ArticlePortuguese journal of public health2023
Assessment of Food and Cooking Skills: Validation of a Portuguese Version of a Tool and Characterisation of Food and Cooking Skills in Young Adults.
Article in Portuguese journal of public health, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- The Association Between Mediterranean Diet -Related Health Literacy, Cooking Skills and Mediterranean Diet Adherence in the Spanish Population.Nutrients · 2026Article
- Development and psychometric evaluation of the Spanish Cooking Self-Efficacy Questionnaire (SCSEQ) for Spanish University Students.PloS one · 2026Article
- Assessment of Validated Instruments for Measuring Cooking Skills in Adults: A Scoping Review.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
Introduction: Food and cooking skills (FCSks) are defined as a complex, interrelated, and person-centred set of skills, necessary to provide and prepare safe, nutritious, and culturally acceptable meals for all members of the household. Recent studies have associated higher FCSk with healthier eating habits and better health. This study aimed to validate a Portuguese version of a tool to assess and describe FCSk in young adults. Methods: A cross-sectional study used an online anonymous questionnaire that was disseminated to students from three Portuguese Higher Education Institutes. The questionnaire validation included Cronbach alpha and confirmatory factor analysis (CFA). The Mann-Whitney test was used for evaluating sample differences and Pearson correlation for association among variables. Results: Internal consistency reliability was 0.89 for cooking skills (CSks) and 0.87 for food skills (FSks). A moderate positive correlation was found between CSks and FSks confidence ( Conclusion: This research validated a Portuguese version of a tool to assess FCSk among young adults. Internal consistency reliability was adequate. Confirmatory factor analysis returned good psychometric properties for the questionnaire. Authors identified lower FCSk competencies in cooking pulses and vegetables, which are healthy and sustainable foods. This may compromise the adoption of healthy eating behaviours, so promoting FCSk in young adults may pose a strategy for nutrition and public health in reducing diet-related diseases. This tool may be used to identify opportunities for intervention in public health nutrition.
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