Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population

NCT06687798 | Enrolling By Invitation DMC

• 1 other identifier: 65372/2023
• Study Type: observational
• Target: 290
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic techniques) or the general population. The main question it aims to answer is: \- Is the questionnaire to evaluate the cooking skills of nutrition professionals valid? Participants will answer an electronic form questionnaire (HCSQ-ITA) and evaluate its clarity and pertinence.

Conditions

Cooking

Keywords

cooking; Health Personnel

Outcome Measures

Primary Outcomes (1)

• Home cooking skills

  The final score will classify the sample according to the cooking skills with the "Home cooking skills questionnaire - Italian version" (HCSQ-ITA)

  6 months

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)
• Sampling Method: Non-Probability Sample

Study Population

-Healthy adults, all genres, nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)

You may qualify if:

• age ≥ 18 years and ≤ 65 years,
• all genres
• signature of informed consent
• nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)
• general population (non-nutrition professionals)

You may not qualify if:

• Serious physical and psychiatric illnesses
• Disorders requiring treatment with atypical antipsychotics

Sponsors & Collaborators

• University of Pavia: lead
• University of Sao Paulo: collaborator

Study Sites (1)

University of Pavia

Pavia, 27100, Italy

Location

Related Publications (4)

• Mills S, Brown H, Wrieden W, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. Int J Behav Nutr Phys Act. 2017 Aug 17;14(1):109. doi: 10.1186/s12966-017-0567-y.

  PMID: 28818089 BACKGROUND

• Teixeira AR, Bicalho D, Slater B, Lima TM. Systematic review of instruments for assessing culinary skills in adults: What is the quality of their psychometric properties? PLoS One. 2021 Aug 9;16(8):e0235182. doi: 10.1371/journal.pone.0235182. eCollection 2021.

  PMID: 34370729 BACKGROUND

• Teixeira AR, Camanho JSP, Miguel FDS, Mega HC, Slater B. Instrument for measuring home cooking skills in primary health care. Rev Saude Publica. 2022 Aug 29;56:78. doi: 10.11606/s1518-8787.2022056003473. eCollection 2022.

  PMID: 36043656 BACKGROUND

• Beaton DE, Bombardier C, Guillemin F, Ferraz MB. Guidelines for the process of cross-cultural adaptation of self-report measures. Spine (Phila Pa 1976). 2000 Dec 15;25(24):3186-91. doi: 10.1097/00007632-200012150-00014. No abstract available.

  PMID: 11124735 BACKGROUND

Related Links

• site of Laboratory of Food education

Study Officials

• Cinzia Ferraris, PhD

  University of Pavia

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: February 20, 2024
• First Posted: November 14, 2024
• Study Start: July 15, 2025
• Primary Completion: December 15, 2025
• Study Completion: March 15, 2026
• Last Updated: November 14, 2024

Record last verified: 2024-02

Data Sharing

• IPD Sharing: Will not share

Locations

IT (1)