-	-	Valid in Round 1
			Thicken cooking preparations with cornstarch without forming lumps	-	-	-	-	Valid in Round 1
			Use the correct amount of water to prepare fluffy rice	-	-	-	-	Valid in Round 1
			Cut a chicken into pieces	-	-	-	-	Valid in Round 1
			Correct the acidity of sauces using in natura ingredients, like carrots	-	-	-	-	Valid in Round 1
			Prepare homemade tomato sauce	-	-	-	-	Valid in Round 1
			Cook tough meats, such as beef shank, in liquid to make them softer	-	-	-	-	Valid in Round 1
			Fry food without making it greasy	-	-	-	-	Valid in Round 1
			Do other household chores (e.g., laundry, house cleaning) while cooking	-	-	-	-	Valid in Round 1
			Attend to a matter on the phone while the pots are on the heat	-	-	-	-	Valid in Round 1
			Prepare lunch / dinner from scratch in less than 30 minutes	-	-	-	-	Valid in Round 1
			Discard the water in which the beans soaked before cooking them	1	1	1	1 (100)	Valid
Domain 4. Sensory perception I use my sensory perceptions to:
		Domain considered comprehensive in Round 1	Replacing fresh herbs with dried herbs in culinary preparations by using only my sensory perceptions	-	-	-	-	Valid in Round 1
			Adjust the amount of seasonings when tasting food during preparation	-	-	-	-	Valid in Round 1
			Combine foods based on their taste	-	-	-	-	Valid in Round 1
			Differentiate sauces prepared with industrialized vegetable stock from those prepared with natural ingredients by using only my palate	-	-	-	-	Valid in Round 1
			Identify how cooked food is according to its consistency (e.g., hard, soft, mushy)	-	-	-	-	Valid in Round 1
			Recognize that a white sauce is ready according to its thick texture	1	-	-	1 (100)	Maintained/valid
			Identify whether foods are suitable for consumption based on their sensory characteristics (e.g., red color of strawberries, soft texture of avocados, sour smell of spoiled food)	1	1	1	1 (100)	Valid
Domain 5. Confidence I feel confident to:
		Domain considered comprehensive in Round 1	Use the pressure cooker alone	-	-	-	-	Valid in Round 1
			Prepare a sugar syrup	-	-	-	-	Valid in Round 1
			Follow a cooking recipe from start to finish	-	-	-	-	Valid in Round 1
			Bake homemade bread	-	-	-	-	Valid in Round 1
			Cook food according as instructed in a recipe (e.g., firm beans for a salad, medium meats)	1			1 (100)	Maintained/valid
			Roast a whole bird	-	-	-	-	Valid in Round 1
			Adjust the amount of ingredients in a recipe for a larger number of people	-	-	-	-	Valid in Round 1
			Convert universal measurements (e.g., gram, kilo, litre) to home measurements (e.g., spoonful, glass, cup)	-	-	-	-	Valid in Round 1
			Bake a simple cake without instructions	-	-	-	-	Valid in Round 1
CVI instrument (Lawshe, 1975)								0.97

CVI: content validity index.
^a Round 1: CVRc: 8 experts = p = 0.05 = 0.693; Round 2: CVRc: 7 experts = p = 0.05 = 0.741¹⁹.
^b The Kappa (k) coefficient for agreement among experts was performed with the help of the calculator available at: http://justusrandolph.net/kappa/.
^c Initial response scale of the instrument corresponded to the Likert type for agreement, as follows: (1) Strongly disagree, (2) disagree, (3) Neither agree nor disagree, (4) Agree, (5) Strongly agree. This response scale was changed to a frequency scale at the suggestion of the experts after Round 1. Experts reported that the respondents found it difficult to understand the agreement scales. In addition, agreement scales can indicate the individual’s perception of their skills, but they do not necessarily reflect the behaviors that make it possible to actually measure such skills. In this case, the adequacy for a frequency scale was shown to be more consistent with the objective of this instrument. The amendment was approved by the experts who took part in Round 2. The new scale is presented as follows: (1) Never, (2) Almost Never, (3) Sometimes, (4) Almost always, (5) Always. The authors made minimal changes to the labels and questions of the instrument (without changing their objectives) to make them coherent with the new response scale. Those changes were also approved by the experts.
^d Items excluded by the researchers with the consent of the expert group after consultation in the second stage of the panel. The item Buy food at food markets was excluded considering that one can shop for food in other places, not only food markets, and that this subject was included in other items of the instrument; item Quickly desalt dried meat in boiling water was excluded considering that the purpose of the instrument is to measure the cooking skills for preparing daily meals (dried meat is not consumed on a daily basis in the city of São Paulo) and, considering the frequency label, there could be an interpretation bias on the part of respondents (respondents could inform the frequency with which they prepare dried meat without desalting it); Prepare homemade feijoada from the scratch was excluded considering that the purpose of the instrument is to measure cooking skills for preparing everyday meals (feijoada, though a typical Brazilian dish, is not prepared every day in the city of São Paulo) and, considering the frequency label, there could be an interpretation bias on the part of respondent (respondents could inform the frequency with which they cook feijoada and not if they make it from scratch).
^e Justification not presented by the expert or not accepted by the author. Although the CVRc were slightly lower than the critical reference limit for the relevance attribute¹⁹, the item was kept in view of the value of agreement among experts on the item and to ensure the coverage of the domain. We chose to keep the item and investigate its behavior in factor analysis.
^f New items, submitted to content validity analysis (clarity, pertinence, relevance and agreement among experts) in the second Round of the panel of experts. The themes included in the added items comprised suggestions from experts in the first Round, to expand the scope of the domains.

Variable	PHC professionals
	BHU (n = 472)
	Average (SD) [%]
CRS-SMS/SP
North	[9%]
South	[38%]
Southeast	[11%]
Centre	[3%]
East	[33%]
West	[7%]
Age (years)	38 (9)
Race/color
White	[48%]
Yellow	[3%]
Brown	[33%]
Black	[15%]
Sex
Female	[90%]
Male	[10%]
Gender
Cisgender woman	[83%]
Transgender woman	[1%]
Cisgender man	[9%]
Not declared	[7%]
Marital status
Single(a)	[36%]
Married	[45%]
Domestic partnership	[11%]
Divorced	[7%]
No. Household/dependent residents
Lives alone	[9%]
One	[25%]
Two	[28%]
Three	[23%]
Four	[8%]
Five	[6%]
Six or more	[1%]
Average household income (minimum wages)^a
None	[1%]
< 1	[2%]
1–3	[29%]
3–6	[22%]
6–9	[19%]
9–12	[11%]
12–15	[7%]
> 15	[9%]
Profession/field
Nursing	[33%]
Community health worker	[25%]
Medicine	[10%]
Nutritionist	[10%]
Dentistry/oral health	[5%]
Pharmacy	[4%]
Others^b	[9%]
Schooling
High school	[21%]
Technical school	[12%]
Bachelor’s degree	[14%]
Post-graduate (Lato sensu)	[48%]
Post-graduate (Stricto sensu)	[5%]
Consultation time (min)
≤ 15	[35%]
16–30	[42%]
31–45	[16%]
46–60	[5%]
≥ 61	[2%]
Training in gastronomy/cooking
Yes	[3%]
No	[97%]
Previous work experience with cooking
Yes	[15%]
No	[85%]
Interest in PHC cooking skills
Yes	[90%]
No	[10%]
Guides cooking skills in PHC
Always	[28%]
Sometimes	[60%]
Never	[12%]
Sources on cooking skills^c
None	[2%]
Family	[49%]
Books	[44%]
Magazines/internet/shows	[77%]
Free courses/vocational training	[15%]
Matrix support/BHU nutritionist/Continuing Education at BHU/ Food Guidelines	[6%]
Others^d	[1%]
Distance run to buy FVG (km)
≤ 1	[44%]
1–2	[26%]
2–3	[15%]
3–4	[5%]
4–5	[4%]
> 5	[6%]
Buys food for the home
Yes	[86%]
No	[14%]
Meals outside the home (at home/week)
0	[11%]
< 2	[49%]
2–4	[22%]
4–6	[13%]
> 6	[6%]
Time spent cooking (hours/week)	6:25 (7:29)
Degree of knowledge [GAPB; ARB; CFLV]
None	[47%; 70%; 72%]
Low	[24%; 18%; 15%]
Reasonable	[17%; 9%; 10%]
High	[12%; 3%; 3%]

Variables/labels	Analysis 1 (43 items)^a					Analysis 2 (32 items)^b					Analysis 3 (29 items)
	Bartlett = 5,248; gl = 903 (p < 0.001)					Bartlett = 5,290. 2; gl = 496 (p < 0.001)					Bartlett = 5,301. 7; gl = 406 (p < 0.001)
	KMO = 0.91443 (very good)					KMO = 0.91791 (very good)					KMO = 0.91762 (very good)
	Bootstrap 95%CI KMO = (0.883; 0.885)					Bootstrap 95%CI KMO = (0.899; 0.902)					Bootstrap 95%CI KMO = (0.903; 0.904)
	Dimensions (factors): 4					Dimensions (factors): 4					Dimensions (factors): 4
	F1	F2	F3	F4	h²	F1	F2	F3	F4	h²	F1	F2	F3	F4	h²
1. Consider the harvest year of food when buying fruits, vegetables and legumes	0.296	-0.246	0.062	0.356	0.334	-	-	-	-	-	-	-	-	-	-
2. Make a list before I go shopping	0.247	-0.266	-0.028	0.339	0.230	-	-	-	-	-	-	-	-	-	-
3. Consider food prices before buying it	0.091	-0.276	0.050	0.462	0.260	-	-	-	-	-	-	-	-	-	-
4. Organize my time to produce the meals I will consume throughout the week	0.546	-0.152	-0.214	0.301	0.397	-	-	-	-	-	-	-	-	-	-
5. Freeze prepared meals in batches to consume on other days	0.539	0.051	-0.291	0.130	0.273	-	-	-	-	-	-	-	-	-	-
6. Plan the menu considering the use of unconventional parts of food (e.g., skins, stalks, seeds)	0.736	-0.144	-0.034	0.024	0.502	0.673	-0.115	-0.072	0.094	0.443	0.682	-0.081	-0.035	0.001	0.418
7. Determine the amount of food to be purchased based on the number of people eating at home	0.212	-0.351	-0.133	0.719	0.537	0.172	-0.298	-0.179	0.785	0.528	0.177	-0.222	-0.135	0.654	0.409
8. Plan the meals I will consume taking into account the variety of foods (e.g., vegetables, legumes, meats, grains)	0.477	-0.217	-0.170	0.560	0.615	0.403	-0.177	-0.194	0.624	0.562	-	-	-	-	-
9. Check the items I have at home before buying food	0.263	-0.094	-0.093	0.618	0.516	0.238	-0.012	-0.107	0.606	0.484	0.248	0.024	-0.069	0.503	0.412
10. Prepare different recipes from the same ingredients	0.764	0.070	0.092	-0.032	0.672	0.765	0.057	0.049	0.010	0.670	0.773	0.045	0.029	0.025	0.671
11. Create different sauces to vary meals	0.743	0.002	0.221	-0.217	0.567	0.757	-0.042	0.152	-0.127	0.590	0.756	-0.052	0.137	-0.116	0.581
12. Use meal leftovers to prepare a new recipe	0.835	0.027	0.002	-0.082	0.633	0.852	0.021	-0.069	-0.023	0.654	0.861	0.001	-0.090	-0.004	0.658
13. Adapt recipes with the ingredients I have at home	0.837	0.118	0.006	-0.059	0.711	0.858	0.110	-0.045	-0.018	0.739	0.862	0.093	-0.076	0.017	0.739
14. Handle unexpected situations when I am cooking (e.g., preparing a soup with overcooked beans)	0.772	0.089	-0.001	0.082	0.729	0.802	0.065	-0.051	0.132	0.768	0.807	0.052	-0.080	0.163	0.776
15. Preparing stocks from in natura ingredients (e.g., fresh vegetables, meat trimmings) to impart flavor to culinary preparations	0.526	0.003	0.054	0.143	0.433	0.540	-0.005	0.006	0.185	0.442	0.558	0.000	-0.000	0.159	0.440
16. Identify when a cake is fully baked	-0.066	0.016	0.409	0.491	0.609	-0.025	0.027	0.388	0.466	0.588	-	-	-	-	-
17. Thicken culinary preparations with cornstarch without forming lumps	0.093	0.031	0.352	0.239	0.375	-	-	-	-	-	-	-	-	-	-
18. Use the correct amount of water to prepare fluffy rice	0.050	-0.004	0.352	0.377	0.476	0.053	-0.031	0.358	0.374	0.463	-	-	-	-	-
19. Cut a chicken into pieces	-0.022	0.018	0.458	0.134	0.299	-	-	-	-	-	-	-	-	-	-
20. Correct the acidity of sauces using in natura ingredients, like carrots	0.520	0.063	0.250	-0.073	0.439	0.534	-0.003	0.201	-0.017	0.430	0.574	0.002	0.183	-0.062	0.432
21. Prepare homemade tomato sauce	0.589	-0.045	0.130	-0.029	0.405	0.585	-0.107	0.089	0.033	0.400	0.618	-0.101	0.079	-0.008	0.407
22. Cook tough meats, such as beef shank, in liquid to make them softer	0.060	0.042	0.378	0.286	0.435	0.076	0.047	0.378	0.263	0.424	0.084	0.054	0.370	0.254	0.418
23. Fry food without making it greasy	0.018	0.208	0.216	0.177	0.246	-	-	-	-	-	-	-	-	-	-
24. Doing other household chores (e.g., laundry, house cleaning) while cooking	-0.008	0.802	-0.060	0.067	0.647	-0.110	0.783	-0.026	0.142	0.654	-0.137	0.795	-0.005	0.167	0.692
25. Attend to matter on the phone while the pots are on the heat	0.062	0.858	-0.148	-0.039	0.655	0.030	0.902	-0.101	-0.083	0.720	0.013	0.919	-0.057	-0.096	0.762
26. Prepare lunch/dinner from scratch in less than 30 minutes	0.235	0.582	0.038	-0.146	0.401	0.162	0.605	0.054	-0.118	0.411	0.193	0.592	0.078	-0.158	0.410
27. Discard the water in which the beans soaked before cooking it	-0.138	0.146	0.108	0.443	0.271	-	-	-	-	-	-	-	-	-	-
28. Replace fresh herbs with dried herbs in cooking preparations by using only my sensory perceptions	0.403	0.073	0.025	0.201	0.353	-	-	-	-	-	-	-	-	-	-
29. Adjust the amount of seasonings when tasting food during preparation	-0.005	0.001	-0.019	0.850	0.698	0.037	0.014	-0.018	0.826	0.709	0.052	0.008	-0.077	0.869	0.733
30. Combine foods based on their taste	0.101	-0.012	-0.010	0.770	0.680	0.138	0.021	-0.040	0.770	0.705	0.166	0.026	-0.102	0.802	0.731
31. Differentiate sauces prepared with industrialized vegetable stock from those prepared with natural ingredients by using only the palate	0.311	-0.034	0.049	0.366	0.394	-	-	-	-	-	-	-	-	-	-
32. Identify how cooked food is according to its consistency (e.g., hard, soft, mushy)	-0.092	0.102	0.079	0.808	0.728	-0.068	0.100	0.130	0.753	0.720	-0.062	0.103	0.077	0.812	0.763
33. Recognize that a white sauce is ready according to its thick texture	0.030	0.058	0.269	0.424	0.457	0.044	0.047	0.283	0.412	0.460	0.055	0.049	0.247	0.442	0.471
34. Identify whether foods are suitable for consumption based on their sensory characteristics (e.g., red color of strawberries, soft texture of avocados, sour smell of spoiled food)	-0.227	-0.062	0.224	0.818	0.680	-0.207	-0.052	0.231	0.794	0.680	-0.187	-0.060	0.178	0.831	0.691
35. Use the pressure cooker alone	-0.216	0.117	0.557	0.269	0.496	-0.210	0.127	0.616	0.194	0.499	-0.208	0.110	0.599	0.223	0.490
36. Prepare a sugar syrup	-0.076	0.008	0.727	0.127	0.602	-0.055	0.009	0.729	0.106	0.595	-0.064	0.004	0.716	0.137	0.600
37. Follow a recipe from start to finish	-0.089	-0.050	0.811	0.097	0.654	-0.094	-0.042	0.827	0.090	0.672	-0.103	-0.037	0.823	0.100	0.672
38. Bake homemade bread	0.141	-0.140	0.789	-0.179	0.523	0.127	-0.150	0.760	-0.129	0.520	0.114	-0.145	0.773	-0.134	0.528
39. Cook food as instructed in a recipe (e.g., firm beans for a salad, medium meats)	0.015	-0.068	0.902	-0.012	0.769	-0.015	-0.062	0.906	0.016	0.785	-0.029	-0.049	0.904	0.025	0.788
40. Roast a whole bird	-0.012	0.060	0.870	-0.263	0.562	-0.005	0.093	0.861	-0.282	0.563	-0.026	0.091	0.879	-0.264	0.576
41. Adjust the amount of ingredients in a recipe for a larger number of people	0.066	0.028	0.762	-0.010	0.646	0.065	0.032	0.743	0.008	0.639	0.068	0.036	0.745	0.016	0.657
42. Convert universal measurements (e.g., gram, kilo, liter) to home measurements (e.g., spoonful, glass, cup)	0.177	-0.058	0.665	-0.059	0.510	0.169	-0.043	0.631	-0.026	0.500	0.170	-0.032	0.646	-0.050	0.508
43. Bake a simple cake without instructions	0.060	-0.019	0.668	-0.024	0.460	0.095	0.006	0.615	-0.014	0.442	0.120	0.006	0.610	-0.045	0.434

(Variable) Label	Creative planning	Multitasking skills	Confidence in cooking skills	Food selection, combination and preparation	Commonality (h²)
(V 6) Plan the menu considering the use of unconventional parts of food (e.g., skins, stalks, seeds)	0.682	-0.081	-0.035	0.001	0.418
(V 10) Prepare different recipes from the same ingredients	0.773	0.045	0.029	0.025	0.671
(V 11) Create different sauces to vary meals	0.756	-0.052	0.137	-0.116	0.581
(V 12) Use meal leftovers to prepare a new recipe	0.861	0.001	-0.090	-0.004	0.658
(V 13) Handling unexpected situations when I am cooking (e.g., preparing a soup with overcooked beans)	0.862	0.093	-0.076	0.017	0.739
(V 14) Adapt recipes with the ingredients I have at home	0.807	0.052	-0.080	0.163	0.776
(V 15) Prepare stocks from in natura ingredients (e.g., fresh vegetables, meat trimmings) to impart flavor to culinary preparations	0.558	0.000	-0.000	0.159	0.440
(V 20) Correct the acidity of sauces using in natura ingredients, like carrots	0.574	0.002	0.183	-0.062	0.432
(V 21) Prepare homemade tomato sauce	0.618	-0.101	0.079	-0.008	0.407
(V 24) Doing other household chores (e.g., laundry, house cleaning) while cooking	-0.137	0.795	-0.005	0.167	0.692
(V 25) Attend to matter on the phone while the pots are on the heat	0.013	0.919	-0.057	-0.096	0.762
(V 26) Prepare lunch/dinner from scratch in less than 30 minutes	0.193	0.592	0.078	-0.158	0.410
(V 22) Cook tough meats, such as beef shank, in liquid to make them softer	0.084	0.054	0.370	0.254	0.418
(V 35) Use the pressure cooker alone	-0.208	0.110	0.599	0.223	0.490
(V 36) Prepare a caramel syrup	-0.064	0.004	0.716	0.137	0.600
(V 37) Follow a recipe from start to finish	-0.103	-0.037	0.823	0.100	0.672
(V 38) Bake homemade bread	0.114	-0.145	0.773	-0.134	0.528
(V 39) Cook food as instructed in a recipe (e.g., firm beans for a salad, medium meats)	-0.029	-0.049	0.904	0.025	0.788
(V 40) Roast a whole bird	-0.026	0.091	0.879	-0.264	0.576
(V 41) Adjust the amount of ingredients in a recipe for a larger number of people	0.068	0.036	0.745	0.016	0.657
(V 42) Convert universal measurements (e.g., gram, kilo, liter) into home measurements (e.g., spoonful, glass, cup)	0.170	-0.032	0.646	-0.050	0.508
(V 43) Bake a simple cake without instructions	0.120	0.006	0.610	-0.045	0.434
(V 7) Decide the amount of food to be purchased based on the number of people eating at home	0.177	-0.222	-0.135	0.654	0.409
(V 9) Check the items I have at home before buying food	0.248	0.024	-0.069	0.503	0.412
(V 29) Adjust the amount of seasonings when tasting food during preparation	0.052	0.008	-0.077	0.869	0.733
(V 30) Combine foods based on their taste	0.166	0.026	-0.102	0.802	0.731
(V 32) Identify how cooked food is according to its consistency (e.g., hard, soft, mushy)	-0.062	0.103	0.077	0.812	0.763
(V 33) Recognize that a white sauce is ready according to its thick texture	0.055	0.049	0.247	0.442	0.471
(V 34) Identify whether foods are fit for consumption based on their sensory characteristics (e.g., red color of strawberries, soft texture of avocados, sour smell of spoiled food)	-0.187	-0.060	0.178	0.831	0.691
Composite reliability^a	0.909	0.819	0.913	0.877	-
H-latent	0.871	0.940	0.938	0.931	-
H-observed	0.873	0.924	0.948	0.887	-

Faculdade de Saúde Pública da Universidade de São Paulo Avenida Dr. Arnaldo, 715, 01246-904 São Paulo SP Brazil, Tel./Fax: +55 11 3061-7985 - São Paulo - SP - Brazil
E-mail: revsp@usp.br

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[1] Correspondence: Aline Rissatto Teixeira Universidade de São Paulo Faculdade de Saúde Pública Av. Dr. Arnaldo, 715 01246-904 São Paulo, SP, Brasil E-mail: alinert@usp.br