Table 4 Evaluation measures for university students participating in the Nutrition and Culinary in the Kitchen programa
Target measurement | Instrument/Process | Description |
|---|---|---|
Demographic characteristics | Student self-report | Birthdate, gender, ethnicity, ascendance, parental education level; composed of six itemsb. |
Personal characteristics | Student self-report | Undergraduate course, type of university admission, if they have children <16 years old, with whom they live; composed of four itemsb. |
Cooking characteristics | Student self-report | Daily time available to cook, equipment and utensils available at home (39 items), self-reported cooking knowledge, source of cooking experience; and lunch or dinner location; composed of six itemsb. |
Height and weight | Student self-report | Student self-report as part of the online survey to enable the calculation of BMIb. |
Accessibility and Availability of Fruits and Vegetables Index (AAFV) | Cooking skills and health eating questionnaire | Availability of fruits and vegetables over the previous week; composed of eight items with yes/no questions, scored as 1 or 2, respectivelyb. |
Cooking Attitude (CA) | Cooking skills and health eating questionnaire | How respondents felt about cooking; composed of seven items with 5-point Likert scale responses (from “strongly disagree” to “strongly agree”) b. |
Cooking Behavior at home (CBH) | Cooking skills and healthy eating questionnaire | Frequency of common cooking activities at home; composed of six items with 5-point Likert scale responses (“not at all”, “1 to 2 times a month”, “once a week”, “several times a week”, and “about every day”)b. |
Cooking Behavior away from home (CBAH) | Cooking skills and healthy eating questionnaire | Frequency of common cooking activities away from home; composed of five items with 5-point Likert scale responses (“not at all”, “1 to 2 times a month”, “once a week”, “several times a week”, and “about every day”)b. |
Produce Consumption Self-Efficacy (SEPC) | Cooking skills and healthy eating questionnaire | Degree of confidence in meeting the government’s recommendations for the consumption of fruits and vegetables; composed of three items with 5-point Likert scale responses (from “not confident at all” to “extremely confident”)b. |
Self-Efficacy for Using Basic Cooking Techniques (SECT) | Cooking skills and healthy eating questionnaire | Degree of confidence in performing basic cooking techniques; composed of 18 items with 5-point Likert scale responses (from “not confident at all” to “extremely confident”) b. |
Self-Efficacy for Using Fruits, Vegetables, and Seasonings (while cooking) (SEFV) | Cooking skills and healthy eating questionnaire | Degree of confidence in using fruits and vegetables when cooking; composed of nine items with 5-point Likert scale responses (from “not confident at all” to “extremely confident”) b. |
Knowledge of Cooking Terms and Techniques (CCT) | Cooking skills and health eating questionnaire | Level of cooking knowledge; composed of eight items with multiple choice answers (correct answer scored as 1 point) b |