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(6), pp. 1-21. Molecular Diversity Preservation International (MDPI) 10.3390/nu12061853
|
Text
Schönberg_CookERI_nutrients_2020.pdf - Published Version Available under License Creative Commons: Attribution (CC-BY). Download (2MB) | Preview |
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
Item Type: |
Journal Article (Original Article) |
|---|---|
Division/Institute: |
School of Health Professions School of Health Professions > Nutrition and Dietetics |
Name: |
Schönberg, Sonja 0000-0002-9820-5455; Asher, Roberta; Stewart, Samantha; Fenwick, Matthew J.; Ashton, Lee; Bucher, Tamara; Van der Horst, Klazine 0000-0001-7265-428X; Oldmeadow, Christopher; Collins, Clare E. and Shrewsbury, Vanessa A. |
Subjects: |
H Social Sciences > H Social Sciences (General) |
ISSN: |
2072-6643 |
Publisher: |
Molecular Diversity Preservation International (MDPI) |
Language: |
English |
Submitter: |
Klazine Van der Horst |
Date Deposited: |
26 Oct 2020 11:05 |
Last Modified: |
26 Oct 2020 11:05 |
Publisher DOI: |
10.3390/nu12061853 |
ARBOR DOI: |
10.24451/arbor.12337 |
URI: |
https://arbor.bfh.ch/id/eprint/12337 |
Actions (login required)
 |
View Item |