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

• Autor(a) principal: Jomori,Manuela Mika
• Data de Publicação: 2021
• Outros Autores: Caraher,Martin, Bernardo,Greyce Lucy, Uggioni,Paula Lazzarin, Echevarria-Guanilo,Maria Elena, Condrasky,Margaret, Proença,Rossana Pacheco da Costa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência & Saúde Coletiva (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-81232021000602379
• topic: Translation; Measurement; Equivalence; Culinary; Food preparation

Abstract 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.