Validity and reproducibility of an interviewer-administered food frequency questionnaire for healthy French-Canadian men and women.
Validity and reproducibility of an interviewer-administered food frequency questionnaire for healthy French-Canadian men and women.
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DOI：
10.1186/1475-2891-3-13
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发表时间：
2004-09-13
影响因子：
5.4
通讯作者：
Lemieux S
中科院分区：
文献类型：
--
作者：
Goulet J;Nadeau G;Lapointe A;Lamarche B;Lemieux S
评估访谈者管理的食物频率问卷（FFQ）的效度（研究1）和重现性（研究2）。FFQ由拉瓦尔大学设计，包含91个项目和33个子问题。研究1：在营养干预的第0、6和12周，将FFQ与3天的食物记录（2个工作日和1个周末）进行比较。研究2：为了评价FFQ的可重复性，2名注册营养师在未参与营养干预的受试者中间隔4周进行FFQ。研究1：FFQ和3天食物记录评估的大多数营养素摄入量的平均值没有统计学差异。主要常量营养素的能量调整相关系数范围从蛋白质的0.36到碳水化合物的0.60（p ≤ 0.01）。一致性分析显示，平均而言，35%的受试者被归类在相同的四分位数时，营养物质进行评估的3天的食物记录或FFQ。研究2：在间隔4周进行的两次FFQ的饮食测量结果之间观察到显著相关性。大量营养素的再现性的相关系数范围从0.66碳水化合物到0.83脂肪后的能量调整。平均而言，46%的受试者被归类在相同的四分位数时，营养摄入量进行评估的FFQ。这些数据表明，开发的FFQ具有良好的有效性和重现性。
To evaluate the validity (study 1) and the reproducibility (study 2) of an interviewer-administered food frequency questionnaire (FFQ). The FFQ was designed at Laval University and contains 91 items and 33 subquestions. Study 1: The FFQ was compared against a 3-day food record (2 week-days and 1 weekend-day), at week 0, 6 and 12 of a nutritional intervention. Study 2: In order to evaluate the reproducibility of the FFQ, 2 registered dietitians administered the FFQ 4-weeks apart among subjects who were not part of the nutritional intervention. Study 1: Mean values for intake of most nutrients assessed by the FFQ and by the 3-day food record were not statistically different. Energy-adjusted correlation coefficients for major macronutrients ranged from 0.36 for proteins to 0.60 for carbohydrates (p ≤ 0.01). Agreement analysis revealed that on average, 35% of the subjects were classified in the same quartile when nutrients were assessed by either the 3-day food record or the FFQ. Study 2: Significant associations were observed between dietary measurements derived from the two FFQs administered 4 weeks apart. Correlation coefficients for the reproducibility of macronutrients ranged from 0.66 for carbohydrates to 0.83 for lipids after energy adjustment. On average, 46% of the subjects were classified in the same quartile when nutrient intakes were assessed by either FFQ. These data indicated that the FFQ developed has a good validity and is reproducible.
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影响因子：
7.1
作者：
RENAUD, S;DELORGERIL, M;TOUBOL, P
通讯作者：
TOUBOL, P
影响因子：
5
作者：
Thomson, CA;Giuliano, A;Marshall, JR
通讯作者：
Marshall, JR
影响因子：
5
作者：
KEYS, A;MENOTTI, A;TOSHIMA, H
通讯作者：
TOSHIMA, H
影响因子：
5
作者：
PIETINEN, P;HARTMAN, AM;HUTTUNEN, JK
通讯作者：
HUTTUNEN, JK
影响因子：
4.7
作者：
Bonifacj, C;Gerber, M;Daures, JP
通讯作者：
Daures, JP