School of Human Kinetics, Laurentian University, Sudbury, Ontario, Canada.
J Nutr Educ Behav. 2013 Nov-Dec;45(6):708-12. doi: 10.1016/j.jneb.2013.05.005. Epub 2013 Jul 2.
To assess the reliability of manual data entry for home-packed food items by using digital photographs and dietary log sheets.
Data from 60 lunches were entered by researcher A and B independently. Researcher B re-entered researcher A's items within 1 week. Researcher B then re-entered her items 4 weeks from the initial entry point.
The inter-rater reliability intraclass correlation coefficient (ICC) was 0.83 for total kilocalories and ranged from 0.75-0.87 for macronutrients. The intra-rater reliability ICC was 0.92 for total kcal and ranged from 0.90-0.92 for macronutrients. The inter-rater ICCs for the 5 selected micronutrients ranged from 0.33-0.83, whereas the intra-rater ICCs for these micronutrients ranged from 0.65-0.98.
This method of data entry is feasible and its reliability is promising for macronutrient investigations. Continued assessment of this method for investigations related to micronutrient content is recommended.
利用数码照片和饮食记录单评估手工录入家庭包装食品数据的可靠性。
研究者 A 和 B 分别独立录入 60 份午餐的数据。研究者 B 在录入完研究者 A 的数据 1 周后再次录入，4 周后从最初的录入点开始重新录入她自己的数据。
总卡路里的两位研究者间信度 ICC 为 0.83，宏量营养素的 ICC 范围为 0.75-0.87。总卡路里的研究者内信度 ICC 为 0.92，宏量营养素的 ICC 范围为 0.90-0.92。5 种选定的微量营养素的两位研究者间 ICC 范围为 0.33-0.83，而这些微量营养素的研究者内 ICC 范围为 0.65-0.98。
这种数据录入方法是可行的，其可靠性对于宏量营养素研究很有前景。建议继续评估该方法对与微量营养素含量相关的研究的适用性。
