Medical Journal of the Islamic Republic Of Iran
مجله پزشکی جمهوری اسلامی ایران
Med J Islam Repub Iran
Medical Sciences
http://mjiri.iums.ac.ir
2
journal2
1016-1430
2251-6840
8
10.18869/mjiri
14
8888
13
en
jalali
1398
11
1
gregorian
2020
2
1
34
1
online
1
fulltext
en
Development of a dish-based food frequency questionnaire for Iranian population
Nutrition
Nutrition
Original Research
Original Research
<strong>Background: </strong>Food frequency questionnaires (FFQs) are widely used in large studies worldwide. They usually seek to rank people according to their usual food intake rather than a specific period of time. In the present study, we aimed to develop a dish-based, semi-quantitative FFQ to seek habitual diet of general population aged 9 to 65 years in Tehran.<br>
<strong>Methods:</strong> To develop the FFQ, four main steps were taken. At the beginning a list of commonly consumed Iranian foods and mixed dishes was prepared. To prevent excessive questionnaire length, some food items were grouped. Then, reference portion sizes were defined for each mixed dish in the list. The portion sizes were defined either based on the most common food portions reported in existing data or based on conventional portioning. In the third step the frequency response for consumption of food items and mixed dishes were determined. In the last step, recipes were developed for mixed dishes based on several data sources, including previous surveys. Finally, the content validity of the questionnaire was evaluated by the expert panel.<br>
<strong>Results:</strong> The final food list of the FFQ comprised 142 food items and mixed dishes in six major food groups, including dairy products, breads, mixed dishes, dried fruits, nuts and seeds, fruits and vegetables, and miscellaneous food items and beverages. Nine frequency response options for all food items varying from “never or less than once per month” to “more than 6 times a day” were considered. A portion size was included for each item, whether food items or mixed dishes.<br>
<strong>Conclusion:</strong> As Iranian food recipes are typically characterized by various ingredients it is very difficult for the respondent to recall the amount and type of the ingredients. Likewise, information about cooking methods beside ingredients of foods are important to estimate their nutritive values, which can be explored only through asking about consumption of mixed dishes. The current FFQ was developed to overcome the mentioned problems. It can be applied in nationwide studies in which foods and/or nutrients are predominant determinant of health and/or diseases.
Questionnaire design, Community surveys, Epidemiology, FFQ
889
893
http://mjiri.iums.ac.ir/browse.php?a_code=A-10-5023-1&slc_lang=en&sid=1
Maryam
Amini
maramin2002@yahoo.com
200319475328460064424
200319475328460064424
No
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Ahmad
Esmaillzadeh
a.Esmaeillzadeh@gmail.com
200319475328460064425
200319475328460064425
No
2. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
Nasrin
Omidvar
omidvar.nasrin@gmail.com
200319475328460064426
200319475328460064426
No
Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Mira
Abtahi
mitra_abtahi@yahoo.com
200319475328460064427
200319475328460064427
No
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Monireh
Dadkhah-Piraghaj
monireh_dadkhah@yahoo.com
200319475328460064428
200319475328460064428
No
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Bahareh
Nikooyeh
بهاره
نیکویه
nikooyeh11024@yahoo.com
200319475328460064429
200319475328460064429
No
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Tirang R.
Neyestani
t.neyestani@sbmu.ac.ir
200319475328460064430
200319475328460064430
Yes
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran