CookingHCSQ-ITANCT06687798
Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population
An observational study of Cooking, run by University of Pavia at 1 site in Italy.
Trial summary
The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic techniques) or the general population. Read more about this study
- Who is it for?
- Ages 18 to 65 yearsHealthy volunteers can take part
- Conditions the study is for
- Cooking
- How many people
- 290 participants
- Where
- 1 siteItaly
- Study dates
- 15 Jul 2025to 15 Mar 2026
- Phase
- Observational
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 65 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Study population: -Healthy adults, all genres, nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)
Who may be able to join
- age ≥ 18 years and ≤ 65 years,
- all genres
- signature of informed consent
- nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)
- general population (non-nutrition professionals)
Who cannot join
- Serious physical and psychiatric illnesses
- Disorders requiring treatment with atypical antipsychotics
Trial locations and contacts
1 site in 1 country.
About this study
Official title: Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population (HCSQ-ITA)
The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic techniques) or the general population.
The main question it aims to answer is:
- Is the questionnaire to evaluate the cooking skills of nutrition professionals valid? Participants will answer an electronic form questionnaire (HCSQ-ITA) and evaluate its clarity and pertinence.
Read the detailed description
Unbalanced food choices are a major determinant of the global disease burden, with one in five deaths worldwide attributable to an inadequate diet. Food patterns characterized by reduced consumption of whole grains, fruits, vegetables, dried fruit, and legumes, along with excessive sodium, red or processed meats, and sugary foods, are associated with a high risk of developing chronic non-communicable diseases (NCDs), such as cancer, cardiovascular diseases, and diabetes. High adherence to healthy dietary patterns, such as the Mediterranean Diet, is associated with a lower risk of diabetes, cardiovascular disease, cancer, and cognitive decline. However, global populations are gradually reducing their adherence to this dietary pattern, preferring diets rich in saturated fats and animal-derived protein. This phenomenon, known as the nutritional transition, is associated with a concomitant culinary transition, a progressive change in cooking skills required for home-made meals. Improving culinary skills can have a positive impact on food choices and the quality of the diet. Nutrition professionals can play a crucial role in promoting food and nutrition education initiatives and actions, providing practical experiences and suggestions to help change eating habits. The study aims to validate the Primary Health Care Home Cooking Skills Scale, already validated in Brazil; tool for a representative sample of the general population and nutrition professionals in Italy.
The process of validation will include several stages: (1) the validated Brazilian questionnaire will be translated and adapted to the content. After this, the (2) validation of the content will follow Delphi's technique, and then (2) analysis of the validity and (3) reliability of the construction, through the factor analysis.
- Conditions
- Cooking
- Keywords
- cooking, Health Personnel
What is being measured
The primary outcome is the main question the study is designed to answer.
Home cooking skills
The final score will classify the sample according to the cooking skills with the "Home cooking skills questionnaire - Italian version" (HCSQ-ITA)
Measured: 6 months
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted14 Nov 2024
- Study start15 Jul 2025 (estimated)
- Primary completion15 Dec 2025 (estimated)
- Study completion15 Mar 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (4)Papers the sponsor has linked to this study.
- Other trials for CookingStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Other
- Time perspective
- Cross-sectional
- Enrolment
- 290 participants (estimated)
Sponsor and investigators
- Lead sponsor
- University of Pavia
- Sponsor type
- University, hospital or other
- Collaborators
- University of Sao Paulo
- Responsible party
- Sponsor
- Investigators
- Cinzia Ferraris, PhD, Principal investigator, University of Pavia
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06687798
- Sponsor's protocol ID
- 65372/2023
- Acronym
- HCSQ-ITA
- Status last verified
- Feb 2024
- First submitted
- 20 Feb 2024
- Last updated
- 14 Nov 2024
- Results posted
- No
- Data monitoring committee
- Yes
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Publications
Mills S, Brown H, Wrieden W, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. Int J Behav Nutr Phys Act. 2017 Aug 17;14(1):109. doi: 10.1186/s12966-017-0567-y.
PubMed 28818089Teixeira AR, Bicalho D, Slater B, Lima TM. Systematic review of instruments for assessing culinary skills in adults: What is the quality of their psychometric properties? PLoS One. 2021 Aug 9;16(8):e0235182. doi: 10.1371/journal.pone.0235182. eCollection 2021.
PubMed 34370729Teixeira AR, Camanho JSP, Miguel FDS, Mega HC, Slater B. Instrument for measuring home cooking skills in primary health care. Rev Saude Publica. 2022 Aug 29;56:78. doi: 10.11606/s1518-8787.2022056003473. eCollection 2022.
PubMed 36043656Beaton DE, Bombardier C, Guillemin F, Ferraz MB. Guidelines for the process of cross-cultural adaptation of self-report measures. Spine (Phila Pa 1976). 2000 Dec 15;25(24):3186-91. doi: 10.1097/00007632-200012150-00014. No abstract available.
PubMed 11124735
Study at a glance
From the registry record, last updated by the sponsor on 14 Nov 2024. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population (HCSQ-ITA)
- ClinicalTrials.gov ID
- NCT06687798
- Acronym / sponsor ID
- HCSQ-ITA / 65372/2023
- Conditions
- Cooking
- Keywords
- cooking, Health Personnel
- Study type
- Observational
- Recruitment status
- Unknown status
- Enrolment
- 290 participants (estimated)
- Lead sponsor
- University of PaviaUniversity, hospital or other
- Collaborators
- University of Sao Paulo
- Study start
- 15 Jul 2025 (estimated)
- Primary completion
- 15 Dec 2025 (estimated)
- Study completion
- 15 Mar 2026 (estimated)
- First posted
- 14 Nov 2024 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic techniques) or the general population.
The main question it aims to answer is:
- Is the questionnaire to evaluate the cooking skills of nutrition professionals valid? Participants will answer an electronic form questionnaire (HCSQ-ITA) and evaluate its clarity and pertinence.
Detailed description
Unbalanced food choices are a major determinant of the global disease burden, with one in five deaths worldwide attributable to an inadequate diet. Food patterns characterized by reduced consumption of whole grains, fruits, vegetables, dried fruit, and legumes, along with excessive sodium, red or processed meats, and sugary foods, are associated with a high risk of developing chronic non-communicable diseases (NCDs), such as cancer, cardiovascular diseases, and diabetes. High adherence to healthy dietary patterns, such as the Mediterranean Diet, is associated with a lower risk of diabetes, cardiovascular disease, cancer, and cognitive decline. However, global populations are gradually reducing their adherence to this dietary pattern, preferring diets rich in saturated fats and animal-derived protein. This phenomenon, known as the nutritional transition, is associated with a concomitant culinary transition, a progressive change in cooking skills required for home-made meals. Improving culinary skills can have a positive impact on food choices and the quality of the diet. Nutrition professionals can play a crucial role in promoting food and nutrition education initiatives and actions, providing practical experiences and suggestions to help change eating habits. The study aims to validate the Primary Health Care Home Cooking Skills Scale, already validated in Brazil; tool for a representative sample of the general population and nutrition professionals in Italy.
The process of validation will include several stages: (1) the validated Brazilian questionnaire will be translated and adapted to the content. After this, the (2) validation of the content will follow Delphi's technique, and then (2) analysis of the validity and (3) reliability of the construction, through the factor analysis.
Study design
- Observational model
- Other
- Time perspective
- Cross-sectional
Who may qualify
- Ages
- 18 to 65 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
- Study population
- -Healthy adults, all genres, nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)
Key inclusion criteria (5 listed)
- age ≥ 18 years and ≤ 65 years,
- all genres
- signature of informed consent
- nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science and experts in gastronomic techniques)
- general population (non-nutrition professionals)
Key exclusion criteria (2 listed)
- Serious physical and psychiatric illnesses
- Disorders requiring treatment with atypical antipsychotics
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Primary outcome
Home cooking skills
Time frame: 6 months
The final score will classify the sample according to the cooking skills with the "Home cooking skills questionnaire - Italian version" (HCSQ-ITA)
Results and safety
Results are not available in the source record.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 14 Nov 2024.
- Background: PubMed 28818089Mills S, Brown H, Wrieden W, White M, Adams J. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study. Int J Behav Nutr Phys Act. 2017 Aug 17;14(1):109. doi: 10.1186/s12966-017-0567-y.
- Background: PubMed 34370729Teixeira AR, Bicalho D, Slater B, Lima TM. Systematic review of instruments for assessing culinary skills in adults: What is the quality of their psychometric properties? PLoS One. 2021 Aug 9;16(8):e0235182. doi: 10.1371/journal.pone.0235182. eCollection 2021.
- Background: PubMed 36043656Teixeira AR, Camanho JSP, Miguel FDS, Mega HC, Slater B. Instrument for measuring home cooking skills in primary health care. Rev Saude Publica. 2022 Aug 29;56:78. doi: 10.11606/s1518-8787.2022056003473. eCollection 2022.
- Background: PubMed 11124735Beaton DE, Bombardier C, Guillemin F, Ferraz MB. Guidelines for the process of cross-cultural adaptation of self-report measures. Spine (Phila Pa 1976). 2000 Dec 15;25(24):3186-91. doi: 10.1097/00007632-200012150-00014. No abstract available.
- site of Laboratory of Food educationLink provided by the sponsor.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Cinzia Ferraris, PhD principal investigator
University of Pavia
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Cooking, run by University of Pavia at 1 site in Italy.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 5 inclusion and 2 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: status not confirmed, as of the sponsor's last update on 14 Nov 2024. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Italy. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
Results are not available in the source record.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Home cooking skills (time frame: 6 months). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT06687798, which also lists 4 linked publications.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 14 Nov 2024.