Desenvolvimento de instrumento para aferir a autonomia culinária de mulheres – fase prototípica

• Autor(a) principal: Maldonado, Luciana Azevedo
• Data de Publicação: 2021
• Outros Autores: [e-mail]
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UERJ
• Texto Completo: http://www.bdtd.uerj.br/handle/1/17583
• topic: Comida; Nutrición, Alimentación y Dieta.; Meals; Diet, Food, and Nutrition; Multidimensional Scaling Analysis; Nutrição; Alimentos, Dieta e Nutrição; Análise de Escalonamento Multidimensional; Refeições; Escala multidimensional; CIENCIAS DA SAUDE::NUTRICAO::ANALISE NUTRICIONAL DE POPULACAO

Introduction: Domestic cooking is subject of interventions and initiatives to promote adequate and healthy eating. Different concepts and methodological approaches are adopted in the literaure. In this study, domestic cooking is approached based on the conceptual model of culinary autonomy. Objective: To develop an instrument to assess culinary autonomy of women. Methods: The methods were structured in two axis. The first one includes a scope review on the existing instruments to assess constructs related to domestic cooking. For this, the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews checklist was used. The second axis refers to the methods adopted to fulfill the other stages of the prototypical phase of instrument development. Results: In the scope review, 23 publications were identified referring to instruments to measure many different constructs. The preponderant dimensions or scales reflect a higher frequency of items related to knowledge; planning, preparing and consuming meals; culinary techniques and cooking confidence. The number of items ranged from seven to 61; the Likert scale was the response option adopted by 17 of them; the composition of the score was the least reported aspect by the authors; self-administered forms were the most used; the reliability evaluation was performed in all studies through the assessment of internal consistency of items and/or stability by test-retest; face validity and content validity were mentioned in only seven articles and the evaluation of construct validity was mentioned in 11 articles; most of the instruments presented interfaces with individual level components of the conceptual model on culinary autonomy; and the main limitation found was the lack of sample heterogeneity in the validation studies. The stages carried out to elaborate the culinary autonomy protototype were: identification of the construct empirical expression; development of the construct map; item content validation by experts (n=25); pre-test of the prototype first version (10 interviews); workshop with an expert on instrument development; pre-test of the prototype second version (20 interviews); and the production of the prototype final version. The final questionnaire presents a 10-items section on sociodemographic characterization and the Culinary Autonomy Instrument, composed by a 38-items section on individual knowledge, habits and attitudes; and a 26-items section on household aspects and residents practices. Conclusions: No established and adapted instrument was found for use in different population groups on domestic cooking. The instruments focus on measuring knowledge, skills, behaviors and perceptions at the individual level, to the detriment of relational and contextual aspects. It is recommended to continue the instrument development process through dimensional and external construct validity studies. Once validated, it is expected that the application of this instrument, built based on Brazilian reality, will contribute to studies aimed to understand the complexity of the practice of domestic cooking, offering elements to overcome the limitations found in instruments related to existing theoretical constructs.