• Nutrition · Mar 2022

    Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables.

    • Manuela Mika Jomori, Ricardo Teixeira Quinaud, Margaret D Condrasky, and Martin Caraher.
    • Department of Nutrition, Federal University of Santa Catarina (UFSC), Health Sciences Centre, Reitor João David Ferreira Lima Campus, Florianópolis, Santa Catarina, Brazil. Electronic address: manuela.jomori@ufsc.br.
    • Nutrition. 2022 Mar 1; 95: 111557.

    ObjectiveYoung adults are often faced with barriers to cooking their own food. These barriers are associated with poor diet. The aim of this study was to explore the factor structure of the Brazilian Cooking Skills and Healthy Eating Questionnaire (BCSQ) to identify the barriers to cooking, use, and consumption of fruits and vegetables by young adults.MethodsData were collected from a baseline study with Brazilian university students (N = 767). Forty-eight items from the BCSQ (composed of the following scales: Cooking Attitude, Cooking Behavior, Produce Consumption Self-Efficacy, Cooking Self-Efficacy, Self-Efficacy in Using Cooking Techniques, and Self-Efficacy in Using Fruits, Vegetables, and Seasonings) were submitted to exploratory factor analysis, confirmatory factor analysis (ten fit indexes), and internal consistency reliability evaluation. Multilevel linear regression models were used to analyze variations on the BCSQ dimensions by sex, living arrangements, knowledge of how to cook, location of main meal, and time available for cooking.ResultsThe 20-item BCSQ showed good fit indexes. The items based on negative cooking attitudes, frequency of using leftovers, and self-efficacy related to cooking from scratch, using and eating fruits and vegetables were adequate for the evaluation of cooking skills. These items represent and reflect the health dimensions applied to this research. The self-efficacy in using cooking techniques, which was not validated in previous study scale, was excluded due to its dimension.ConclusionsThese results enabled us to shorten the BCSQ, which can be used to evaluate the barriers to cooking among young adults, as well as measuring their healthy eating practices, supporting future research and programs.Copyright © 2021 Elsevier Inc. All rights reserved.

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