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

Abstract

The Assessment of Foods and Nutrition Competencies in Adolescents Questionnaire (AFANCA; Wang et al., 2023) is a specialized, 24-item instrument developed to quantify crucial foods and nutrition competencies among adolescents. The scale measures practical skills related to food intake regulation based on recommended nutrition qualities, quantities, and dietary schedules. It also assesses proficiency in essential tasks such as meal planning, food preparation, and safe food storage.

The development of the scale was guided by the theory of change and implementation procedures derived from the 4-H Foods and Nutrition Project. The resulting questionnaire was evaluated using a sample of Texas 4-H members in grades 6 through 12, with comprehensive psychometric results reported for factor structure, reliability, and validity.

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 primary purpose of the AFANCA questionnaire is to provide a standardized metric for comprehensively capturing the core nutrition competencies that are explicitly fostered and promoted through participation in the 4-H Foods and Nutrition Project. The instrument is designed to evaluate both knowledge and practical application of skills necessary for healthy eating behaviors.

By assessing six key domains of competency, the scale serves as a robust evaluation tool for researchers and program administrators seeking to measure the impact of youth development programs on critical lifelong skills, ranging from safe food handling to informed decision-making based on nutrition labels.

Construct

The AFANCA measures the overarching construct of Foods and Nutrition Competencies, defined as the integration of knowledge, skills, and behaviors necessary for adolescents to manage their dietary intake effectively and safely. This construct is operationalized through six distinct subscales:

• Fruit and vegetable consumption: Measures actual dietary habits relative to recommended intake.

• Recipe modification: Assesses the skill and willingness to adjust recipes to improve nutritional content.

• Nutrition knowledge: Evaluates understanding of basic nutritional guidelines and healthy eating patterns.

• Food preparation: Measures practical cooking and handling skills.

• Food safety: Assesses adherence to critical hygiene and storage practices to prevent foodborne illness.

• Nutrition labels: Evaluates the ability to interpret and utilize nutritional information for making food choices.

Validity

Construct Validity

Support for construct validity was provided through the results of the factor analysis. The final model confirmed a robust six-factor structure, demonstrating that the 24 items reliably load onto the intended theoretical dimensions of nutrition competency.

Convergent and Discriminant Validity

The correlations observed among the six factors ranged from 0.21 to 0.81. This range indicates acceptable convergent validity, confirming that the factors are related components of the broader competency construct, and acceptable discriminant validity, suggesting that each subscale is measuring a unique, non-redundant aspect of nutrition competency.

Reliability

Internal Consistency

The internal consistency of the six subconstructs was assessed using McDonald’s omega, a measure of composite reliability. The results indicated acceptable to good reliability across all subscales. Specifically, omega values ranged from 0.74 for the Recipe Modification subscale up to 0.91 for the Food Preparation subscale, confirming high internal consistency within the measured factors.

Factor Analysis

Confirmatory Factor Analysis

After an initial analysis led to the removal of five problematic items, the subsequent 6-factor structure comprising 24 items was tested using Confirmatory Factor Analysis (CFA). The model fit significantly improved, achieving strong indices: Chi-squared = 401.48 (df = 237, P < 0.001); RMSEA = 0.049 (90% CI, 0.041−0.058); CFI = 0.942; TLI = 0.933; and SRMR = 0.045. Factor loadings for the final 24 items were all significant, ranging from 0.57 to 0.89.

Measurement Invariance

The authors successfully demonstrated that configural, metric, and scalar invariance were satisfied. This was confirmed when the sample was divided according to three key moderator variables: 4-H Foods and Nutrition Project involvement status, gender, and age groups. Satisfying measurement invariance ensures that the scale measures the same constructs in the same way across these diverse adolescent populations.

Instrument

Test Type: Original Inventory/Questionnaire.

Format: The measure consists of 24 items. Items utilize two formats: the fruit and vegetable consumption subscale is rated on a 5-point scale (1, rarely or none of the plate; 5, ≥ 4 times a day or three-fourths of plate), while all other items are rated on a 7-point sliding scale (1, strongly disagree; 7, strongly agree).

Language Available: English.

Population Group: Human (Male, Female).

Age Group: The scale is validated for use with Adolescents, though the development sample covered a broader spectrum including Childhood (birth-12 yrs), School Age (6-12 yrs), Adolescence (13-17 yrs), Adulthood (18 yrs & older), and Young Adulthood (18-29 yrs).

Population Details: Respondents were Adolescents in Grades 6-12 (Ages 11-19) who were members of the 4-H program in Texas, 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

The instrument may be used for Research/Teaching purposes.

Fee

No fee is required for the use of the AFANCA scale.

Commercial Use

Commercial use is not permitted (No).

Test Year

2023.

Reference’s

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 Questionnaire (AFANCA)

The AFANCA measure consists of 24 items. Subscales include:

• Fruit and vegetable consumption

• Recipe modification

• Nutrition knowledge

• Food preparation

• Food safety

• Nutrition labels

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).