School of Nursing, University of Minnesota, Minneapolis, MN 55455, USA.
Int J Behav Nutr Phys Act. 2012 Feb 7;9:10. doi: 10.1186/1479-5868-9-10.
Although there is growing interest in assessing the home food environment, no easy-to-use, low cost tools exist to assess the foods served at home meals, making it difficult to assess the meal component of the food environment. The aim of this study was to develop and validate a user-friendly screener to assess the types of foods served at home meals.
Primary food preparing adults (n = 51) participated in a validation study in their own homes. Staff and participants independently completed a screener as participants cooked dinner. The screener assessed the types of foods offered, method(s) of preparation, and use of added fats. Two scale scores were created: 1) to assess offerings of foods in five food groups (meat and other protein, milk, vegetables, fruit, grains), 2) to assess the relative healthfulness of foods based on types offered, preparation method, and added fats. Criterion validity was assessed comparing staff and participant reports of individual foods (kappa (k)) and scale scores (Spearman correlations).
Criterion validity was high between participants' and staffs' record of whether major food categories (meat and other protein, bread and cereal, salad, vegetables, fruits, dessert) were served (k = 0.79-1.0), moderate for reports of other starches (e.g., rice) being served (k = 0.52), and high for the Five Food Group and Healthfulness scale scores (r = 0.75-0.85, p < .001).
This new meal screening tool has high validity and can be used to assess the types of foods served at home meals allowing a more comprehensive assessment of the home food environment.
尽管人们对评估家庭食品环境越来越感兴趣，但目前还没有简单易用、成本低廉的工具来评估家庭膳食中提供的食物，这使得评估食品环境中的膳食部分变得困难。本研究旨在开发和验证一种易于使用的筛查工具，以评估家庭膳食中提供的食物类型。
主要负责准备食物的成年人（n = 51）在自己家中参与了一项验证研究。工作人员和参与者在参与者准备晚餐时独立完成了一份筛查表。该筛查表评估了提供的食物类型、准备方法和添加脂肪的使用情况。创建了两个量表分数：1）评估五种食物组（肉和其他蛋白质、牛奶、蔬菜、水果、谷物）提供的食物类型，2）根据提供的食物类型、准备方法和添加脂肪来评估食物的相对健康程度。通过比较工作人员和参与者对个别食物的报告（kappa (k)）和量表分数（Spearman 相关系数）来评估标准效度。
参与者和工作人员记录主要食物类别（肉和其他蛋白质、面包和谷物、沙拉、蔬菜、水果、甜点）是否供应的一致性很高（k = 0.79-1.0），记录其他淀粉类食物（如米饭）是否供应的一致性为中等（k = 0.52），记录五种食物组和健康程度量表分数的一致性很高（r = 0.75-0.85，p <.001）。
这种新的膳食筛查工具具有较高的有效性，可用于评估家庭膳食中提供的食物类型，从而更全面地评估家庭食品环境。
