Estimating plate-based model food proportions in adults living in Scotland using short dietary assessment questionnaires.
diet
health promotion
nutrition policy
public health
surveys and questionnaire
Journal
Nutrition & dietetics: the journal of the Dietitians Association of Australia
ISSN: 1747-0080
Titre abrégé: Nutr Diet
Pays: Australia
ID NLM: 101143078
Informations de publication
Date de publication:
11 2019
11 2019
Historique:
received:
09
11
2017
revised:
30
04
2018
accepted:
15
05
2018
pubmed:
27
6
2018
medline:
12
6
2020
entrez:
27
6
2018
Statut:
ppublish
Résumé
To determine whether a food frequency questionnaire (FFQ) and a short dietary assessment tool can be used to accurately estimate the Eatwell Guide proportions (a plate-based food model) of diets of adults living in Scotland. The cross-sectional study was conducted as a follow up of the 2010 Scottish Health Survey (participants aged 18-65 years old). Proportions of the Eatwell Guide food groups (starchy carbohydrates, fruits and vegetables (F&V), dairy and alternatives, protein foods and oils and spreads) were calculated from the Scottish Health Survey Eating Habits Module (SHeS EHM), Scottish Collaborative Group FFQ (SCG FFQ) and a seven-day estimated food diary (reference method), and compared using the Aitchison method and Wilcoxon Signed-Rank Test. Bland-Altman analyses assessed mean difference and 95% limits of agreement between the methods for each food group. Ninety-six adults were included (mean (SD) age = 51.4 (11.1) years; body mass index = 27.1 (4.9) kg/m The SCG FFQ could be used to estimate Eatwell Guide proportions and monitor compliance to the Eatwell Guide recommendations and could be improved with small changes. The SHeS EHM is less suitable, but additional questions on dairy foods, and oils and spreads would improve its ability to estimate the Eatwell Guide proportions.
Identifiants
pubmed: 29943443
doi: 10.1111/1747-0080.12441
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Validation Study
Langues
eng
Sous-ensembles de citation
IM
Pagination
521-531Informations de copyright
© 2018 Dietitians Association of Australia.
Références
United States Department of Agriculture. Myplate and historical food pyramid choices. 2015. (Available from: https://fnic.nal.usda.gov/dietary-guidance/myplate-and-historical-food-pyramid-resources, accessed 5 May 2015).
National Health and Medical Research Council. Australian Guide to Healthy Eating. Canberra: National Health and Medical Research Council, 2013.
The Chinese Nutrition Society. Dietary Guidelines for Chinese Residents and the Food Guide Pagoda. Beijing: People's Medical Publishing House, 1997.
Public Health England. From plate to guide: what, why and how for the Eatwell model. 2016. (Available from: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/579388/eatwell_model_guide_report.pdf, accessed 30 April 2018).
Public Health England in association with the Welsh Government. Food Standards Scotland, Food Standards Agency in Northern Ireland. The Eatwell Guide. London: Public Health England, 2016.
McNaughton SA, Ball K, Crawford D, Mishra GD. An index of diet and eating patterns is a valid measure of diet quality in an Australian population. J Nutr 2008; 138: 86-93.
Willett WC. Nutritional Epidemiology, 3rd edn. New York: Oxford University Press, 2012.
Stubbs RJ, O'Reilly LM, Whybrow S et al. Measuring the difference between actual and reported food intakes in the context of energy balance under laboratory conditions. Brit J Nutr 2014; 111: 2032-43.
Tooze JA, Midthune D, Dodd KW et al. A new statistical method for estimating the usual intake of episodically consumed foods with application to their distribution. J Acad Nutr Diet 2006; 106: 1575-87.
Ferruzzi M, Coulston AM, Boushey CJ. Nutrition in the Prevention and Treatment of Disease (3rd edition). San Diego, CA: Elsevier Science, 2012.
Ball K, Mishra GD, Thane CW, Hodge A. How well do Australian women comply with dietary guidelines? Public Health Nutr 2004; 7: 443-52.
Rafferty AP, Anderson JV, McGee HB, Miller CE. A healthy diet indicator: quantifying compliance with the dietary guidelines using the BRFSS. Prev Med 2002; 35: 9-15.
National Cancer Institute Division of Cancern Control and Population Sciences. Short dietary assessment instruments. (Available from: https://epi.grants.cancer.gov/diet/screeners, accessed 6 February 2018).
Australian Bureau of Statistics. National Health Survey: Users' Guide 2014-15. 2017. (Available from: http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/by%20Subject/4363.0~2014-15~Main%20Features~Users'%20Guide~1, accessed 6 February 2018).
Corbett J, Day J, Davidson M et al. Scottish executive: The Scottish Health Survey 2012. Technical Report. The Scottish Government, Edinburgh, UK, 2012.
Lean ME, Anderson AS, Morrison C, Currall J. Evaluation of a dietary targets monitor. Eur J Clin Nutr 2003; 57: 667-73.
Bromley C, Corbett J, Day J et al. The Scottish Health Survey 2010. Vol. 2. Technical Report. The Scottish Government, Edinburgh, UK, 2010.
The Scottish Government. Introduction to SIMD 2012. 2012. (Available from: http://simd.scotland.gov.uk/publication-2012/introduction-to-simd-2012/overview-of-the-simd/what-is-the-simd/, accessed 6 August 2015).
Wrieden W, Peace H, Armstrong J, Barton K. A short review of dietary assessment methods used in National and Scottish Research Studies. 2003.
Scottish Collaborative Group. Scottish collaborative group food frequency questionnaire. (Available from: http://www.foodfrequency.org/, accessed 5 May 2015).
Masson LF, McNeill G, Tomany JO et al. Statistical approaches for assessing the relative validity of a food-frequency questionnaire: use of correlation coefficients and the kappa statistic. Public Health Nutr 2003; 6: 313-21.
Hollis JL, Craig LC, Whybrow S, Clark H, Kyle JA, McNeill G. Assessing the relative validity of the Scottish Collaborative Group FFQ for measuring dietary intake in adults. Public Health Nutr 2017; 20: 449-55.
Crawley H. Food Portion Sizes, 2nd edn. London: MAFF, 1993.
Nelson M, Atkinson M, Meyer J. Food Portion Sizes: A Users Guide to the Photographic Atlas. London: Nutritional Epidemiology Group, Food Standards Agency, 1997.
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT. McCance & Widdowson's The Composition of Foods, 5th edn. Cambridge: Royal Society of Chemistry, 1991.
Whybrow S, Macdiarmid JI, Craig L, Clark H, McNeill G. Using food intake records to estimate compliance with the Eatwell plate dietary guidelines. J Hum Nutr Diet 2015; 29: 262-8.
Hunt P, Gatenby S, Rayner M. The format for the National Food Guide: performance and preference studies. J Hum Nutr Diet 1995; 8: 335-51.
Hunt P, Rayner M, Gatenby S. A national food guide for the UK? Background and development. J Hum Nutr Diet 1995; 8: 315-22.
Public Health England. From Plate to Guide. What, Why and How for the Eatwell Model. London: Public Health England, 2016.
Schofield W. Predicting basal metabolic rate, new standards and review of previous work. Human Nutr Clin Nutr 1985; 39: 5-41.
Goldberg G, Black A, Jebb S et al. Critical evaluation of energy intake data using fundamental principles of energy physiology: 1. Derivation of cut-off limits to identify under-recording. Eur J Clin Nutr 1991; 45: 569-81.
Palarea-Albaladejo J, Martín-Fernández J, Soto J. Dealing with distances and transformations for fuzzy C-means clustering of compositional data. J Classif 2012; 29: 144-69.
Bland JM, Altman DG. Statistical methods for assessing agreement between two methods of clinical measurement. Lancet 1986; 1: 307-10.
The Scottish Government. The Scottish Health Survey. 2015. (Available from: http://www.gov.scot/Topics/Statistics/Browse/Health/scottish-health-survey, accessed 3 July 2015).
Bromley C, Corbett J, Day J et al. The Scottish Health Survey 2010 Volume 1: Main Report. The Scottish Government, Edinburgh, 2011.
Scarborough P, Kaur A, Cobiac L et al. Eatwell guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines. BMJ Open 2016; 6: e013182.
Anderson A, Freeman J, Stead M, Wrieden W, Barton K. Consumer views on portion size guidance to assist adult dietary choices. J Hum Nutr Diet 2008; 21: 375.
Fitt E, Mak T, Stephen A et al. Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank. Eur J Clin Nutr 2010; 64: S32-S6.