The development and validation of measures to assess cooking skills and food skills

Table 6 Study 1: Summary of Exploratory Factor Analysis for cooking and food skills measures using direct oblimin oblique rotation and the pattern matrix (N = 1049)

	Factor Loadings
Item	Factor 1: Cooking Skills	Factor 2: Food Skills	Factor 3: Other
1) Chopping, mixing, stirring	0.82
2) Blending	0.80
3) Steaming	0.90
4) Boiling	0.95
5) Stewing	0.89
6) Roasting	0.84
7) Frying/Stir-frying	0.86
8) Microwaving	0.55		−0.48
9) Baking	0.61		0.46
10) Peeling	0.92
11) Preparing/cooking raw meat/poultry	0.83
12) Preparing/cooking raw fish	0.83
13) Making sauces	0.88
14) Using herbs/spices	0.82
1) Planning ahead		0.74
2) Preparing in advance		0.61
3) Following recipes		0.76
4) Grocery List		1.01
5) Specific meals		0.76
6) Planning how much to buy		0.78
7) Comparing prices		1.07
8) Knowing food budget		0.88
9) Buying in season	0.46	0.43
10) Buying cheaper cuts		0.89
11) Doubling recipes		0.75
12) Cooking healthy with a few ingredients		0.57
13) Cooking with limited time	0.47	0.49
14) Using leftovers	0.50	0.43
15) Keeping basics in cupboard	0.56
16) Reading best before	0.53
17) Reading storage/use-by	0.42	0.45
18) Reading nutrition information on labels		0.70
19) Balancing meals based on nutrition advice		0.67
Eigenvalues	21.54	2.72	1.07
% of Variance	65.26	8.23	3.24

*All factor loadings were greater than 0.162, the criterion for the sample size [37], the factor loadings are regression coefficients as they are from the pattern matrix [38]

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