Assessment of Foods and Nutrition Competencies in Adolescents Questionnaire (AFANCA)

Abstract

The Assessment of Foods and Nutrition Competencies in Adolescents (AFANCA; Wang et al., 2023) was developed to measure food intake regulation according to recommended nutrition qualities, quantities, and dietary schedules, as well as appropriate meal planning, food preparation, and food storage skills. The scale content was based on the theory of change and implementation procedures of the 4-H Foods and Nutrition Project (Texas 4-H Food & Nutrition, 2023). The resulting 24-item AFANCA was evaluated in a sample of Texas 4-H members in grades 6-12. Factor analysis, reliability, and validity results were reported for these items.

Keywords

Nutrition Labels, Food Safety, Food Preparation, Nutrition Knowledge, Recipe Modification, Fruit and Vegetable Consumption, Foods and Nutrition Competencies, Adolescents, 4-H Foods and Nutrition Project, Dietary Restraint, Eating Behavior, Food Preferences, Health Promotion, Nutrition, Health Literacy, Health Behavior Measures.

Authors

Wang, Jun; Drabek, Allison G.; Li, Xin; Locke, Darlene H.; Gardner, Julie G.

Purpose

The purpose of this questionnaire is to comprehensively capture the core competencies promoted by the 4-H Foods and Nutrition Project.

Validity

Construct Validity

Construct validity was supported through the factor analysis results.

Convergent and Discriminant Validity

Correlations among the 6 factors were significant and ranged from 0.21 to 0.81, suggesting acceptable convergent and discriminant validities.

Reliability

Internal Consistency

The composite reliabilities of the 6 subconstructs using McDonald’s omega were all acceptable to good, ranging from 0.74 for recipe modification to 0.91 for food preparation.

Factor Analysis

Confirmatory Factor Analysis

After removing 5 problematic items, the model fit for the 6-factor structure greatly improved (Chi-squared = 401.48, df = 237, P < 0.001; RMSEA = 0.049, 90% CI, 0.041−0.058; CFI = 0.942; TLI = 0.933; SRMR = 0.045). Factor loadings of the remaining 24 items were all significant and ranged from 0.57 to 0.89.

Measurement Invariance

The results showed that configural, metric, and scalar invariance were satisfied when the authors divided the sample by 4-H Foods and Nutrition Project involvement status, gender, and age groups.

Instrument: Assessment of Foods and Nutrition Competencies in Adolescents (AFANCA)

Test Type

Original Inventory/Questionnaire.

Format

Items are either rated on a scale from 1−5 (1, rarely or none of the plate; 5, ≥ 4 times a day or three-fourths of plate), or on a 7-point sliding scale (1, strongly disagree; 7, strongly agree). The measure consists of 24 items.

Language Available

English.

Population Group

Human, Male, Female.

Age Group

Childhood (birth-12 yrs), School Age (6-12 yrs), Adolescence (13-17 yrs), Adulthood (18 yrs & older), Young Adulthood (18-29 yrs).

Population Details

Respondents: Adolescents in Grades 6-12 (Ages 11-19).
Location: United States.

Test Methodology

Test Validity, Construct Validity, Convergent Validity, Discriminant Validity, Test Reliability, Internal Consistency, Factor Analysis, Confirmatory Factor Analysis, Measurement Invariance.

Keywords

Nutrition Labels, Food Safety, Food Preparation, Nutrition Knowledge, Recipe Modification, Fruit and Vegetable Consumption, Foods and Nutrition Competencies, Adolescents, 4-H Foods and Nutrition Project.

Authors

Author ORCID Identifier

• Wang, Jun: orcid.org/0000-0003-4485-7201

• Drabek, Allison G.: orcid.org/0000-0001-7126-6736

• Li, Xin: orcid.org/0000-0003-4717-4860

• Locke, Darlene H.: orcid.org/0000-0001-5491-5538

Affiliation Email Addresses

• Wang, Jun: [email protected]

  • Affiliation: Texas A&M University, Department of Agricultural Leadership, Education, and Communications

• Drabek, Allison G.: No data is Available

  • Affiliation: Texas A&M University, Texas A&M AgriLife Extension Service

• Li, Xin: No data is Available

  • Affiliation: Texas A&M University, Department of Recreation, Park, and Tourism Sciences

• Locke, Darlene H.: No data is Available

  • Affiliation: Texas A&M University, Department of Agricultural Leadership, Education, and Communications

• Gardner, Julie G.: No data is Available

  • Affiliation: Texas A&M University, Texas A&M AgriLife Extension Service

Correspondence Address

Wang, Jun: Texas A&M University, Department of Agricultural Leadership, Education, and Communications, 2116 John Kimbrough Blvd, College Station, Texas, United States, 77843, [email protected]

Permissions & Fee and Test Year

Permissions

May use for Research/Teaching.

Fee

No fee is required.

Commercial Use

No.

Test Year

2023.

References

Wang, J., Drabek, A. G., Li, X., Locke, D. H., & Gardner, J. G. (2023). Assessing foods and nutrition competencies in youth. Journal of Nutrition Education and Behavior, 55(5), 354–362. doi.org/10.1016/j.jneb.2023.02.007

Items of the Assessment of Foods and Nutrition Competencies in Adolescents (AFANCA)

The AFANCA measure consists of 24 items.
Subscales include:

• Fruit and vegetable consumption

• Recipe modification

• Nutrition knowledge

• Food preparation

• Food safety

• Nutrition labels

Assessment of Foods and Nutrition Competencies in Adolescents (AFANCA)

Items

Fruit and Vegetable Consumption

• How many times a day do you eat fruit?

• How many times a day do you eat vegetables?

• Generally speaking, how much of your lunch and dinner plates are filled with fruits and vegetables? (Select an image that best resembles your meal plates)

Recipe Modification

• In the last month, I have changed a recipe to make it healthier.

• When helping to prepare meals at home, I make suggestions on how to make recipes healthier.

• When selecting recipes for my family to prepare, I choose recipes that are low in sugar, fat, or sodium.

Nutrition Knowledge

• When selecting foods to eat, I choose a variety of different foods.

• I try to eat the correct amount of servings from MyPlate each day to improve my health.

• When selecting foods, I choose those that are prepared in a healthy manner.

Food Preparation

• I understand how to correctly hold a knife when cutting foods.

• I understand how to correctly measure dry and wet ingredients.

• I understand and practice safe use of a stovetop, oven, and major kitchen appliances.

Food Safety

• I use separate cutting boards for vegetables and raw meat or wash in between uses.

• I am aware of how germs can be transferred to food.

• When I take food out of the refrigerator, I put it back within 2 hours.

• I always wash my fruits and vegetables before eating or cooking them.

• I always wash my hands before preparing something to eat.

Nutrition Labels

• I choose food according to calorie and health properties.

• I eat the suggested serving size as stated on the nutrition label.

• I use nutrition labels to select foods on the basis of the number of calories per serving.

• I use nutrition labels to select foods that are low in saturated fat per serving.

• I use nutrition labels to select foods that are low in salt or sodium per serving.

• I consider the nutritional content of foods when selecting food for snacks or meals.

• I consider the effect foods have on prevention of disease when making a food choice.

Note: Items in the fruit and vegetable consumption subscale were rated on a 1–5 scale with text or visual answer choices (1, rarely or none of the plate; 5, ≥ 4 times a day or three-fourths of plate); all other items were responded to on a 7-point sliding scale (1, strongly disagree; 7, strongly agree).