Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Development of a Food Frequency Questionnaire for the Korea National Health and Nutrition Examination Survey: Data from the Fourth Korea National Health and Nutrition Examination Survey (KNHANES IV)

국민건강영양조사 식품섭취빈도조사지 개발: 국민건강영양조사 제4기 (2007-2009) 자료 이용

  • Yun, Sung Ha (Division of Health and Nutrition Survey, Korea Centers for Disease Control and Prevention) ;
  • Shim, Jee-Seon (Clinical Research Center for Rheumatoid Arthritis, Hanyang University Hospital for Rheumatic Disease) ;
  • Kweon, Sanghui (Division of Health and Nutrition Survey, Korea Centers for Disease Control and Prevention) ;
  • Oh, Kyungwon (Division of Health and Nutrition Survey, Korea Centers for Disease Control and Prevention)
  • 윤성하 (질병관리본부 질병예방센터 건강영양조사과) ;
  • 심지선 (한양대학교 류마티스병원, 류마티스 관절염 임상연구센터) ;
  • 권상희 (질병관리본부 질병예방센터 건강영양조사과) ;
  • 오경원 (질병관리본부 질병예방센터 건강영양조사과)
  • Received : 2012.10.12
  • Accepted : 2013.03.20
  • Published : 2013.04.30
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Abstract

The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES). The 24-hour recall data for 2,939 subjects aged 19 years and over from the fourth KNHANES first year (2007) were used to extract the items included in the questionnaire. The FFQ items were developed by selection of major dishes based on the cumulative contribution rate, between-person variability based on the cumulative R2 of energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C) and the number of consumers of each dish. In addition, the FFQ items were revised with analysis of 24-hour recall data of the fourth KNHANES second and third year (2008, 2009). Finally, 112 items were included in the FFQ and grouped as follows: rice (5 items), noodles and dumplings (6), breads and rice cakes (8), soups and stews (12), soybeans, eggs, meat and fish (23), vegetables, seaweed and potatoes (27), milk and dairy products (4), fruits (13), beverages (5), snacks (6) and alcoholic beverages (3). The food items of FFQ accounted for an average of 87.0% of energy and 14 nutrient intakes and also accounted for 81.7% of the between-person variability. The frequency range of the FFQ items was classified into nine categories (never or seldom, once per month, 2-3 times per month, once per week, 2-4 times per week, 5-6 times per week, once per day, twice per day and three times per day) and the portion size was divided into three categories (small, medium and large). We expect that this developed dish-based FFQ could be used in assessment of longterm dietary intakes of Korean adults.

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References

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