Standardised coding of diet records: experiences from INTERMAP UK
Standardised coding of diet records: experiences from INTERMAP UK
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DOI：
10.1079/bjn20041095
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发表时间：
2004-05-01
影响因子：
3.6
通讯作者：
Elliott, P
中科院分区：
文献类型：
--
作者：
Conway, R;Robertson, C;Elliott, P
对饮食记录进行编码是大多数饮食调查的基本要素，但它往往很少受到关注，尽管编码中的错误可能会导致有缺陷的研究结果。在宏观和微量营养素与血压的国际研究(INTERMAP研究)中，努力将18720份饮食记录的编码错误降至最低。工作人员在能够处理研究数据之前经过集中培训和认证，并进行持续的质量控制检查。这涉及到高级(现场)营养师对随机选择的饮食记录进行重新编码。为了促进英国编码的标准化，设计了一本代码簿；它包括关于对品牌项目进行编码的信息、密度和份量信息，以及在食品信息有限时分配的默认代码。研究发现，尽管受训者以前在其他地方进行过编码，但他们犯了编码错误，导致了对每日能量和营养摄入量的估计错误。随着培训的进行，错误的数量减少了。由于必须从食品制造商和零售商那里收集信息，编撰代码手册需要大量的劳动。需要制定战略，以避免其他研究小组重复这一努力。虽然INTERMAP中使用的减少编码错误的方法很耗时，但经验表明，这种错误很重要，是可以减少的。
Coding diet records is a basic element of most dietary surveys, yet it often receives little attention even though errors in coding can lead to flawed study results. In the INTERnational study of MAcro- and micronutrients and blood Pressure (INTERMAP study), efforts were made to minimise errors in coding the 18720 diet records. Staff were centrally trained and certified before being able to process study data and ongoing quality control checks were performed. This involved the senior (site) nutritionist re-coding randomly selected diet records. To facilitate standardisation of coding in the UK, a code book was designed; it included information about coding brand items, density and portion size information, and default codes to be assigned when limited information was available for food items. It was found that trainees, despite previous experience in coding elsewhere, made coding errors that resulted in errors in estimates of daily energy and nutrient intakes. As training proceeded, the number of errors decreased. Compilation of the code book was labour-intensive, as information from food manufacturers and retailers had to be collected. Strategies are required to avoid repetition of this effort by other research groups. While the methods used in INTERMAP to reduce coding errors were time consuming, the experiences suggest that such errors are important and that they can be reduced.