Systematic review of instruments for assessing culinary skills in adults: What is the quality of their psychometric properties?

Author(s)

Teixeira, Aline Rissatto ^[1] ; Bicalho, Daniela ^[1] ; Slater, Betzabeth ^[1] ; Lima, Tacio de Mendonca ^[2]

Affiliation

^[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr & Publ Hlth, Sao Paulo, SP - Brazil

^[2] Univ Fed Rural Rio de Janeiro, Dept Pharmaceut Sci, Rio De Janeiro, RJ - Brazil

• Document type: Review article
• Source: PLoS One; v. 16, n. 8 AUG 9 2021.
• Web of Science Citations: 0

Abstract

Background Culinary skills are important objects of study in the field of Public Health. Studies that propose to develop instruments for assessing such construct show lack of methodological uniformity to report validity and reliability of their instruments. Objective To identify studies that have developed instruments to measure culinary skills in adult population, and critically assess their psychometric properties. Design We conducted a systematic review according to the PRISMA statement. We searched literature PubMed/Medline, Scopus, LILACS, and Web of Science databases until January 2021, and consulted Google Scholar for relevant grey literature. Two reviewers independently selected the studies, conducted data extraction, and assessed the psychometric quality of the instruments. A third reviewer resolved any doubts or disagreements in all steps of the systematic review. Results The search identified 1148 potentially relevant studies, out of which 9 met the inclusion criteria. In addition, we included 3 studies by searching the related articles and the reference lists of these studies, totaling 12 included studies in this review. Ten studies reported the development of tools measuring culinary skills in adults and 2 studies performed cross-cultural adaptations of original instruments. We considered adequate quality of internal consistency reliability in four studies. One study received adequate rating for test-retest reliability. No studies presented adequate rating for content validity and four studies showed satisfactory results for at least one type of construct validity. One study reported criterion validity and the quality of this psychometric property was inadequate. Conclusions We identified many studies that surveyed culinary skills. Although the isolated measures appraised in this review show good promise in terms of quality of psychometric properties, no studies presented adequate measures for each aspect of reliability and validity. A more consistent and consensual definition of culinary skills is recommended. The flaws observed in these studies show that there is a need for ongoing research in the area of the psychometric properties of instruments assessing culinary skills. (AU)

• FAPESP's process: 19/14348-5 - From guidance to action: an instrument for measuring the domestic culinary skills of nutritionists and primary health care users
• Grantee: Betzabeth Slater Villar
• Support Opportunities: Regular Research Grants