0279/2019 - How was the Cooking Skills and Healthy Eating Evaluation Questionnaire culturally adapted to Brazil? Como o Questionário de Avaliação das Habilidades Culinárias e Alimentação Saudável foi adaptado transculturalmente ao Brasil?
O estudo descreveu o processo de adaptação transcultural do questionário estadunidense de avaliação das habilidades culinárias e alimentação saudável para o Brasil. Seis estágios foram conduzidos: Tradução; Síntese da tradução; Retrotradução; Comitê de Juízes; Síntese da versão final; e Pré-teste (preenchimento do questionário online). Participantes responderam duas vezes ao questionário traduzido. Equivalências conceitual, do item, semântica, operacional e de mensuração foram avaliadas entre os questionários original e traduzido, bem como a consistência interna e a confiabilidade teste-reteste. Alcançaram-se as equivalências do item, conceitual e semântica entre as versões antes do Comitê de Juízes. Técnicas e termos culinários específicos foram adaptados. Quarenta e oito estudantes responderam o questionário no pré-teste, alcançando equivalências operacional e de mensuração, concordância kappa moderada a substancial, e correlações entre as medidas satisfatórias a excelentes. Duas escalas apresentaram baixa consistência interna. A combinação das abordagens dos estágios e equivalências usadas na adaptação transcultural do questionário proveu lições para futuras pesquisas em Nutrição, revelando a complexidade dos conceitos de habilidades culinárias.
Palavras-chave:
tradução; medida; equivalência; culinária; preparo do alimento
Abstract:
The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pre-test (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semantic, operational and measurement equivalences were evaluated between original and translated questionnaires, as well as the internal consistency and test-retest reliability. Item, conceptual, semantic equivalences between original and Brazilian questionnaires were reached before the Expert Committee stage. Specific cooking techniques and terms were adapted. Forty-eight students answered the questionnaire in the pre-test stage, achieving the operational and measurement equivalences with kappa’s agreementmoderate to substantial, and satisfactory to excellent correlations between measures. Only two measures showed low internal consistency. The combination of stages and equivalences approaches used in this cross cultural adaptation study provided lessons for further Nutrition’s researches, disclosing the complexity of cooking skills concepts.
Como o Questionário de Avaliação das Habilidades Culinárias e Alimentação Saudável foi adaptado transculturalmente ao Brasil?
Resumo (abstract):
The study described the cross-cultural adaptation process of the American Cooking Skills and Healthy Eating questionnaire to Brazil. Six stages were followed: Translation; Synthesis of translations; Back-translations; Expert Committee; Synthesis of final version; and the Pre-test (self-administered online questionnaire in a Brazilian University). Participants responded to the translated questionnaire twice for test-retest. Conceptual, item, semantic, operational and measurement equivalences were evaluated between original and translated questionnaires, as well as the internal consistency and test-retest reliability. Item, conceptual, semantic equivalences between original and Brazilian questionnaires were reached before the Expert Committee stage. Specific cooking techniques and terms were adapted. Forty-eight students answered the questionnaire in the pre-test stage, achieving the operational and measurement equivalences with kappa’s agreementmoderate to substantial, and satisfactory to excellent correlations between measures. Only two measures showed low internal consistency. The combination of stages and equivalences approaches used in this cross cultural adaptation study provided lessons for further Nutrition’s researches, disclosing the complexity of cooking skills concepts.
Jomori, M.M, Caraher, M, Bernardo, G.L, Uggioni, P.L, Echevarria-Guanilo, M.E, Condrasky, M, Proença, R.P.C. How was the Cooking Skills and Healthy Eating Evaluation Questionnaire culturally adapted to Brazil?. Cien Saude Colet [periódico na internet] (2019/out). [Citado em 22/12/2024].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/how-was-the-cooking-skills-and-healthy-eating-evaluation-questionnaire-culturally-adapted-to-brazil/17353?id=17353
