Hankin J H
J Am Diet Assoc. 1986 Jul;86(7):868-72.
A structured quantitative diet history method has been developed and utilized in several cancer epidemiological studies in Hawaii. The objective was to design a questionnaire that would yield a valid and reproducible assessment of the usual frequency and quantity of food and nutrient intakes by individuals and that could be administered by trained lay interviewers. The questionnaire consists of a list of food items selected to provide an estimate of 85% or more of the intakes of particular nutrients during a usual week or month. Amounts consumed are estimated from photographs showing each item in three serving sizes. The procedures used in developing the diet history questionnaire are described. Briefly, the steps include: collection of frequency and quantitative data on foods consumed (food records) by a sample of the population, interpretation and coding of the food records, selection of food items for the questionnaire, identification of appropriate serving sizes of the selected food items, selection of a visible technique for showing different portion sizes to the subjects, establishing the reference period for the diet history, and training of the interviewers. The use of the method in various epidemiological studies, current research on dietary methodology, and applications of the method for clinical and community use are discussed.
一种结构化定量饮食史方法已被开发出来，并在夏威夷的多项癌症流行病学研究中得到应用。其目的是设计一份问卷，该问卷能对个体食物和营养素摄入的通常频率和数量进行有效且可重复的评估，并且可由经过培训的非专业访谈员进行发放。该问卷包含一份食物清单，这些食物经挑选后，能对通常一周或一个月内特定营养素摄入量的85%或更多进行估算。所摄入的量是根据展示三种份量大小的每种食物的照片来估算的。文中描述了制定饮食史问卷所采用的程序。简而言之，步骤包括：通过对一部分人群样本收集所食用食物的频率和定量数据（食物记录）、对食物记录进行解读和编码、为问卷选择食物项目、确定所选食物项目的合适份量大小、选择一种向受试者展示不同份量大小的直观方法、确定饮食史的参考时间段以及对访谈员进行培训。还讨论了该方法在各种流行病学研究中的应用、当前关于饮食方法学的研究以及该方法在临床和社区中的应用。
