Background Culinary skills are important objects of study in the field of Public Health. Studies that propose to develop instruments for assessing such construct show lack of methodological uniformity to report validity and reliability of their instruments. Objective To identify studies that have developed instruments to measure culinary skills in adult population, and critically assess their psychometric properties. Design We conducted a systematic review according to the PRISMA statement. We searched literature PubMed/Medline, Scopus, LILACS, and Web of Science databases until January 2021, and consulted Google Scholar for relevant grey literature. Two reviewers independently selected the studies, conducted data extraction, and assessed the psychometric quality of the instruments. A third reviewer resolved any doubts or disagreements in all steps of the systematic review. Results The search identified 1148 potentially relevant studies, out of which 9 met the inclusion criteria. In addition, we included 3 studies by searching the related articles and the reference lists of these studies, totaling 12 included studies in this review. Ten studies reported the development of tools measuring culinary skills in adults and 2 studies performed cross-cultural adaptations of original instruments. We considered adequate quality of internal consistency reliability in four studies. One study received adequate rating for test-retest reliability. No studies presented adequate rating for content validity and four studies showed satisfactory results for at least one type of construct validity. One study reported criterion validity and the quality of this psychometric property was inadequate. Conclusions We identified many studies that surveyed culinary skills. Although the isolated measures appraised in this review show good promise in terms of quality of psychometric properties, no studies presented adequate measures for each aspect of reliability and validity. A more consistent and consensual definition of culinary skills is recommended. The flaws observed in these studies show that there is a need for ongoing research in the area of the psychometric properties of instruments assessing culinary skills.

OBJETIVO Desenvolver e validar instrumento para mensuração de habilidades culinárias domésticas de profissionais de saúde envolvidos com orientações de promoção da alimentação adequada e saudável da atenção primária à saúde. MÉTODOS Estudo metodológico com abordagem psicométrica, realizado no município de São Paulo entre janeiro e novembro de 2020, para desenvolvimento e validação de instrumento on-line autoaplicável. Os dados dos 472 participantes foram apresentados por estatística descritiva. A validação de conteúdo foi realizada por julgamento de especialistas utilizando técnica Delphi de dois rounds e estatísticas empíricas para evidência de consenso. Empregou-se análise fatorial exploratória para validação de constructo e análise de confiabilidade, analisados índices de ajuste do modelo e fidedignidade composta. RESULTADOS O instrumento apresentou validade de conteúdo satisfatória para índices de CVRc e 𝜅 nos dois rounds da técnica Delphi. Após análise fatorial, o modelo final da Escala de Habilidades Culinárias Domésticas da Atenção Primária à Saúde apresentou 29 itens com cargas fatoriais adequadas (> 0,3). Os testes de esfericidade de Bartlett e Kaiser-Meyer-Olkin (KMO) realizados em análise fatorial exploratória sugeriram interpretabilidade na matriz de correlação, a análise paralela indicou quatro domínios e variância explicada de 64,1%. A fidedignidade composta dos fatores foi adequada (> 0,70) e o índice H sugeriu fatores replicáveis em estudos futuros. Todos os índices de ajustes mostraram-se adequados. CONCLUSÕES A Escala de Habilidades Culinárias Domésticas da Atenção Primária à Saúde apresentou evidências de validade e confiabilidade. É curta e de fácil aplicação e possibilitará a averiguação de forma fidedigna da necessidade de qualificação da força de trabalho, favorecendo o planejamento de ações e políticas públicas de promoção da alimentação adequada e saudável na atenção primária à saúde.

Introduction: Domestic Cooking skills (DCS) are considered important by the Dietary Guidelines for the Brazilian Population (DGBP), both for the health professional and for the attender of the Primary Health Care (PHC), who should feel confident to make healthy and autonomous food choices. Although the number of studies on cooking skills has increased in recent years, few of them have described the assessment of cooking skills based on the use of validated instruments, nor were we able to identify instruments measuring this phenomenon among PHC personnel. Objective: To develop an instrument to measure the DCS of health professionals in PHC and instructional materials to encourage the development of such skills in accordance with the recommendations of the DGBP and the Food and Nutrition Education Framework for Public Policies. Methods: For the elaboration of the instrument, we conducted a literature review, as well as a systematic review on the psychometric quality of existing instruments. Next, we developed the instrument presented in this research, entitled Scale of Domestic Cooking Skills in Primary Health Care (EHAPS). Initially, we designed 44 items based on theoretical domains of DCS, identified in a theoretical framework. For EHAPS content validity appraisal, we conducted a 2-round Delphi Technique and we analyzed the Critical Content Validity Ratio (CVRc) of each instrument item. We calculated the Kappa coefficient to assess the agreement between experts and the content validity index (CVI) to assess the content of the instrument as a whole. We conducted a pre-test to assess the instrument's operationalization. In order to analyze the EHAPS' construct validity and reliability, 472 health professionals working in PHC Centers in the Municipality of São Paulo, responded to the scale. We conducted Factor Analysis, using the statistical program FACTOR version 10.10.03. After reporting the evidence of validity and reliability of the instrument, we developed digital educational materials, based on the domains of DCS evaluated by the EHAPS and on the recommendations of the DGBP and the Food and Nutrition Education Framework for Public Policies. The results of focus groups with health professionals responding to the EHAPS during the construct validity and reliability stage of this research, with high level of cooking skills, reported in previous studies supported the development of 5 educational videos, and complementary digital materials, submitted to content validity analysis by experts, using the 2round Delphi technique. We analyzed the CVRc of the educational materials and calculated the Kappa coefficient to assess inter-expert agreement. Results: The literature search identified 1148 potentially relevant studies, of which 12 met the inclusion criteria. Four studies presented satisfactory results for at least one type of construct validity; the internal consistency reliability was adequate in four studies and no study presented adequate classification for content validity. Therefore, we developed and validated...

Background: Culinary skills and food practices are important objects of study in the field of Public Health. Studies that propose to develop instruments for assessing such constructs show lack of methodological uniformity to provide evidence of validity and reliability of their instruments. Objective: To identify studies that have developed instruments to measure culinary skills and other related concepts in adult population, and critically assess their psychometric properties. Design: A systematic review was conducted. A literature search was performed in PubMed/Medline, Scopus, LILACS, and Web of Science databases until June 2019. The Directory of Open Access Journals and Google Scholar databases were searched to identify relevant grey literature. Searching, selecting and reporting were done according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Statement. Two reviewers were independently involved in study selection, data extraction, and instrument quality assessment. A third reviewer resolved all disagreements. Results: The search identified 1428 potentially relevant studies, out of which 18 had potentially relevant records and 8 met the inclusion criteria. Studies used literature, experts judgement, or qualitative interviews to develop the instruments. No studies received positive scores for all validity criteria. Although most studies received positive scores for internal consistency, none of them received positive scores for stability or presented evidence for content validity. One study showed positive results for construct validity. Two studies reported criterion validity, whose scores were deemed negative. Conclusions: Many studies that surveyed culinary skills and related latent phenomena were identified. The overall quality of the psychometric properties of most instruments was considered insufficient, especially for validity measures. A universal definition of culinary skills as an overarching construct is recommended. The flaws observed in these studies show that there is a need for ongoing research in the area of the psychometric properties of instruments assessing these constructs. KEYWORDS: culinary skills; instruments; psychometrics; validity; reliability