Cooking skills and socio-demographics among Portuguese university students

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Kowalkowska, J (Author) Other; Poínhos, Rui (Author) FCNAUP; Rodrigues, Sara (Author) FCNAUP

Journal

Title: British Food Journal

Vol. 120

Pages: 563-577

ISSN: 0007-070X

Publisher: Emerald

Indexing

ISI Web of Knowledge - 15 Citations

Scopus - 16 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00N-S4R

DOI: 10.1108/bfj-06-2017-0345

Abstract (EN): Purpose The purpose of this paper is to assess the reliability of a Portuguese version of the cooking skills scale (CSS) and to evaluate the association between cooking skills and socio-demographic, psychological and other cooking-related variables. Design/methodology/approach The study was conducted as an online survey among 730 Portuguese university students. Translation and back-translation of the CSS were performed. Data were assessed in two stages (test and retest) and the psychometric properties of the CSS were analyzed. The effect of socio-demographic variables was assessed by binary logistic regression analysis. The odds ratios for upper tertile of the CSS score were calculated using the lower tertile as reference. Findings Cronbach's for the CSS was 0.90. In the analysis of test-retest reliability, Spearman's rank correlation coefficient was 0.79 and Cohen's (for tertiles) was 0.49. Cooking skills were higher in respondents cooking more often, feeling more confident, enjoying more and indicating the personal interest as the main motivation to learn how to cook. Cooking skills were significantly better in females, older students and those with more independent place of residence. Originality/value Very good psychometric properties of the Portuguese version of the CSS were found among university students, providing a proper and simple tool to measure cooking skills in future studies with similar populations. The interventions encouraging to acquire and improve cooking skills as part of promoting healthy eating should be targeted especially toward men and young adults.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 15