A DATA-BASED APPROACH TO DIET QUESTIONNAIRE DESIGN AND TESTING
A DATA-BASED APPROACH TO DIET QUESTIONNAIRE DESIGN AND TESTING
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DOI：
10.1093/oxfordjournals.aje.a114416
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发表时间：
1986-09-01
影响因子：
5
通讯作者：
GARDNER, L
中科院分区：
文献类型：
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作者：
BLOCK, G;HARTMAN, AM;GARDNER, L
一份自我管理的饮食史问卷已被开发用于流行病学和临床应用。食品清单和与之相关的营养价值是根据第二次全国健康和营养检查调查（NHANES II）的11.658名成年受访者的饮食数据制定的。食品项目是根据其对人口总能量摄入的贡献和NHANES II数据中的17种营养素中的每一种来选择的，并且代表每种营养素的90%以上。相关的营养成分值由NHANES II数据库根据调查中的消费频率数据确定。每种食物的份量是根据NHANES II中观察到的份量分布，基于三维模型得出的。当从饮食记录中计算营养成分时，得到的食物清单及其相应的简短数据库与更详细的方法的相关性为0.70。实地管理得出的平均值与国家数据相当。
A self-administered diet history questionnaire has been developed for epidemiologic and clinical use. Both the food list and the nutrient values to be associated with it were developed using dietary data from 11.658 adult respondents to the Second National Health and Nutrition Examination Survey (NHANES II). Food items were selected on the basis of their contribution to total population intake of energy and each of 17 nutrients in the NHANES II data, and represent over 90% of each of those nutrients. Associated nutrient composition values were determined from the NHANES II database using frequency of consumption data in that survey. Portion sizes to be associated with each food item were derived from observed portion size distributions in NHANES II, based on three-dimensional models. The resulting food list and its corresponding brief data base, when used to calculate nutrients from a diet record, yielded correlations of r > 0.70 with the more detailed method. Field administration produced mean values comparable to national data.