Crispim Sandra Patricia, Elias Vanessa Cardozo Mendes, Matthew-Duncan Latoya, Francis-Grandeson Isabella, Jean Fransen, de Quadros Victoria Padula, Balcerzak Agnieszka, de Sousa Rita Ferreira, Frauches Ariel de Moraes, Almeida Claudia Choma Bettega, Hutchinson Sharon D, Charrondière U Ruth, Holmes Bridget Anna
Postgraduate Program in Food and Nutrition, Federal University of Paraná, Curitiba, Paraná, Brazil.
Health Promotion Unit, Ministry of Health, Basseterre, Saint Kitts and Nevis.
Front Nutr. 2024 Sep 5;11:1404932. doi: 10.3389/fnut.2024.1404932. eCollection 2024.
It is not always the case that recipe disaggregation is performed in dietary surveys. This investigation aimed to assess the influence of recipe disaggregation in the 2020-2021 national dietary survey in Saint Kitts and Nevis, and provide recommendations for future assessments. A total of 1,004 individuals provided information on their food consumption obtained using 24-h dietary recalls, and 442 recipes were reported. Some recipes were reported as single ingredients at the data collection stage ( = 65). In most cases, the respondent provided a standard recipe without disaggregation ( = 377). A simple and pragmatic recipe disaggregation methodology was developed. The procedure of recipe disaggregation comprised nine steps, including identifying recipes, ingredients, quantities, conversion factors, and the presence of visible fluid, among others. Seventy-eight non-disaggregated standard recipes were post-disaggregated (21% of recipes) to identify ingredient weights. Either the chi-square or Fisher's exact tests were applied to assess the significance of differences in frequency of food group consumption before and after disaggregation. The proportion of consumers across the different food groups increased dramatically for some food groups after recipe disaggregation, with significant differences (all < 0.01) for cereals and their products (81.3% before and 94.7% after), eggs and their products (21.7% before and 34.6% after), fats and oils (6.9% before and 44.5% after), fish, shellfish and their products (26.7% before and 38.5% after), meat and meat products (59.7% before and 71.4% after), milk and milk products (30.4% before and 46.1% after), pulses, seeds, nuts and their products (18.6% before and 49.2% after), spices and condiments (34.0% before and 68.5% after, and vegetables and their products (49.9% before and 76.6% after). Consequently, most of the reported intakes in grams were also influenced across all food groups. Recipes are an important source of food consumption, and their disaggregation should be carefully considered in dietary assessment.
在膳食调查中并非总是进行食谱分解。本调查旨在评估食谱分解对圣基茨和尼维斯2020 - 2021年全国膳食调查的影响，并为未来评估提供建议。共有1004人通过24小时膳食回顾提供了他们的食物消费信息，报告了442种食谱。在数据收集阶段，一些食谱被报告为单一食材（ = 65）。在大多数情况下，受访者提供的是未分解的标准食谱（ = 377）。开发了一种简单实用的食谱分解方法。食谱分解程序包括九个步骤，包括识别食谱、食材、数量、转换因子以及可见液体的存在等。对78种未分解的标准食谱进行了事后分解（占食谱的21%）以确定食材重量。应用卡方检验或费舍尔精确检验来评估分解前后食物组消费频率差异的显著性。食谱分解后，一些食物组中不同食物组的消费者比例大幅增加，谷物及其制品（分解前81.3%，分解后94.7%）、蛋类及其制品（分解前21.7%，分解后34.6%）、油脂（分解前6.9%，分解后44.5%）、鱼类、贝类及其制品（分解前26.7%，分解后38.5%）、肉类及肉制品（分解前59.7%，分解后71.4%）、奶类及奶制品（分解前30.4%，分解后46.1%）、豆类、种子、坚果及其制品（分解前18.6%，分解后49.2%）、香料和调味品（分解前34.0%，分解后68.5%）以及蔬菜及其制品（分解前49.9%，分解后76.6%）均有显著差异（均 < 0.01）。因此，所有食物组中报告的以克为单位摄入量大多也受到了影响。食谱是食物消费的重要来源，在膳食评估中应仔细考虑对其进行分解。
