Study on the Validity and Reliability of Turkish Cooking and Food Skills Confidence Measure

Abstract

Background: The present study aimed to adapt the cooking and food skills confidence measures developed by Lavelle et al. (2017) to Turkish cuisine and investigate its reliability and validity. Materials and Methods: A total of 300 adults aged between 22.0 and 34.0 years who live in Ankara were included in the study. The data were collected using the Turkish version of the cooking and food skills confidence measures (composed of 33 items), and a questionnaire form, which measured the level of knowledge on cooking (17 items) and food storage methods (11 items). Results: The respective Cronbach alpha coefficients for the cooking and food skills confidence measures in general and their subdomains were 0.880, 0.772, and 0.852, respectively. The results of confirmatory factor analysis (CFA) have indicated that the standardized load values of all items were above 0.20. In addition, participants’ body mass index (kg/m2) values were negatively correlated with cooking skills scale score. Cooking and food skills confidence measures total score was found positively correlated with cooking and food storage methods knowledge score (P < 0.01). Conclusion: The Turkish language version of the cooking and food skills confidence measures can be used as a screening tool to evaluate healthy nutrition-related studies in Turkey.