Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population (HCSQ-ITA)

Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population (HCSQ-ITA)

The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic techniques) or the general population.

The main question it aims to answer is:

- Is the questionnaire to evaluate the cooking skills of nutrition professionals valid? Participants will answer an electronic form questionnaire (HCSQ-ITA) and evaluate its clarity and pertinence.

Study Overview

• Status: Enrolling by invitation
• Conditions: Cooking

Detailed Description

Unbalanced food choices are a major determinant of the global disease burden, with one in five deaths worldwide attributable to an inadequate diet. Food patterns characterized by reduced consumption of whole grains, fruits, vegetables, dried fruit, and legumes, along with excessive sodium, red or processed meats, and sugary foods, are associated with a high risk of developing chronic non-communicable diseases (NCDs), such as cancer, cardiovascular diseases, and diabetes. High adherence to healthy dietary patterns, such as the Mediterranean Diet, is associated with a lower risk of diabetes, cardiovascular disease, cancer, and cognitive decline. However, global populations are gradually reducing their adherence to this dietary pattern, preferring diets rich in saturated fats and animal-derived protein. This phenomenon, known as the nutritional transition, is associated with a concomitant culinary transition, a progressive change in cooking skills required for home-made meals. Improving culinary skills can have a positive impact on food choices and the quality of the diet. Nutrition professionals can play a crucial role in promoting food and nutrition education initiatives and actions, providing practical experiences and suggestions to help change eating habits. The study aims to validate the Primary Health Care Home Cooking Skills Scale, already validated in Brazil; tool for a representative sample of the general population and nutrition professionals in Italy.

The process of validation will include several stages: (1) the validated Brazilian questionnaire will be translated and adapted to the content. After this, the (2) validation of the content will follow Delphi's technique, and then (2) analysis of the validity and (3) reliability of the construction, through the factor analysis.

• Study Type: Observational
• Enrollment (Estimated): 290

Contacts and Locations

Study Locations

• Italy
  • Pavia, Italy, 27100
    • University of Pavia

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult; Older Adult
• Accepts Healthy Volunteers: Yes

• Sampling Method: Non-Probability Sample

Study Population

-Healthy adults, all genres, nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)

Description

Inclusion Criteria:

• age ≥ 18 years and ≤ 65 years,
• all genres
• signature of informed consent
• nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)
• general population (non-nutrition professionals)

Exclusion Criteria:

• Serious physical and psychiatric illnesses
• Disorders requiring treatment with atypical antipsychotics

Study Plan

How is the study designed?

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Home cooking skills	The final score will classify the sample according to the cooking skills with the "Home cooking skills questionnaire - Italian version" (HCSQ-ITA)	6 months

Collaborators and Investigators

• Sponsor: University of Pavia
• Collaborators: University of Sao Paulo
• Investigators: Principal Investigator: Cinzia Ferraris, PhD, University of Pavia

Publications and helpful links

General Publications

• Beaton DE, Bombardier C, Guillemin F, Ferraz MB. Guidelines for the process of cross-cultural adaptation of self-report measures. Spine (Phila Pa 1976). 2000 Dec 15;25(24):3186-91. doi: 10.1097/00007632-200012150-00014. No abstract available.
• Mills S, Brown H, Wrieden W, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. Int J Behav Nutr Phys Act. 2017 Aug 17;14(1):109. doi: 10.1186/s12966-017-0567-y.
• Teixeira AR, Bicalho D, Slater B, Lima TM. Systematic review of instruments for assessing culinary skills in adults: What is the quality of their psychometric properties? PLoS One. 2021 Aug 9;16(8):e0235182. doi: 10.1371/journal.pone.0235182. eCollection 2021.
• Teixeira AR, Camanho JSP, Miguel FDS, Mega HC, Slater B. Instrument for measuring home cooking skills in primary health care. Rev Saude Publica. 2022 Aug 29;56:78. doi: 10.11606/s1518-8787.2022056003473. eCollection 2022.

Helpful Links

• site of Laboratory of Food education

Study record dates

Study Major Dates

• Study Start (Estimated): July 15, 2025
• Primary Completion (Estimated): December 15, 2025
• Study Completion (Estimated): March 15, 2026

Study Registration Dates

• First Submitted: February 20, 2024
• First Submitted That Met QC Criteria: November 11, 2024
• First Posted (Estimated): November 14, 2024

Study Record Updates

• Last Update Posted (Estimated): November 14, 2024
• Last Update Submitted That Met QC Criteria: November 11, 2024
• Last Verified: February 1, 2024

More Information

Terms related to this study

• Keywords: Health Personnel; cooking
• Other Study ID Numbers: 65372/2023

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No
• product manufactured in and exported from the U.S.: No