BACKGROUND Food preparation interventions are an increasingly popular target for hands-on nutrition education for adults, children, and families, but assessment tools are lacking. Objective data on home cooking practices, and how they are interpreted through different data collection methods, are needed. OBJECTIVE The goal of this study was to explore the utility of the Healthy Cooking Index in coding multiple types of home food preparation data and elucidating healthy cooking behavior patterns. DESIGN Parent-child dyads were recruited between October 2017 and June 2018 in Houston and Austin, Texas for this observational study. Food preparation events were observed and video recorded. Participants also wore a body camera (eButton) and completed a questionnaire during the same event. PARTICIPANTS/SETTING Parents with a school-aged child were recruited as dyads (n=40). Data collection procedures took place in participant homes during evening meal preparation events. MAIN OUTCOME MEASURES Food preparation data were collected from parents through direct observation during preparation as well as eButton and paper questionnaires completed immediately after the event. STATISTICAL ANALYSES PERFORMED All data sets were analyzed using the Healthy Cooking Index coding system and compared for concordance. A paired sample t test was used to examine significant differences between the scores. Cronbach's α and principal components analysis were conducted on the observed Healthy Cooking Index items to examine patterns of cooking practices. RESULTS Two main components of cooking practices emerged from the principal components analysis: one focused on meat products and another on health and taste enhancing practices. The eButton was more accurate in collecting Healthy Cooking Index practices than the self-report questionnaire. Significant differences were found between participant reported and observed summative Healthy Cooking Index scores (P<0.001), with no significant differences between scores computed from eButton images and observations (P=0.187). CONCLUSIONS This is the first study to examine nutrition optimizing home cooking practices by observational, wearable camera and self-report data collection methods. By strengthening cooking behavior assessment tools, future research will be able to elucidate the transmission of cooking education through interventions and the relationships between cooking practices, disease prevention, and health.

中文翻译：

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健康烹饪指数：通过多种数据收集方法优化家庭食物制备实践的营养

背景 食物准备干预是越来越受欢迎的成人、儿童和家庭动手营养教育的目标，但缺乏评估工具。需要关于家庭烹饪实践的客观数据，以及如何通过不同的数据收集方法来解释这些数据。目标 本研究的目的是探索健康烹饪指数在编码多种类型的家庭食物准备数据和阐明健康烹饪行为模式方面的效用。设计 2017 年 10 月至 2018 年 6 月期间，在休斯顿和德克萨斯州奥斯汀招募了亲子对进行这项观察性研究。观察食物准备事件并记录视频。参与者还在同一活动中佩戴了随身相机 (eButton) 并完成了一份问卷。参与者/环境 有学龄儿童的父母被招募为二人组 (n=40)。在晚餐准备活动期间，数据收集程序在参与者家中进行。主要结果措施 食物准备数据是通过在准备过程中的直接观察以及活动结束后立即完成的电子按钮和纸质问卷从父母那里收集的。执行的统计分析使用健康烹饪指数编码系统分析所有数据集并比较一致性。配对样本 t 检验用于检查分数之间的显着差异。对观察到的健康烹饪指数项目进行了 Cronbach α 和主成分分析，以检查烹饪实践的模式。结果 主成分分析得出了烹饪实践的两个主要成分：一个专注于肉类产品，另一个专注于健康和口味提升实践。eButton 在收集健康烹饪指数实践方面比自我报告问卷更准确。参与者报告的和观察到的总结性健康烹饪指数得分之间存在显着差异 (P<0.001)，从 eButton 图像计算的得分与观察结果之间没有显着差异 (P=0.187)。结论 这是第一项通过观察、可穿戴相机和自我报告数据收集方法检查营养优化家庭烹饪实践的研究。通过加强烹饪行为评估工具，未来的研究将能够通过干预阐明烹饪教育的传播以及烹饪实践、疾病预防和健康之间的关系。