Validity and reproducibility of an adolescent Web-based food frequency questionnaire
Validity and reproducibility of an adolescent Web-based food frequency questionnaire
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DOI：
10.1016/j.jada.2007.01.005
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发表时间：
2007-04-01
影响因子：
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通讯作者：
De Henauw, Stefaan
中科院分区：
文献类型：
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作者：
Matthys, Christophe;Pynaert, Ilse;De Henauw, Stefaan
目的评价一种新开发的、经济有效的、易于管理的、用于青少年膳食评估的网络食物频率问卷（FFQ）的效度和可重复性。（水;软饮料，包括果汁及减肥软饮料;酒精饮料;汤;奶及奶制品;水果;甜及咸味小食/馅料;酱汁和脂肪酱;早餐麦片;面包;奶酪、鱼/蛋/肉;意大利面/米饭;蔬菜;和土豆）。验证的参考数据是3天的估计食物记录。对所有参与者和仅对消费者进行了分析（消费者在基于网络的FFQ和食品记录）。主题/设置一组选定的青少年（12 - 18岁，n = 104），来自比利时根特的参与中学。结果对于所有参与者，测量的水、水果、早餐谷物、鱼/蛋/肉、面食/米饭、而土豆在这两种方法之间没有显著差异。所有食物的斯皮尔曼相关系数平均为0.38（范围从面食/米饭的0.20到早餐谷物的0.64）。当仅对消费者进行分析时，基于网络的FFQ显示对软饮料，甜和咸味小吃/馅料，酱汁和脂肪涂抹物，奶酪，意大利面/米饭和蔬菜的估计值显着降低。所有食物的平均斯皮尔曼相关系数为0.30。在对基于网络的FFQ的重复性进行评估时，所有食物的平均斯皮尔曼相关系数为0.62。结论15种食物组的大部分问题具有可接受的重复性，而验证仅显示了水、水果、面包和鱼/蛋/肉的可靠摄入量。这一基于网络的FFQ可以成为公共卫生营养背景下膳食评估方法发展的起点。
Objective To assess the validity and reproducibility of a newly developed, cost-effective, and easy to administer, Web-based food frequency questionnaire (FFQ) for the dietary assessment of adolescents.Design Cross-sectional validation of a Web-based FFQ, which contained 15 food groups (water; soft drinks, including fruit juice and diet soft drinks; alcoholic beverages; soup; milk and milk products; fruit; sweet and savory snacks/fillings; sauces and fat spreads; breakfast cereals; bread; cheese, fish/eggs/meat; pasta/rice; vegetables; and potatoes). Reference data for validation were 3-day estimated food records. Analyses were done for all participants and for consumers only (consumer in both Web-based FFQ and food record).Subjects/setting A selected group of adolescents (12 to 18 years of age, n = 104) from participating secondary schools in Ghent, Belgium.Results For all participants, the measured intakes of water, fruit, breakfast cereals, fish/eggs/meat, pasta/rice, and potatoes were not significantly different between the two methods. The Spearman correlation for all foods was on average 0.38 (ranging from 0.20 for pasta/rice to 0.64 for breakfast cereals). When analyzed for consumers only, the Web-based FFQ showed significantly lower estimates for soft drinks, sweet and savory snacks/fillings, sauces and fat spreads, cheese, pasta/rice, and vegetables. The average Spearman correlation for all foods collectively was 0.30. When reproducibility of the Web-based FFQ was assessed, the average Spearman correlation coefficient for all foods collectively was 0.62.Conclusions Most questions on the 15 food groups had acceptable reproducibility, whereas validation only showed reliable intakes for water, fruit, bread, and fish/eggs/meat. This Web-based FFQ could be a start for development of dietary assessment methods in public health nutrition contexts.