Development of a food frequency questionnaire in Japan.
Development of a food frequency questionnaire in Japan.
复制标题
日本食物频率调查问卷的开发。
作者：
Chigusa Date;Momoko Yamaguchi;Heizo Tanaka
连续三天称重法，即作为原料的食物在烹饪前单独称重，是日本营养师中最流行的膳食评估方法，因为这种膳食调查方法已在全国营养调查中采用了半个世纪。在这种情况下，只有少数研究旨在开发和验证食物频率问卷（FFQ）方法。一些曾经使用过的 FFQ 的食物清单只涉及单独的食物，而不是混合菜肴。因此，频率问卷对于日常不参与烹饪的人来说很难回答。为了使受试者能够更准确地回答问卷，开发了新的FFQ，其中包含122种单一食物和食谱的食物清单。这些食物和食谱是根据日本兵库县紫苏郡 40 至 69 岁男性和女性的 805 份 24 小时回忆中确定的。连续56或63天，67名营养师课程的专科学生记录了他们的饮食摄入量。饮食记录后一周内，他们回答了新制定的FFQ。计算了 FFQ 评估的能量调整营养摄入量与饮食记录评估的皮尔逊相关系数。这些相关系数的范围从视黄醇效力的 0.21 到钙的 0.74。这些数据表明，新开发的 FFQ 可以有效测量两个月内许多营养素的摄入量。
The three-consecutive-day weighing method, in which foods as raw materials are weighed separately before they are cooked, is the most popular dietary assessment method among Japanese dietitians, because this dietary survey method has been adopted in the national nutrition survey for half a century. Under such circumstances, there have been only a few studies aiming to develop and validate a food frequency questionnaire (FFQ) method. The food list of a few FFQs ever used dealt with individual food items alone, but not mixed dishes. Therefore, a frequency questionnaire was very difficult for people not involved in cooking daily to answer. In order to enable subjects to answer a questionnaire more accurately, a new FFQ which has a food list with 122 single foods and recipes was developed. These foods and recipes were identified from 805 24hr-recalls of males and females aged 40-69 years old in Shiso County, Hyogo Prefecture, Japan. During consecutive 56 or 63 days, 67 junior college students in a dietitian course recorded their diet intake. Within a week after the diet record, they answered the newly developed FFQ. Pearson correlation coefficients between energy adjusted nutrient intakes assessed from the FFQ and those from dietary records were calculated. These correlation coefficients ranged from 0.21 for retinol potency to 0.74 for calcium. These data indicate that the newly developed FFQ provides a useful measurement of many nutrient intakes over a two-month period.
影响因子：
5
作者：
WILLETT, WC;SAMPSON, L;SPEIZER, FE
通讯作者：
SPEIZER, FE