Validation of a Food Frequency Questionnaire Based on Food Groups for Estimating Individual Nutrient Intake
Validation of a Food Frequency Questionnaire Based on Food Groups for Estimating Individual Nutrient Intake
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基于食物组的食物频率调查问卷的验证，用于估计个人营养摄入量
DOI：
10.5264/eiyogakuzashi.59.221
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发表时间：
2001
期刊：
影响因子：
--
通讯作者：
Shigeru Yamamoto
中科院分区：
文献类型：
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作者：
Keiko Takahashi;Y. Yoshimura;Tae Kaimoto;D. Kunii;Tatsushi Komatsu;Shigeru Yamamoto
根据29种食物类别和10种烹饪方法，编制了食物频率问卷(FFQg)，以估计个体受试者在过去一到两个月的能量和营养摄入量。该问卷与66名19~60岁受试者连续7天的称量膳食记录(7d记录)进行比较，FFQg与7d记录的能量、蛋白质、脂肪、碳水化合物和钙摄入量的相关系数分别为0.47、0.42、0.39、0.49和0.41。经配对t检验，两种方法对31种营养素中26种营养素的摄入量无显著差异(p≥0.05)。FFQG测定值与7d记录法测定值之比为72%(维生素B12)~121%(维生素C)。大米、面包、肉、鱼、奶、奶制品、绿黄色蔬菜、其他蔬菜和水果的摄入量与7d记录的相关系数分别为0.66、0.76、0.27、0.27、0.72、0.58、0.46、0.53和0.64，且在p<两种方法之间存在显著相关；在29个食物组别中，有22个组别的食用量达到0.05水平。除了有50%或以上的受访者选择“每月少于一次或从未选择”的食物组别外，34%的受访者能够估计出食物食谱的分量，误差在25%以下。结果表明，FFQg记录是估计个体能量和营养摄入量的有用工具。
A food frequency questionnaire (FFQg) was developed, based on 29 food groups and 10 kinds of cookery, for estimating the energy and nutrient intakes of an individual subject during the previous one to two months. This questionnaire was evaluated by a comparison with weighed dietary records for 7 continuous days (7d records) of 66 subjects aged 19-60 years.The correlation coefficients between the FFQg and 7d records for energy, protein, fat, carbohydrate and calcium intakes were 0.47, 0.42, 0.39, 0.49 and 0.41, respectively. The intakes of 26 of the 31 nutrients were not significantly different by paired t-tests between the two methods (p≥0.05). The ratio of the value obtained by the FFQgmethod against that by the 7d records method ranged from 72%(vitamin B12) to 121%(vitamin C). The average value of this ratio was 104%.The correlation coefficients for the intakes of rice, bread, meat, fish, milk, dairy products, green-yellow vegetables, other vegetables, and fruits were 0.66, 0.76, 0.27, 0.27, 0.72, 0.58, 0.46, 0.53, and 0.64, respectively, between the FFQg and 7d records, and there was significant correlation between the two methods at the p<0.05 level for 22 of the 29 food groups.Apart from those food groups for which “Less than once a month or never” was selected by 50% or more of the respondents, 34% of respondents could estimate portion sizes in the FFQg with an error of less than 25%. The results show that the FFQg record is a useful instrument for estimating individual energy and nutrient intakes.