Journal of Preventive Medicine and Public Health

The Korean Society for Preventive Medicine (대한예방의학회)
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Seasonal Variation of Food Intake in Food Frequency Questionnaire among Workers in a Nuclear Power Plant

조사 계절에 따른 식품섭취빈도 조사의 평균 섭취 횟수와 섭취량 변화

  • Yang, Jae-Jeong (School of Public Health, Seoul National University) ;
  • Lim, Hyun-Sul (Department of Preventive Medicine, College of Medicine, Dongguk University) ;
  • Ko, Kwang-Pil (Department of Preventive Medicine, Seoul National University College of Medicine) ;
  • Ahn, Youn-Jhin (Center for Genome Science, National Institute of Health, Center for Disease Control and Prevention) ;
  • Ahn, Yoon-Ok (Department of Preventive Medicine, Seoul National University College of Medicine) ;
  • Park, Sue-Kyung (Department of Preventive Medicine, Seoul National University College of Medicine)
  • 양재정 (서울대학교 보건대학원) ;
  • 임현술 (동국대학교 의과대학 예방의학교실) ;
  • 고광필 (서울대학교 의과대학 예방의학교실) ;
  • 안윤진 (질병관리본부 국립보건연구원 유전체센터) ;
  • 안윤옥 (서울대학교 의과대학 예방의학교실) ;
  • 박수경 (서울대학교 의과대학 예방의학교실)
  • Published : 2007.05.31
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Abstract

Objectives : This study was conducted to investigate the systematic error, such as seasonal change or inadequate food items, in a food frequency questionnaire administered to workers in a Nuclear Power Plant, Korea. Methods : We performed three repeat-tests with 28 subjects on May 13, July 8 and Dec 16, 1992. Our food frequency questionnaire (FFQ) comprised 84 foods organized into 7 food-groups, and was composed of the items of usual intake frequency (8 categories) and the amount per intake (3 or 4 categories) over the previous year. We compared the means of intake frequency and the frequency of the portion-size according to each season using Repeated Measures ANOVA and Pearson's chisquare test with Fisher's exact test. Results : We found the significant seasonal changes of several food items in intake frequency measurement. These items were typical seasonal foods such as mandarin orange, plum and green vegetables, while the single questions consisted of inadequate food items such as thick beef or similar soup and various kimchi products. Significant seasonal changes in portion-size were found in only two items: cooked rice-brown and fresh frozen fishes. Conclusions : The systematic errors observed could caused loss of validity in the FFQ. Consideration should be given for seasonal variation in FFQ survey and methodological concerns are needed to improve the quality for measuring usual diet pattern.

Keywords

References

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