Original Article

Validation of a Short Semi-Quantitative Food Frequency Questionnaire for Adults: a Pilot study


Objective: We aimed to assess the validity and reproducibility of a short food frequency questionnaire (FFQ) in a pilot study.
Methods: Thirty individuals, age range 35-65 years completed twice the short semi quantitative food item FFQ with six month interval along with two 24 hour dietary recall (24 HR). Food and nutrient intakes were compared using Pearson's and intra-class correlation and Bland-Altman analysis. Also, to assess the internal consistency for the FFQ Cronbach's alpha was measured.
Results: The results showed acceptable internal consistency with Cronbach's alpha 0.67. Pearson's correlation coefficient for reproducibility varied between 0.25 for hot beverages up to 0.72 for dairy products with a mean 0.51 and likewise for ICC, fluctuated between 0.05 for legume up to 0.74 for dairy products with a mean 0.5. The mean ICC and Pearson's correlation coefficient for validity in food groups were 0.39 and 0.47. Also, the validity and reproducibility of questionnaire was assessed for nutrients. The mean Pearson correlation coefficient, ICC were assessed sequentially 0.42 and 0.36 for validity in nutrients and reproducibility in nutrients assessed by Pearson's correlation coefficients 0.59 and ICC 0.62 (P<0.05).
Conclusion: Our results indicated that this questionnaire provides a reasonable measure of macronutrients and micronutrients. However questions which related to consume legumes and protein intake need further investigation and it is recommended that further research with larger population and more 24HR in future.

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IssueVol 3, No 2 (Spring 2017) QRcode
SectionOriginal Article(s)
Food frequency questionnaire Validation Reproducibility Validity 24 hour recall

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How to Cite
Ahmadnezhad M, Asadi Z, Heidarian Miri H, Ebrahimi-Mamaghani M, Ghayour-Mobarhan M, Ferns G. Validation of a Short Semi-Quantitative Food Frequency Questionnaire for Adults: a Pilot study. J Nutr Sci & Diet. 2017;3(2):49-55.