Validity and Reliability of a Food Skills Questionnaire

Lauren G Kennedy; Emily J Kichler; Jamie A Seabrook; June I Matthews; Paula D N Dworatzek

doi:10.1016/j.jneb.2019.02.003

Validity and Reliability of a Food Skills Questionnaire

J Nutr Educ Behav. 2019 Jul-Aug;51(7):857-864. doi: 10.1016/j.jneb.2019.02.003. Epub 2019 Mar 22.

Authors

Lauren G Kennedy¹, Emily J Kichler¹, Jamie A Seabrook², June I Matthews¹, Paula D N Dworatzek³

Affiliations

¹ School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada.
² School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada; Department of Paediatrics, Western University, London, Ontario, Canada; Department of Epidemiology and Biostatistics, Western University, London, Ontario, Canada; Children's Health Research Institute, London, Ontario, Canada; Lawson Health Research Institute, London, Ontario, Canada; Human Environments Analysis Laboratory, Western University, London, Ontario, Canada.
³ School of Food and Nutritional Sciences, Brescia University College, Western University, London, Ontario, Canada; Schulich Interfaculty Program in Public Health, Western University, London, Ontario, Canada. Electronic address: pdworatz@uwo.ca.

PMID: 30910315
DOI: 10.1016/j.jneb.2019.02.003

Abstract

Objective: Develop, validate, and assess reliability of a food skills questionnaire.

Design: Phase 1: Questionnaire development categorized questions into domains (Food Selection and Planning, Food Preparation, and Food Safety and Storage). Phase 2: Content validity included expert panel quantitative and qualitative feedback. Phase 3: Face validity involved pilot testing. Phase 4: Reliability assessed test-retest and inter-item reliability.

Setting: Phase 1: The authors developed a draft questionnaire in London, Ontario, Canada.

Participants: Phase 2: Dietitians, home economists, academics, and chefs completed content validity (n = 17; 57% response rate). Phase 3: A convenience sample of students completed face validity (n = 20; 17% response rate). Phase 4: Randomly selected students completed test-retest reliability (time 1: n = 189, time 2: n = 165; 9% response rate).

Main outcome measures: Lawshe content validity ratio, Lawshe content validity index, intraclass correlation coefficients (ICCs), and Cronbach α.

Analysis: Test-retest reliability was evaluated using ICC, and inter-item reliability by Cronbach α coefficient.

Results: In phase 2, Lawshe content validity index was 0.80 (90% expert panel consensus). In phase 3, 85% of respondents identified the main construct. In phase 4, Cronbach α coefficients were .67-.88 for domains and .90 for the questionnaire overall, and ICC scores ranged from 0.67-0.92 for questions, 0.86-0.93 for domains, and 0.92 for the questionnaire overall.

Conclusions and implications: This questionnaire demonstrated strong content validity, face validity, test-retest reliability, and good inter-item reliability. It is appropriate for evaluating food skills in a population with basic to intermediate skills (eg, young adults).

Keywords: cooking; food safety; food skills; surveys and questionnaires; validation studies.

Publication types

Research Support, Non-U.S. Gov't
Validation Study

MeSH terms

Adult
Diet / methods*
Diet / standards
Female
Food Handling / methods*
Food Handling / standards
Food Safety / methods*
Health Knowledge, Attitudes, Practice*
Humans
Male
Ontario
Reproducibility of Results
Surveys and Questionnaires / standards*
Young Adult