A qualitative framework for the assessment of culinary recipes’ healthiness

Anice Milbratz de Camargo, Alyne Michelle Botelho, Moira Dean, Giovanna Medeiros Rataichesck Fiates*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Cooking is encouraged as a strategy for health promotion in many countries, including Brazil. Culinary recipes are important aids for individuals who cook, but methods for the assessment of their healthiness are incipient. This study's aim was to develop a qualitative framework to assess culinary recipes' healthiness based on both editions of the Dietary Guidelines for the Brazilian Population. Framework's construction and validation employed a qualitative approach which involved familiarization, identification of a thematic framework, indexing, refining and submission to an expert panel. Framework's intra and interrater agreements were assessed after application to 83 recipes. The framework is organized into nine overarching assessment categories with eleven components – whole cereals, breads, and pasta; fruits; vegetables; legumes; nuts and seeds; meats and eggs; added fat; sauces; seasonings; foods with high sugar concentration; and cooking method. Face validity was achieved after consultation with an expert panel. Framework's overall intra (κ = 0.98) and interrater (κ = 0.94) agreements were found to be almost perfect, as well as all individual components (all κ > 0.84). The proposed framework can be used as an evaluation tool for health promotion, both in practical and in research settings.

Original languageEnglish
Article number100391
JournalInternational Journal of Gastronomy and Food Science
Volume28
Early online date10 Mar 2022
DOIs
Publication statusPublished - Jun 2022

Bibliographical note

Funding Information:
This work was supported by Newton Mobility Grant Scheme 2015 [Award Reference: NG150026 to M.D. and G.M.R.F.], the UK Academies Fellowships Research Mobility, and Young Investigator Awards for UK Researchers in Brazil FAPESC / CONFAP / FUNDO NEWTON [Call Nº 02/2017 to M.D. and G.M.R.F.]; Coordination for the Improvement of Higher Education Personnel ( CAPES ) in the form of scholarships [Finance code 001] to [A.M.C and A.M.B.]. Founding sources had no role in study design, in the collection, analysis and interpretation of data; in the writing of the report; and in the decision to submit the article for publication.

Publisher Copyright:
© 2021 Elsevier B.V.

Keywords

  • Culinary recipe
  • Food preparation
  • Food recipe
  • Healthy recipes
  • Recipe quality
  • Validation

ASJC Scopus subject areas

  • Food Science
  • Cultural Studies

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