Development and Validation of Culinary Nutrition Questionnaire to Assess Chefs’ Culinary Nutrition Knowledge, Attitude and Practice (KAP)
Main Article Content
Abstract
Introduction: Culinary nutrition is a science that aims to apply nutritional concepts into culinary art to serve healthier foods. This study aimed to develop and validate a newly developed culinary nutrition questionnaire to assess chefs’ culinary nutrition knowledge, attitude and practice (KAP). Methods: The KAP questionnaire was developed to be consistent with the Malaysian Dietary Guideline (2010) and Malaysian ingredients. It consisted of 31 items and tested its content validity among four experts using Content Validity Index (CVI), followed by back-to-back-translation pro- cess. Finally, 180 chefs answered the questionnaire followed by statistical analysis to evaluate the construct validity using Exploratory Factor Analysis (EFA) and reliability using Cronbach alpha. Results: One item was deleted after content validity and four items were omitted after testing the construct validity because their lower factor loading value. The Kaiser-Meyer-Olkin (KMO) value was derived from (EFA) for knowledge section is 0.631 with total vari- ance 34.7%, attitude is 0.665 with total variance 53.1%, and practice section is 0.841 with total variance 54.6%. The total Cronbach alpha value was 0.712. The Cronbach alpha value for knowledge, attitude, and practice domains were 0.77, 0.73, and 0.88 respectively. Conclusion: The final draft of the questionnaire consisted of 26 items. The questionnaire is valid and reliable. This questionnaire is suitable to be used to assess chefs’ culinary nutrition knowl- edge, attitude and practice (KAP).
Downloads
Article Details
References
Hall CM, Page SJ, editors. The Routledge handbook of tourism in Asia. Taylor & Francis; 2016 Sep 13
Hashemi SM, Hosseiniyan N. A study of food tourism: The potential for activating business in Malaysia. Theory and Practice in Hospitality and Tourism Research. 2014 Sep;465.
Zainal A, Zali AN, Kassim MN. Malaysian gastronomy routes as a tourist destination. Journal of Tourism, Hospitality & Culinary Arts (JTHCA). 2010;2(1):1-0.
Omar SR, Ab Karim S, Omar SN. Exploring international tourists’ attitudes and perceptions: In characterizing Malaysian Heritage Food (MHF) as a tourism attraction in Malaysia. International Journal of Social Science and Humanity. 2015 Mar 1;5(3):321.
Chang RC. The influence of attitudes towards healthy eating on food consumption when travelling. Current Issues in Tourism. 2017 Mar 12;20(4):369-90.
Polak R, Phillips EM, Nordgren J, La Puma J, La Barba J, Cucuzzella M, Graham R, Harlan T, Burg T, Eisenberg D. Health-related culinary education: a summary of representative emerging programs for health professionals and patients. Global advances in health and medicine. 2016 Jan;5(1):61-8.
Johnson LJ, Raab C, Champaner E, Leontos C. Chefs’ perception of the importance of nutrition in menu planning. Pakistan Journal of Nutrition. 2002;1(2):85-8.
Oktay S, Bahcelerli NM. The Reasons for Guest’s Preferring a Diet Buffet in Five Star Hotels. Journal of Culinary Science & Technology. 2020 Jul 31:1-3
Condrasky MD, Hegler M. How culinary nutrition can save the health of a nation. Journal of extension. 2010 Apr;48(2):1-6.
Obbagy JE, Condrasky MD, Roe LS, Sharp JL, Rolls BJ. Chefs’ opinions about reducing the calorie content of menu items in restaurants. Obesity. 2011 Feb;19(2):332-7.
Condrasky MD, Hegler M, Sharp JL, Carter C, Komar GR. Opinions, knowledge, and current practices of culinary arts instructors and professionals in regards to healthy food techniques. Journal of Culinary Science & Technology. 2015 Oct 2;13(4):287-302
Reichler G, Dalton S. Chefs’ attitudes toward healthful food preparation are more positive than their food science knowledge and practices. Journal of the American Dietetic Association. 1998 Feb 1;98(2):165-9.
Salhadi NA, Ab Hamid MR, Osman NS, Nor NM. A qualitative study on the determination of healthy cafeteria practice in Selangor, Malaysia. Environment-Behaviour Proceedings Journal. 2017 Mar 19;2(5):141-9.
Salkind NJ, editor. Encyclopedia of research design. sage; 2010 Jun 22.
Ministry of Health Malaysia. Malaysian dietary guideline for children and adolescents. 2013.
Sousa VD, Rojjanasrirat W. Translation, adaptation and validation of instruments or scales for use in cross-cultural health care research: a clear and user-friendly guideline. Journal of evaluation in clinical practice. 2011 Apr;17(2):268-74
Orts-Cortés MI, Moreno-Casbas T, Squires A, Fuentelsaz-Gallego C, Maciá-Soler L, González- María E. Content validity of the Spanish version of the Practice Environment Scale of the Nursing Work Index. Applied Nursing Research. 2013 Nov 1;26(4):e5-9
Costello AB, Osborne J. Best practices in exploratory factor analysis: Four recommendations for getting the most from your analysis. Practical assessment, research, and evaluation. 2005;10(1):7.
Goni MD, Naing NN, Hasan H, Wan-Arfah N, Deris ZZ, Arifin WN, Hussin TM, Abdulrahman AS, Baaba AA, Arshad MR. Development and validation of knowledge, attitude and practice questionnaire for prevention of respiratory tract infections among Malaysian Hajj pilgrims. BMC Public Health. 2020 Dec;20(1):1-0
Cho E, Kim S. Cronbach’s coefficient alpha: Well known but poorly understood. Organizational research methods. 2015 Apr;18(2):207-30.
Bukenya R, Ahmed A, Andrade JM, Grigsby- Toussaint DS, Muyonga J, Andrade JE. Validity and reliability of general nutrition knowledge questionnaire for adults in Uganda. Nutrients. 2017 Feb;9(2):172.
Watkins MW. Exploratory factor analysis: A guide to best practice. Journal of Black Psychology. 2018 Apr;44(3):219-46.