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Validation of a Questionnaire to Evaluate the Home Cooking Skills of Nutrition Professionals and the General Population

NCT06687798 · Status: ENROLLING_BY_INVITATION · Type: OBSERVATIONAL · Enrollment: 290

Last updated 2024-11-14

No results posted yet for this study

Summary

The goal of this observational study is to validate the questionnaire HCSQ-ITA in nutrition students and professionals (dieticians, biologists-nutritionists, medical specialists in food science, and experts in gastronomic techniques) or the general population.

The main question it aims to answer is:

\- Is the questionnaire to evaluate the cooking skills of nutrition professionals valid? Participants will answer an electronic form questionnaire (HCSQ-ITA) and evaluate its clarity and pertinence.

Conditions

  • Cooking

Sponsors & Collaborators

  • University of Sao Paulo

    collaborator OTHER

  • University of Pavia

    lead OTHER

Principal Investigators

  • Cinzia Ferraris, PhD · University of Pavia

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-07-15
Primary Completion
2025-12-15
Completion
2026-03-15

Countries

  • Italy

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06687798 on ClinicalTrials.gov