New development food frequency questionnaire for Okinawan

本研究的目的有三：第一，根据冲绳饮食的地域特点设计食物频率调查问卷；第二，检验问卷的信度和效度；最后，利用新开发的研究工具，对影响冲绳长寿的因素进行营养流行病学调查。冲绳县有其独特的饮食习惯，因此我们推测，使用标准化的全国人口问卷调查不能充分反映该地区的饮食特点。构建一份考虑到冲绳饮食地区特殊性的食物频率问卷是极其重要的。研究对象人口是一个反映平均健康水平的地区，由久美岛上的两个城镇组成。受试者连续七天分别称重并记录他们的总食物摄入量。食物摄入量是根据这些记录…编码的更多的是由营养师根据三个食品分类数据库将食品合并成几个食品代码：日本科学技术厅发布的标准食品成分表；我们根据以前在冲绳进行的食物摄入量调查构建的原始数据库；以及女子营养学院发布的商业食品表。然后相应地计算营养物质的摄入量。饮食调查是在两个城镇的70户家庭中进行的，其中30岁的S、40岁的S和50岁的S由参与者及其配偶组成。在进行调查之前，营养师指示受试者称称所有食物和饮料的重量，并将其记录在专门设计的小册子中。每个参与者和他们的配偶准备的体重和消耗的比例由个人自己记录。然后，营养师在调查期间检查了每个参与者家中的记录。大约三分之一的参与者(50人)也贡献了血液样本。为了设计调查问卷的食物清单，从参与者7天的饮食记录中记录了830种不同的食物。从第4版标准食物成分表中分离出Fity-Two营养素，并在这些表中后续添加了包括脂肪酸、胆固醇、维生素E和氨基酸的表。以总营养素摄入量为因变量，对每种营养素(因变量)进行逐步多元回归分析，当累积R^2达到80%时，选择食物。在考虑了冲绳食物和菜肴的相似性和独创性后，最终选出了130个项目。通过这一研究过程，建立并编码了一个新的数据库，准确地反映了冲绳饮食的区域特征。我们建议今后进行研究，以验证冲绳食物频率问卷的有效性。较少

The purpose of this research is threefold : first, to design a food frequency questionnaire based on the regional characterisics of the Okinawan diet ; second, to test the reliability and validity of the questionnaire ; and finally, to employ the newly developed research instrument in a nutritional epidemiological investigation of the factors responsible for Okinawa longevity. The prefecture of Okinawa has its own peculiar dietary habits, therefore we speculate that use of the questionnaire standardized on the national population will not adequately reflect the regional characteristics of the diet. Construction of a food frequency questionnaire that takes into account the regional specificities of the Okinawa diet is extremely important.The subject population is an area that refiects average health levels and consists of two towns on Kume Island. The subjects individually weighed and recorded their total food intake for seven consecutive days. Food intakes were coded from these records … More by dieticians who combined the food items into several food codes based on three food classification data bases : the Standard Food Composition Tables published by the Science and Technology Agency of Japan ; our original data dase constructed from previous food intake surveys done in Okinawa ; and the Commercial Foods Table published by Women's Nutritional College. Nutrient intakes were then computed accordingly. The dietary survey was conducted among 70 households from the two towns (140 persons in their 30's 40's and 50's) consisting of the participant and their spouse. Before undertaking the survey the dieticians instructed the subjects to weigh and record all foods and beverages consumed in a specially designed booklet. The weights prepared and the proportions consumed by each participant and their spouse were recorded by the individuals themselves. The dieticians then checked the records at each participant's home during the survey. Approximately one third of the participants (50 persons) also contributed blood samples.In order to design the food list for the questionnaire a total of 830 different kinds of foods were recorded from the participants' seven day dietary record., Fity-two nutritional elements were isolated from the 4^<th> edition of the Standard Food Composition Tables and the follow up additions to these tables including the Fatty Acids, Cholesterol, Vitamin E and Amino Acids tables. In order to select the foods for the food list total nutrient intake was made the dependent Variable a stepwise multiple regression analysis was then conducted for each nutrient (the dependent variable), when cumulative R^2 reached 80% a food was selected. After considerations of similarity and originality of Okinawan foods and dishes were taken into account 130 items were eventually selected. Through this research process a new data base was constructed and coded that accurately reflects the regional characteristics of the Okinawan diet. We suggest that future research should be undertaken for purposes of validation of the Okinawa Food Frequency Questionnaire. Less