Practical nutrition assessment in primary care settings - A review
Practical nutrition assessment in primary care settings - A review
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DOI：
10.1016/s0749-3797(00)00116-1
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发表时间：
2000-05-01
影响因子：
5.5
通讯作者：
Rupp, J
中科院分区：
文献类型：
--
作者：
Calfas, KJ;Zabinski, MF;Rupp, J
背景：不良的饮食和身体活动习惯每年导致30万人死亡。初级医疗环境中的干预措施有望在广泛范围内实现改变。然而，为了进行咨询，初级医疗服务提供者需要快速、准确、高效且适用于医疗环境的评估工具。
方法：我们回顾了18种用于初级医疗的饮食评估方法，这些方法简短（少于50项）且易于实施、评分和解释。报告了该评估方法所评估的常量营养素以及（如果给出的话）心理测量学特性。
结果：一般来说，信度和效度系数略低于更详细的工具（即食物频率问卷、饮食回忆）；然而，在这种临床环境中是可以接受的。
结论：医疗服务提供者可以受益于使用这些工具来评估当前的饮食模式并指导患者咨询。未来的评估方法应关注其他营养主题（例如，钙缺乏）以及对随时间变化的敏感性。
Background: Poor dietary and physical activity habits account for 300,000 deaths per year. Interventions in the primary care setting offer promise for effecting change on a broad scale. However, to conduct counseling, primary care providers need quick, accurate, and efficient assessment tools that are practical for a health care setting.Methods: We reviewed 18 dietary measures for use in primary care that were brief (less than 50 items) and easy to administer, score, and interpret. The macronutrients assessed by the measure and the psychometric properties, if given, are reported.Results: In general, reliability and validity coefficients were slightly lower than more detailed instruments (i.e., food frequency questionnaires, diet recall); however, they are acceptable within this clinical setting.Conclusions: Providers can benefit from using these tools to assess current dietary patterns and to guide patient counseling Future measures should focus on additional nutritional topics (e.g., calcium deficiency) and sensitivity to change over time.