Validation of a food frequency questionnaire for the adult population

• Autor(a) principal: Calvão RIBEIRO, Aída
• Data de Publicação: 2023
• Outros Autores: Oliveira SÁVIO, Karin Eleonora, Carlos Ferreirinha RODRIGUES, Maria de Lourdes, Macedo da COSTA, Teresa Helena, de Abreu Soares SCHMITZ, Bethsáida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9745
• topic: food consumption; nutrition surveys; 24-hour recall; reproducibility of results; consumo alimentar; inquéritos nutricionais; recordatório 24 horas; reprodutibilidade dos testes

ObjectiveThe aim of the present study was to investigate the validity and reproducibility of a food frequency questionnairedeveloped for the adult population. MethodsSixty-nine individuals from both genders who attended industrial restaurants from two government divisions in Brasília, Federal District, Brazil, were interviewed on three different occasions. In the first and third interviews, a 24h recall and a food frequency questionnaire were applied, and in the second interview only a 24h recall was applied. The study lasted 181 days. Macronutrients, vitamins A and C, calcium, iron, zinc, cholesterol, fibers and total energy were analyzed using the intraclass and Pearson’s correlation coefficients, this last one in a crude and deattenuated manner. ResultsRegarding reproducibility, the food frequency questionnaire provided adequate results, presenting correlationcoefficients above 0.7 for lipid, cholesterol, energy and protein. For validity, the best deattenuated coefficientswere observed for vitamin C (r=0.66), iron (r=0.58), protein (r=0.55) and carbohydrate (r=0.55) and the worstfor cholesterol (r=0.32) and vitamin A (r=0.37). ConclusionThe expressive correlation coefficients obtained for some nutrients indicates that this food frequency questionnaire constitutes a good research instrument for epidemiological studies in the adult population, asit can supply important dietary information allowing the implementation of actions in the health and nutritionareas.