Article Figures & Data
Tables
- Table 1
FFQ items used to calculate servings of fruits and vegetables
Fruit & vegetable assessment method FFQ 7-item FFQa 100-item FFQb 122-item FFQc 5 A Day method Summary Questions Fruit, not including juices Fruit, not including juices Fruit, not including juices Vegetables, not including salad and potatoes Vegetables, not including salad and potatoes Vegetables, not including salad and potatoes Juice Orange and grapefruit juice Orange and grapefruit juice Orange and grapefruit juice Other 100% fruit juices Other fruit juices Other fruit juices Salad Green salad Green salad, including spinach salad Lettuce and plain lettuce salad Mixed lettuce or spinach salad with vegetables, such as carrots or tomatoes Fried potatoes Fried potatoes Fried potatoes, such as French fries and hash browns Fried potatoes, such as French fries and hash browns Fried plantains Fried plantains Other potatoes Other potatoes Other potatoes, cassava, yucca (boiled, baked, mashed) Other potatoes, cassava, yucca (boiled, baked, mashed) Sweet potatoes, yams Sweet potatoes, yams Total 7 items 9 items 10 items Summation Fruit 10 items 11 items Juice 2 items 2 items Vegetables 13 items 16 items Salad 1 item 2 items Fried Potato 2 items 2 items Other Potato 2 items 2 items Total 30 items 35 items - Table 2
Comparison of dietary recall and 5 A Day method measures of servings per day of fruit and vegetables (n = 260), Seattle 5 A Day Worksite Project (7)
Fruit and vegetable group Dietary recalla ( ± SD)b 5 A Day method ( ± SD)b rc Total 4.07 ± 2.07 3.32 ± 1.91d 0.50 Total, excluding fried 3.78 ± 2.04 3.15 ± 1.93d 0.55 Fruit+ Juice 1.41 ± 1.14 1.45 ± 1.19 0.57 Juice 0.37 ± 0.49 0.56 ± 0.64d 0.52 Fruit 0.97 ± 0.89 0.84 ± 0.77e 0.59 Total vegetable 2.53 ± 1.39 1.80 ± 0.99d 0.33 Salad/raw vegetables 0.74 ± 0.70 0.43 ± 0.34d 0.39 Cooked, excluding fried vegetables 1.44 ± 0.92 1.37 ± 0.97d 0.27 Fried vegetables 0.21 ± 0.36 0.13 ± 0.14d 0.30 -
a Mean of three 24-h recalls.
-
b Geometric mean, SD back-transformed into original units.
-
c Pearson correlations, all P < 0.001.
-
d Versus dietary recall, P < 0.001.
-
e Versus dietary recall, P < 0.01.
-
- Table 3
Comparison of food record and FFQ measures of servings per day of fruit and vegetables (n = 1031), Women’s Health Trial Feasibility Study in Minority Populations (16)
Fruit and vegetable group Food recorda ( ± SD)b FFQ 5 A Day method Summation method ( ± SD)b rc ( ± SD)b rc Total 3.46 ± 1.6 3.11 ± 1.65 0.36 4.06 ± 2.20 0.41 Total, excluding fried 3.38 ± 1.6 2.99 ± 1.63 0.35 3.94 ± 2.17 0.41 Fruit+ Juice 1.22 ± 0.92 1.31 ± 0.96 0.45 1.84 ± 1.25 0.47 Juice 0.27 ± 0.33 0.52 ± 0.54 0.53 0.52 ± 0.54 0.53 Fruit 0.90 ± 0.78 0.76 ± 0.65 0.48 1.29 ± 0.94 0.49 Total vegetable 2.14 ± 1.07 1.73 ± 1.01 0.31 2.15 ± 1.28 0.32 Salad/raw vegetables 0.47 ± 0.43 0.40 ± 0.33 0.36 0.40 ± 0.33 0.36 Cooked, excluding fried vegetables 1.55 ± 0.88 1.22 ± 0.81 0.27 1.66 ± 1.03 0.25 Fried vegetables 0.07 ± 0.15 0.10 ± 0.16 0.27 0.10 ± 0.16 0.27 -
a Four-day food record.
-
b Geometric mean, SD versus back-transformed into original units. All differences (food records versus 5 A Day; food records versus summary; 5 A Day versus summary) P < 0.001.
-
c Pearson correlation with food record, all P < 0.001.
-
- Table 4
Correlations among FFQ and dietary recall measures of servings per day of fruit and vegetables, and serum carotenoid concentrations (n = 342), Olestra Post-Marketing Surveillance Study (17)
Fruit and vegetable assessment method Dietary recallab Serum carotenoidsac Serum carotenoidsac (without lycopene) Fruit 0.62 0.27 0.33 5 A Day Vegetables 0.38 0.15 0.24 Total 0.58 0.24 0.32 Fruit 0.65 0.24 0.32 Summation Vegetables 0.37 0.17 0.26 Total 0.57 0.23 0.32 Fruit 0.27 0.35 Dietary recallb Vegetables 0.25 0.27 Total 0.33 0.38 -
a All correlations P < 0.001.
-
b Mean of four 24-h dietary recalls.
-
c Adjusted for total serum cholesterol.
-
Volume 9, Issue 9
