From guidance to action: an instrument for measuring the domestic culinary skills ...
| Grant number: | 19/14348-5 |
| Support type: | Regular Research Grants |
| Duration: | September 01, 2019 - August 31, 2021 |
| Field of knowledge: | Health Sciences - Collective Health - Public Health |
| Principal Investigator: | Betzabeth Slater Villar |
| Grantee: | Betzabeth Slater Villar |
| Home Institution: | Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil |
| Assoc. researchers: | Aline Rissatto Teixeira ; Carla Adriano Martins |
| Associated scholarship(s): | 20/08442-6 - From guidance to action: an instrument for measuring the domestic culinary skills of nutritionists and primary health care users,
BP.TT 20/03554-0 - From guidance to action: an instrument for measuring the domestic culinary skills of nutritionists and primary health care users, BP.TT 20/01226-6 - From guidance to action: an instrument for measuring the domestic culinary skills of nutritionists and primary health care users, BP.TT |
Abstract
Introduction: Culinary skills have been valued in public policies and national health instruments, such as the Brazilian Food Guide and seem to be important siklls for the health professional, in order to provide nutritional education, as for the Primary Health Care users, who must feel empowered and confident to make healthy, autonomous food choices. Although the number of studies about this phenomenon has increased in recent years, few of them have accurately described the evaluation of culinary skills, using validated instruments or even discussing the necessary criteria to prove their validation. Nor instruments were found that evaluated this phenomenon among nutritionists and Primary Health Care useres. Objective: To elaborate an instrument that allows reliable measurement of the domestic culinary skills of nutritionists and primary health care users, in accordance with the recommendations of the Brazilian Food Guide. Methods: This is a methodological study with a psychometric approach. For the preparation of the instrument, a literature review will be carried out to identify the latent phenomena, as well as a systematic review on evidence of validity of existing instruments. Procedures for item development will also be used for content validation, construct and reliability. The information obtained will be organized and compiled into a Microsoft Excel® 2013 program database. The statistical software IBM Statistical Software for the Social Sciences (SPSS v.21) will also be used to determine the factorial analysis and internal consistency of the instrument. Expected results: It is expected that the instrument can diagnose and give opportunities for the qualification of the workforce, in order to plan actions and public policies that promote autonomy for healthier food choices for food and nutritional security and sovereignty. (AU)