The Prospective Association Between Physical Activity, Insomnia Symptoms, and Productivity in an Australian Population-Based Cohort.

OBJECTIVES: To investigate the joint, prospective associations of physical inactivity and insomnia symptoms and productivity using the 2013 and 2014 household income and labor dynamics in Australia Survey panel data. METHODS: The association between (i) presenteeism (yes/no, n = 5864) and (ii) absenteeism (sick leave days, n = 4324) and the mutually exclusive groups "active without insomnia," "active with insomnia," "inactive without insomnia," and "inactive with insomnia" was assessed. RESULTS: Participants "active with insomnia" or "inactive with insomnia" had greater odds of presenteeism than those "active without insomnia" (odds ratio [OR] = 1.41, 95% confidence interval [CI]: 1.07 to 1.85 and OR = 1.44, 95% CI: 1.14 to 1.83, respectively). Participants "inactive with insomnia" had a greater incidence of absenteeism than participants "active without insomnia" (incidence rate ratio [IRR] = 1.28, 95% CI: 1.07 to 1.54). CONCLUSIONS: Findings suggest improving physical activity levels and insomnia symptoms concurrently may improve productivity by reducing presenteeism and sick leave.

Development of the Home Cooking EnviRonment and Equipment Inventory Observation form (Home-CookERITM): An Assessment of Content Validity, Face Validity, and Inter-Rater Agreement.

INTRODUCTION: Quantifying Home Cooking EnviRonments has applications in nutrition epidemiology, health promotion, and nutrition interventions. This study aimed to develop a tool to quantify household cooking environments and establish its content validity, face validity, and inter-rater agreement. METHODS: The Home Cooking EnviRonment and equipment Inventory observation form (Home-CookERI™) was developed as a 24-question (91-item) online survey. Items included domestic spaces and resources for storage, disposal, preparation, and cooking of food or non-alcoholic beverages. Home-CookERITM was piloted to assess content validity, face validity, and usability with six Australian experts (i.e., dietitians, nutrition researchers, chefs, a food technology teacher, and a kitchen designer) and 13 laypersons. Pilot participants provided feedback in a 10 min telephone interview. Home-CookERI™ was modified to an 89-item survey in line with the pilot findings. Inter-rater agreement was examined between two trained raters in 33 unique Australian households. Raters were required to observe each item before recording a response. Home occupants were instructed to only assist with locating items if asked. Raters were blinded to each other's responses. Inter-rater agreement was calculated by Cohen's Kappa coefficient (κ) for each item. To optimize κ, similar items were grouped together reducing the number of items to 81. RESULTS: Home-CookERITM had excellent content and face validity with responding participants; all 24 questions were both clear and relevant (X2 (1, n = 19; 19.0, p = 0.392)). Inter-rater agreement for the modified 81-item Home-CookERI™ was almost-perfect to perfect for 46% of kitchen items (n = 37 items, κ = 0.81-1), moderate to substantial for 28% (n = 23, κ = 0.51-0.8), slight to fair for 15% (n = 12, κ = 0.01-0.5), and chance or worse for 11% of items (n = 9, κ ≤ 0.0). Home-CookERITM was further optimized by reduction to a 77-item version, which is now available to researchers. CONCLUSION: Home-CookERI™ is a comprehensive tool for quantifying Australian household cooking environments. It has excellent face and content validity and moderate to perfect inter-rater agreement for almost three-quarters of included kitchen items. To expand Home-CookERI™ applications, a home occupant self-completion version is planned for validation.