#Questionnaire Validity And Reliability Plus Condiment Weighing

In this study, questionnaire is structured and the items are a closed type.Questionnaire in Adolescents based on the Protection Motivation Theory. Questionnaire could either be structured, semi-structured or unstructured and the items could either be a closed or an open type 19. Collected from an instrument such as a test, scale, observation procedure, and questionnaire or interview schedule 11.

Questionnaire Validity And Reliability Plus Condiment Weighing

ResultsValidity and reliability are two key factors to consider when developing and testing any survey instrument for use in gathering data. The results of 3-day 24-h dietary recalls (HDR) plus condiment weighing were used to evaluate the validity and reliability of the SDHS FFQ. We analyzed data collected in two waves (six months apart) of the Shanghai Diet and Health Study in 2012вЂ“2013, from 1623 Shanghai residents (798 men and 825 women) older than 18вЂ‰years. Charles (1995) adheres to the notions that consistency with which questionnaire test items are answered or individualвЂ™s scores remain relatively the same can be determined through. Methodreliability, validity and triangulation, if they are relevant research concepts, particularly from a qualitative. Int J Pediatr, Vol.6, N.10.Few localized food frequency questionnaires (FFQ) have been developed and used in Chinese nutrition surveys despite ChinaвЂ™s large population and diverse dietary habits.

The intra-class correlation coefficients exceeded 0.46 (validity) and 0.47 (reliability) for macronutrient intake. The adjusted SpearmanвЂ™s correlations were 0.33вЂ“0.77 for validity and 0.46вЂ“0.79 for reliability. The median and first and third quartiles for energy-intake differences between the FFQ1 and the 3-day 24-HDR with condiment weighing was 59.3 (в€’вЂ‰255.5вЂ“341.6), of which protein was в€’вЂ‰5.2 (в€’вЂ‰18.7вЂ“7.8) and fat was в€’вЂ‰11.2 (в€’вЂ‰30.8вЂ“5.3).

The SDHS proposal included assessments of dietary intake of the cohort members at the baseline survey (spring, summer, fall and winter, 2012вЂ“2013), and every 5вЂ“10вЂ‰years afterwards. It also aimed to examine how these factors affect health outcomes, given ShanghaiвЂ™s rapid economic development and the introduction of considerable variations in diet and eating habits that may influence food intake. The Shanghai Diet and Health Study (SDHS) was designed and implemented by the government to investigate the nutritional status of ShanghaiвЂ™s residents and food contaminants in Shanghai.

At baseline and follow-up, we collected dietary data using both the 24-HDR plus condiment weighing and FFQs in four waves (seasons). Therefore, the SDHS developed a localized FFQ based on similar FFQs and local dietary habits. However, substantial dietary discrepancies among different areas due to different dietary habits and traditions were found.

The FFQ was designed for use by trained interviewers to collect information from Shanghai adults about their dietary intake during the previous 3вЂ‰months. Development of the FFQThe SDHSвЂ™s FFQ was developed using similar dietary questionnaires from several epidemiological studies conducted in Shanghai, the 2010вЂ“2013 nation-wide nutrition survey conducted in China and updated information from ShanghaiвЂ™s 2010вЂ“2011 dietary survey. All the participants completed a 3-day 24-HDR and condiment weighing and an FFQ in each wave (season).

If they responded yes, they were asked to state how many times per day, week, month or year. First, the participants were asked to report whether they consumed each food and food group. A total of 123 food items and food groups are included in the questionnaire, which represent approximately 95% of the most commonly consumed foods in Shanghai in 2011.The FFQ food groups include staples, beans, vegetables, fungus, algae, fruit, dairy foods, meat, aquatic products, eggs, sweets and snacks, beverages and condiments.

Dietary validation analysisData from a sample of 1623 participants older than 18вЂ‰years of age from the SDHS were included in the validity study. Visual aids relating to the standard portion sizes were shown to the participants.Data pertaining to oils and condiments were obtained by inquiring about how many grams of the oils and other condiments were consumed by the entire family during the previous month, and how many family members consumed the condiments at home. The interviewers read aloud the standard portion size of each food item for every question.

It was determined by examining changes in inventory from the beginning to the end of each day, in combination with a weighing and measuring technique. Three-day 24вЂ‰h recalls were done on three consecutive days to match with the weighing. Household condiment consumption (such as edible oils, salt, sauces, etc.) was determined by weighing all food consumed by the household over three consecutive days.

Wave 1 was conducted from January to February in 2013 and wave 2 from August to September 2013. Data from two seasons (approximately 6 months apart) were used in this validity study. At the end of the survey, all remaining condiments were again weighed and recorded. All purchases and wasted condiments were also recorded.

Based on the constituent ratio of the amount of the top 10 foods weighted by their constituent ratios, the converted food composition database was recalculated for each food group.The frequency of food intake was converted to the number of times consumed вЂњper dayвЂќ and multiplied by the amount of intake (g) to obtain the daily dietary intake of each food group. First, we calculated the amount of each food in the food group based on data obtained in the 24-HDR during each of the four waves of the study. For example, the citrus fruit group included oranges, tangerines, pomelos, and citrus gonggan.

Statistical analysisMedians and interquartile ranges were calculated for all nutrients because the data for most of them were not distributed normally. Then, the data on nutrients from the 24-HDR were analyzed using a food composition table developed by the Chinese Nutrition Society. Daily totals for energy and nutrients were calculated, followed by macronutrient intake as a percentage of energy.Data obtained from the 24-HDRs and the weighing of condiments were converted to the amount of each food item consumed per person per day. The amount of the food intake per day was entered into the FFQ nutrient database.