Carlsen Monica Hauger, Andersen Lene F, Hjartåker Anette
Department of Nutrition, Faculty of Medicine, Institute of Basic Medical Sciences, University of Oslo, Norway.
Food Nutr Res. 2021 Nov 10;65. doi: 10.29219/fnr.v65.7561. eCollection 2021.
New methods of dietary assessment are increasingly making use of online technologies. The development of a new online food frequency questionnaire warranted investigation of its feasibility and the reproducibility of its results.
To investigate the feasibility and reproducibility of a newly developed online FFQ (WebFFQ).
The semiquantitative WebFFQ was designed to assess the habitual diet the previous year, with questions about frequency of intake and portion sizes. Estimations of portion sizes include both pictures and household measures, depending on the type of food in question. In two independent cross-sectional studies conducted in 2015 and 2016, adults were recruited by post following random selection from the general population. In the first study, participants ( = 229) filled in the WebFFQ and answered questions about its feasibility, and in two subsequent focus group meetings, participants ( = 9) discussed and gave feedback about the feasibility of the WebFFQ. In the second study, the WebFFQ's reproducibility was assessed by asking participants ( = 164) to fill it in on two separate occasions, 12 weeks apart. Moreover, in the second study, participants were offered personal dietary feedback, a monetary gift certificate, or both, as incentives to complete the study.
In the feasibility study, evaluation form results showed that participants raised issues regarding the estimation of portion size and the intake of seasonal foods as being particularly challenging; furthermore, in the focus group discussions, personal feedback on diet was perceived to be a more motivating factor than monetary reward. In the reproducibility study, total food intake was lower in the second WebFFQ; however, 63% of the food groups were not significantly different from those in the first WebFFQ. Correlations of food intake ranged from 0.62 to 0.90, >86% of the participants were classified into the same or adjacent quartiles, and misclassification ranged from 0 to 3%. Average energy intake was 3.5% lower ( = 0.001), fiber showed the least difference at 1.6% ( = 0.007), and sugar intake differed the most at -6.8% (borderline significant, = 0.08). Percentage energy obtained from macronutrients did not differ significantly between the first and second WebFFQs.
Our results suggest that at group level, the WebFFQ showed good reproducibility for the estimations of intake of food groups, energy, and nutrients. The feasibility of the WebFFQ is good; however, revisions to further improve portion size estimations should be included in future versions. The WebFFQ is considered suitable for dietary assessments for healthy adults in the Norwegian population.
饮食评估的新方法越来越多地利用在线技术。一种新的在线食物频率问卷的开发需要对其可行性及其结果的可重复性进行调查。
调查新开发的在线食物频率问卷（WebFFQ）的可行性和可重复性。
半定量的WebFFQ旨在评估前一年的习惯性饮食，包括关于摄入频率和份量大小的问题。份量大小的估计根据所涉及食物的类型，既包括图片也包括家庭量具。在2015年和2016年进行的两项独立横断面研究中，通过从普通人群中随机选择后邮寄方式招募成年人。在第一项研究中，参与者（n = 229）填写WebFFQ并回答关于其可行性的问题，在随后的两次焦点小组会议中，参与者（n = 9）讨论并就WebFFQ的可行性给出反馈。在第二项研究中，通过要求参与者（n = 164）在相隔12周的两个不同时间填写WebFFQ来评估其可重复性。此外，在第二项研究中，为参与者提供个人饮食反馈、货币礼品券或两者作为完成研究的激励措施。
在可行性研究中，评估表结果显示参与者提出关于份量大小估计和季节性食物摄入的问题特别具有挑战性；此外，在焦点小组讨论中，对饮食的个人反馈被认为比金钱奖励更具激励因素。在可重复性研究中，第二次WebFFQ中的总食物摄入量较低；然而，63%的食物组与第一次WebFFQ中的食物组没有显著差异。食物摄入量的相关性范围为0.62至0.90，超过86%的参与者被分类到相同或相邻的四分位数中，错误分类范围为0至3%。平均能量摄入量低3.5%（P = 0.001），纤维差异最小为1.6%（P = 0.007），糖摄入量差异最大为 - 6.8%（临界显著，P = 0.08）。第一次和第二次WebFFQ之间从宏量营养素获得的能量百分比没有显著差异。
我们的结果表明，在群体水平上，WebFFQ在食物组、能量和营养素摄入量估计方面显示出良好的可重复性。WebFFQ的可行性良好；然而，未来版本应包括进一步改进份量大小估计的修订。WebFFQ被认为适用于挪威人群中健康成年人的饮食评估。
