CooC11 and CooC7: the development and validation of age appropriate children's perceived cooking competence measures

Moira Dean, Johann Issartel, Tony Benson, Amanda McCloat, Elaine Mooney, Claire McKernan, Laura Dunne, Sarah F Brennan, Sarah E Moore, Danielle McCarthy, Jayne V Woodside, Fiona Lavelle, Moira Dean, Johann Issartel, Tony Benson, Amanda McCloat, Elaine Mooney, Claire McKernan, Laura Dunne, Sarah F Brennan, Sarah E Moore, Danielle McCarthy, Jayne V Woodside, Fiona Lavelle

Abstract

Background: Learning cooking skills during childhood and adolescence is associated with positive dietary outcomes in adulthood as well as being tracked from adolescence to adulthood. In addition studies have found that perceived competence to be a greater motivator to perform a behaviour than actual competence. However, a lack of validated tools that effectively measure behavioural and dietary changes including cooking confidence in children is a limitation. Therefore, this research aimed to develop and validate age-appropriate perceived cooking competence measures for younger and older primary school aged children.

Methods: Two measures of perceived Cooking Competence (CooC11 and CooC7) for older (8-12 years) and younger (6-7 years) children were developed from a critical evaluation of publically available recommendations and expert consultation. The cooking skills within the measures were illustrated by a graphic designer in consultation with a chef and reviewed in an iterative manner by the research team. The measures were piloted for clarity, ease of use and initial face validity. Multiple studies were used for both CooC11 and CooC7 to establish psychometric properties of the measures, temporal stability, internal consistency reliability, construct validity, as well as responsiveness to change for CooC11. Analysis included Exploratory Factor Analysis, Confirmatory Factor Analysis, Intraclass Correlation Coefficients, Pearson's Correlations, ANOVAs and Cronbach's Alphas.

Results: Both measures had high levels of face validity and received positive user feedback. Two factors were shown in both measures with the measures showing excellent temporal stability (ICC > 0.9) and good internal consistency (Cronbach's Alphas > 0.7). Both measures showed initial discriminant validity, with significant differences (P< 0.001) between those who reported assisting their parents with dinner preparation and those who did not. Additionally, CooC11 was significantly correlated with an adult cooking measure and had a significant responsiveness to change (P< 0.01).

Conclusions: The CooC11 and CooC7 are the first validated age-appropriate measures for assessing children's perceived Cooking Competence for ages 8-12 and 6-7 years respectively. They can be used to evaluate the efficacy of children's cooking intervention studies or school nutrition education programmes.

Keywords: Assessment; Children; Competence; Cooking; Development; Intervention; Measure; Motor skills; Nutrition; Validation.

Conflict of interest statement

The authors declare that they have no competing interests.

Figures

Fig. 1
Fig. 1
Exemplar of a cooking skill (female version)
Fig. 2
Fig. 2
Exemplar of poor and good performance of a cooking skill presented to a child if they have indicated that they perform the skill
Fig. 3
Fig. 3
Final measurement model for CooC11 with standardised factor loadings and correlations
Fig. 4
Fig. 4
Final measurement model for CooC7 with standardised factor loadings and correlations

References

    1. Wirt A, Collins CE. Diet quality–what is it and does it matter? Public Health Nutr. 2009;12(12):2473–2492. doi: 10.1017/S136898000900531X.
    1. Florence MD, Asbridge M, Veugelers PJ. Diet quality and academic performance. J Sch Health. 2008;78(4):209–215. doi: 10.1111/j.1746-1561.2008.00288.x.
    1. Pandita A, Sharma D, Pandita D, Pawar S, Tariq M, Kaul A. Childhood obesity: prevention is better than cure. Diab Metab Synd Obes. 2016;9:83. doi: 10.2147/DMSO.S90783.
    1. Sahoo K, Sahoo B, Choudhury AK, Sofi NY, Kumar R, Bhadoria AS. Childhood obesity: causes and consequences. J Fam Med Prim care. 2015;4(2):187. doi: 10.4103/2249-4863.154628.
    1. Pérez-Rodrigo C, Aranceta J. School-based nutrition education: lessons learned and new perspectives. Public Health Nutr. 2001;4(1a):131–139. doi: 10.1079/PHN2000108.
    1. World Health Organization. Report of the Commission on Ending Childhood Obesity. Geneva: WHO, 2016. Available online: publications/echo-report/en/. Accessed 17 December 2019.
    1. Utter J, Fay AP, Denny S. Child and youth cooking programs: more than good nutrition? J Hunger Environ Nutr. 2017;12(4):554–580. doi: 10.1080/19320248.2015.1112758.
    1. Hersch D, Perdue L, Ambroz T, Boucher JL. Peer reviewed: the impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: a systematic review of the evidence, 2003–2014. Prev Chronic Dis. 2014:11.
    1. Lavelle F, Spence M, Hollywood L, McGowan L, Surgenor D, McCloat A, Mooney E, Caraher M, Raats M, Dean M. Learning cooking skills at different ages: a cross-sectional study. Int J Behav Nutr Phys Act. 2016;13(1):1–1. doi: 10.1186/s12966-016-0446-y.
    1. Laska MN, Larson NI, Neumark-Sztainer D, Story M. Does involvement in food preparation track from adolescence to young adulthood and is it associated with better dietary quality? Findings from a 10-year longitudinal study. Public Health Nutr. 2012;15(7):1150–1158. doi: 10.1017/S1368980011003004.
    1. 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;14(1):109. doi: 10.1186/s12966-017-0567-y.
    1. Burrows TL, Martin RJ, Collins CE. A systematic review of the validity of dietary assessment methods in children when compared with the method of doubly labeled water. J Am Diet Assoc. 2010;110(10):1501–10. doi: 10.1016/j.jada.2010.07.008.
    1. Burrows T, Golley RK, Khambalia A, McNaughton SA, Magarey A, Rosenkranz RR, Alllman-Farinelli M, Rangan AM, Truby H, Collins C. The quality of dietary intake methodology and reporting in child and adolescent obesity intervention trials: a systematic review. Obes Rev. 2012;13(12):1125–1138. doi: 10.1111/j.1467-789X.2012.01022.x.
    1. Doustmohammadian A, Omidvar N, Keshavarz-Mohammadi N, Abdollahi M, Amini M, Eini-Zinab H. Developing and validating a scale to measure food and nutrition literacy (FNLIT) in elementary school children in Iran. PLoS One. 2017;12(6):e0179196. doi: 10.1371/journal.pone.0179196.
    1. Reynolds JS, Treu JA, Njike V, Walker J, Smith E, Katz CS, Katz DL. The validation of a food label literacy questionnaire for elementary school children. J Nutr Educ Behav. 2012;44(3):262–266. doi: 10.1016/j.jneb.2011.09.006.
    1. Musher-Eizenman D, Holub S. Comprehensive feeding practices questionnaire: validation of a new measure of parental feeding practices. J Pediatr Psychol. 2007;32(8):960–972. doi: 10.1093/jpepsy/jsm037.
    1. Lohse B, Cunningham-Sabo L, Walters LM, Stacey JE. Valid and reliable measures of cognitive behaviors toward fruits and vegetables for children aged 9 to 11 years. J Nutr Educ Behav. 2011;43(1):42–49. doi: 10.1016/j.jneb.2009.12.006.
    1. Bandura A. Social foundations of thought and action. NJ: Englewood Cliffs; 1986. pp. 23–28.
    1. Lavelle F, Hollywood L, Caraher M, McGowan L, Spence M, Surgenor D, McCloat A, Mooney E, Raats M, Dean M. Increasing intention to cook from basic ingredients: a randomised controlled study. Appetite. 2017;116:502–510. doi: 10.1016/j.appet.2017.05.024.
    1. Garcia AL, Reardon R, McDonald M, Vargas-Garcia EJ. Community interventions to improve cooking skills and their effects on confidence and eating behaviour. Curr Nutr Rep. 2016;5(4):315–322. doi: 10.1007/s13668-016-0185-3.
    1. Dixon EJ, Condrasky MD, Sharp JL, Corr AQ. Cooking confidence and healthy eating choices of preadolescent participants at a cooking camp. Top Clin Nutr. 2013;28(1):21–33. doi: 10.1097/TIN.0b013e31826f8de1.
    1. Wrieden WL, Anderson AS, Longbottom PJ, Valentine K, Stead M, Caraher M, Lang T, Gray B, Dowler E. The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices–an exploratory trial. Public Health Nutr. 2007;10(2):203–211. doi: 10.1017/S1368980007246658.
    1. Caraher M, Seeley A, Wu M, Lloyd S. When chefs adopt a school? An evaluation of a cooking intervention in English primary schools. Appetite. 2013;62:50–59. doi: 10.1016/j.appet.2012.11.007.
    1. Losier GF, Vallerand RJ. The temporal relationship between perceived competence and self-determined motivation. J Soc Psychol. 1994;134(6):793–801. doi: 10.1080/00224545.1994.9923014.
    1. Harter S. Effectance motivation reconsidered. toward a developmental model. Hum Dev. 1978;21(1):34–64. doi: 10.1159/000271574.
    1. Crocker PR, Eklund RC, Kowalski KC. Children's physical activity and physical self-perceptions. J Sports Sci. 2000;18(6):383–394. doi: 10.1080/02640410050074313.
    1. Davison KK, Downs DS, Birch LL. Pathways linking perceived athletic competence and parental support at age 9 years to girls' physical activity at age 11 years. Res Q Exerc Sport. 2006;77(1):23–31. doi: 10.1080/02701367.2006.10599328.
    1. Bardid F, De Meester A, Tallir I, Cardon G, Lenoir M, Haerens L. Configurations of actual and perceived motor competence among children: associations with motivation for sports and global self-worth. Hum Mov Sci. 2016;50:1–9. doi: 10.1016/j.humov.2016.09.001.
    1. Barnett LM, Ridgers ND, Salmon J. Associations between young children's perceived and actual ball skill competence and physical activity. J Sci Med Sport. 2015;18(2):167–171. doi: 10.1016/j.jsams.2014.03.001.
    1. Barnett LM, Vazou S, Abbott G, Bowe SJ, Robinson LE, Ridgers ND, Salmon J. Construct validity of the pictorial scale of perceived movement skill competence. Psychol Sport Exerc. 2016;22:294–302. doi: 10.1016/j.psychsport.2015.09.002.
    1. Punch S. Research with children: the same or different from research with adults? Childhood. 2002;9(3):321–341.
    1. Boyden J, Ennew J. Children in focus: a manual for experiential learning in participatory research with children. Stockholm: Rädda Barnen; 1997.
    1. Mann G, Tolfree D. Children's participation in research: reflections from the care and protection of separated children in emergencies project. Stockholm: Save the Children Sweden; 2003.
    1. Morgan PJ, Young MD, Barnes AT, Eather N, Pollock ER, Lubans DR. Engaging fathers to increase physical activity in girls: the “dads and daughters exercising and empowered”(DADEE) randomized controlled trial. Ann Behav Med. 2019;53(1):39–52. doi: 10.1093/abm/kay015.
    1. Brian A, Bardid F, Barnett LM, Deconinck FJ, Lenoir M, Goodway JD. Actual and perceived motor competence levels of Belgian and United States preschool children. J Motor Learn Dev. 2018;6(s2):S320–S336. doi: 10.1123/jmld.2016-0071.
    1. Estevan I, Molina-García J, Abbott G, Bowe SJ, Castillo I, Barnett LM. Evidence of reliability and validity for the pictorial scale of perceived movement skill competence in Spanish children. J Motor Learn Dev. 2018;6(s2):S205–S222. doi: 10.1123/jmld.2016-0065.
    1. Farmer O, Belton S, O’Brien W. The relationship between actual fundamental motor skill proficiency, perceived motor skill confidence and competence, and physical activity in 8–12-year-old Irish female youth. Sports. 2017;5(4):74. doi: 10.3390/sports5040074.
    1. Peers C, Issartel J, Behan S, O'Connor N, Belton S. Movement competence: association with physical self-efficacy and physical activity. Hum Mov Sci. 2020;70:102582. doi: 10.1016/j.humov.2020.102582.
    1. Dean M, O’Kane C, Issartel J, McCloat A, Mooney E, Gaul D, Wolfson J, Lavelle F. Guidelines for designing age-appropriate cooking interventions for children: the development of evidence-based cooking skill recommendations for children, using a multidisciplinary approach. Appetite, 2021. 10.1016/j.appet.2021.105125.
    1. Lavelle F, McGowan L, Hollywood L, Surgenor D, McCloat A, Mooney E, Caraher M, Raats M, Dean M. The development and validation of measures to assess cooking skills and food skills. Int J Behav Nutr Phys Act. 2017;14(1):1–3. doi: 10.1186/s12966-017-0575-y.
    1. Horne PJ, Tapper K, Lowe CF, Hardman CA, Jackson MC, Woolner J. Increasing children's fruit and vegetable consumption: a peer-modelling and rewards-based intervention. Eur J Clin Nutr. 2004;58(12):1649–1660. doi: 10.1038/sj.ejcn.1602024.
    1. Lowe CF, Horne PJ, Tapper K, Bowdery M, Egerton C. Effects of a peer modelling and rewards-based intervention to increase fruit and vegetable consumption in children. Eur J Clin Nutr. 2004;58(3):510–522. doi: 10.1038/sj.ejcn.1601838.
    1. Kirby P. Involving young researchers: how to enable young people to design and conduct research. York: York Publishing Services; 1999.
    1. Brennan SF, Lavelle F, Moore SE, Dean M, McKinley MC, McCole P, Hunter RF, Dunne L, O’Connell NE, Cardwell CR, Elliott CT, McCarthy D, Woodside JV. Food environment intervention improves food knowledge, wellbeing and dietary habits in primary school children: project Daire, a randomised-controlled, factorial design cluster trial. IJBNPA, 2021. 10.1186/s12966-021-01086-y.
    1. Yong AG, Pearce S. A beginner’s guide to factor analysis: focusing on exploratory factor analysis. Tutor Quan Methods Psychol. 2013;9(2):79–94. doi: 10.20982/tqmp.09.2.p079.
    1. Kaiser HF. An index of factorial simplicity. Psychometrika. 1974;39(1):31–36. doi: 10.1007/BF02291575.
    1. Field A. Discovering statistics using IBM SPSS statistics. sage; 2013.
    1. Kaiser HF. The application of electronic computers to factor analysis. Educ Psychol Meas. 1960;20(1):141–151. doi: 10.1177/001316446002000116.
    1. Carpenter S. Ten steps in scale development and reporting: a guide for researchers. Commun Methods Meas. 2018;12(1):25–44. doi: 10.1080/19312458.2017.1396583.
    1. Hinkin TR, Tracey JB, Enz CA. Scale construction: developing reliable and valid measurement instruments. J Hosp Tourism Res. 1997;21(1):100–120. doi: 10.1177/109634809702100108.
    1. Hair JF, Black WC, Babin BJ, Anderson RE, Tatham RL. Multivariate data analysis. Upper Saddle River, NJ: Prentice hall; 1998.
    1. Koo TK, Li MY. A guideline of selecting and reporting intraclass correlation coefficients for reliability research. J Chiropract Med. 2016;15(2):155–163. doi: 10.1016/j.jcm.2016.02.012.
    1. Hays RD, Hadorn D. Responsiveness to change: an aspect of validity, not a separate dimension. Qual Life Res. 1992;1(1):73–75. doi: 10.1007/BF00435438.
    1. Bland JM, Altman DG. Statistics notes: Cronbach's alpha. BMJ. 1997;314(7080):572. doi: 10.1136/bmj.314.7080.572.
    1. Rattray J, Jones MC. Essential elements of questionnaire design and development. J Clin Nurs. 2007;16(2):234–243. doi: 10.1111/j.1365-2702.2006.01573.x.
    1. Lavelle F, Benson T, Hollywood L, Surgenor D, McCloat A, Mooney E, Caraher M, Dean M. Modern transference of domestic cooking skills. Nutrients. 2019;11(4):870. doi: 10.3390/nu11040870.
    1. Ronto R, Ball L, Pendergast D, Harris ND. Food literacy at secondary schools in Australia. J Sch Health. 2016;86(11):823–831. doi: 10.1111/josh.12440.
    1. Asher RC, Jakstas T, Wolfson JA, Rose AJ, Bucher T, Lavelle F, Dean M, Duncanson K, Innes B, Burrows T, Collins CE. Cook-EdTM: a model for planning, implementing and evaluating cooking programs to improve diet and health. Nutrients. 2020;12(7):2011. doi: 10.3390/nu12072011.

Source: PubMed

Sponsorer og samarbeidspartnere

Medisinsk tilstand

Legemiddelintervensjoner

3
Abonnere