Evaluation of Validity and Reliability of the Turkish Form of Cooking Skills and Food Skills Measure

Abstract

Aim: In this study; it was aimed to adapt the “Cooking Skills and Food Skills (CS and FS)” measure, originally in English, to Turkish by evaluating its Turkish version’s validity and reliability.

Subjects and Method: A total of 300 people, 150 women and 150 men, participated in the study. The measure was first translated from English to Turkish and then Turkish version was back-translated to English. Turkish adaptation of the measure was completed by comparing the back-translation to the original. This measure, which consists of CS and FS sub-dimensions, includes 33 items in total.

Results: The average age of the participants attended to the study is 36.4 ± 13.16 years: 49.3% are undergraduate and 5% graduate. In the study, according to the Bartlett Test of Sphericity, it was determined that there was a sufficient level of correlation between the items to perform a factor analysis (χ² = 5928; p <0.0001). With the Explanatory Factor Analysis, it was concluded that the CS and FS measure was gathered under two factors (dimensions) as stated in the original. According to the Confirmatory Factor Analysis results, it was found that the adaptation of the CS and FS measure to Turkish was acceptable. The Cronbach’s Alpha Internal Consistency Coefficient (α = 0.954) of the measure was found to be high. According to the results of test-retest reliability analysis, for the measure’s total score; the intra class correlation coefficient (ICCC) between both before and after was found to be 0.73.

Conclusion: In this study, as a result of the evaluation of the Turkish validity and reliability of the CS and FS measure, it was found that measure is very reliable according to Cronbach’s Alpha.