Evaluation of the Relative Validity of the Short Diet Questionnaire for Assessing Usual Consumption Frequencies of Selected Nutrients and Foods
Abstract
:1. Introduction
2. Methods
2.1. Study Context
2.2. SDQ Development
2.3. Pretest
2.4. Validation Study
2.5. Data Handling and Dietary Analysis: Validation Study
2.6. Statistical Analyses
3. Results
Sex | Age Group (years) | Total | ||
---|---|---|---|---|
n (%) | ||||
67–72 | 73–77 | 78–84 | ||
Male | 65 (46.1) | 46 (41.1) | 68 (47.6) | 179 (45.2) |
Female | 76 (53.9) | 66 (58.9) | 75 (52.4) | 217 (54.8) |
All | 141 (35.6) | 112 (28.3) | 143 (36.1) | 396 (100) |
Nutrient and Dietary Variables | Dietary Assessment Method | p-Value 1 | |||
---|---|---|---|---|---|
SDQ | Mean of Three Non-Consecutive 24HR | ||||
Mean | SD | Mean | SD | ||
Dietary fibre (g) | 15.4 | 6.2 | 19.6 | 7.7 | 0.0001 |
Calcium (mg) | 946 | 465 | 768 | 334 | 0.0001 |
Vitamin D (ug) | 5.70 | 2.91 | 5.06 | 3.87 | 0.003/0.0001 |
Total fat (g) | 63.7 | 25.5 | 69.5 | 26.2 | 0.0001 |
Cholesterol (mg) | 229 | 86 | 256 | 132 | 0.0001/0.006 |
Saturated fat (g) | 22.4 | 9.2 | 23.3 | 10.9 | 0.163/0.423 |
Monounsaturated fat (g) | 24.5 | 10.5 | 25.9 | 10.9 | 0.04/0.053 |
Polyunsaturated fat (g) | 11.4 | 5.0 | 13.6 | 5.7 | 0.0001 |
Trans fat (g) | 0.7 | 0.4 | 0.8 | 0.9 | 0.03/0.829 |
Number of servings of fruit and vegetables 2 | 4.5 | 1.9 | 5.5 | 3.4 | 0.0001 |
Nutrient and Dietary Variables | Spearman r 1,2 |
---|---|
Dietary fibre (g) | 0.34 |
Calcium (mg) | 0.41 |
Vitamin D (ug) | 0.33 |
Total fat (g) | 0.26 |
Cholesterol (mg) | 0.19 |
Saturated fat (g) | 0.30 |
Monounsaturated fat (g) | 0.28 |
Polyunsaturated fat (g) | 0.22 |
Trans fat (g) | 0.30 |
Number of servings of fruit and vegetables | 0.45 |
Nutrient and Dietary Variables | % in Identical Quartile | % in Identical and Contiguous Quartile | % in Opposite Quartile 1 |
---|---|---|---|
Dietary fibre (g) | 36.4 | 75.8 | 6.8 |
Calcium (mg) | 41.7 | 77.1 | 5.3 |
Vitamin D (ug) | 34.1 | 73.5 | 6.1 |
Total fat (g) | 29.5 | 71.4 | 7.6 |
Cholesterol (mg) | 30.8 | 68.7 | 9.8 |
Saturated fat (g) | 32.1 | 73.5 | 8.6 |
Monounsaturated fat (g) | 37.1 | 69.9 | 6.8 |
Polyunsaturated fat (g) | 29.8 | 68.9 | 6.1 |
Trans fat (g) | 36.1 | 73.7 | 6.6 |
Number of servings of fruit and vegetables 2 | 32.2 | 77 | 3.5 |
Mean % classification (10 nutrients plus fruit and vegetables) | 33.9 | 72.8 | 6.7 |
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
Appendix
Full FFQ 1 | SDQ |
---|---|
High-fibre breakfast cereals (All Bran, 100% Bran, Bran Flakes, muesli…) | High-fibre breakfast cereals (All Bran, 100% Bran, Bran Flakes, muesli…) |
2 categories: | Merged into 1 category: |
|
|
2 categories: | Merged into 1 category: |
|
|
Other meats (veal, lamb, game…) (ground, hamburger, roast, steak, in cubes...) | |
Chicken, turkey | |
| Addition of another species of fish:
|
2 categories: | Merged into 1 category: |
|
|
Foods |
---|
High-fiber breakfast cereals (All Bran, 100% Bran, Bran Flakes, muesli…) |
Whole-wheat breads, bran breads, multigrain breads, rye breads (sliced, crusty, hamburger bun, hot dog bun, bagel, pita, ...) |
Beef, pork (ground, hamburgers, roast beef, steak, cubed…) |
Other meats (veal, lamb, game…) (ground, hamburgers, roast, steak, cubed…) |
Chicken, turkey |
Salmon, trout, sardines, herring, tuna, mackerel (fresh, frozen or canned) |
Sausages, hot dogs, ham, smoked meat, bacon... |
Patés, cretons, terrines... |
Sauces and gravies (brown, white, BBQ, …) |
Omega-3 eggs |
All egg dishes except omega 3 eggs (eggs, omelette, quiche...) |
Legumes: beans, peas, lentils |
Nuts, seeds and peanut butter |
Fruit (fresh, frozen, canned) |
Green salad (lettuce, with or without other ingredients) |
Potatoes (boiled, mashed or baked) |
French fries or pan-fried potatoes, poutine |
Carrots (fresh, frozen, canned, eaten on their own or with other food, cooked or raw) |
Other vegetables (except carrots, potatoes or salad) |
All low-fat cheeses |
All regular cheeses |
Yogurt (low-fat) |
Yogurt (regular) |
Calcium-fortified foods (soy pudding, ...) |
Ice cream, ice milk, frozen yogurt, milk-based desserts (puddings, …) |
Salty snacks (regular chips, crackers, ...) |
Cakes, pies, doughnuts, pastries, cookies, muffins... |
Chocolate bars |
Butter or regular margarine on bread or on cooked vegetables only |
Regular vinaigrettes, salad dressings, mayonnaise, homemade or commercial dips |
Beverages |
100% pure fruit juices (orange, grapefruit or tomato, ...) |
Calcium-fortified juices |
Whole milk 3.25% milk fat for drinking |
2%, 1%, skim milk for drinking |
Calcium-fortified milk (35% or more calcium) |
Other calcium-fortified beverages (soy drink, ...) |
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Shatenstein, B.; Payette, H. Evaluation of the Relative Validity of the Short Diet Questionnaire for Assessing Usual Consumption Frequencies of Selected Nutrients and Foods. Nutrients 2015, 7, 6362-6374. https://doi.org/10.3390/nu7085282
Shatenstein B, Payette H. Evaluation of the Relative Validity of the Short Diet Questionnaire for Assessing Usual Consumption Frequencies of Selected Nutrients and Foods. Nutrients. 2015; 7(8):6362-6374. https://doi.org/10.3390/nu7085282
Chicago/Turabian StyleShatenstein, Bryna, and Hélène Payette. 2015. "Evaluation of the Relative Validity of the Short Diet Questionnaire for Assessing Usual Consumption Frequencies of Selected Nutrients and Foods" Nutrients 7, no. 8: 6362-6374. https://doi.org/10.3390/nu7085282
APA StyleShatenstein, B., & Payette, H. (2015). Evaluation of the Relative Validity of the Short Diet Questionnaire for Assessing Usual Consumption Frequencies of Selected Nutrients and Foods. Nutrients, 7(8), 6362-6374. https://doi.org/10.3390/nu7085282