Development of Psychosocial Scales for Evaluating the Impact of a Culinary Nutrition Education Program on Cooking and Healthful Eating
Development of Psychosocial Scales for Evaluating the Impact of a Culinary Nutrition Education Program on Cooking and Healthful Eating
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DOI：
10.1016/j.jneb.2010.09.013
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发表时间：
2011-11-01
影响因子：
2.6
通讯作者：
Griffin, Sara F.
中科院分区：
文献类型：
--
作者：
Condrasky, Margaret D.;Williams, Joel E.;Griffin, Sara F.
目的：开发规模，以评估烹饪与厨师programon几个psychosocial construction.Methods的影响：横断面设计，其中父母和照顾者被招募从儿童保育设置（先声夺人，信仰为基础的，公立小学），厨师被招募从教堂和学校的厨房。结果：重测信度系数r = 0.63 ~ 0.88。探索性因素分析表明，烹饪技术自我效能感、消极烹饪态度和水果蔬菜自我效能感3个量表结构简单，占总方差的85.0%。每个规模的平均反应没有统计学差异的父母和cooks.Conclusions和影响：表面效度和结构效度的证据，通过专家评审，因子分析，规模的相关性。提出的分析构成了第一步，在开发心理社会量表评估厨师计划，并提供初步证据表明，这些规模的工作以及不同的群体。
Objective: Develop scales to assess the impact of the Cooking with a Chef programon several psychosocial constructs.Methods: Cross-sectional design in which parents and caregivers were recruited from child care settings (Head Start, faith-based, public elementary schools), and cooks were recruited from church and school kitchens. Analysis involved descriptive statistics, correlations, and exploratory factor analysis.Results: Test-retest reliability coefficients ranged from r = 0.63 to r = 0.88. Exploratory factor analysis indicated a simple structure for 3 scales: Cooking Techniques Self-Efficacy, Negative Cooking Attitude, and Self-Efficacy Fruit and Vegetables and accounted for 85.0% of the total variance. Mean responses to each scale were not statistically different between parents and cooks.Conclusions and Implications: Evidence of face validity and construct validity were provided through expert review, factor analysis, and scale correlations. Analyses presented constitute the first step in developing psychosocial scales for evaluating the Cooking with a Chef program and provide preliminary evidence that these scales work well with diverse groups.