Publication: Development of the Thai semiquantitative food frequency questionnaire (semi-FFQ) for people at risk for metabolic syndrome
205
Issued Date
2021-01-01
Resource Type
ISSN
16132238
21981833
21981833
Other identifier(s)
2-s2.0-85099026700
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Public Health (Germany). (2021)
Suggested Citation
Nattvara Nirdnoy, Kitti Sranacharoenpong, Korapat Mayurasakorn, Apinya Surawit, Bonggochpass Pinsawas, Pichanun Mongkolsucharitkul, Tanyaporn Pongkunakorn, Sophida Suta Development of the Thai semiquantitative food frequency questionnaire (semi-FFQ) for people at risk for metabolic syndrome. Journal of Public Health (Germany). (2021). doi:10.1007/s10389-020-01444-3 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/78861
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Development of the Thai semiquantitative food frequency questionnaire (semi-FFQ) for people at risk for metabolic syndrome
Other Contributor(s)
Abstract
Aim: This study aimed to describe the development of a Thai semiquantitative food frequency questionnaire (Thai semi-FFQ) for people at risk people for metabolic syndrome. Methods: Data from the Thailand National Food Consumption Survey was used to analyze food lists and portion sizes of single food items. Data for Thai mixed dishes were lacking. Hence, data on mixed dishes were collected from five cafeterias at Siriraj Hospital in Thailand. Three samples of each food item were used to weigh the major ingredients. The nutritive values were calculated using Thai food composition software. Nutrient profiling criteria (NP) were used to classify the selected food items. Results: Ninety-one food items of eight food groups and five serving sizes were included in the Thai semi-FFQ. The food groups were fruits (n = 18), beverages (n = 10), snacks and desserts (n = 29), à la carte (n = 7), noodles (n = 11), rice with toppings (n = 8), eggs (n = 3), and salads (n = 5). The Thai mixed dishes were classified into three groups: à la carte, noodles, and rice with toppings. All mixed dishes were scored by NP criteria, with 13% receiving a ‘grade A’ (score > 16). Thirty four percent were classified as ‘grade B’ (score 12–16), and 53% were given a ‘grade C’ (score < 12). The content validity of mixed dish-based Thai semi-FFQ was evaluated by three nutrition specialists, with a score of 0.97. Conclusion: Our Thai semi-FFQ included single food items and, unlike other Thai FFQs, Thai mixed dish items. This Thai semi-FFQ was useful in assessing dietary food patterns of Thai populations who are at risk for non-communicable diseases.