Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly

Detalhes bibliográficos
Autor(a) principal: Lyra, Clélia de Oliveira
Data de Publicação: 2019
Outros Autores: Germoglio, Rebecca Garcia, Lima, Severina Carla Vieira Cunha, Liberalino, Laura Camila Pereira, Cabral, Natália Louise de Araújo, Lima, Kenio Costa de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/57943
http://dx.doi.org/10.1590/1678-9865201932e180127
Resumo: To assess agreement between two meal quality indexes adapted for elderly people, evidencing their similarities and differences. Methods: Agreement study with 322 institutionalized elderly individuals. Food consumption data were collected by the method of weighted food record, in two nonconsecutive days. The Meal Quality Index and the Main Meal Quality Index of each older adult were calculated for the lunch meal. Agreement between methods was tested by cross-classification in quartiles and weighted kappa (Kw), and the difference between medians by the Wilcoxon test. Results: The Meal Quality Index median was 54.67 points and the Main Meal Quality Index 53.51 points (p=0.723). When the components of each index were assessed, those associated to the consumption of carbohydrates, total fat and saturated fat were similar. The consumption of fruits separated from vegetables in the Main Meal Quality Index evidenced low consumption of vegetables by the elderly. Cross-classification by quartiles showed good agreement; the exact one being 48.8% and the disagreement 3.4% (Kw=0,447). The proportion of elderly individuals in the same exact or adjacent quartile was greater than 85.0%. Agreement was higher in males (89.4%, Kw=0.475); in the age range of 70 to 79 years (91.1%; Kw=0.562) and in non-profit nursing homes (96.7%; Kw=0.622). Conclusion: The two indexes reviewed show a good agreement between them and common characteristics. The number of components is higher in the MMQI and may represent a more detailed assessment of meal quality
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spelling Lyra, Clélia de OliveiraGermoglio, Rebecca GarciaLima, Severina Carla Vieira CunhaLiberalino, Laura Camila PereiraCabral, Natália Louise de AraújoLima, Kenio Costa de2024-03-26T19:16:35Z2024-03-26T19:16:35Z2019GERMOGLIO, Rebecca Garcia; LIMA, Severina Carla Vieira Cunha; LIBERALINO, Laura Camila Pereira; CABRAL, Natália Louise de Araújo; LIMA, Kenio Costa de; LYRA, Clélia de Oliveira. Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly. Revista de Nutrição, [S.l.], v. 32, p. 1-12, 2019. DOI: 10.1590/1678-9865201932e180127. Disponível em: https://www.scielo.br/j/rn/a/qQQCyBPp3ZS88n8FVg6Dp6Q/?lang=en. Acesso em: 14 mar. 2024.https://repositorio.ufrn.br/handle/123456789/57943http://dx.doi.org/10.1590/1678-9865201932e180127To assess agreement between two meal quality indexes adapted for elderly people, evidencing their similarities and differences. Methods: Agreement study with 322 institutionalized elderly individuals. Food consumption data were collected by the method of weighted food record, in two nonconsecutive days. The Meal Quality Index and the Main Meal Quality Index of each older adult were calculated for the lunch meal. Agreement between methods was tested by cross-classification in quartiles and weighted kappa (Kw), and the difference between medians by the Wilcoxon test. Results: The Meal Quality Index median was 54.67 points and the Main Meal Quality Index 53.51 points (p=0.723). When the components of each index were assessed, those associated to the consumption of carbohydrates, total fat and saturated fat were similar. The consumption of fruits separated from vegetables in the Main Meal Quality Index evidenced low consumption of vegetables by the elderly. Cross-classification by quartiles showed good agreement; the exact one being 48.8% and the disagreement 3.4% (Kw=0,447). The proportion of elderly individuals in the same exact or adjacent quartile was greater than 85.0%. Agreement was higher in males (89.4%, Kw=0.475); in the age range of 70 to 79 years (91.1%; Kw=0.562) and in non-profit nursing homes (96.7%; Kw=0.622). Conclusion: The two indexes reviewed show a good agreement between them and common characteristics. The number of components is higher in the MMQI and may represent a more detailed assessment of meal qualityObjetivo: Avaliar a concordância entre dois índices de qualidade da refeição adaptados para idosos, evidenciando suas semelhanças e diferenças. Métodos: Estudo de concordância realizado com 322 idosos institucionalizados. Os dados de consumo alimentar foram coletados pelo método de registro alimentar por pesagem, em dois dias não consecutivos. Foram calculados o Índice de Qualidade da Refeição e o Main Meal Quality Index de cada idoso para a refeição do almoço. A concordância entre os métodos foi testada pela classificação cruzada em quartis e kappa ponderado (Kp ), e a diferença entre medianas pelo teste de Wilcoxon. Resultados: A mediana do Índice de Qualidade da Refeição foi de 54,67 pontos e do Main Meal Quality Index foi de 53,51 pontos (p=0,723). Quando avaliado os componentes de cada índice, os relacionados ao consumo de carboidratos, gordura total e gordura saturada foram semelhantes. O componente frutas, separado das verduras no Main Meal Quality Index evidenciou o baixo consumo de verduras pelos idosos. A classificação cruzada por quartis mostrou boa concordância, sendo a exata de 48,8% e a discordância de 3,4% (Kp =0,447). A proporção de idosos no mesmo quartil ou quartil adjacente foi de mais de 85,0%. A concordância foi maior no sexo masculino (89,4%; Kp =0,475); na faixa etária de 70 a 79 anos (91,1%; Kp =0,562) e nas instituições sem fins lucrativos (96,7%; Kp =0,622). Conclusão: Os dois índices analisados tem uma boa concordância entre si e características em comum. O número de componentes é maior no MMQI, podendo representar avaliação mais detalhada da qualidade da refeiçãoRevista de NutriçãoAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/info:eu-repo/semantics/openAccessLunchElderlyMeal qualityMealsAlmoçoIdosoQualidade da refeiçãoRefeiçõesAgreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderlyConcordância entre dois Índices de qualidade da refeição adaptados para avaliar o consumo alimentar de idosos institucionalizadosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleporreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALAgreementBetween_Germoglio_2019.pdfAgreementBetween_Germoglio_2019.pdfapplication/pdf631717https://repositorio.ufrn.br/bitstream/123456789/57943/1/AgreementBetween_Germoglio_2019.pdfc979946aee25b8a4fd82968a5cc8d503MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.ufrn.br/bitstream/123456789/57943/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/57943/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53123456789/579432024-03-26 16:17:05.028oai:https://repositorio.ufrn.br:123456789/57943Tk9OLUVYQ0xVU0lWRSBESVNUUklCVVRJT04gTElDRU5TRQoKCkJ5IHNpZ25pbmcgYW5kIGRlbGl2ZXJpbmcgdGhpcyBsaWNlbnNlLCBNci4gKGF1dGhvciBvciBjb3B5cmlnaHQgaG9sZGVyKToKCgphKSBHcmFudHMgdGhlIFVuaXZlcnNpZGFkZSBGZWRlcmFsIFJpbyBHcmFuZGUgZG8gTm9ydGUgdGhlIG5vbi1leGNsdXNpdmUgcmlnaHQgb2YKcmVwcm9kdWNlLCBjb252ZXJ0IChhcyBkZWZpbmVkIGJlbG93KSwgY29tbXVuaWNhdGUgYW5kIC8gb3IKZGlzdHJpYnV0ZSB0aGUgZGVsaXZlcmVkIGRvY3VtZW50IChpbmNsdWRpbmcgYWJzdHJhY3QgLyBhYnN0cmFjdCkgaW4KZGlnaXRhbCBvciBwcmludGVkIGZvcm1hdCBhbmQgaW4gYW55IG1lZGl1bS4KCmIpIERlY2xhcmVzIHRoYXQgdGhlIGRvY3VtZW50IHN1Ym1pdHRlZCBpcyBpdHMgb3JpZ2luYWwgd29yaywgYW5kIHRoYXQKeW91IGhhdmUgdGhlIHJpZ2h0IHRvIGdyYW50IHRoZSByaWdodHMgY29udGFpbmVkIGluIHRoaXMgbGljZW5zZS4gRGVjbGFyZXMKdGhhdCB0aGUgZGVsaXZlcnkgb2YgdGhlIGRvY3VtZW50IGRvZXMgbm90IGluZnJpbmdlLCBhcyBmYXIgYXMgaXQgaXMKdGhlIHJpZ2h0cyBvZiBhbnkgb3RoZXIgcGVyc29uIG9yIGVudGl0eS4KCmMpIElmIHRoZSBkb2N1bWVudCBkZWxpdmVyZWQgY29udGFpbnMgbWF0ZXJpYWwgd2hpY2ggZG9lcyBub3QKcmlnaHRzLCBkZWNsYXJlcyB0aGF0IGl0IGhhcyBvYnRhaW5lZCBhdXRob3JpemF0aW9uIGZyb20gdGhlIGhvbGRlciBvZiB0aGUKY29weXJpZ2h0IHRvIGdyYW50IHRoZSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkbyBSaW8gR3JhbmRlIGRvIE5vcnRlIHRoZSByaWdodHMgcmVxdWlyZWQgYnkgdGhpcyBsaWNlbnNlLCBhbmQgdGhhdCB0aGlzIG1hdGVyaWFsIHdob3NlIHJpZ2h0cyBhcmUgb2YKdGhpcmQgcGFydGllcyBpcyBjbGVhcmx5IGlkZW50aWZpZWQgYW5kIHJlY29nbml6ZWQgaW4gdGhlIHRleHQgb3IKY29udGVudCBvZiB0aGUgZG9jdW1lbnQgZGVsaXZlcmVkLgoKSWYgdGhlIGRvY3VtZW50IHN1Ym1pdHRlZCBpcyBiYXNlZCBvbiBmdW5kZWQgb3Igc3VwcG9ydGVkIHdvcmsKYnkgYW5vdGhlciBpbnN0aXR1dGlvbiBvdGhlciB0aGFuIHRoZSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkbyBSaW8gR3JhbmRlIGRvIE5vcnRlLCBkZWNsYXJlcyB0aGF0IGl0IGhhcyBmdWxmaWxsZWQgYW55IG9ibGlnYXRpb25zIHJlcXVpcmVkIGJ5IHRoZSByZXNwZWN0aXZlIGFncmVlbWVudCBvciBhZ3JlZW1lbnQuCgpUaGUgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZG8gUmlvIEdyYW5kZSBkbyBOb3J0ZSB3aWxsIGNsZWFybHkgaWRlbnRpZnkgaXRzIG5hbWUgKHMpIGFzIHRoZSBhdXRob3IgKHMpIG9yIGhvbGRlciAocykgb2YgdGhlIGRvY3VtZW50J3MgcmlnaHRzCmRlbGl2ZXJlZCwgYW5kIHdpbGwgbm90IG1ha2UgYW55IGNoYW5nZXMsIG90aGVyIHRoYW4gdGhvc2UgcGVybWl0dGVkIGJ5CnRoaXMgbGljZW5zZQo=Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2024-03-26T19:17:05Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
dc.title.alternative.pt_BR.fl_str_mv Concordância entre dois Índices de qualidade da refeição adaptados para avaliar o consumo alimentar de idosos institucionalizados
title Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
spellingShingle Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
Lyra, Clélia de Oliveira
Lunch
Elderly
Meal quality
Meals
Almoço
Idoso
Qualidade da refeição
Refeições
title_short Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
title_full Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
title_fullStr Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
title_full_unstemmed Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
title_sort Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly
author Lyra, Clélia de Oliveira
author_facet Lyra, Clélia de Oliveira
Germoglio, Rebecca Garcia
Lima, Severina Carla Vieira Cunha
Liberalino, Laura Camila Pereira
Cabral, Natália Louise de Araújo
Lima, Kenio Costa de
author_role author
author2 Germoglio, Rebecca Garcia
Lima, Severina Carla Vieira Cunha
Liberalino, Laura Camila Pereira
Cabral, Natália Louise de Araújo
Lima, Kenio Costa de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Lyra, Clélia de Oliveira
Germoglio, Rebecca Garcia
Lima, Severina Carla Vieira Cunha
Liberalino, Laura Camila Pereira
Cabral, Natália Louise de Araújo
Lima, Kenio Costa de
dc.subject.por.fl_str_mv Lunch
Elderly
Meal quality
Meals
Almoço
Idoso
Qualidade da refeição
Refeições
topic Lunch
Elderly
Meal quality
Meals
Almoço
Idoso
Qualidade da refeição
Refeições
description To assess agreement between two meal quality indexes adapted for elderly people, evidencing their similarities and differences. Methods: Agreement study with 322 institutionalized elderly individuals. Food consumption data were collected by the method of weighted food record, in two nonconsecutive days. The Meal Quality Index and the Main Meal Quality Index of each older adult were calculated for the lunch meal. Agreement between methods was tested by cross-classification in quartiles and weighted kappa (Kw), and the difference between medians by the Wilcoxon test. Results: The Meal Quality Index median was 54.67 points and the Main Meal Quality Index 53.51 points (p=0.723). When the components of each index were assessed, those associated to the consumption of carbohydrates, total fat and saturated fat were similar. The consumption of fruits separated from vegetables in the Main Meal Quality Index evidenced low consumption of vegetables by the elderly. Cross-classification by quartiles showed good agreement; the exact one being 48.8% and the disagreement 3.4% (Kw=0,447). The proportion of elderly individuals in the same exact or adjacent quartile was greater than 85.0%. Agreement was higher in males (89.4%, Kw=0.475); in the age range of 70 to 79 years (91.1%; Kw=0.562) and in non-profit nursing homes (96.7%; Kw=0.622). Conclusion: The two indexes reviewed show a good agreement between them and common characteristics. The number of components is higher in the MMQI and may represent a more detailed assessment of meal quality
publishDate 2019
dc.date.issued.fl_str_mv 2019
dc.date.accessioned.fl_str_mv 2024-03-26T19:16:35Z
dc.date.available.fl_str_mv 2024-03-26T19:16:35Z
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dc.identifier.citation.fl_str_mv GERMOGLIO, Rebecca Garcia; LIMA, Severina Carla Vieira Cunha; LIBERALINO, Laura Camila Pereira; CABRAL, Natália Louise de Araújo; LIMA, Kenio Costa de; LYRA, Clélia de Oliveira. Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly. Revista de Nutrição, [S.l.], v. 32, p. 1-12, 2019. DOI: 10.1590/1678-9865201932e180127. Disponível em: https://www.scielo.br/j/rn/a/qQQCyBPp3ZS88n8FVg6Dp6Q/?lang=en. Acesso em: 14 mar. 2024.
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/57943
dc.identifier.doi.none.fl_str_mv http://dx.doi.org/10.1590/1678-9865201932e180127
identifier_str_mv GERMOGLIO, Rebecca Garcia; LIMA, Severina Carla Vieira Cunha; LIBERALINO, Laura Camila Pereira; CABRAL, Natália Louise de Araújo; LIMA, Kenio Costa de; LYRA, Clélia de Oliveira. Agreement between two meal quality indexes adapted to evaluate food consumption of institutionalized elderly. Revista de Nutrição, [S.l.], v. 32, p. 1-12, 2019. DOI: 10.1590/1678-9865201932e180127. Disponível em: https://www.scielo.br/j/rn/a/qQQCyBPp3ZS88n8FVg6Dp6Q/?lang=en. Acesso em: 14 mar. 2024.
url https://repositorio.ufrn.br/handle/123456789/57943
http://dx.doi.org/10.1590/1678-9865201932e180127
dc.language.iso.fl_str_mv por
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dc.rights.driver.fl_str_mv Attribution 3.0 Brazil
http://creativecommons.org/licenses/by/3.0/br/
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rights_invalid_str_mv Attribution 3.0 Brazil
http://creativecommons.org/licenses/by/3.0/br/
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dc.publisher.none.fl_str_mv Revista de Nutrição
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