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Table 7 Internal Consistency reliability of the cooking skills and food skills confidence measures

From: The development and validation of measures to assess cooking skills and food skills

Cohort

No. of items

Range

Mean Scorea

SD

n

α

Cooking Skills

 Study 1: Island of Ireland (N = 1049, CAPI)

14

0–98

47.78

29.32

1049

.93

 Study 2: Test/Re-test Students (N = 23, P/P)

14

27–89

58.83

16.45

23

.79

 Study 3: Experienced/Novice food preparers (N = 57, P/P)

14

46–98

71.1

15.3

15

.78

Food Skills

 Study 1: Island of Ireland (N = 1049, CAPI)

19

0–133

45.82

38.64

1049

.94

 Study 2: Test/Re-test Students (N = 23, P/P)

19

18–134

74.76

27.64

21

.89

 Study 3: Experienced/Novice Food Preparers (N = 57, P/P)

19

32–127

81.3

29.2

16

.93

  1. aNB the paper and pencil version meant that participants rated their ability on almost all CS and FS items. The national survey means are lower as participants were first asked to highlight the CS and FS they used and only rated their confidence of those items