I am designing a cross-sectional survey-based study of food preparation behaviors, along with barriers and facilitators of specifically preparing/consuming whole plant-based foods. I have been searching the literature for an appropriate validated survey, but have not had much luck.
Note: my research question is not about specific cooking skills, but rather about behavior patterns and perception...
Thank you!
I know of no specific tool but competence of those working in the industry could well be a good measure. The attached publication refers to the brewing industry and the importance of competency of those involved in production of beer..
Article Beer is food – a recipe to sustain the brewing industry in S...
It depends if you consider general self efficacy (Chen et al, 2001) or specific subjective efficacy (Eden & Zuk, 1995). See Ben-Ami et al (2014) for references and an expanded discussion:
https://en-recanati.tau.ac.il/sites/nihul_en.tau.ac.il/files/RP_301_Hornik-Eden.pdf
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