Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2023-02-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-442-en.html |
| _version_ | 1811166237601824768 |
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| author | Samaneh Sadat Ayoubi Zahra Yaghoubi Maryam Amini Elena Philippou Mohsen Nematy Habibollah Esmaily Mohammad Reza Shadmand Foumani Moghadam Abdolreza Norouzy |
| author_facet | Samaneh Sadat Ayoubi Zahra Yaghoubi Maryam Amini Elena Philippou Mohsen Nematy Habibollah Esmaily Mohammad Reza Shadmand Foumani Moghadam Abdolreza Norouzy |
| author_sort | Samaneh Sadat Ayoubi |
| collection | DOAJ |
| description | 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 2nd and 10th months of the study. In the 4th and 10th months, serum retinol and alpha-tocopherol, and 24-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. |
| first_indexed | 2024-04-10T15:49:08Z |
| format | Article |
| id | doaj.art-fd14fe9a511640efb2cc634a26392c92 |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-04-10T15:49:08Z |
| publishDate | 2023-02-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-fd14fe9a511640efb2cc634a26392c922023-02-12T03:41:36ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252023-02-0181130136Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol StudySamaneh Sadat Ayoubi0Zahra Yaghoubi1Maryam Amini2Elena Philippou3Mohsen Nematy4Habibollah Esmaily5Mohammad Reza Shadmand Foumani Moghadam6Abdolreza Norouzy7 Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran Community Oral Health Department, School of Dentistry, Mashhad University of Medical Sciences, Mashhad, Iran 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 Department of Life and Health Science, University of Nicosia, Cyprus Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; 7 Department of Nutrition, Varastegan Institute for Medical Science, Mashhad, Iran. Department of Nutrition, Varastegan Institute for Medical Science, Mashhad, Iran Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran 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 2nd and 10th months of the study. In the 4th and 10th months, serum retinol and alpha-tocopherol, and 24-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.http://jnfs.ssu.ac.ir/article-1-442-en.htmlprotocolfood frequency questionnairevalidityreproducibilityquestionnaire designiranianmixed dishes |
| spellingShingle | Samaneh Sadat Ayoubi Zahra Yaghoubi Maryam Amini Elena Philippou Mohsen Nematy Habibollah Esmaily Mohammad Reza Shadmand Foumani Moghadam Abdolreza Norouzy Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study Journal of Nutrition and Food Security protocol food frequency questionnaire validity reproducibility questionnaire design iranian mixed dishes |
| title | Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study |
| title_full | Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study |
| title_fullStr | Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study |
| title_full_unstemmed | Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study |
| title_short | Development and Validation of a Dish-Based Iranian Food Frequency Questionnaire: A Protocol Study |
| title_sort | development and validation of a dish based iranian food frequency questionnaire a protocol study |
| topic | protocol food frequency questionnaire validity reproducibility questionnaire design iranian mixed dishes |
| url | http://jnfs.ssu.ac.ir/article-1-442-en.html |
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