{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T05:07:22Z","timestamp":1777612042778,"version":"3.51.4"},"reference-count":45,"publisher":"Emerald","issue":"3","license":[{"start":{"date-parts":[[2018,3,5]],"date-time":"2018-03-05T00:00:00Z","timestamp":1520208000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["BFJ"],"published-print":{"date-parts":[[2018,3,5]]},"abstract":"<jats:sec>\n<jats:title content-type=\"abstract-subheading\">Purpose<\/jats:title>\n<jats:p>The purpose of this paper is to assess the reliability of a Portuguese version of the cooking skills scale (CSS) and to evaluate the association between cooking skills and socio-demographic, psychological and other cooking-related variables.<\/jats:p>\n<\/jats:sec>\n<jats:sec>\n<jats:title content-type=\"abstract-subheading\">Design\/methodology\/approach<\/jats:title>\n<jats:p>The study was conducted as an online survey among 730 Portuguese university students. Translation and back-translation of the CSS were performed. Data were assessed in two stages (test and retest) and the psychometric properties of the CSS were analyzed. The effect of socio-demographic variables was assessed by binary logistic regression analysis. The odds ratios for upper tertile of the CSS score were calculated using the lower tertile as reference.<\/jats:p>\n<\/jats:sec>\n<jats:sec>\n<jats:title content-type=\"abstract-subheading\">Findings<\/jats:title>\n<jats:p>Cronbach\u2019s <jats:italic>\u03b1<\/jats:italic> for the CSS was 0.90. In the analysis of test-retest reliability, Spearman\u2019s rank correlation coefficient was 0.79 and Cohen\u2019s <jats:italic>\u03ba<\/jats:italic> (for tertiles) was 0.49. Cooking skills were higher in respondents cooking more often, feeling more confident, enjoying more and indicating the personal interest as the main motivation to learn how to cook. Cooking skills were significantly better in females, older students and those with more independent place of residence.<\/jats:p>\n<\/jats:sec>\n<jats:sec>\n<jats:title content-type=\"abstract-subheading\">Originality\/value<\/jats:title>\n<jats:p>Very good psychometric properties of the Portuguese version of the CSS were found among university students, providing a proper and simple tool to measure cooking skills in future studies with similar populations. The interventions encouraging to acquire and improve cooking skills as part of promoting healthy eating should be targeted especially toward men and young adults.<\/jats:p>\n<\/jats:sec>","DOI":"10.1108\/bfj-06-2017-0345","type":"journal-article","created":{"date-parts":[[2018,1,23]],"date-time":"2018-01-23T07:19:20Z","timestamp":1516691960000},"page":"563-577","source":"Crossref","is-referenced-by-count":26,"title":["Cooking skills and socio-demographics among Portuguese university students"],"prefix":"10.1108","volume":"120","author":[{"given":"Joanna","family":"Kowalkowska","sequence":"first","affiliation":[]},{"given":"Rui","family":"Po\u00ednhos","sequence":"additional","affiliation":[]},{"given":"Sara","family":"Rodrigues","sequence":"additional","affiliation":[]}],"member":"140","reference":[{"issue":"1","key":"key2020093011372708100_ref001","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1186\/s12966-015-0261-x","article-title":"Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey","volume":"12","year":"2015","journal-title":"International Journal of Behavioral Nutrition and Physical Activity"},{"issue":"S1","key":"key2020093011372708100_ref002","doi-asserted-by":"crossref","first-page":"S79","DOI":"10.1038\/sj.ejcn.1601823","article-title":"Community nutrition","volume":"57","year":"2003","journal-title":"European Journal of Clinical Nutrition"},{"key":"key2020093011372708100_ref003","article-title":"European food cultures: an exploratory analysis of food related preferences and behaviour in European regions","year":"1995"},{"issue":"2","key":"key2020093011372708100_ref004","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/S1499-4046(06)60027-4","article-title":"Cooking classes increase fruit and vegetable intake and food safety behaviors in youth and adults","volume":"37","year":"2005","journal-title":"Journal of Nutrition Education and Behavior"},{"issue":"8","key":"key2020093011372708100_ref005","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1108\/00070709910288289","article-title":"The state of cooking in England: the relationship of cooking skills to food choice","volume":"101","year":"1999","journal-title":"British Food Journal"},{"issue":"2","key":"key2020093011372708100_ref006","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1207\/s15327906mbr0102_10","article-title":"The scree test for the number of factors","volume":"1","year":"1966","journal-title":"Multivariate Behavioral Research"},{"key":"key2020093011372708100_ref007","volume-title":"The Essentials of Factor Analysis","year":"2006","edition":"3rd ed."},{"key":"key2020093011372708100_ref008","volume-title":"Basic Research Methods for Librarians","year":"2010","edition":"5th ed."},{"issue":"3","key":"key2020093011372708100_ref009","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1017\/S1368980007246798","article-title":"Which food-related behaviours are associated with healthier intakes of fruits and vegetables among women?","volume":"10","year":"2007","journal-title":"Public Health Nutrition"},{"issue":"3","key":"key2020093011372708100_ref010","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1007\/BF02310555","article-title":"Coefficient alpha and the internal structure of tests","volume":"16","year":"1951","journal-title":"Psychomerika"},{"issue":"12","key":"key2020093011372708100_ref011","doi-asserted-by":"crossref","first-page":"1833","DOI":"10.1017\/S0007114511005101","article-title":"Effects on nutrient intake of a family-based intervention to promote increased consumption of low-fat starchy foods through education, cooking skills and personalised goal setting: the family food and health project","volume":"107","year":"2012","journal-title":"British Journal of Nutrition"},{"issue":"3","key":"key2020093011372708100_ref012","doi-asserted-by":"crossref","first-page":"1050","DOI":"10.1016\/j.appet.2012.02.040","article-title":"More than preparing a meal? 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