ArticleNutrients2022
Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 13 citations in OpenAlex.
- An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study.Nutrients · 2024Trial
- Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes.Nutrition bulletin · 2026Article
- Exploring Eating Patterns and Cooking Habits Among Emerging Adult College Students to Inform a Pilot Meal Kit Program.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Accounting for culinary practices to improve FFQ-based vitamin C estimates in epidemiological studies: a cross-sectional analysis.European journal of nutrition · 2026Article
- Development and psychometric evaluation of the Spanish Cooking Self-Efficacy Questionnaire (SCSEQ) for Spanish University Students.PloS one · 2026Article
- Trends in Home Cooking among United States Adults from 2003 to 2023: Analysis of American Time Use Survey Food Preparation.Current developments in nutrition · 2025Article
- [Development of a prototype instrument to assess women's culinary autonomy].Cadernos de saude publica · 2025Article
- CITA GO-ON study. A community based multidomain lifestyle intervention to prevent cognitive decline. Protocol design and recruitment process.Frontiers in aging neuroscience · 2025Article
- Nutritional and Culinary Habits to Empower Families (n-CHEF): a feasibility study to increase consumption and home cooking of plant-based foods.Public health nutrition · 2024Article
- Article
Corrections and comments
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Authors and funding
10 authors at 5 institutions in 2 countries.
Funding
Abstract
Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to preliminarily assess its psychometric properties. For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. The content validity index for scale and item level values provided evidence of the content validity for relevance and clarity. Criterion validity analysis showed intraclass correlation coefficients ranged from 0.31−0.69. Test−retest reliability coefficients ranged from 0.49−0.92, with ƙ values > 0.44. Overall Cronbach’s alpha was 0.90. In conclusion, the HCFQ is a promising tool with sound content and face validity, substantial criterion validity, and adequate reliability. This 174-item HCFQ is the first questionnaire to assess how often people cook and which cooking methods they use at home.
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Registered trials
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