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 |