The FSQ shows strong potential for evaluating basic (e.g., peeling, chopping, slicing) to intermediate (e.g., meal planning) food skills in an effective and feasible manner. It can also capture changes in specific domains, allowing the development of more focused nutrition education and skills-based interventions. Ultimately, higher food skills in the population could result in increased intakes of vegetables and fruits and lower intakes of calories, fat, sugar, and fast food, potentially reducing the risk for chronic diseases.