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Open AccessArticle

Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement

1
Department Nutrition and Dietetics, Faculty of Health Professions, Bern University of Applied Sciences, Murtenstrasse 10, 3012 Bern, Switzerland
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Priority Research Centre for Physical Activity & Nutrition (PRCPAN), The University of Newcastle, 1 University Drive, Callaghan, NSW 2308, Australia
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School of Health Sciences, Faculty of Health and Medicine, The University of Newcastle, 1 University Drive, Callaghan, NSW 2308, Australia
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School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia
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School of Medicine and Public Health, Faculty of Health and Medicine, The University of Newcastle, 1 University Drive, Callaghan, NSW 2308, Australia
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Hunter Medical Research Institute (HMRI), New Lambton Heights, NSW 2305, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(6), 1853; https://doi.org/10.3390/nu12061853
Received: 30 April 2020 / Revised: 9 June 2020 / Accepted: 12 June 2020 / Published: 21 June 2020
Introduction: Quantifying Home Cooking EnviRonments has applications in nutrition epidemiology, health promotion, and nutrition interventions. This study aimed to develop a tool to quantify household cooking environments and establish its content validity, face validity, and inter-rater agreement. Methods: The Home Cooking EnviRonment and equipment Inventory observation form (Home-CookERI™) was developed as a 24-question (91-item) online survey. Items included domestic spaces and resources for storage, disposal, preparation, and cooking of food or non-alcoholic beverages. Home-CookERITM was piloted to assess content validity, face validity, and usability with six Australian experts (i.e., dietitians, nutrition researchers, chefs, a food technology teacher, and a kitchen designer) and 13 laypersons. Pilot participants provided feedback in a 10 min telephone interview. Home-CookERI™ was modified to an 89-item survey in line with the pilot findings. Inter-rater agreement was examined between two trained raters in 33 unique Australian households. Raters were required to observe each item before recording a response. Home occupants were instructed to only assist with locating items if asked. Raters were blinded to each other’s responses. Inter-rater agreement was calculated by Cohen’s Kappa coefficient (κ) for each item. To optimize κ, similar items were grouped together reducing the number of items to 81. Results: Home-CookERITM had excellent content and face validity with responding participants; all 24 questions were both clear and relevant (X2 (1, n = 19; 19.0, p = 0.392)). Inter-rater agreement for the modified 81-item Home-CookERI™ was almost-perfect to perfect for 46% of kitchen items (n = 37 items, κ = 0.81–1), moderate to substantial for 28% (n = 23, κ = 0.51–0.8), slight to fair for 15% (n = 12, κ = 0.01–0.5), and chance or worse for 11% of items (n = 9, κ ≤ 0.0). Home-CookERITM was further optimized by reduction to a 77-item version, which is now available to researchers. Conclusion: Home-CookERI™ is a comprehensive tool for quantifying Australian household cooking environments. It has excellent face and content validity and moderate to perfect inter-rater agreement for almost three-quarters of included kitchen items. To expand Home-CookERI™ applications, a home occupant self-completion version is planned for validation. View Full-Text
Keywords: cooking environment; validity; inter-rater agreement; online survey; reproducibility cooking environment; validity; inter-rater agreement; online survey; reproducibility
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Figure A1

MDPI and ACS Style

Schönberg, S.; Asher, R.; Stewart, S.; Fenwick, M.J.; Ashton, L.; Bucher, T.; Van der Horst, K.; Oldmeadow, C.; Collins, C.E.; Shrewsbury, V.A. Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement. Nutrients 2020, 12, 1853. https://doi.org/10.3390/nu12061853

AMA Style

Schönberg S, Asher R, Stewart S, Fenwick MJ, Ashton L, Bucher T, Van der Horst K, Oldmeadow C, Collins CE, Shrewsbury VA. Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement. Nutrients. 2020; 12(6):1853. https://doi.org/10.3390/nu12061853

Chicago/Turabian Style

Schönberg, Sonja; Asher, Roberta; Stewart, Samantha; Fenwick, Matthew J.; Ashton, Lee; Bucher, Tamara; Van der Horst, Klazine; Oldmeadow, Christopher; Collins, Clare E.; Shrewsbury, Vanessa A. 2020. "Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement" Nutrients 12, no. 6: 1853. https://doi.org/10.3390/nu12061853

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