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Children’s cooking abilities are correlated with increased self-efficacy (SE) for selecting healthy foods and increased consumption of fruits and vegetables. Instruments that measure outcomes of nutrition education programs require psychometric assessment for face validity. Survey items related to cooking experience (CE), SE, and attitude used in a school-based cooking program were assessed for face validity. The paper aims to discuss these issues.

Cognitive interviews were conducted with children who had completed third to fifth grades in Northern Colorado, USA. Interviews were examined using content analysis to derive categories for children’s concepts of cooking and making food and to assess survey item comprehension.

In total, 24 children participated. Most were white, non-Hispanic/Latino and half had most recently completed fourth grade. Categories related to “making food” and “cooking” included foods prepared with and without a heat source, baked goods/desserts, and activities used in meal/food preparation. Most participants comprehended the survey items and provided responses that were congruent with operational definitions established from identified themes, demonstrating face validity with this sample.

Children’s concepts of “cooking,” although robust, show interpersonal variation requiring a prudent approach toward intervention evaluation and supporting use of these face valid survey items. Consider revisions of survey items that add frequency qualifiers and explicit cooking examples as appropriate.

This study addresses a gap in the literature on children’s understanding of cooking and offers face valid survey items to measure CEs, skill, and attitudes.

This study aims to explore the potential use of infographics as a technology-based information dissemination tool in Egyptian public university libraries.

A quantitative approach was used in the form of a survey conducted in February 202. The survey tool was a self-administrated questionnaire. The study sample consisted of valid responses from 231 library staff. Of this number, 173 (74.9%) were infographics users, and 58 (25.1%) were infographics users.

Infographics users tended to be males between 31 and 45 years of age, mostly BA holders, librarians, with work experience ranging from 11 to 25 years. On the other hand, infographics nonusers tended to be also males between 31 and 45 years of age, mostly BA holders, librarians, with work experience ranging from 11 to 25 years. The majority of library staff used infographics mainly to provide information about the library's map, news, services, events, contact, working hours, policies and activities, to provide guidance, instructions on the library use, explain its classification scheme and provide statistical data. The largest number of library staff indicated that their use of informational infographics ranged from “Completely used” to “Most used”, followed by statistical infographics and timeline infographics The use of informational infographics and statistical infographics described to be at least fairly easy to them. In addition, the use of timeline infographics, statistical infographics and informational infographics has also been described to at least fairly useful to them. A very large number of infographics users indicated that these means are attractive, effective, persuasive, focused, easy to embed, easy to read, artistic, easy to track, highly digestible data, easily shareable, easily rememberable, informative and understandable. About two-thirds of infographics users showed that they provided infographics through a computer-based format, followed by both printed and computer-based formats, and printed format. Barriers, such as lack of awareness of infographics, lack of knowledge about infographics, lack of time needed and lack of necessary technical skills, have been described as the greatest barriers to the use of infographics by library staff.

This study is one of the very few studies concerned with the potential role of using infographics in Egyptian public university libraries, which relates to the presentation of information in the library environment.

The purpose of this paper is to describe the development of – and need for – an expanded understanding of cooking (skills and knowledge) to inform research on the connection between cooking and health.

This paper describes a concept of “food agency” and contrasts it with how cooking is commonly conceived in food and nutrition literature. A food agency-based pedagogy and proposals for using it are also introduced.

Cooking is a complex process that may be crucial for making a difference in the contemporary problems of diet-related chronic diseases. There are two interlinked problems with present research on cooking. First, cooking has yet to be adequately conceptualized for the design and evaluation of effective public health and nutrition interventions. The context within which food-related decisions and actions occur has been neglected. Instead, the major focus has been on discrete mechanical tasks. In particular, recipes are relied upon despite no clear evidence that recipes move people from knowledge to action. Second, given the incomplete theorization and definition of this vital everyday practice, intervention designs tend to rely on assumptions over theory. This creates certain forms of tautological reasoning when claims are made about how behavior changes. A comprehensive theory of food agency provides a nuanced understanding of daily food practices and clarifies how to teach cooking skills that are generalizable throughout varied life contexts.

This commentary is of value to academics studying cooking-related behavior and public health practitioners implementing and evaluating cooking interventions.