Validation of an Italian version of a questionnaire to assess home cooking skills: HCSQ-ITA.

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2026-06-01 Epub Date: 2026-05-15 DOI:10.1080/09637486.2026.2670766

Federica Quintiero, Daniele Nucci, Aline Rissatto Teixeira, Betzabeth Slater Villar, Lenycia de Cassya Lopes Neri, Cinzia Ferraris

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引用次数: 0

Abstract

Cooking skills significantly influence diet quality and help prevent chronic diseases. However, no validated instrument is currently available to assess home-cooking skills in Italy. This study aimed to culturally adapt and validate an Italian version of the Brazilian Home-Cooking Skills Assessment Scale for both nutrition professionals and the general population in Italy. The study involved forward-backward translation, Delphi technique validation with eight experts, pilot testing with 30 participants, and psychometric validation with 357 individuals (49.9% nutrition professionals). The Content Validity Index was above 0.9. Exploratory factor analysis revealed a three-factor structure explaining 50.9% of the variance, with strong model-fit indices. Reliability assessments showed excellent internal consistency (Cronbach's 𝛼 = 0.885) and high test-retest reliability (ICC = 0.88). The final instrument comprised 24 items distributed across four skill levels. The Home Cooking Skills Questionnaire - Italian version is a validated tool for assessing home-cooking skills in Italy and demonstrates strong psychometric properties.

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意大利版家庭烹饪技能评估问卷的验证：HCSQ-ITA。

烹饪技能显著影响饮食质量，有助于预防慢性疾病。然而，目前尚无有效的工具来评估意大利的家庭烹饪技能。本研究旨在对意大利的营养专业人员和普通人群进行文化调整和验证意大利版的巴西家庭烹饪技能评估量表。研究包括正向向后翻译、8位专家的德尔菲技术验证、30位参与者的先导测试和357人（49.9%为营养专业人士）的心理测试验证。内容效度指数在0.9以上。探索性因子分析显示，三因素结构解释了50.9%的方差，具有很强的模型拟合指数。信度评估显示出良好的内部一致性（Cronbach’s ρ r = 0.885）和高的重测信度（ICC = 0.88）。最终的工具包括24个项目，分布在四个技能水平上。家庭烹饪技能问卷-意大利语版是评估意大利家庭烹饪技能的有效工具，并展示了强大的心理测量特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.