How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil?

Ciencia e Saude Coletiva

article

Jomori, Manuela Mika¹  Caraher, Martin²  Bernardo, Greyce Lucy¹  Uggioni, Paula Lazzarin¹  Echevarria-Guanilo, Maria Elena¹  Condrasky, Margaret³  Proença, Rossana Pacheco da Costa¹ 

[1] Universidade Federal de Santa Catarina;City University of London;Clemson University

关键词: Translation;    Measurement;    Equivalence;    Culinary;    Food preparation;   

DOI  :  10.1590/1413-81232021266.22102019

学科分类：社会科学、人文和艺术（综合）

来源: Associacao Brasileira de Pos - Graduacao em Saude Coletiva

【 摘 要 】

The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pretest (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semantic, operational and measurement equivalences were evaluated between original and translated questionnaires, as well as the internal consistency and test-retest reliability. Item, conceptual, semantic equivalences between original and Brazilian questionnaires were reached before the Expert Committee stage. Specific cooking techniques and terms were adapted. Forty-eight students answered the questionnaire in the pre-test stage, achieving the operational and measurement equivalences with kappa’s agreement from moderate to substantial, and satisfactory to excellent correlations between measures. Only two measures showed low internal consistency. The combination of stages and equivalences approaches used in this cross cultural adaptation study provided lessons for further Nutrition’s researches, disclosing the complexity of cooking skills concepts.

【 授权许可】

CC BY