Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study

Publish Year: 1401
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_JNFS-8-1_016

تاریخ نمایه سازی: 24 بهمن 1401

Abstract:

Background: The relation between long-term dietary intake and diseases is well known. There are several methods to determine long-term dietary intake. The food frequency questionnaire (FFQ) is used in studies to assess habitual dietary intake over a long term period. Dietary intake varies according to cultural differences, so an FFQ must be designed and validated for the target population. This protocol study aims to explain the development and validation of a semi-quantitative FFQ for the Iranian population that includes mixed dishes and single food items. Methods: The initial list of food items were extracted from interviews and expert opinion. An expert panel of ten nutritionists calculated the content validity ratio (CVR) and content validity index (CVI) of food items to finalize the FFQ. One hundred twenty eligible participants were included in the study. They completed the FFQ two times, with a ten month interval. They recorded their food intake for three days in the ۲nd and ۱۰th months of the study. In the ۴th and ۱۰th months, serum retinol and alpha-tocopherol, and ۲۴-hour urinary potassium and nitrogen were measured. Result: Covering typical Iranian mixed dishes is the main advantage of this study. Given that the questionnaire is valid and reproducible, it can be used in epidemiologic studies. Conclusion: The current study developed a dish-based Iranian FFQ based on mixed food.

Authors

Samaneh Sadat Ayoubi

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Zahra Yaghoubi

Community Oral Health Department, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran

Maryam Amini

Department of Nutrition Research, National Nutrition and Food Technology Research Institute and School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Elena Philippou

Department of Life and Health Science, University of Nicosia, Cyprus

Mohsen Nematy

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Habibollah Esmaily

Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; ۷ Department of Nutrition, Varastegan Institute for Medical Science, Mashhad, Iran.

Mohammad Reza Shadmand Foumani Moghadam

Department of Nutrition, Varastegan Institute for Medical Science, Mashhad, Iran

Abdolreza Norouzy

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

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