Hostname: page-component-848d4c4894-tn8tq Total loading time: 0 Render date: 2024-06-20T05:51:16.987Z Has data issue: false hasContentIssue false
  • English
  • Français

Validation of a modified FFQ for assessing food and nutrient intake in military personnel

Published online by Cambridge University Press:  17 March 2010

S. Delaney ,
S. A. Lanham-New ,
R. Leiper ,
D. Whittamore ,
A. L. Darling ,
A. Dziubak ,
S. Kilminster  and
J. L. Fallowfield
S. Delaney
Affiliation:
University of Surrey, Guildford GU2 7XH, Surrey, UK
S. A. Lanham-New
Affiliation:
University of Surrey, Guildford GU2 7XH, Surrey, UK
R. Leiper
Affiliation:
Regional Medical Centre, RAF Halton, Aylesbury HP22 5PG, Bucks., UK
D. Whittamore
Affiliation:
University of Surrey, Guildford GU2 7XH, Surrey, UK
A. L. Darling
Affiliation:
University of Surrey, Guildford GU2 7XH, Surrey, UK
A. Dziubak
Affiliation:
Institute of Naval Medicine, Alverstoke, Gosport PO12 2DL, Hants., UK
S. Kilminster
Affiliation:
Institute of Naval Medicine, Alverstoke, Gosport PO12 2DL, Hants., UK
J. L. Fallowfield
Affiliation:
Institute of Naval Medicine, Alverstoke, Gosport PO12 2DL, Hants., UK
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button.
Type
Abstract
Information
Proceedings of the Nutrition Society , Volume 69 , Issue OCE1: Over- and undernutrition: challenges and approaches. 29 June–2 July 2009 , 2010 , E65
Copyright
Copyright © The Authors 2009

To enable a full investigation into usual dietary intake and nutrient profiles to be determined in UK military personnel, an FFQ was developed. The FFQ was based on the Aberdeen FFQ that was previously validated, its reproducibility tested(Reference Lanham and Bolton-Smith1,Reference Bodner, New and Seaton2), and extensively used in diet and bone health studies(Reference New3). The modified FFQ included a number of key food items that are available within UK military training establishments. The aim of the present specific study was to investigate the relative validity of the FFQ by comparing nutrient intakes with 4 d food records in a group of civilian men and women (aged 19–35 years). The test–retest reliability of the FFQ was undertaken in parallel to this validation work on Royal Air Force phase-1 recruits based at RAF Halton(Reference Leiper, Lanham-New and Dziubak4).

A total of eighteen non-military men (n 10) and women (n 8) were recruited into this validation study and were asked to complete the EPIC 4 d estimated food diary(5) (including one weekend day). After an interval of 1 month participants then completed the modified FFQ. The food diaries were coded using the WinDiet dietary analysis programme (Version 4.2, 2009, The Robert Gordon University, Aberdeen, Scotland). The FFQ was computerised and coded using Microsoft Access. Both dietary and FFQ analyses were based on the McCance and Widdowson's Food Composition Tables(5).

CHO, carbohydrate.

As shown in the Table, mean macro- and micronutrient intakes were comparable between the two methods, with no significant differences found for any of the nutrients studied (paired t tests). Data showed a wide-spread range of intakes that were comparable across both methods. Further analysis of the percentage of participants grossly misclassified and Bland and Altman comparisons are underway, but these preliminary data demonstrate good relative validity of a modified FFQ for assessing dietary intake in the age category 19–35 years.

References

1. Lanham, SA & Bolton-Smith, C (1993) Proc Nutr Soc 52, 330A.Google Scholar
2. Bodner, C, New, SA., Seaton, NF et al. . (1999) J Hum Nutr Diet 12, 169–175.Google Scholar
3. New, SA (2002) Proc Nutr Soc 61, 175–189.CrossRefGoogle Scholar
4. Leiper, R, Lanham-New, SA, Dziubak, A et al. . (2010) Proc Nutr Soc 69, OCE1, E66.CrossRefGoogle Scholar
5. Holland, B (2006) The McCance and Widdowson Food Composition Tables. Royal Society of Chemistry, Cambridge.Google Scholar